Description
A warm, comforting French toast casserole that soaks overnight for a custardy, golden breakfast perfect for cozy mornings and easy entertaining.
Ingredients
Scale
- 8 cups cubed bread (about 12 oz / 340 g) – mix of brioche and whole wheat, day-old or slightly stale
- 6 large eggs, room temperature
- 2 ½ cups (600 ml) whole milk or 2%
- ½ cup (120 ml) heavy cream (optional but recommended)
- ⅓ cup (65 g) granulated sugar or brown sugar
- 2 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp melted butter (for greasing and custard)
- Optional toppings: fresh berries, maple syrup, powdered sugar, chopped nuts
Instructions
- Cube the bread into 1-inch (2.5 cm) pieces. Toss lightly in melted butter. (About 5 minutes)
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth and slightly frothy (3-4 minutes).
- Place buttered bread cubes in a greased 9×13 inch baking dish. Pour custard evenly over bread and press gently to soak. Let sit 5 minutes.
- Cover tightly with plastic wrap or lid and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F (175°C). Remove casserole from fridge 10-15 minutes before baking.
- Bake uncovered for 45-50 minutes until top is golden and custard is set (knife inserted should come out clean). Tent with foil if browning too fast.
- Let cool 5-10 minutes before serving. Top with optional fresh berries, maple syrup, or powdered sugar.
Notes
Use day-old or slightly stale bread for best custard absorption. Let casserole come to room temperature before baking for even cooking. Tent with foil if top browns too quickly. Variations include gluten-free bread, fruit layers, chocolate chips, dairy-free milk and butter substitutes, or savory versions without sugar and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of ca
- Calories: 320
- Fat: 12
- Carbohydrates: 35
- Protein: 9
Keywords: French toast casserole, overnight bake, easy breakfast, cozy mornings, brunch recipe, custardy French toast