Introduction

This French Toast Casserole is a delightful twist on a classic breakfast favorite, featuring a rich custard-soaked bread base topped with a crunchy, nutty crumble. It’s perfect for weekend mornings or special occasions when you want to impress with minimal effort.

A single thick slice of bread pudding sits on a white plate with a light green glaze and brown speckles. The dessert has three layers: the bottom is a soft pale yellow custard soaked bread base, the middle shows a slightly darker golden brown baked layer, and the top has a crumbly, crunchy texture with uneven chunks of golden crust dusted with powdered sugar. Syrup pools around the bottom of the slice, adding a glossy amber shine. In the background, part of a white baking dish with more bread pudding is visible, all set against a white marbled surface. The powdered sugar is captured falling gently over the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the baking dish
1 (1-pound) loaf unsliced sourdough, Italian, or French bread (not baguette)
8 large eggs
3 cups half-and-half, or 1 1/2 cups each whole milk and heavy cream
3/4 cup packed light brown sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground nutmeg, divided
2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts
1/4 cup all-purpose flour
Maple syrup or powdered sugar, for serving
Fresh berries, for serving (optional)

Instructions

Step 1: Lightly coat a 9×13-inch or 3-quart baking dish with unsalted butter. Tear the loaf of bread into 1- to 2-inch bite-size chunks and arrange them in an even layer in the dish.
Step 2: In a large bowl, whisk together eggs, half-and-half, 1/2 cup of the brown sugar, vanilla extract, cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon nutmeg until fully combined.
Step 3: Pour the custard mixture evenly over the bread. Press the bread down slightly to help it absorb the custard. Cover the baking dish and refrigerate overnight or up to 24 hours. For a quicker option, let it sit at room temperature for 1 hour before baking.
Step 4: Meanwhile, combine chopped nuts, flour, remaining 1/4 cup brown sugar, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon kosher salt in a large bowl. Add the room-temperature butter and pinch and squeeze it into the mixture until moist clumps form. Refrigerate the crumble topping until ready to use.
Step 5: When ready to bake, preheat the oven to 350°F. Remove the casserole from the fridge and let it sit uncovered at room temperature for 30 minutes.
Step 6: Sprinkle the crumble topping evenly over the casserole. Bake for 45 to 50 minutes, until puffed, golden brown, and set. Let cool for 5 minutes before serving.
Step 7: Serve with maple syrup or powdered sugar and fresh berries if desired.

Tips & Variations

Use sturdy bread like sourdough or French bread to prevent the casserole from becoming too soggy.
Chilling the casserole overnight lets the bread soak up the custard fully, enhancing flavor and texture.
Swap nuts for your favorite type, or omit them for a nut-free version.
For dairy-free alternatives, use plant-based milk and butter substitutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a low oven until heated through.

How to Serve

A square slice of bread pudding sits on a white plate with small dark spots, covered with powdered sugar being sprinkled from above. The pudding has two visible layers: the bottom layer is dense and golden yellow with a smooth texture, and the top layer is thick and crumbly with golden brown peaks and darker toasted bits. Syrup pools around the base of the slice, adding a shiny amber glow. In the background, there is a white ceramic baking dish with more bread pudding inside and soft pink cloth with forks resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sliced bread instead of a loaf?

Yes, but avoid very thin slices as they might become too mushy. Cutting a loaf into chunks helps maintain texture and absorb the custard better.

Can I prepare this casserole the same day I want to bake it?

Absolutely. Let the assembled casserole sit at room temperature for about 1 hour to allow the bread to absorb the custard before baking.