French Toast Casserole
A hands-off twist on the breakfast classic, this French Toast Casserole layers chunks of bread in a rich, cinnamon-spiced custard that bakes up puffy and golden. Assemble it the night before and just pop it in the oven in the morning for an effortless, crowd-pleasing brunch.
For 8 servings
- prep
Grease the baking dish and add the bread.
Butter a 9x13 inch baking dish. Spread the bread cubes evenly in the prepared dish.
- mix
Whisk together the custard.
1.In a large mixing bowl, crack the eggs and whisk until frothy.2.Add milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.3.Whisk thoroughly until the sugars are dissolved and the mixture is smooth.TIPMake sure the brown sugar is fully dissolved so you don't end up with hard specks in the custard. - assemble
Pour the custard over the bread.
Slowly and evenly pour the custard mixture over the bread cubes, making sure all pieces are soaked. Gently press down on the bread with a spatula or the back of a spoon to submerge every piece and help it absorb the liquid.
TIPFor a supremely moist and custardy interior, cover and refrigerate for at least 30 minutes, or ideally overnight. This lets the bread fully absorb the egg mixture. - rest · ~20 min
Let the casserole rest while the oven preheats.
Allow the assembled casserole to rest at room temperature while you preheat the oven to 350°F. This 20-minute rest helps the custard soak into the bread.
- bake · ~45 min
Bake the French toast casserole until puffed and golden.
Bake uncovered on the center rack for 40-45 minutes, until the top is deeply golden brown, the center is set, and it no longer jiggles. A toothpick inserted into the center should come out clean. Let it cool for 5 minutes before serving.
TIPIf the top is browning too quickly before the center is set, tent it loosely with foil. - serve
Slice, drizzle with maple syrup, and serve warm.
Cut the casserole into 8 squares. Serve warm, drizzled generously with maple syrup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old challah or brioche so it soaks up the custard without turning mushy.
- 2Let the casserole rest overnight in the fridge for the deepest custard absorption.
- 3Press the bread cubes gently into the custard to ensure every piece is fully coated.
- 4If the top browns too fast, tent the dish with foil after 25 minutes of baking.
- 5Test doneness with a toothpick — it should come out clean and the center should not jiggle.
- 6Let the baked casserole rest for 5 minutes before slicing to let the custard set.
- 7Warm your maple syrup slightly before drizzling for better absorption into the slices.
Adapt it for your goals.
Berries & Cream
Scatter 1 cup of fresh blueberries or raspberries over the bread cubes before pouring the custard for bursts of tart fruit that balance the sweetness.
Low FatLow-Fat
Replace the heavy cream with low-fat milk and reduce the butter to a nonstick spray to cut calories while keeping a tender texture.
VeganVegan
Use plant-based milk and cream, a commercial egg replacer (like flax eggs), and vegan butter or coconut oil to make this completely dairy- and egg-free.
Gluten FreeGluten-Free
Swap the challah or brioche with a sturdy gluten-free bread (like ciabatta-style) and bake as directed — the custard will still yield a soft, pudding-like result.
Why this is on our healthy list.
Rich in Protein
Each serving provides a solid dose of protein from the eggs and milk, helping keep you full and satisfied until lunch.
Source of Calcium
The whole milk and heavy cream contribute calcium for strong bones and teeth.
Energy-Boosting Carbs
The bread delivers complex carbohydrates that provide sustained energy to start your day.
Cinnamon's Antioxidants
Cinnamon offers antioxidant properties and may help regulate blood sugar levels when consumed as part of a balanced meal.
Frequently asked questions
Yes, but toast the cubes at 300°F for 10 minutes first to dry them out so they don't turn soggy when soaked.
