This French toast casserole, inspired by the hearty, camp-cooking style of Kent Rollins, layers thick slices of bread in a rich, spiced custard and bakes it until golden and puffed. It is the kind of breakfast that feeds a crowd with minimal fuss, and the overnight soak means every bite is soft, custardy, and full of cinnamon-vanilla flavor. Unlike stovetop French toast, this version comes together in one dish, making it perfect for holidays, brunch, or any morning you want something special without standing over a skillet.
Ingredients
- 1 large loaf (about 16 oz / 450 g) French bread or brioche, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the topping:
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1/2 cup (100 g) packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish. Place the bread cubes in the dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread cubes. Press the bread down gently with a spatula to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight (up to 12 hours). This soak is essential for the custard to fully penetrate the bread.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for 20 minutes while the oven heats.
- In a small bowl, mix the melted butter, brown sugar, and flour until crumbly. Stir in the pecans if using. Sprinkle this topping evenly over the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set. The internal temperature should read 160°F (71°C) when checked with a food thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Let the casserole rest for 5 minutes before serving. It will be puffed and slightly jiggly in the center—that’s normal; it will set as it cools.
Tips
- Stale bread is better: Day-old bread soaks up the custard without turning mushy. If your bread is fresh, cube it and spread it on a baking sheet for 10 minutes in a 300°F (150°C) oven to dry it out slightly.
- Don’t skip the soak: The overnight refrigeration is what makes this casserole so creamy. If you’re short on time, a minimum of 2 hours at room temperature will work, but the texture won’t be as rich.
- Check for doneness: The center should be just set—not liquidy. Use a thermometer to be safe; the custard must reach 160°F (71°C).
- Substitutions: Swap the heavy cream for half-and-half or all milk for a lighter version. Use gluten-free bread for a gluten-free casserole, but reduce the soak time to 4 hours to avoid mushiness.
Serving Suggestions
Serve warm with a drizzle of maple syrup, a dusting of powdered sugar, or a spoonful of whipped cream. Fresh berries or sliced bananas add brightness. For a savory contrast, add crispy bacon or breakfast sausage on the side. A cup of strong coffee or cold milk rounds out the meal.
Variations
- Apple Cinnamon: Add 2 cups (240 g) of peeled, diced apples to the bread before pouring the custard. Increase cinnamon to 1 1/2 teaspoons.
- Chocolate Hazelnut: Spread a thin layer of chocolate-hazelnut spread on the bread cubes before assembling. Omit the nutmeg.
- Savory: Omit the sugar, cinnamon, and nutmeg. Add 1 cup (100 g) of shredded cheddar cheese and 1/2 cup (50 g) of cooked crumbled bacon to the bread. Use only 1 tablespoon of sugar in the custard.
- Pumpkin Spice: Replace the heavy cream with 1 cup (240 ml) of pumpkin puree and add 1 teaspoon of pumpkin pie spice to the custard.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place a portion on a microwave-safe plate and microwave for 1–2 minutes, or until hot. For a crispier texture, reheat in a 350°F (175°C) oven for 10 minutes. You can also freeze the baked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this casserole without the overnight soak? Yes, but the texture will be less custardy. Let it sit for at least 2 hours at room temperature to allow the bread to absorb the custard. The casserole will still be tasty, but the bread may be drier in spots.
What type of bread works best? French bread, brioche, challah, or Texas toast are all excellent choices. They have a sturdy structure that holds up to the custard. Avoid thin sandwich bread, which can turn mushy.
Can I use only milk instead of cream? Absolutely. Replace the heavy cream with an equal amount of milk. The casserole will be slightly less rich, but still delicious. For a dairy-free version, use almond milk and coconut cream, though the texture will be a bit softer.
Why is my casserole soggy in the middle? This usually happens if the bread was too fresh or the custard ratio was too high. Make sure to use stale or dried bread, and don’t over-soak—stick to the 8–12 hour range. Also, ensure the casserole is fully baked; the center should be set and reach 160°F (71°C).
Can I prepare the topping in advance? Yes, mix the butter, brown sugar, flour, and nuts up to 2 days ahead. Keep it in the refrigerator, and sprinkle it on just before baking.
How do I know when it’s done? The top should be deep golden brown, and a knife inserted into the center should come out mostly clean (a little custard on the knife is okay). For safety, use a thermometer to confirm the center reaches 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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