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French Toast Casserole

French Toast Casserole

This French Toast Casserole isn't just a breakfast dish; it’s a time-saving hero for busy mornings and a crowd-pleasing delight for any occasion. Its genius lies in its make-ahead magic, transforming ordinary bread into an extraordinary, custardy delight ready to bake at your convenience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 20 minutes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound loaf challah or brioche bread cut into approximately 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch salt
  • 1/2 cup unsalted butter melted, for topping
  • 1/2 cup packed light brown sugar for topping
  • 1/4 cup all-purpose flour for topping
  • 1 teaspoon ground cinnamon for topping
  • 1/4 cup chopped pecans or walnuts optional, for topping

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Small bowl (for topping)

Method
 

  1. Spread the cubed bread evenly in a lightly greased 9x13 inch baking dish. If using slightly stale bread, even better – it will absorb more custard without becoming too mushy.
    1 pound loaf challah or brioche bread
  2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and frothy. This is the creamy, flavorful base that will transform your bread.
    6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, Pinch salt
  3. Pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are coated. Gently press down on the bread with a spatula or your hands to help it absorb the liquid.
    1 pound loaf challah or brioche bread
  4. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This crucial step allows the bread to fully absorb the custard, creating that signature moist and tender texture.
  5. If you’re opting for the delightful crunchy topping, in a small bowl, combine the melted butter, brown sugar, flour, cinnamon, and nuts (if using). Mix with a fork until crumbly.
    1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 cup chopped pecans or walnuts
  6. Preheat your oven to 350°F (175°C). If using the topping, sprinkle it evenly over the soaked bread mixture. Bake for 45-55 minutes, or until the casserole is puffed, golden brown, and set in the center. A knife inserted into the center should come out mostly clean.
    1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 cup chopped pecans or walnuts
  7. Let the casserole rest for a few minutes after baking before serving. Serve warm with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.

Notes

The bread works best if it is slightly stale. For the topping, chopped pecans or walnuts are optional.