French Toast Casserole
French Toast Casserole
Ingredients
For the Casserole
- 1 loaf challah or brioche bread, 13-16 ounces, cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, for greasing
For the Streusel Topping (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
For Serving
- powdered sugar, as needed, for dusting
- maple syrup, as needed, warmed
Instructions
- 1
Cut the challah or brioche bread into 1-inch cubes. Spread the bread cubes in a single layer on a large baking sheet and let them sit out at room temperature for 15-30 minutes to slightly dry. This helps prevent the casserole from becoming soggy.
⏱️ 20 min
- 2
Generously grease a 9x13 inch baking dish with the unsalted butter.
⏱️ 2 min
- 3
Arrange the dried bread cubes evenly in the prepared baking dish.
⏱️ 3 min
- 4
In a large mixing bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon ground cinnamon, ground nutmeg, and salt until well combined and smooth.
⏱️ 5 min
- 5
Pour the egg mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula or your hands to ensure all the bread soaks up the custard.
⏱️ 2 min
- 6
Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight (8-12 hours) for best results. This allows the bread to fully absorb the custard.
- 7
If using the streusel topping, prepare it now. In a medium bowl, combine the all-purpose flour, packed light brown sugar, and 1/2 teaspoon ground cinnamon. Cut in the cold, cubed unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 8
Preheat your oven to 375°F. Remove the casserole from the refrigerator and uncover.
⏱️ 10 min•🌡️ 375
- 9
If using, sprinkle the streusel topping evenly over the top of the casserole.
⏱️ 1 min
- 10
Bake for 40-50 minutes, or until the casserole is golden brown on top, puffed, and set in the center. A knife inserted into the center should come out clean.
⏱️ 45 min•🌡️ 375
- 11
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set further.
⏱️ 10 min
- 12
Dust with powdered sugar and serve warm with maple syrup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
French Toast Casserole
Ingredients
For the Casserole
- 1 loaf challah or brioche bread, 13-16 ounces, cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, for greasing
For the Streusel Topping (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
For Serving
- powdered sugar, as needed, for dusting
- maple syrup, as needed, warmed
Instructions
- 1
Cut the challah or brioche bread into 1-inch cubes. Spread the bread cubes in a single layer on a large baking sheet and let them sit out at room temperature for 15-30 minutes to slightly dry. This helps prevent the casserole from becoming soggy.
⏱️ 20 min - 2
Generously grease a 9x13 inch baking dish with the unsalted butter.
⏱️ 2 min - 3
Arrange the dried bread cubes evenly in the prepared baking dish.
⏱️ 3 min - 4
In a large mixing bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon ground cinnamon, ground nutmeg, and salt until well combined and smooth.
⏱️ 5 min - 5
Pour the egg mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula or your hands to ensure all the bread soaks up the custard.
⏱️ 2 min - 6
Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight (8-12 hours) for best results. This allows the bread to fully absorb the custard.
- 7
If using the streusel topping, prepare it now. In a medium bowl, combine the all-purpose flour, packed light brown sugar, and 1/2 teaspoon ground cinnamon. Cut in the cold, cubed unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 8
Preheat your oven to 375°F. Remove the casserole from the refrigerator and uncover.
⏱️ 10 min•🌡️ 375 - 9
If using, sprinkle the streusel topping evenly over the top of the casserole.
⏱️ 1 min - 10
Bake for 40-50 minutes, or until the casserole is golden brown on top, puffed, and set in the center. A knife inserted into the center should come out clean.
⏱️ 45 min•🌡️ 375 - 11
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set further.
⏱️ 10 min - 12
Dust with powdered sugar and serve warm with maple syrup.
⏱️ 2 min