How To Make the Absolute Best French Toast Casserole Recipe
This French Toast Casserole recipe offers a decadent and easy way to enjoy the classic breakfast favorite in a baked format. With tender chunks of bread soaked in a rich custard of eggs, milk, and cream, topped with a buttery nutty crumble, it delivers a perfect balance of creamy, crunchy, and sweet textures. Make it ahead for a convenient, crowd-pleasing morning treat accented by maple syrup, powdered sugar, and fresh berries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 10 hours 10 minutes (including overnight soaking)
- Yield: 8 to 10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Casserole
- 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
Crumb Topping
- 2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts
- 1/4 cup all-purpose flour
- Remaining 1/4 cup packed light brown sugar
- Remaining 1/4 teaspoon ground nutmeg
- Remaining 1/4 teaspoon kosher salt
- 4 tablespoons room-temperature unsalted butter
To Serve
- Maple syrup or powdered sugar, for serving
- Fresh berries (optional)
Instructions
- Prepare the baking dish: Lightly coat a 9×13-inch or similar 3-quart baking dish with unsalted butter to prevent sticking and add richness.
- Arrange the bread: Tear the unsliced bread loaf into bite-size pieces about 1 to 2 inches. Spread them evenly in a single layer inside the buttered baking dish.
- Make the custard: In a large bowl, whisk together the eggs, half-and-half, 1/2 cup packed brown sugar, vanilla extract, ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg until well blended.
- Soak the bread: Pour the custard mixture evenly over the bread chunks. Press the bread down gently to help it absorb the custard. Cover the dish and refrigerate overnight or for up to 24 hours. If baking immediately, let the bread sit for 1 hour at room temperature to absorb the custard adequately.
- Prepare the crumble topping: Combine chopped nuts, flour, remaining 1/4 cup brown sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon kosher salt in a large bowl. Add the room-temperature butter and pinch it into the mixture with your fingers until small moist clumps form. Refrigerate until ready to use.
- Preheat oven and rest casserole: When ready to bake, preheat your oven to 350°F (175°C). Uncover the casserole and allow it to sit at room temperature for 30 minutes to take the chill off, ensuring even baking.
- Top and bake: Evenly sprinkle the crumble topping over the soaked bread. Bake uncovered for 45 to 50 minutes until the casserole is puffed, golden-brown, and set in the middle.
- Cool and serve: Let the casserole cool for 5 minutes after baking. Serve topped with maple syrup or powdered sugar and fresh berries if desired for an extra burst of flavor and color.
Notes
- Make ahead: Assemble the casserole up to one day in advance, cover, and refrigerate until ready to bake.
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Keywords: French toast casserole, baked French toast, easy breakfast casserole, overnight French toast, bread breakfast bake, nut topping French toast
