Overnight French Toast Casserole Recipe
This Overnight French Toast Casserole is a delightful make-ahead breakfast perfect for busy mornings or special occasions. Featuring soft chunks of brioche or challah soaked in a rich custard of eggs, cream, and spices, then topped with a buttery cinnamon-sugar crumble, this bake delivers a golden, tender, and flavorful dish that pairs wonderfully with syrup, fresh berries, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: overnight soaking plus 1 hour cooking and prep
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound loaf of brioche, challah, French bread, or white bread
- 8 large eggs
- 1 cup heavy cream
- 2 cups milk
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
Topping
- 3 tablespoons light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons cold butter, cut into pieces
Instructions
- Prepare the Baking Dish and Bread: Grease a 9×13-inch baking dish thoroughly to prevent sticking. Cut the bread into 1-inch chunks and evenly place them in the prepared dish, ensuring an even layer.
- Mix the Custard and Soak Bread: In a large mixing bowl, whisk together the eggs, heavy cream, milk, light brown sugar, ground cinnamon, kosher salt, and vanilla extract until well combined. Pour this custard mixture evenly over the bread chunks in the baking dish. Gently toss or press the bread to help it absorb the liquid, then spread it back into an even layer. Cover and refrigerate overnight to allow the flavors to meld and the bread to soak thoroughly.
- Prepare the Topping: In a separate bowl, combine the light brown sugar, granulated sugar, ground cinnamon, and ground nutmeg. Add the cold butter pieces and use a pastry blender or your hands to blend until the mixture resembles coarse crumbs. Cover and refrigerate this topping mixture until ready to use in the morning.
- Bake the Casserole: Preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator, uncover it, and evenly sprinkle the prepared topping over the soaked bread mixture. Bake uncovered for 45 to 50 minutes, or until the topping is golden brown and the custard is fully set.
- Serve: Let the casserole cool for at least 10 minutes before serving to allow it to firm up slightly. Serve warm topped with your favorite homemade syrup, fresh berries, whipped cream, or other preferred toppings.
Notes
- Use day-old or slightly stale bread for best texture and absorption of custard.
- If preferred, substitute whole milk for heavy cream for a lighter dish.
- The casserole can be made up to 24 hours in advance and baked fresh in the morning.
- Ensure butter pieces are cold when mixing into the topping for a crumbly texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.