Orange Zest French Toast Casserole
Orange Zest French Toast Casserole
Ingredients
For the French Toast Casserole
- 1 pound challah bread, cut into 1-inch cubes, day-old preferred
- 6 large eggs, beaten
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon orange zest, from 1-2 oranges
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- unsalted butter, as needed, for greasing pan
For Serving
- powdered sugar, as needed, for dusting
- maple syrup, as needed, for serving
- fresh orange segments, as needed, for garnish
Instructions
- 1
Lightly grease a 9x13 inch baking dish with unsalted butter. Arrange the cubed challah bread evenly in the prepared dish.
⏱️ 5 min
- 2
In a large bowl, whisk together the beaten eggs, whole milk, heavy cream, granulated sugar, light brown sugar, orange zest, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and the sugars have dissolved.
⏱️ 5 min
- 3
Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all the bread is well saturated. Gently press down on the bread to help it absorb the liquid. Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully soak up the custard.
⏱️ 15 min
- 4
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 5
Uncover the baking dish and bake for 40-50 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375
- 6
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set slightly. Dust generously with powdered sugar, drizzle with maple syrup, and garnish with fresh orange segments before serving warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Zest French Toast Casserole
Ingredients
For the French Toast Casserole
- 1 pound challah bread, cut into 1-inch cubes, day-old preferred
- 6 large eggs, beaten
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon orange zest, from 1-2 oranges
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- unsalted butter, as needed, for greasing pan
For Serving
- powdered sugar, as needed, for dusting
- maple syrup, as needed, for serving
- fresh orange segments, as needed, for garnish
Instructions
- 1
Lightly grease a 9x13 inch baking dish with unsalted butter. Arrange the cubed challah bread evenly in the prepared dish.
⏱️ 5 min - 2
In a large bowl, whisk together the beaten eggs, whole milk, heavy cream, granulated sugar, light brown sugar, orange zest, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and the sugars have dissolved.
⏱️ 5 min - 3
Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all the bread is well saturated. Gently press down on the bread to help it absorb the liquid. Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully soak up the custard.
⏱️ 15 min - 4
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 5
Uncover the baking dish and bake for 40-50 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375 - 6
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set slightly. Dust generously with powdered sugar, drizzle with maple syrup, and garnish with fresh orange segments before serving warm.
⏱️ 10 min