French Toast Casserole (Printable)

Comforting baked dish with cinnamon custard and crunchy pecan topping

# What You Need:

→ Bread Base

01 - 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt

→ Cinnamon Topping

10 - 1/2 cup unsalted butter, melted
11 - 1/2 cup packed brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/2 cup chopped pecans or walnuts (optional)

# How To Make It:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray. Arrange the bread cubes evenly in the prepared dish.
02 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth and combined.
03 - Pour the custard mixture evenly over the bread cubes, gently pressing the bread down to help it absorb the liquid thoroughly.
04 - In a small bowl, mix together melted butter, brown sugar, and cinnamon until well combined. Stir in nuts if using.
05 - Sprinkle the cinnamon sugar topping evenly over the entire casserole.
06 - Cover the dish with aluminum foil and refrigerate for at least 2 hours, or overnight for best results and optimal texture.
07 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
08 - Bake the covered casserole for 30 minutes to ensure even cooking throughout.
09 - Uncover and bake for an additional 15 minutes, until the top is golden brown and the custard is completely set.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with maple syrup or fresh berries.

# Expert Tips:

01 -
  • You assemble it the night before and wake up to something magical already happening in your fridge
  • The edges get this caramelized crunch while staying soft and custardy inside like a bread pudding dream
  • Feeds a crowd without you standing at the stove flipping individual slices while everyone waits
02 -
  • Soggy bread ruins everything so do not skip the refrigeration time even if you are impatient
  • Overbaking creates a rubbery texture so start checking at 40 minutes total
  • Room temperature ingredients blend better so take everything out 30 minutes before you start
03 -
  • Cut your bread into slightly larger cubes if you prefer a chunkier texture
  • Letting it rest at room temperature for 20 minutes before baking ensures even cooking

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