French Toast Casserole Recipe
This make-ahead, baked French Toast Casserole Recipe brings together custardy bread, warm spices, and a crunchy topping for a delicious breakfast or brunch centerpiece.
I first fell for this French Toast Casserole on a chilly holiday morning, when I needed something comforting, easy, and crowd-pleasing. Imagine layers of slightly stale brioche (or sweet challah) soaking up a vanilla-spiced custard, then baking until golden and puffed. What makes it special? You can swap milk for almond milk, add a handful of berries for freshness, or sprinkle pecans on top for crunch. Whether it’s a lazy weekend treat or a festive make-ahead dish, this casserole feels warm, a little indulgent, yet surprisingly simple—and it’s got enough fiber if you choose whole-grain bread!
Why You’ll Love This Recipe
- Make-ahead friendly: Prep it tonight, bake tomorrow morning.
- Feeds a crowd: Eight generous servings for family or friends.
- Hands-off soak time: Just mix, cover, and chill.
- Versatile flavors: Add fruit, nuts, or chocolate chips.
- Comfort food: But with a light custard twist.
- Wallet-wise: Basic pantry staples, no fancy ingredients.
- Crowd-pleaser: Perfect for birthdays, holidays, or Sunday brunch.
- Kid-approved: Sweet enough for little ones, with optional grown-up add-ins.
Ingredients
• 1 loaf (about 1 lb) brioche or challah, cut into 1-inch cubes (day-old bread works best)
• 2 cups whole milk (or almond milk for a dairy-free swap)
• 1 cup heavy cream (or half-and-half)
• 5 large eggs, room temperature
• ⅔ cup granulated sugar (or coconut sugar)
• 2 tbsp pure vanilla extract (look for Nielsen-Massey brand if you like depth)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (freshly grated, if you can)
• Pinch of salt
• ¼ cup melted butter (plus extra for greasing)
• ¼ cup light brown sugar (for topping)
• Optional: ½ cup chopped pecans, fresh berries, or chocolate chips
Tip: Stale bread soaks up custard better—you can toast cubes lightly if it’s too soft.
Directions
- Preheat and prep. Preheat oven to 350°F. Butter a 9×13-inch baking dish well (no sticking here!).
- Whisk custard. In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until combined and slightly frothy.
- Layer bread. Arrange bread cubes evenly in the dish. If you’re adding berries or chocolate chips, tuck them between cubes.
- Pour and press. Pour custard over bread, using a spatula to press cubes gently so they absorb liquid. Let sit 10 minutes to help soak.
- Chill (optional). Cover with plastic wrap and refrigerate for at least 30 minutes—or overnight if you like a deeper soak.
- Top and bake. Just before baking, drizzle melted butter over the top and sprinkle brown sugar (and pecans, if using). Bake uncovered for 45–50 minutes, until golden and a toothpick comes out mostly clean.
- Rest and serve. Let rest 5–10 minutes before slicing—this helps it set. Scoop squares onto plates, drizzle with maple syrup or a dusting of powdered sugar.
Servings & Timing
Makes 8 hearty servings
Prep Time: 20 minutes active (plus 30 min soak or overnight chill)
Bake Time: 45–50 minutes
Total Time: about 1 hour (or up to 12 hours if chilling overnight)
Variations
• Berry Bliss: Stir in 1 cup fresh blueberries or raspberries before pouring custard.
• Nutty Crunch: Swap pecans for walnuts and add a dash of cardamom.
• Chocolate Lover’s: Mix ¼ cup mini chocolate chips into custard or sprinkle on top.
• Savory Twist: Skip sugar, add grated Gruyère and chopped chives for a strata-style bake.
• Maple Pecan: Replace brown sugar topping with chopped candied pecans mixed with pure maple syrup.
Storage & Reheating
Fridge: Cover with foil or plastic wrap; keeps 3 days.
Freezer: Wrap tightly; freeze up to 2 months—thaw overnight in fridge.
To reheat: Warm individual slices in a 350°F oven for 10–12 minutes (cover lightly with foil to avoid over-browning).
Make-ahead advice: For simplest mornings, assemble the night before, then bake before guests arrive.
Notes
– I learned that gently toasting day-old bread cubes on a sheet pan for 5 minutes really boosts crisp edges.
– If the top browns too fast, tent with foil halfway through baking—trust me, it helps.
– For extra richness, swap half the milk for crème fraîche or Greek yogurt.
FAQs
Q: Can I use gluten-free bread?
A: Absolutely—choose a sturdy gluten-free loaf that holds up to soaking, like Canyon Bakehouse.
Q: What if my casserole is soggy in the center?
A: Bake a few minutes longer, then let it rest; carryover heat will finish setting the custard.
Q: How do I prevent the top from burning?
A: Tent with foil after 30 minutes, or lower the oven rack one level.
Q: Can I make individual servings?
A: Yes—divide into ramekins, reducing bake time to 25–30 minutes.
Q: Any tips for dairy-free?
A: Use full-fat coconut milk and almond milk, and swap butter for vegan spread.
Q: Is overnight soaking really necessary?
A: It deepens flavor and texture, but a 30-minute soak works if you’re pressed for time.
Conclusion
This French Toast Casserole Recipe is the perfect blend of easy prep, sweet comfort, and breakfast flair—ideal for any occasion from lazy weekends to holiday mornings. Give it a try, tweak it with your favorite add-ins, and let me know how it turns out in the comments below. Happy baking and brunching!
French Toast Casserole
Ingredients
- 1 loaf brioche or challah cut into 1-inch cubes (day-old bread works best)
- 2 cups whole milk (or almond milk for a dairy-free swap)
- 1 cup heavy cream (or half-and-half)
- 2/3 cup granulated sugar (or coconut sugar)
- 2 tbsp pure vanilla extract (look for Nielsen-Massey brand if you like depth)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated, if you can)
- Pinch salt
- 1/4 cup butter (plus extra for greasing)
- 1/4 cup light brown sugar (for topping)
- 1/2 cup chopped pecans fresh berries, or chocolate chips
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish well.
- In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until combined and slightly frothy.
- Arrange bread cubes evenly in the dish. If you’re adding berries or chocolate chips, tuck them between cubes.
- Pour custard over bread, using a spatula to press cubes gently so they absorb liquid. Let sit 10 minutes to help soak.
- Cover with plastic wrap and refrigerate for at least 30 minutes—or overnight if you like a deeper soak.
- Just before baking, drizzle melted butter over the top and sprinkle brown sugar (and pecans, if using). Bake uncovered for 45–50 minutes, until golden and a toothpick comes out mostly clean.
- Let rest 5–10 minutes before slicing—this helps it set. Scoop squares onto plates, drizzle with maple syrup or a dusting of powdered sugar.
