Description
This Overnight French Toast Casserole is a delightful make-ahead breakfast dish featuring tender chunks of brioche or challah bread soaked in a rich custard of eggs, cream, and milk, spiced with cinnamon and vanilla. Topped with a crumbly cinnamon-nutmeg streusel, it bakes into a golden, comforting casserole perfect for feeding a crowd with minimal morning effort.
Ingredients
Scale
Bread Base
- 1 pound loaf of brioche, challah, French bread, or white bread, cut into 1 inch chunks
Custard Mixture
- 8 large eggs
- 1 cup heavy cream
- 2 cups milk
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 Tablespoon vanilla extract
Topping
- 3 Tablespoons light brown sugar, packed
- 3 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons cold butter, cut into pieces
Instructions
- Prepare the Baking Dish and Bread: Grease a 9×13″ baking dish thoroughly. Cut your chosen bread into 1-inch chunks and place them evenly in the baking dish to create the base layer of the casserole.
- Make the Custard Mixture and Assemble: In a large mixing bowl, whisk together the eggs until smooth. Add heavy cream, milk, light brown sugar, ground cinnamon, kosher salt, and vanilla extract, mixing well to combine all ingredients into a custard. Pour this custard evenly over the bread cubes in the baking dish. Gently toss the bread in the custard to ensure all pieces absorb the mixture. Then spread everything into an even layer. Cover and refrigerate overnight to allow the bread to soak up the custard.
- Prepare the Topping: In a medium bowl, combine light brown sugar, granulated sugar, ground cinnamon, and ground nutmeg. Add the cold butter pieces and use a pastry blender or your hands to mix until the mixture forms crumbly clumps. Cover the topping and store it in the refrigerator until ready to bake the casserole.
- Bake the Casserole: Preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and uncover it. Evenly sprinkle the prepared crumbly topping over the soaked bread. Bake for 45 to 50 minutes, or until the top is golden brown and the casserole is fully set in the middle.
- Cool and Serve: Allow the casserole to cool for at least 10 minutes before serving, helping it to set further. Serve warm topped with your choice of homemade syrup, fresh berries, whipped cream, or other favorite breakfast toppings.
Notes
- Using brioche or challah bread results in a richer, sweeter casserole, but any sturdy white bread also works well.
- Refrigerating the bread soaked overnight allows the flavors to meld and the custard to fully absorb into the bread, making for an incredibly tender texture.
- If you prefer a dairy-free version, substitute the cream and milk with almond or oat milk and use a vegan butter alternative for the topping.
- To keep the topping crumbly, avoid overmixing once the butter is added.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
