This french toast casserole is the make-ahead sweet bake: cubes of brioche in a cinnamon custard, a brown-sugar butter topping, and a 9×13 dish you assemble the night before. It is not stovetop slices and it is not a savory sausage-egg breakfast casserole (that lives on Flavors). Your Daily Hit keeps this page on the sweet overnight bake.
Print
French Toast Casserole
- Total Time: 9 hours (includes overnight soak)
- Yield: 10 servings 1x
Description
Overnight French toast casserole with brioche and cinnamon custard. Assemble at night, bake in the morning. From Your Daily Hit.
Ingredients
- 1 loaf (about 16 ounces / 454g) brioche or challah, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 6 tablespoons (85g) unsalted butter, melted
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (50g) chopped pecans (optional)
- Maple syrup, for serving
Instructions
- Butter a 9×13-inch baking dish. Spread the bread cubes in an even layer.
- Whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Pour over the bread. Press the cubes down so they soak. Cover and refrigerate at least 4 hours or overnight.
- Heat the oven to 350°F (175°C). Stir the melted butter with the brown sugar and pecans. Drizzle over the soaked bread.
- Bake 40 to 48 minutes until the center is set and the top is deep golden. Rest 10 minutes. Serve with maple syrup.
Notes
Day-old bread soaks better than fresh. If you skip the overnight rest, soak at least 30 minutes on the counter; the center will be a bit wetter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Sweet bake, not savory casserole
Sausage, egg, and hash-brown breakfast casseroles are a different search. This URL is cinnamon custard and brioche only.
Substitutions
Texas toast or French bread works if it is a bit stale. Half-and-half can replace the cream. Leave the pecans off for a nut-free pan.
Mistakes to avoid
Do not use super-fresh squishy bread — it turns to mush. Do not underbake the center; it should puff and not slosh. Do not skip the rest or the slices fall apart.
Storage
Refrigerate up to 3 days. Reheat squares at 325°F until warm. The topping softens overnight; a few minutes in the oven crisps it.
Nutrition (estimated)
About 380 calories per serving without extra syrup. Estimate only.
FAQ
Do I have to soak it overnight?
Overnight gives the most even custard. A 4-hour chill works. A 30-minute soak is the minimum and the center stays wetter.
What bread is best?
Day-old brioche or challah. Sturdy cubes hold the custard without collapsing.
Is this the same as a breakfast egg casserole?
No. That is a savory egg-and-sausage bake. This is sweet French toast in a pan.
Can I freeze leftovers?
Yes. Wrap squares and freeze up to 1 month. Reheat from frozen at 325°F until hot.