Description
Make-ahead overnight French toast casserole with a crunchy cinnamon-sugar top and custardy center. Prep in 15 minutes at night, bake in the morning for an easy brunch.
Ingredients
Scale
- 1 loaf day-old brioche or challah (18–20 oz / 510–570 g), cubed
- 6 large eggs
- 2 cups (480 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (25 g) light brown sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp fine salt
- Topping: 3 tbsp (42 g) melted butter, 2 tbsp (25 g) brown sugar, 1 tbsp (12 g) granulated sugar, 1/2 tsp cinnamon, optional 1/2 cup (60 g) chopped nuts
Instructions
- Grease a 9×13-inch (23×33 cm) dish. Add bread cubes. Whisk eggs, milk, cream, sugars, vanilla, spices, and salt. Pour over bread; press to soak. Cover and chill 8–18 hours.
- Heat oven to 350°F (175°C). Mix topping and drizzle over casserole; add nuts if using. Cover with foil and bake 30 minutes.
- Uncover and bake 15–25 minutes more until set in the center and golden. Rest 10 minutes before serving.
Notes
Dairy-free: Use almond milk + coconut cream + dairy-free butter.
Gluten-free: Use sturdy GF bread.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
Reheat: Cover and warm at 325°F (165°C) until hot.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 recipe)
- Calories: 380
- Sugar: 22 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 170 mg
Keywords: Overnight French Toast Casserole, French toast bake, make-ahead breakfast, brunch casserole, cinnamon custard, one-pan breakfast, dairy-free option