French Toast Casserole
from kristineskitchenblog.comThis easy French Toast Casserole has a soft custard soaked center and a crisp cinnamon-sugar topping. This recipe works best when you prep the casserole the night before, refrigerate overnight, and then bake in the morning. (But if you didn't plan ahead, you can chill it for just 30 minutes in the fridge and then bake.) It's our favorite make ahead breakfast for the holidays!
Servings: 8 servings
Calories: 317kcal
Ingredients
- 1 loaf day old French bread or challah, brioche or ciabatta, cut into 1-inch cubes (about 10 cups of bread cubes)
- 6 large eggs
- 2 ¼ cups milk I used whole milk; almond milk also works well
- 1 tablespoon pure maple syrup or light brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Topping:
- 4 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar or pure maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Lightly spray a 9x13-inch baking dish with cooking spray. Place the bread cubes in an even layer in the dish.
- In a large bowl or large liquid measuring cup or batter bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, ½ teaspoon cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
- To make the topping: In a small bowl, whisk together the melted butter, 2 tablespoons brown sugar (or maple syrup) and cinnamon. Drizzle evenly over the casserole.
- At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for at least 30 minutes (in the refrigerator) and then bake right away. (See note below.)
- When you are ready to bake the casserole, preheat the oven to 350° F. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 15-25 minutes more, until the top is lightly browned and the casserole is set. Serve with fresh fruit and maple syrup, as desired.
Video
Notes
- I've tested this recipe with chilling overnight and with only chilling for 30 minutes before baking. It's best if you make it the night before, so that the bread can soak up more of the egg mixture. The casserole that baked after only 30 minutes of rest time was a bit eggier on the bottom. (I baked 30 mins covered and about 22 uncovered for both overnight and not).
- Leftovers reheat well. Reheat in the microwave, or in the oven at 350° F, covered, until warm.
- I like to save leftover French bread in the freezer to use in this recipe. Cut it into 1-inch cubes and store the bread cubes in a gallon-size zip-top bag in the freezer. When the bag is full, use the bread in this French toast casserole recipe. You do not need to thaw the bread cubes before using.
- Pecans: I love adding pecans to this casserole, but my kids prefer it without. To add pecans, scatter about 3/4 cup of chopped pecans over the top of the casserole before adding the topping.
- Blueberries: Add 1 cup blueberries to the pan with the bread cubes before pouring on the egg mixture.
- Make it sweeter: Add about 1/2 cup of brown sugar to the egg mixture. As is, this casserole is only slightly sweet, which I find perfect if you plan to serve it with maple syrup.
Nutrition
Serving: 1/8 casserole | Calories: 317kcal | Carbohydrates: 39g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 377mg | Fiber: 3g | Sugar: 9g
