Baked French Toast Casserole
All the flavors of French toast in an easy make-ahead casserole. Custardy bread with a crunchy cinnamon topping.
Details
Ingredients
- 1 loaf French Bread or Brioche, cubed
- 8 large Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/2 cup Butter, cold, cubed (Topping)
Instructions
- 1
Grease a 9x13 baking dish. Add bread cubes.
- 2
Whisk eggs, milk, cream, sugar, vanilla, and cinnamon.
- 3
Pour mixture over bread. Press down lightly.
- 4
Cover and refrigerate for at least 2 hours (or overnight).
- 5
Preheat oven to 350°F (175°C).
- 6
Mix brown sugar, cinnamon, and cold butter until crumbly. Sprinkle over top.
- 7
Bake for 45-50 minutes until golden and set.
About This Recipe
The humble French toast, rooted in the thrifty tradition of *pain perdu* or 'lost bread' in medieval Europe—a clever way to revive stale bread—finds a glorious, modern American expression in the baked casserole format. This ingenious adaptation transforms individual slices into a communal, make-ahead marvel, perfect for leisurely weekend brunches or holiday mornings. What makes this casserole truly exceptional is its textural symphony: a deeply custardy interior, achieved by allowing the bread to fully imbibe the rich egg and dairy mixture, crowned by an irresistible, crunchy cinnamon-butter topping that caramelizes beautifully during baking. The key lies in selecting a sturdy yet tender bread like brioche or challah, which can absorb the custard without disintegrating, ensuring a moist, pudding-like consistency. Overnight refrigeration is paramount, allowing the flavors to meld and the bread to fully saturate, yielding that coveted soft, custardy crumb. While delightful on its own, common variations include adding fresh berries or toasted pecans to the layers, or a hint of orange zest for brightness. Serve generously dusted with powdered sugar, a drizzle of warm maple syrup, and perhaps a side of crisp bacon for the ultimate breakfast indulgence.
Tips & Tricks
- • For the most luscious, custardy texture, ensure the bread soaks in the egg mixture for at least 4 hours, or ideally overnight in the refrigerator. This allows the bread to fully absorb the liquid, preventing dry spots and creating a uniformly moist interior.
- • While brioche is ideal, a sturdy challah or even day-old artisan sourdough (for a tangier note) can be excellent substitutes for French bread. For a lighter touch, you can swap half the heavy cream for additional whole milk, though the richness will be slightly diminished.
- • This casserole is a make-ahead dream; assemble it the night before and refrigerate. Leftovers can be stored in an airtight container for up to 3 days and gently reheated in the oven (covered with foil) or microwave until warmed through.
- • Elevate your serving with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, especially if serving for dessert. A vibrant fruit salad featuring berries and citrus makes a refreshing counterpoint to the casserole's richness.
Nutrition Facts
Per serving (approximate)