French Toast Casserole (Printable)

Comforting baked dish with custard-soaked bread, warm spices, and sweet brown sugar topping.

# What You Need:

→ Bread

01 - 1 loaf brioche or challah bread (about 1 pound), cut into 1-inch cubes

→ Custard

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt

→ Topping

10 - 1/2 cup unsalted butter, melted
11 - 1/2 cup packed brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/2 cup chopped pecans or walnuts (optional)

# Steps:

01 - Butter a 9x13 inch baking dish thoroughly. Arrange bread cubes in an even layer across the dish.
02 - Whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until completely smooth and well combined.
03 - Pour custard mixture evenly over bread cubes. Press bread down gently with a spatula to ensure even absorption of liquid.
04 - Mix melted butter, brown sugar, and cinnamon in a small bowl. Stir in chopped nuts if using.
05 - Sprinkle topping mixture evenly over entire surface of casserole.
06 - Cover dish with aluminum foil. Refrigerate for at least 2 hours or overnight for optimal results.
07 - Preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature while oven heats.
08 - Bake covered with foil for 30 minutes.
09 - Uncover and bake for 15 additional minutes until top is golden brown and custard is set.
10 - Let cool for 10 minutes before serving. Serve warm with maple syrup or fresh berries if desired.

# Expert Hints:

01 -
  • You can assemble it the night before and just pop it in the oven, which makes holiday mornings actually feel relaxing
  • The contrast between the crisp cinnamon sugar top and the soft custard soaked bread underneath is absolutely magical
02 -
  • Do not skip the refrigeration step. I once tried to bake it immediately, and the center was still completely raw while the edges were burning.
  • Letting it sit out for 15 to 20 minutes before baking helps it cook more evenly.
03 -
  • If the top starts browning too quickly before the center is done, tent it loosely with foil
  • Letting it rest for 10 minutes after baking helps the custard set up and makes serving much cleaner

Go Back