french toast casserole
This French Toast Casserole is an easy, baked version of your favorite breakfast treat, perfect for a crowd. It combines bread, eggs, milk, and spices for a delightful, custardy dish that can be prepared the night before and baked in the morning.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 aluminum foil (optional)
- 1 oven
Ingredients
- 1 loaf brioche or challah bread about 16 oz
- 6 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg optional
- 4 tablespoons unsalted butter for greasing and topping
- to taste Maple syrup for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with 2 tablespoons of unsalted butter. Set aside.
- Cut the loaf of brioche or challah into 1-inch cubes and evenly distribute them in the greased baking dish.
- In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, salt, and nutmeg until well combined.
- Pour the egg mixture over the bread cubes, ensuring all pieces are soaked. Use a fork or your hands to gently press the bread down into the mixture.
- Melt the remaining 2 tablespoons of unsalted butter and drizzle it over the top of the casserole.
- Cover the dish with aluminum foil (if you prefer a softer top) and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and puffed up.
- Allow the casserole to cool for a few minutes before slicing. Serve warm with maple syrup on the side.
Notes
For more flavor, add toppings like fresh berries, nuts, or whipped cream.
This casserole can be prepared the night before. Just assemble it in the baking dish and refrigerate overnight. In the morning, bake directly from the refrigerator, adding about 10 extra minutes to the baking time.