Description
This Baked French Toast Casserole is a comforting and delightful breakfast dish featuring cubed French bread soaked in a rich custard of eggs, milk, and cream, infused with vanilla and cinnamon, then baked to golden perfection. Ideal for a family brunch or special morning treat, it’s served warm with maple syrup for a sweet finish.
Ingredients
Scale
Main Ingredients
- 1 loaf of French bread, cubed
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup maple syrup (for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature before placing the casserole inside.
- Prepare Custard Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Coat Bread Cubes: Gently fold the cubed French bread into the egg mixture, making sure each piece is well coated to absorb the custard flavors.
- Arrange in Baking Dish: Pour the bread and custard mixture into a greased 9×13 inch baking dish, spreading evenly.
- Chill: Cover the dish and refrigerate for at least 1 hour or overnight to allow the bread to soak up the custard fully.
- Bake: Bake in the preheated oven for 45-50 minutes until the top is golden brown and the center is fully set.
- Serve: Serve the casserole warm, drizzling maple syrup over the top for added sweetness and flavor.
Notes
- Soaking the bread overnight enhances the texture and flavor, making the casserole more custardy.
- Use stale or day-old French bread for better absorption and a more structured casserole.
- You can substitute heavy cream with half-and-half for a lighter version, but it will alter richness.
- Feel free to add chopped nuts or fresh berries on top before baking for added texture and flavor.
- Leftovers can be refrigerated and reheated in the oven or microwave.
