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French Toast Casserole Recipe

French Toast Casserole

iamwinfred
This French Toast Casserole turns a classic breakfast into an effortless make-ahead dish that feeds a crowd. Cubed brioche soaks overnight in a cinnamon custard, then bakes under a buttery pecan streusel until golden and puffed. It takes just ten minutes of prep the night before and looks impressive without any real effort.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 420 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Plastic wrap or aluminum foil
  • Pastry cutter or fork For the streusel
  • Bread knife

Ingredients
  

For the Casserole

  • 1 loaf brioche or challah bread cut into 1 inch cubes (about 16 cups), slightly stale
  • 8 large eggs
  • 2 cups whole milk 480ml
  • 1 cup half and half 240ml
  • 3/4 cup granulated sugar 150g
  • 2 tablespoons pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter melted, plus more for greasing the dish

For the Streusel Topping

  • 1/2 cup all purpose flour 60g
  • 1/2 cup brown sugar packed, 100g
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter cubed
  • 1/2 cup chopped pecans

For Serving

  • pure maple syrup for serving

Instructions
 

  • Cut the brioche or challah loaf into roughly 1 inch cubes, keeping the crust on for extra texture. Spread the cubes out on a baking sheet and let them sit uncovered for a few hours, or overnight, so they dry out slightly.
  • Grease a 9x13 inch baking dish with butter, then add the bread cubes in an even layer.
  • In a large mixing bowl, whisk together the eggs, whole milk, and half and half until fully combined. Add the granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt, and whisk until the sugar has mostly dissolved and the mixture looks smooth and pale yellow.
  • Whisk in the melted butter last, drizzling it in slowly so it does not clump.
  • Pour the custard mixture evenly over the bread cubes in the baking dish. Use a spatula or your hands to gently press the bread down so every piece gets coated and there are no dry pockets left uncovered, especially in the corners.
  • Cover the dish tightly with plastic wrap or foil and refrigerate for at least 1 hour, though overnight (8 to 12 hours) gives the best texture.
  • In a separate bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Add the cold cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture looks like coarse crumbs. Stir in the chopped pecans.
  • Cover and refrigerate the streusel separately until you are ready to bake, so the butter stays cold.
  • Preheat your oven to 350 degrees Fahrenheit. Remove the casserole from the fridge and let it sit at room temperature for about 15 minutes while the oven heats.
  • Sprinkle the chilled streusel topping evenly over the top of the soaked bread.
  • Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is set with only a slight jiggle. If the top browns too quickly, loosely tent it with foil for the last 10 to 15 minutes.
  • Let the casserole rest for 5 to 10 minutes after baking so it firms up slightly and is easier to slice. Cut into squares and serve warm, drizzled with pure maple syrup.

Notes

  • Use bread that is a day or two old, or dry it in the oven at a low temperature for 10 minutes if you are short on time.
  • Do not skip the chilling step, since it is what makes the custard fully absorb.
  • Keep the streusel butter cold right up until you sprinkle it on, for the best crumbly texture.
  • Check for doneness by inserting a knife in the center, it should come out mostly clean.
  • Let the dish come closer to room temperature before baking so it cooks evenly.
  • Swap pecans for walnuts or leave nuts out entirely for allergies.
  • Add a layer of fresh berries between the bread and custard, or use cream cheese cubes tucked between the bread pieces for a stuffed version.
  • Swap half the cinnamon for pumpkin pie spice in the fall, or use croissants instead of brioche for an even richer texture.
  • Store leftovers covered in the refrigerator for up to 4 days, or freeze baked and cooled squares in an airtight container for up to 2 months.
  • Reheat individual portions in the microwave for 30 to 45 seconds, or larger portions in a 325 degree oven, covered with foil, for about 15 minutes.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 45gProtein: 11gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 215mgSodium: 230mgPotassium: 280mgFiber: 2gSugar: 24gVitamin A: 15IUVitamin C: 2mgCalcium: 15mgIron: 10mg
Keyword brioche french toast bake, french toast casserole, make ahead brunch recipe, overnight breakfast casserole, pecan streusel casserole
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