Prepare this rich, custardy Overnight French Toast Casserole the night before for a simple, stress-free morning meal. It bakes up golden and flavorful, perfect for weekend brunch or holiday mornings.
Author:cookingbycarla
Prep Time:15 min
Cook Time:50 min
Total Time:1 hr 5 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 loaf (about 1 pound) thick-cut bread, such as brioche or challah, cut into 1-inch cubes
6 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup maple syrup, for serving
Powdered sugar, for dusting
Instructions
Lightly grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, cinnamon, vanilla extract, nutmeg, and salt until well combined.
Pour the egg mixture slowly and evenly over the bread cubes, pressing down gently to ensure all the bread soaks up the custard.
Cover the baking dish tightly with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight.
When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, set in the center, and golden brown on top. A knife inserted near the center should come out mostly clean.
Let the baked French toast casserole rest for 10 minutes before serving.
Slice into portions. Dust with powdered sugar and serve warm with maple syrup.
Notes
Using brioche bread results in the richest, softest texture for this make-ahead French toast.
If you want a slightly crispier top, sprinkle 1/4 cup of brown sugar mixed with 1 tablespoon of melted butter over the top before baking.
This recipe is excellent for a crowd-pleasing brunch; it easily doubles for larger gatherings.