Description
This Overnight French Toast Casserole recipe combines cinnamon, vanilla, and custard-soaked bread for a make-ahead breakfast that’s perfect for holidays or brunch gatherings. Serve a crowd with this golden, crunchy-topped dish!
Ingredients
For the Casserole:
1 loaf of French bread (approx. 12 cups cubed, day-old preferred)
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg (optional)
For the Topping:
1/2 cup unsalted butter (melted)
1/4 cup brown sugar (packed)
1/2 tsp ground cinnamon
Pinch of salt
1/4 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Casserole:
- Grease a 9×13-inch baking dish.
- Cut French bread into cubes and spread evenly in the dish.
- Make the Custard:
- In a mixing bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, salt, and nutmeg (if using).
- Pour the mixture evenly over the bread cubes. Press gently to ensure all bread is soaked.
- Cover with plastic wrap or foil and refrigerate for 4 hours or overnight.
- Make the Topping:
- Combine melted butter, brown sugar, cinnamon, and salt. Stir until smooth.
- Bake the Casserole:
- Preheat oven to 350°F (175°C).
- Drizzle the topping over the soaked bread and sprinkle nuts if desired.
- Bake uncovered for 45-50 minutes or until the top is golden and the center is set.
- Serve:
- Let the casserole rest for 5 minutes before slicing.
- Serve with maple syrup, powdered sugar, or fresh berries.
Notes
Bread Choice: Brioche, challah, or sourdough are great alternatives.
Make-Ahead: Can be prepared up to 24 hours in advance.
Nut-Free: Skip the nuts in the topping if needed.
Storage: Refrigerate leftovers for up to 3 days or freeze (without topping) for 2 months.
- Prep Time: 15 minutes (plus 4+ hours refrigeration)
- Cook Time: 45-50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10 servings
