French Toast Casserole 2
A rich and comforting overnight French toast casserole with cinnamon, vanilla, and a crispy top, perfect for weekend brunches.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 slices thick day-old bread (such as brioche or challah), cut into 1-inch cubes
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar
- 2 tablespoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup packed brown sugar
- 0.25 cup all-purpose flour
- 1 cup fresh berries (optional, for topping)
- powdered sugar, for dusting (optional)
Instructions
Preparation Steps
- Lightly grease a 9x13-inch baking dish. Arrange half of the bread cubes in an even layer.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour half of the egg mixture over the bread cubes. Gently press down to help the bread absorb the liquid. Repeat with remaining bread and egg mixture, letting it soak for 10–15 minutes.
- In a small bowl, combine melted butter, brown sugar, and flour until smooth. Pour evenly over the soaked bread.
- Cover the dish tightly with plastic wrap and refrigerate overnight (or at least 4 hours) to allow the bread to fully absorb the custard.
- Preheat oven to 325°F (165°C). Remove casserole from refrigerator while oven heats.
- Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set.
- Let cool for 10 minutes before serving. Dust with powdered sugar and top with fresh berries if desired.
Notes
Best served warm, this casserole can be assembled the night before for easy morning prep.