French Toast Casserole
This easy French Toast Casserole is a make-ahead breakfast made with cubes of bread soaked in a rich cinnamon-vanilla custard and finished with a buttery cinnamon crumble. Assemble it at least 4 hours or up to 24 hours ahead, then bake and serve warm with maple syrup and fresh berries.
Servings: 12 people
Calories: 350kcal
Equipment
- 9 x 13 baking or casserole dish
Ingredients
French Toast:
- Butter, for greasing baking dish
- 1 loaf French bread or sourdough
- 10 large eggs
- 2 cups whole milk
- ½ cup half and half or whipping cream
- ½ cup granulated sugar
- ½ cup brown sugar firmly packed
- 2 Tbsps vanilla extract
- 1 tsp ground cinnamon
Crumble topping:
- ½ cup all-purpose flour
- ½ cup brown sugar firmly packed
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp salt
- ½ cup cold butter cut into pieces
For serving, optional:
- Warm maple syrup
- Fresh blueberries or other berries
- Whipped cream
- Chopped toasted or candied pecans
- Melted butter
Instructions
- Prepare the bread. Generously butter a 9×13-inch baking dish. Cut the bread into 1-inch cubes and spread evenly in the prepared dish.
- Make the custard. In a large bowl, whisk together the eggs, milk, half-and-half, granulated sugar, brown sugar, vanilla, and cinnamon until well combined. Pour evenly over the bread. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Make the crumble topping. In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture forms pea-size crumbles. Cover and refrigerate until ready to bake.
- Add the topping and bake. Preheat the oven to 325°F. Remove the casserole from the refrigerator and uncover. Sprinkle the crumble evenly over the top. Bake for about 45 minutes for a softer, more custardy texture, or up to 1 hour for a firmer French toast texture with a crisper top.
- Serve. Remove from the oven and let stand for about 5–10 minutes before serving. Cut into squares or scoop into individual servings and serve warm with maple syrup, fresh berries, or other desired toppings.
Notes
- Make ahead: The casserole needs to refrigerate for at least 4 hours before baking so the bread can absorb the custard. It can be assembled and refrigerated for up to 24 hours.
- Choose your texture: Bake for about 45 minutes for a softer, more custardy texture similar to bread pudding. Bake closer to 1 hour for a firmer French toast texture and crisper topping.
- Bread options: French bread or sourdough both work well. Slightly stale bread is especially good because it readily absorbs the custard. Brioche or challah can also be used for a richer casserole.
- Add berries: Fresh blueberries, raspberries, or cranberries can be scattered among the bread cubes before adding the custard. Berries can also simply be served on top after baking.
- Add nuts: For extra crunch, mix chopped pecans or walnuts into the crumble topping before baking.
- Storage: Cover leftovers and refrigerate for up to 3 days. The crumble topping will soften somewhat during storage.
- Reheating: Reheat individual servings in the microwave, or warm several servings in a 325°F oven until heated through.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 285mg | Potassium: 187mg | Fiber: 1g | Sugar: 25g | Vitamin A: 529IU | Calcium: 109mg | Iron: 2mg