French Toast Casserole - Cubes of bread are soaked in a rich custard of eggs, milk, and spices overnight, then baked until puffed and golden. This hands-off method delivers all the flavor of French toast without standing at the stove. The top becomes crispy while the inside stays soft and custardy.

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French Toast Casserole - French toast casserole was my holiday brunch savior—no more standing at the stove while everyone else eats. The overnight soak means the bread absorbs every bit of the custardy mixture. The 70-minute bake time fills the house with the scent of cinnamon and vanilla. I love that I can join my guests instead of being stuck in the kitchen.

Dietary Notes

✓ Overnight Prep
✓ Feeds a Crowd
✓ Make-Ahead Brunch
✓ Comfort Food

♥

Why You'll Love This

No Morning Fuss: Assemble the night before.
Custardy Interior: Bread absorbs the egg mixture fully.
Crispy Top: Baking creates a delightful texture contrast.
Perfect for Company: Impressive and easy to serve.

French Toast Casserole

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 480

🔥 Cook Time: 50min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 loaf (about 1 lb) day-old French bread or challah
8 large eggs
2 cups milk
1 cup heavy cream or half-and-half
½ cup brown sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp nutmeg
½ tsp salt
butter, for greasing dish
for serving powdered sugar and maple syrup

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✏️

Day-old French bread or challah Stale bread absorbs custard better for soft interior without turning soggy. Challah makes it extra rich.
Large eggs Eggs set the custard and give structure. They create that classic French toast flavor.
Milk Milk hydrates the custard. Whole milk adds richness; 2% works for a lighter casserole.
Heavy cream or half-and-half Cream makes it custardy and rich. It helps create a soft, creamy center.
Brown sugar Brown sugar adds caramel sweetness and moisture. It gives the casserole a warm, cozy flavor.
Vanilla extract Vanilla adds sweet aroma and bakery flavor. It upgrades the custard instantly.
Ground cinnamon Cinnamon adds warm spice and classic French toast flavor. Great for holiday brunch keywords.
Nutmeg Nutmeg adds subtle depth. A little makes the custard taste more gourmet and balanced.
Salt Salt balances sweetness and improves overall flavor. It prevents the custard from tasting flat.
Butter (for greasing dish) Prevents sticking and adds buttery flavor. Grease well for easy serving.
Powdered sugar and maple syrup Classic toppings for sweet finish. Add right before serving for best texture and presentation.

list_alt Instructions

1

Grease a 9x13-inch baking dish. Spread the bread cubes evenly in the dish.
2

In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
3

Pour the egg mixture evenly over the bread cubes. Press down gently with a spatula to ensure all bread is submerged.
4

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
5

Preheat oven to 350°F. Remove casserole from refrigerator while oven heats.
6

Bake uncovered for 45-55 minutes, until the top is golden brown, puffed, and a knife inserted in the center comes out clean.
7

Let cool for 10 minutes before serving (it will deflate slightly). Dust with powdered sugar and serve with maple syrup.

Nutrition Facts

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Calories 320

Protein 11g

Carbs 38g

Fiber 1g

Sugar 18g

Fat 14g

Sodium 380mg

Potassium N/A

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Serving Suggestions

Serve warm, straight from the baking dish. Dust generously with powdered sugar. Offer maple syrup, fresh berries, and whipped cream on the side for guests to add as they like. A sprinkle of cinnamon or chopped nuts like pecans adds nice texture. It’s perfect for a buffet.

How to Store?

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered, in a 350°F oven for 15-20 minutes until warmed through. This casserole does not freeze well, as the texture of the bread becomes mushy upon thawing.

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