Description
This easy make-ahead baked French toast casserole lets you prep everything the night before and wake up to a warm, custardy, golden breakfast that feeds a crowd with almost no morning effort.
Ingredients
Scale
- 12 ounces day-old brioche or challah, cut into 1-inch cubes
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1 cup fresh berries, such as blueberries or strawberries (optional)
- 1/2 cup streusel topping (optional)
- Maple syrup, for serving
Instructions
- Grease a 9×13-inch baking dish and spread the brioche or challah cubes in an even layer.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard mixture evenly over the bread cubes, then gently press the bread down so it starts to soak up the liquid.
- Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight so the bread fully absorbs the custard.
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F.
- Uncover the casserole and sprinkle the chopped pecans, fresh berries, and streusel topping, if using, evenly over the surface.
- Bake for 35 to 55 minutes, or until the top is golden brown and the center is just set with a slight wobble.
- Let the baked French toast cool for 5 to 10 minutes, then cut into squares and serve warm with maple syrup and additional berries if desired.
Notes
- Use day-old brioche or challah for the best texture; very fresh bread can turn mushy after the long soak.
- If you prefer a softer, more custard-like center, pull the casserole from the oven on the earlier end of the baking range.
- For extra crunch and flavor, add streusel or chopped pecans on top before baking and bake until the topping is deeply golden.
- If the casserole starts to brown too quickly, tent the pan loosely with foil during the last 10 to 15 minutes of baking.
- To make ahead and freeze, bake the casserole, cool it completely, then wrap tightly and freeze for up to 2 to 3 months; thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/8 of pan)
- Calories: 430
- Sugar: 18
- Sodium: 320
- Fat: 21
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 14
- Cholesterol: 215