Classic French Toast Casserole
Classic French Toast Casserole
Ingredients
For the Custard
- 12 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
For the Topping and Serving
- 4 tablespoons unsalted butter, melted
- 4 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 powdered sugar, for dusting, as needed
- 1 maple syrup, for serving, as needed
Instructions
- 1
Prepare the Bread: Cut the challah bread into 1-inch cubes. Spread the bread cubes evenly in a single layer on large baking sheets. 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 two 9x13 inch baking dishes or one very large roasting pan with 2 tablespoons of softened unsalted butter.
⏱️ 3 min
- 3
Arrange Bread: Transfer the dried bread cubes to the prepared baking dishes, arranging them in an even layer.
⏱️ 2 min
- 4
Make the Custard: In a very large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, 1/2 cup light brown sugar, vanilla extract, 2 teaspoons ground cinnamon, nutmeg, and salt until well combined and smooth.
⏱️ 7 min
- 5
Pour Custard: Carefully pour the egg custard mixture evenly over the bread cubes in the baking dishes, ensuring all the bread is thoroughly soaked. Gently press down on the bread with a spatula to help it absorb the liquid.
⏱️ 3 min
- 6
Chill (Optional but Recommended): Cover the baking dishes 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 4 tablespoons melted unsalted butter, 4 tablespoons light brown sugar, and 1 teaspoon ground cinnamon. Mix until a crumbly topping forms.
⏱️ 3 min
- 9
Add Topping and Bake: Remove the casserole from the refrigerator. Sprinkle the prepared topping evenly over the top of the casserole(s). Bake for 50-60 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean (the custard should be set). If baking in two dishes, they may cook slightly faster.
⏱️ 55 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 Custard
- 12 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
For the Topping and Serving
- 4 tablespoons unsalted butter, melted
- 4 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 powdered sugar, for dusting, as needed
- 1 maple syrup, for serving, as needed
Instructions
- 1
Prepare the Bread: Cut the challah bread into 1-inch cubes. Spread the bread cubes evenly in a single layer on large baking sheets. 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 two 9x13 inch baking dishes or one very large roasting pan with 2 tablespoons of softened unsalted butter.
⏱️ 3 min - 3
Arrange Bread: Transfer the dried bread cubes to the prepared baking dishes, arranging them in an even layer.
⏱️ 2 min - 4
Make the Custard: In a very large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, 1/2 cup light brown sugar, vanilla extract, 2 teaspoons ground cinnamon, nutmeg, and salt until well combined and smooth.
⏱️ 7 min - 5
Pour Custard: Carefully pour the egg custard mixture evenly over the bread cubes in the baking dishes, ensuring all the bread is thoroughly soaked. Gently press down on the bread with a spatula to help it absorb the liquid.
⏱️ 3 min - 6
Chill (Optional but Recommended): Cover the baking dishes 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 4 tablespoons melted unsalted butter, 4 tablespoons light brown sugar, and 1 teaspoon ground cinnamon. Mix until a crumbly topping forms.
⏱️ 3 min - 9
Add Topping and Bake: Remove the casserole from the refrigerator. Sprinkle the prepared topping evenly over the top of the casserole(s). Bake for 50-60 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out clean (the custard should be set). If baking in two dishes, they may cook slightly faster.
⏱️ 55 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