baked french toast casserole
This delicious Baked French Toast Casserole is a perfect make-ahead breakfast dish that combines the flavors of classic French toast with the convenience of baking. It’s fluffy, custardy, and ideal for serving a crowd.
Equipment
- 1 9x13 inch baking dish
- 1 whisk
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil
- 1 oven
Ingredients
- 1 loaf challah or brioche bread, cut into cubes About 16 ounces.
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch salt
- ¼ cup unsalted butter, melted
- optional powdered sugar for dusting
- optional maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Place the bread cubes into the 9x13 inch baking dish. Pour the egg mixture evenly over the bread, ensuring all pieces are well soaked.
- Cover the baking dish with aluminum foil and refrigerate for at least 30 minutes or overnight for best results.
- Once ready to bake, take the dish out of the refrigerator and let it sit at room temperature for about 10 minutes.
- Drizzle the melted butter over the top of the casserole.
- Bake, covered with foil, for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the casserole is golden and set in the middle.
- Allow to cool for a few minutes before slicing. Optionally, dust with powdered sugar and serve with maple syrup.
Notes
You can customize this casserole by adding fruits such as blueberries, raspberries, or sliced bananas before pouring the egg mixture over the bread. For a richer flavor, consider adding a splash of orange or almond extract. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.