French Toast Casserole (Printable)

Fluffy bread cubes baked in rich cinnamon-vanilla custard with sweet brown sugar topping. Perfect make-ahead brunch dish.

# What you'll need:

→ Bread

01 - 1 loaf brioche or challah bread (approximately 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 brown sugar, packed
12 - 1 teaspoon ground cinnamon
13 - 1/2 cup chopped pecans or walnuts (optional)

# Directions:

01 - Butter a 9x13 inch baking dish thoroughly. Distribute the bread cubes evenly across the bottom of 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 the custard mixture uniformly over the bread cubes. Gently press down on the bread to ensure it absorbs the liquid thoroughly.
04 - Mix melted butter, brown sugar, and cinnamon in a small bowl until combined. Stir in nuts if using.
05 - Sprinkle the topping mixture evenly over the entire surface of the casserole.
06 - Cover the dish with aluminum foil and refrigerate for at least 2 hours, or preferably overnight for optimal texture.
07 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats.
08 - Bake the covered casserole for 30 minutes.
09 - Uncover the dish and continue baking for 15 additional minutes, until the top is golden brown and the custard is completely set.
10 - Allow the casserole to cool for 10 minutes before serving. Serve warm, optionally accompanied by maple syrup or fresh berries.

# Expert Suggestions:

01 -
  • You can assemble everything the night before and just pop it in the oven
  • The crunchy pecan topping transforms simple ingredients into something special
  • It serves a crowd without standing over a hot stove flipping individual pieces
02 -
  • Do not skip the refrigeration time or the bread will not absorb enough custard
  • Overbaking makes the eggs rubbery, so pull it out when just set
03 -
  • Cut your bread into slightly larger cubes for better texture
  • Let the baked casserole rest the full 10 minutes before cutting

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