Classic French Toast Casserole
Classic French Toast Casserole
Ingredients
For the Casserole
- 1 brioche or challah bread, about 1 pound, cut into 1-inch cubes
- 1 tablespoon unsalted butter, softened, for greasing
For the Custard
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
For the Topping and Serving
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 powdered sugar, for dusting, as needed
- 1 maple syrup, for serving, as needed
Instructions
- 1
Prepare the Bread: Cut the brioche or challah bread into 1-inch cubes. Spread the bread cubes evenly in a single layer on a large baking sheet. Let them sit out at room temperature for at least 30 minutes, or ideally overnight, to dry out slightly. This helps prevent the casserole from becoming soggy.
⏱️ 30 min
- 2
Grease Baking Dish: Lightly grease a 9x13 inch baking dish with 1 tablespoon of softened unsalted butter.
⏱️ 2 min
- 3
Arrange Bread: Transfer the dried bread cubes to the prepared baking dish, arranging them in an even layer.
⏱️ 1 min
- 4
Make the Custard: In a large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, 1/4 cup light brown sugar, vanilla extract, 1 teaspoon ground cinnamon, nutmeg, and salt until well combined and smooth.
⏱️ 5 min
- 5
Pour Custard: Carefully pour the egg custard mixture evenly over the bread cubes in the baking dish, ensuring all the bread is thoroughly soaked. Gently press down on the bread with a spatula to help it absorb the liquid.
⏱️ 2 min
- 6
Chill (Optional but Recommended): Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the custard. This step is crucial for a perfectly set casserole.
⏱️ 240 min
- 7
Preheat Oven: When ready to bake, preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 8
Prepare Topping: In a small bowl, combine the 2 tablespoons melted unsalted butter, 2 tablespoons light brown sugar, and 1/2 teaspoon ground cinnamon. Mix until a crumbly topping forms.
⏱️ 2 min
- 9
Add Topping and Bake: Remove the casserole from the refrigerator. Sprinkle the prepared topping evenly over the top of the casserole. Bake for 40-50 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean (the custard should be set).
⏱️ 45 min•🌡️ 350
- 10
Rest and Serve: Let the casserole rest for 5-10 minutes after baking before serving. Dust with powdered sugar and drizzle with maple syrup, as desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Toast Casserole
Ingredients
For the Casserole
- 1 brioche or challah bread, about 1 pound, cut into 1-inch cubes
- 1 tablespoon unsalted butter, softened, for greasing
For the Custard
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
For the Topping and Serving
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 powdered sugar, for dusting, as needed
- 1 maple syrup, for serving, as needed
Instructions
- 1
Prepare the Bread: Cut the brioche or challah bread into 1-inch cubes. Spread the bread cubes evenly in a single layer on a large baking sheet. Let them sit out at room temperature for at least 30 minutes, or ideally overnight, to dry out slightly. This helps prevent the casserole from becoming soggy.
⏱️ 30 min - 2
Grease Baking Dish: Lightly grease a 9x13 inch baking dish with 1 tablespoon of softened unsalted butter.
⏱️ 2 min - 3
Arrange Bread: Transfer the dried bread cubes to the prepared baking dish, arranging them in an even layer.
⏱️ 1 min - 4
Make the Custard: In a large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, 1/4 cup light brown sugar, vanilla extract, 1 teaspoon ground cinnamon, nutmeg, and salt until well combined and smooth.
⏱️ 5 min - 5
Pour Custard: Carefully pour the egg custard mixture evenly over the bread cubes in the baking dish, ensuring all the bread is thoroughly soaked. Gently press down on the bread with a spatula to help it absorb the liquid.
⏱️ 2 min - 6
Chill (Optional but Recommended): Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the custard. This step is crucial for a perfectly set casserole.
⏱️ 240 min - 7
Preheat Oven: When ready to bake, preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 8
Prepare Topping: In a small bowl, combine the 2 tablespoons melted unsalted butter, 2 tablespoons light brown sugar, and 1/2 teaspoon ground cinnamon. Mix until a crumbly topping forms.
⏱️ 2 min - 9
Add Topping and Bake: Remove the casserole from the refrigerator. Sprinkle the prepared topping evenly over the top of the casserole. Bake for 40-50 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean (the custard should be set).
⏱️ 45 min•🌡️ 350 - 10
Rest and Serve: Let the casserole rest for 5-10 minutes after baking before serving. Dust with powdered sugar and drizzle with maple syrup, as desired.
⏱️ 10 min