This make-ahead French Toast Casserole is the hassle-free way to serve up a rich, delicious breakfast.
Growing up, on lazy Saturday mornings, my dad would cook a big breakfast for the family. One of my favorites was French toast. The soft bread slices, warm comforting spices of nutmeg and cinnamon, and, of course, the rich maple syrup to drizzle on top made this a special treat. Somehow, life moved at a bit slower pace then, and he had the time to stand at the stove and make it: the slicing of the bread, the mixing of the eggs and spices, then the cooking on the griddle, and dusting with powdered sugar. He even made sausage and some fresh fruit to go with it. It was a full-scale operation!
This French toast casserole recipe gives you all the wonderful flavors and textures of French toast without having to spend a lot of time standing over a hot stove. Basically, you just mix some ingredients, place everything in the fridge for at least four hours or overnight, and let the oven take care of the rest.
The soft, cubed bread soaks up the egg and milk mixture, and your kitchen will smell like cinnamon and butter while it bakes. The streusel topping is a great addition, adding a little texture and sweetness. Once you try this French toast casserole, you may never go back to making it the old way!
Your bread choices
While French bread is recommended in the ingredients below, it’s by no means your only option. French bread works beautifully because its texture soaks up the egg-and-milk mixture without turning overly mushy. Other great choices include ciabatta, sourdough, challah, and brioche. Each brings its own character to the dish, so experiment and see what you like best. Challah and brioche, for example, add a subtle sweetness, while sourdough offers a distinctive tang that contrasts nicely with the rich, sweetened custard. Whatever bread you choose, make sure it is slightly stale for best results.
How do I store leftovers?
Since French toast casserole is, by nature, a make-ahead dish, you may be wondering how far ahead you can actually make it. The assembled casserole should not sit in the fridge for more than 24 hours. It will get too soggy, and remember that the liquid mixture does contain raw eggs. For cooked leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in the oven at 325°F for approximately 20 minutes. Leftovers can also be transferred to an airtight container and frozen for up to 3 months.
Serving suggestions
The simplest way to serve this French toast casserole is with a side of fresh fruit. My family loves sliced strawberries, blueberries, and blackberries with it. However, if you’re planning a bigger breakfast or brunch, consider the following dishes that complement French toast casserole well. Cheesy Baked Frittata With Spinach, Potato, And Pepper is a lovely choice, or try this hearty Crock-Pot Breakfast Casserole. For sides, offer Breakfast Potatoes and Blueberry Muffins. It will be an impressive and filling start to the day!
French Toast Casserole
Ingredients
- 1 loaf French bread cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 1/2 teaspoons vanilla extract
- 2/3 cup brown sugar
- 1/2 cup all-purpose flour for topping
- 1/2 cup packed light brown sugar for topping
- 1 1/4 teaspoons ground cinnamon for topping
- 1 pinch kosher salt for topping
- 1/2 cup cold unsalted butter cut into pieces, for topping
- Maple syrup or powdered sugar for serving
Instructions
- Scatter bread cubes evenly in a greased 9×13-inch baking dish.
- Whisk together eggs, milk, heavy cream, vanilla, and brown sugar in a medium bowl until smooth.
- Pour the egg mixture evenly over the bread cubes. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- For the topping, mix flour, 1/2 cup packed light brown sugar, cinnamon, and salt in a medium bowl. Cut the butter into this mixture until crumbly. Refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 350°F. Remove the plastic wrap from the bread mixture and sprinkle the topping evenly over the dish. Bake uncovered for 45-60 minutes, until the top is golden brown and the center is set.
- Serve with a drizzle of maple syrup or a dusting of powdered sugar for added sweetness.
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