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French Toast Casserole

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A delightful baked breakfast casserole featuring cinnamon and vanilla custard-soaked bread with a golden, buttery top. Perfect for holidays, brunch gatherings, or make-ahead weekend breakfasts.

Ingredients

  • 1 loaf day-old French bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup pecans, chopped (optional)
  • 1/4 cup butter, melted
  • Maple syrup, for serving

Instructions

  1. Grease a 9×13-inch baking dish and spread the bread cubes evenly in the dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
  3. Pour the egg mixture evenly over the bread cubes, ensuring all pieces are soaked. Gently press the bread down to help absorb the custard.
  4. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
  6. If using pecans, sprinkle them evenly over the top and drizzle with melted butter.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and the center is set.
  8. Allow to cool slightly before serving. Serve warm with maple syrup.

Notes

  • For best texture, use slightly stale bread to better absorb the custard.
  • Chilling overnight enhances flavor and makes this ideal for make-ahead breakfasts.
  • Substitute half-and-half for heavy cream if desired.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-french-toast-casserole/