Description
Overnight French toast casserole with brioche and cinnamon custard. Assemble at night, bake in the morning. From Your Daily Hit.
Ingredients
Scale
- 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