Description

This Overnight French Toast Casserole is a delicious make-ahead breakfast perfect for feeding a crowd. Packed with rich custard soaked bread cubes and a sweet cinnamon-nutmeg crumb topping, it bakes into a golden, custardy delight that can be prepared the night before and baked fresh in the morning. Ideal for holidays, brunches, or weekend gatherings, this comforting dish pairs beautifully with syrup, fresh berries, or whipped cream.

Ingredients

Scale

Main Ingredients

1 pound loaf of brioche, challah, French bread, or white bread, cut into 1 inch chunks
8 large eggs
1 cup heavy cream
2 cups milk
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 tablespoon vanilla extract

Topping Ingredients

3 tablespoons light brown sugar, packed
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cut into pieces

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Instructions

Prepare the Baking Dish and Bread: Grease a 9×13 inch baking dish to prevent sticking. Cut your chosen bread into 1-inch chunks and place them evenly into the prepared baking dish.
Make the Custard Mixture: In a large mixing bowl, whisk together the eggs until smooth. Add the heavy cream, milk, 1/4 cup light brown sugar, 2 teaspoons ground cinnamon, kosher salt, and vanilla extract. Mix well to fully incorporate all ingredients.
Assemble the Casserole: Pour the custard mixture evenly over the bread cubes in the baking dish. Toss gently to ensure all bread pieces absorb the custard. Spread the soaked bread into an even layer. Cover the dish and refrigerate overnight to allow flavors to meld and the bread to soak thoroughly.
Prepare the Topping: In a small bowl, combine 3 tablespoons light brown sugar, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Add the cold butter pieces and use a pastry blender or your fingers to mix until the mixture becomes crumbly. Cover and refrigerate the topping until ready to use.
Bake the Casserole: Preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and uncover it. Evenly sprinkle the prepared crumb topping over the soaked bread. Bake uncovered for 45-50 minutes or until the topping is golden brown and the casserole is set in the middle.
Cool and Serve: Once baked, allow the casserole to cool for at least 10 minutes before serving. This helps it set further and makes it easier to cut. Serve with your favorite toppings such as homemade syrup, fresh berries, or whipped cream for a delightful breakfast treat.

Notes

Using brioche or challah will yield a richer and more tender casserole than plain white bread.
If you prefer, soak the bread for at least 4 hours instead of overnight, but overnight soaking produces the best texture.
For a dairy-free option, substitute milk and cream with almond or oat milk, though texture may vary slightly.
To make ahead, you can prepare the topping and custard mixture separately and assemble just before refrigerating.
Ensure butter for topping is cold for the best crumbly texture.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently to preserve texture.