Print

Ultimate Make-Ahead Baked French Toast Casserole

Close-up of a golden brown, fluffy slice of baked french toast served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This baked French toast casserole is a comforting, crowd-pleasing breakfast. Prepare it the night before for a stress-free morning. It bakes to a custardy interior and a lightly crisp top, making it ideal for holiday breakfasts or brunch gatherings.

Ingredients

Scale
  • 1 loaf (about 1 pound) thick-cut bread, such as brioche or challah, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Optional Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter (cut into pieces), 1 teaspoon ground cinnamon

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This creates the rich custard.
  3. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.
  4. If using the streusel topping, combine the flour, brown sugar, cold butter, and cinnamon in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Sprinkle the streusel evenly over the bread mixture.
  5. Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. This overnight soaking is key for the best texture.
  6. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the dish.
  7. Bake for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and the center is set (a knife inserted near the center comes out mostly clean).
  8. Let the baked French toast rest for 10 minutes before slicing and serving. Serve warm with maple syrup or powdered sugar.

Notes

  • Using stale or slightly dry bread works best as it absorbs more custard without becoming soggy.
  • For a richer flavor, substitute half of the milk with half-and-half.
  • This recipe is excellent for serving a crowd; simply use a larger dish or two smaller dishes.

Nutrition

Find it online: https://cookingbycarla.com/baked-french-toast-casserole-recipe/