French Toast Casserole (Printable version)

Fluffy bread cubes in cinnamon-vanilla custard with brown sugar pecan topping. Perfect make-ahead brunch dish.

# Ingredient List:

→ Bread

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes

→ Custard

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 tsp vanilla extract
07 - 1 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp salt

→ Topping

10 - 1/2 cup unsalted butter, melted
11 - 1/2 cup brown sugar, packed
12 - 1 tsp ground cinnamon
13 - 1/2 cup chopped pecans or walnuts (optional)

# How to Make It:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray. Arrange the bread cubes evenly in the dish.
02 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
03 - Pour the custard mixture evenly over the bread cubes, gently pressing the bread down to help it absorb the liquid.
04 - In a small bowl, mix together melted butter, brown sugar, and cinnamon. Stir in nuts if using.
05 - Sprinkle the topping evenly over the casserole.
06 - Cover the dish with foil and refrigerate for at least 2 hours, or overnight for best results.
07 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
08 - Bake covered for 30 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and the custard is set.
09 - Let cool for 10 minutes before serving. Serve warm, optionally with maple syrup or fresh berries.

# Expert Suggestions:

01 -
  • Assemble it the night before and wake up to something magical happening in your oven
  • Feeds a crowd without standing over a hot stove flipping individual slices
  • The caramelized cinnamon sugar crust is the kind of thing people dream about
02 -
  • Stale bread is your secret weapon here, so leave that loaf out for a day or cube and toast it briefly in the oven
  • The overnight chill is non negotiable for that pudding like texture, so don't try to rush this step
  • If the top browns too quickly, tent it loosely with foil while the center finishes setting
03 -
  • Don't use super fresh bread or it'll turn to mush, so plan ahead and let it dry out a bit
  • Let the casserole rest out of the oven for those 10 minutes, otherwise the custard will be runny

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