French Toast Casserole
This make-ahead, baked French Toast Casserole brings together custardy bread, warm spices, and a crunchy topping for a delicious breakfast or brunch centerpiece.
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.
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. For extra richness, swap half the milk for crème fraîche or Greek yogurt.
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