Description
This Overnight French Toast Casserole is a delightful make-ahead breakfast dish featuring cubes of French bread soaked in a rich custard mixture of eggs, milk, cream, brown sugar, vanilla, and cinnamon. Baked until golden and puffed, it offers a comforting, crowd-pleasing start to the day, perfect for busy mornings or special occasions.
Ingredients
Main Ingredients
- 1 loaf French bread (about 14 oz), cubed
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter
For Serving (Optional)
- Powdered sugar for dusting
- Fresh berries or maple syrup
Instructions
- Prepare Custard: In a large bowl, whisk together eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
- Arrange Bread: Grease a 9×13-inch baking dish and spread the cubed French bread evenly in the dish to create an even layer.
- Soak Bread: Pour the prepared custard mixture evenly over the bread cubes, pressing down lightly to ensure all pieces absorb the custard thoroughly.
- Refrigerate Overnight: Cover the baking dish with plastic wrap or foil and place it in the refrigerator to soak overnight, allowing the bread to fully absorb the custard.
- Preheat Oven: The next morning, preheat your oven to 350°F (175°C) and let the casserole sit at room temperature while the oven heats.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for 30 minutes, which helps the mixture set without drying out.
- Bake Uncovered: Remove the foil and bake for an additional 20 to 25 minutes until the casserole is golden brown, puffed, and cooked through.
- Finish and Serve: Drizzle melted butter over the hot casserole, dust with powdered sugar, and serve warm. Optionally, add fresh berries or maple syrup on the side for extra sweetness.
Notes
- Using day-old or slightly stale French bread helps the custard absorb better without becoming overly soggy.
- Covering the casserole during the first part of baking prevents the top from drying out.
- Letting the casserole come to room temperature before baking ensures even cooking.
- For a lighter version, substitute whole milk and heavy cream with half-and-half or milk alone.
- Freezing the assembled casserole before baking is possible; thaw overnight in the refrigerator before baking.
