Baked French Toast Casserole

This Baked French Toast Casserole is the ultimate make-ahead breakfast solution for your next holiday brunch or family gathering. By soaking thick slices of brioche or challah in a rich cinnamon custard overnight, you achieve a decadent texture that is creamy on the inside and perfectly caramelized on top.

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Prep Time 20

Cook Time 50

Soaking Time 15

Total Time 1 10

Servings: 12 slices

Course: Breakfast, Brunch

Cuisine: American

Calories: 328

Ingredients Equipment Method Notes

Ingredients

1 loaf sliced bread Brioche, Challah, or French bread; approximately 18oz
6 large eggs
2 cups milk any variety, including plant-based
1/3 cup half and half
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
2 tablespoons granulated sugar for the topping
1 cup nuts walnuts, pecans, hazelnuts, or sliced almonds
3 cups fresh berries blueberries, raspberries, or strawberries
Maple syrup for serving
Powdered sugar for dusting

Equipment

9x13-inch casserole dish
Large Mixing Bowl
Whisk

Method

Prepare the Custard: In a large mixing bowl, whisk together the eggs, milk, half and half, 1/3 cup of sugar, vanilla extract, cinnamon, and a pinch of salt until the mixture is well combined.
6 large eggs, 2 cups milk, 1/3 cup half and half, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 pinch salt
Dip the Bread: Take each slice of bread and dip it into the custard base, ensuring it is thoroughly submerged. Arrange the soaked slices in a 9x13 inch casserole dish so that they overlap slightly.
1 loaf sliced bread
Soak the Casserole: Pour any remaining custard mixture over the bread in the pan. Cover the dish tightly with foil and refrigerate for at least 15 minutes, though soaking overnight is highly recommended for the best texture.
Add the Sugar Topping: When you are ready to bake, preheat your oven to 375°F. Remove the dish from the fridge and sprinkle the remaining 2 tablespoons of sugar evenly over the top of the bread to create a caramelized crust.
2 tablespoons granulated sugar
Initial Bake: Keep the dish covered with foil and bake on the middle rack for 25 minutes.
Crisp the Top: Remove the foil and continue baking for another 20 to 25 minutes. The sugar should bubble and turn into a golden-brown, crispy crust. If you have a convection fan, turn it on for the last 10 minutes to enhance the crunch.
Serve: Remove from the oven and top with fresh berries, nuts, and a dusting of powdered sugar. Serve immediately with plenty of maple syrup.
1 cup nuts, 3 cups fresh berries, Maple syrup, Powdered sugar

Notes

For best results, use day-old bread and soak the casserole overnight to allow the custard to fully absorb. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a toaster oven.