French Toast Casserole
A breakfast casserole is an ideal choice for gatherings, combining simplicity with crowd-pleasing appeal. This French Toast Casserole offers the practicality of preparation with a short list of ingredients and the convenience of assembling ahead of time. Refrigerating it overnight allows for a seamless morning bake. It also simplifies cooking for a group compared to traditional French toast. Day-old French bread is recommended, though other soft breads like challah or brioche can substitute effectively, especially with trimmed thick crusts. The buttery, sugary topping bakes into a caramelized layer, providing a delightful contrast to the moist, custardy interior. Serve as-is or enhance with powdered sugar, maple syrup, or fresh fruit.
Ingredients
- For the Casserole:
- 1 tablespoon unsalted butter for greasing
- 10 cups of bread cubes 1-inch pieces from a day-old loaf of French bread
- 2 cups whole milk
- 6 large eggs
- ¼ cup light brown sugar lightly packed
- 1½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- For the Topping:
- 4 tablespoons melted unsalted butter
- ½ cup light brown sugar lightly packed
- ½ teaspoon ground cinnamon
- A pinch of kosher salt
- Optional for Serving:
- Fresh berries powdered sugar, maple syrup, or toasted chopped nuts
Instructions
- Prepare the Dish
- Lightly grease a 9-by-13-inch baking dish with unsalted butter. Arrange the bread cubes in the dish, spreading them out in an even layer.
- Mix the Custard
- In a medium-sized bowl or large measuring cup, whisk together the milk, eggs, brown sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
- Combine Custard and Bread
- Pour the prepared custard mixture evenly over the bread cubes. Gently press the bread into the liquid to ensure maximum absorption. Cover the dish and let it sit for at least 30 minutes at room temperature or refrigerate for up to 12 hours.
- Preheat the Oven and Make the Topping
- Preheat the oven to 400°F. While the oven heats, let the casserole return to room temperature if refrigerated. Prepare the topping by mixing the melted butter, brown sugar, cinnamon, and a pinch of salt in a small bowl until smooth.
- Apply the Topping
- Spoon dollops of the topping mixture across the casserole’s surface, then spread it gently to cover evenly. If the topping has been refrigerated, rewarm it slightly to ease spreading.
- Bake
- Bake the casserole uncovered for 30 to 35 minutes, or until puffed and golden brown. Let it cool briefly, then slice into squares and serve warm with your desired toppings.
- Tips
- To dry bread cubes quickly, spread them on a baking sheet and bake at 350°F for 10 to 15 minutes until slightly dry but not browned.
- For long-term storage, assemble through Step 2, refrigerate for several hours, then freeze tightly covered. Thaw overnight in the refrigerator before proceeding with Step 3.