Name: French Toast Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 13 h
Cuisine: American
Ingredients: 10 cups French bread, cubed (preferably 2-day-old loaf); 6 large eggs; 1½ cups whole milk; ½ cup half and half; ½ cup sugar; 1 teaspoon almond extract; 1 teaspoon ground cinnamon; ¼ teaspoon allspice; ⅛ teaspoon salt; ½ cup pecans, chopped (optional); ¾ cup light brown sugar; ½ cup salted butter, cold; 1 teaspoon ground cinnamon; Powdered sugar (for dusting); Maple syrup (optional)

Introduction

This French Toast Casserole is a cozy, make-ahead breakfast that’s perfect for busy mornings or special occasions. With a rich custard-soaked bread base and a crumbly cinnamon topping, it offers a delicious twist on classic French toast. It’s easy to prepare the night before and bake fresh in the morning.

A white rectangular baking dish filled with a baked bread pudding that has uneven chunks of golden bread mixed with a brown, crumbly cinnamon-sugar topping. The bread pieces are thick and spongy, with some edges slightly crisp and browned. The top layer shows a mix of soft and crunchy textures with a dusting of white sugar crystals scattered throughout. The dish rests on a white marbled surface with a wooden spatula to the top right and part of a black and white checkered cloth partially visible to the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 cups French bread, cut into cubes (2-day-old loaf)

6 eggs

1½ cups whole milk

½ cup half and half

½ cup sugar

1 teaspoon almond extract

1 teaspoon ground cinnamon

¼ teaspoon allspice

⅛ teaspoon salt

½ cup pecans, chopped (optional)

powdered sugar, for the top

¾ cup light brown sugar

½ cup salted butter, cold

1 teaspoon ground cinnamon

Instructions

Step 1: Spray a 9×13-inch baking dish with cooking spray and set aside.

Step 2: Cut the 2-day-old French bread into cubes and place evenly in the bottom of the baking dish.

Step 3: In a large bowl, whisk together eggs, whole milk, half and half, sugar, almond extract, ground cinnamon, allspice, and salt until well combined.

Step 4: Pour the egg mixture over the bread cubes, making sure all pieces are soaked. If using pecans, sprinkle them on top of the bread mixture.

Step 5: In a separate bowl, combine brown sugar, cold butter, and cinnamon. Use two knives to cut the butter into the sugar mixture until crumbly. Sprinkle this topping evenly over the casserole.

Step 6: Cover the dish with foil and refrigerate overnight to allow the bread to absorb the custard.

Step 7: When ready to bake, preheat the oven to 375°F (190°C). Remove the foil and place the casserole on the middle rack. Bake for 35 to 40 minutes, until the center is set and no longer jiggly.

Step 8: Let the casserole sit for 5 minutes after baking to fully set.

Step 9: Sprinkle powdered sugar on top and serve warm with maple syrup.

Tips & Variations

Use slightly stale bread for best texture; fresh bread may become too soggy.

Swap pecans for walnuts or omit nuts entirely for a nut-free version.

For extra flavor, add a splash of vanilla extract along with almond extract in the custard.

If you like a crunchier topping, add chopped oats to the brown sugar and butter mixture.

FAQs

Can I prepare this casserole the same day?

While it’s best when prepared overnight to let the bread soak fully, you can assemble and bake it immediately. It may require a slightly longer baking time and won’t be quite as custardy.

Can I use other types of bread?

Yes, sturdy breads like brioche or challah work well too and add a richer flavor. Avoid very soft or thin breads as they might become too mushy once soaked.