Description

A simple, make-ahead French toast casserole perfect for busy weeknights and easy mornings. Assemble the night before and bake in the morning for a stress-free breakfast.

Ingredients

Scale

8 cups thick-cut bread cubes (about 8 slices; day-old brioche, challah, thick white sandwich bread, or whole wheat)
6 large eggs
2 cups whole milk (480 ml)
1 cup heavy cream (240 ml)
½ cup granulated sugar (100 g)
2 teaspoons cinnamon
2 teaspoons vanilla extract
½ teaspoon salt
2 tablespoons melted butter (30 g)
Powdered sugar (for dusting, optional)
Maple syrup or honey (for serving)
Optional add-ins: fresh berries or sliced apples, chopped nuts (pecans or walnuts), chocolate chips

Instructions

Cube the thick-cut bread into roughly 1-inch cubes. If using fresh bread, dry the cubes on a baking sheet in a 250°F (120°C) oven for 10 minutes to help them soak up the custard better.
In a large mixing bowl, whisk together eggs, whole milk, heavy cream, sugar, cinnamon, vanilla extract, salt, and melted butter until smooth and combined.
Add the bread cubes to the custard mixture and gently toss with a rubber spatula or wooden spoon until all cubes are coated. Press down lightly to help bread absorb the custard. Cover the bowl with plastic wrap.
Transfer the custard-soaked bread to a greased 9×13-inch baking dish. Cover tightly with aluminum foil and refrigerate overnight or at least 6 hours.
Preheat oven to 350°F (175°C). Remove foil and bake casserole for 45-50 minutes until the top is golden brown and custard is set (a knife inserted near the center should come out mostly clean). Optionally broil for 2-3 minutes for a crisper top, watching closely to avoid burning.
Let the casserole rest for 5 minutes after baking. Dust with powdered sugar and serve with warm maple syrup or honey. Fresh fruit on the side is optional.

Notes

Use day-old bread for best custard absorption. If using fresh bread, dry it in the oven before soaking. Do not skip the overnight soak to avoid dry or gummy texture. Butter the baking dish well to prevent sticking and enhance browning. Customize with fruits, nuts, or chocolate chips. For vegan or dairy-free versions, substitute plant-based milk and egg replacers.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1/8th of casserole
Calories: 320
Sugar: 12
Sodium: 250
Fat: 14
Saturated Fat: 7
Carbohydrates: 35
Fiber: 2
Protein: 10

Keywords: French toast casserole, make-ahead breakfast, overnight casserole, easy breakfast, brunch recipe, busy weeknight breakfast