French Toast Casserole (Printable Version)

Fluffy bread cubes baked in cinnamon-vanilla custard with brown sugar pecan topping

# What You Need:

→ Bread Base

01 - 1 loaf (approximately 1 pound) brioche or challah bread, cut into 1-inch cubes

→ Custard Mixture

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

→ Cinnamon Topping

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

# How To Make:

01 - Generously grease a 9x13 inch baking dish with butter or nonstick cooking spray. Distribute the bread cubes evenly across the bottom of the dish.
02 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, 1 1/2 teaspoons cinnamon, nutmeg, and salt until completely smooth and well combined.
03 - Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with a spatula or your hands to help it absorb the liquid.
04 - In a small bowl, stir together melted butter, brown sugar, and 1 teaspoon cinnamon until blended. Fold in chopped nuts if using.
05 - Sprinkle the brown sugar mixture evenly over the entire surface of the casserole.
06 - Cover the dish tightly with aluminum foil. Refrigerate for at least 2 hours, or preferably overnight, to allow the bread to fully absorb the custard.
07 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats.
08 - Bake the casserole covered with foil for 30 minutes.
09 - Remove the foil and continue baking for an additional 15 minutes, until the top is golden brown and the custard is set.
10 - Let the casserole cool for 10 minutes before serving. Serve warm, optionally drizzled with maple syrup or topped with fresh berries.

# Expert Advice:

01 -
  • Make it the night before and wake up to zero morning prep work
  • The custard soaks into every cube creating pockets of vanilla cinnamon bliss
  • Feeds a crowd without standing over a hot stove flipping individual slices
02 -
  • Letting the casserole sit at room temperature for 20 minutes while the oven preheats helps it bake evenly
  • The center might look slightly jiggly when you pull it out but it will continue setting as it cools
  • Overnight chilling is not just convenient, it allows the bread to fully absorb the custard for the best texture
03 -
  • Do not skip the pressing step or you will end up with dry bread patches
  • If the top browns too quickly, tent loosely with foil for the last 10 minutes

Go Back