Description
This Overnight French Toast Casserole is a delightful and convenient make-ahead breakfast or brunch option. Cubes of brioche or challah bread are soaked overnight in a rich custard of eggs, milk, cream, and warm spices, then topped with a crumbly, buttery topping and baked to golden perfection. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar for an indulgent morning treat.
Ingredients
Scale
For the French Toast Casserole
- 1 loaf brioche or challah bread (about 14–16 oz), cut into 1-inch cubes
- 8 large eggs
- 2 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
Instructions
- Prepare the Baking Dish and Bread: Grease a 9×13-inch baking dish to prevent sticking. Arrange the cut bread cubes evenly in the dish, making sure they cover the base uniformly.
- Make the Custard Mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until fully combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Press down lightly so that all bread pieces absorb the liquid. Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow the bread to soak thoroughly.
- Preheat Oven and Prepare Topping: The next morning, preheat your oven to 350°F (175°C). In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold cubes of unsalted butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
- Apply Topping and Bake: Remove the baking dish from the fridge and evenly sprinkle the crumb topping over the soaked bread. Bake uncovered for 45–50 minutes, or until the top is golden-brown and the center is set and no longer jiggly.
- Cool and Serve: Let the casserole cool for 5–10 minutes after baking. Serve warm topped with maple syrup, fresh fruit, or a dusting of powdered sugar for a delicious breakfast or brunch.
Notes
- You can prepare the casserole up to 24 hours in advance to save time in the morning.
- Add chopped pecans or fresh berries to the bread mixture for added flavor and texture.
- For a lighter version, you can substitute half-and-half for the heavy cream.
