Description
A delicious and indulgent breakfast casserole, this Best Overnight French Toast Casserole is made with brioche or French bread soaked in a sweet custard overnight and baked to golden perfection in the morning. Topped with a buttery crumble, it’s perfect for special occasions or a cozy weekend treat.
Ingredients
Scale
Main Casserole:
- 1 loaf brioche or French bread (cut into 1-inch cubes, about 10 cups)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter (cut into cubes)
Instructions
- Prep the Casserole: Grease a 9×13-inch baking dish and spread the cubed bread evenly in the pan.
- Mix the Custard: In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until fully combined. Pour the custard mixture evenly over the bread, pressing gently so all cubes absorb the liquid. Cover tightly with plastic wrap and refrigerate overnight.
- Bake: The next morning, preheat oven to 350°F. In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the casserole. Bake uncovered for 45–55 minutes, until puffed and golden. Let rest 10 minutes before serving.
- Serve: Serve warm with maple syrup, whipped cream, or fresh berries.
Notes
- This casserole can be assembled up to 24 hours in advance.
- For extra crunch, add chopped pecans or walnuts to the topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 23g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg
