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French Toast Casserole Recipe

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★★★★★

4.4 from 79 reviews

This French Toast Casserole is a delightful make-ahead breakfast dish featuring tender cubes of French bread soaked in a rich custard of eggs, milk, and warm spices. Topped with a buttery, cinnamon-brown sugar crumble and optional pecans, it bakes to golden perfection and is perfect for holiday mornings or weekend brunches. The casserole is best prepared the night before, allowing the flavors to meld and saving time in the morning.

Ingredients

Scale

Main 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)

Topping

  • ¾ cup light brown sugar
  • ½ cup salted butter, cold
  • 1 teaspoon ground cinnamon

For Serving

  • Powdered sugar (for dusting)
  • Maple syrup (optional)

Instructions

  1. Prepare the baking dish: Spray a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking, then set aside.
  2. Cube the bread: Cut the 2-day-old French bread loaf into 1 to 1.5-inch cubes and evenly spread them in the prepared baking dish, creating the casserole base.
  3. Make the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, half and half, sugar, almond extract, ground cinnamon, allspice, and salt until fully combined and smooth.
  4. Soak the bread: Pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are well soaked. If using pecans, sprinkle the chopped pecans evenly on top of the soaked bread.
  5. Prepare the crumble topping: In a medium bowl, combine the light brown sugar, cold salted butter, and ground cinnamon. Using two knives or a pastry cutter, cut the butter into the sugar mixture until it resembles coarse crumbs. Sprinkle this crumble evenly over the bread mixture.
  6. Refrigerate overnight: Cover the baking dish tightly with aluminum foil and refrigerate overnight to allow the bread to absorb the custard and for the flavors to develop.
  7. Bake the casserole: Preheat the oven to 375°F (190°C). Remove the foil and place the casserole on the middle rack of the oven. Bake for 35 to 40 minutes, or until the center is set and no longer jiggly.
  8. Rest before serving: Take the casserole out of the oven and let it sit for 5 minutes to complete setting and to make slicing easier.
  9. Serve: Dust the top with powdered sugar and serve warm, optionally with maple syrup on the side.

Notes

  • Using a 2-day-old French bread helps the cubes absorb the custard better without becoming too mushy.
  • Pecans are optional but add a pleasant crunch and nutty flavor to the casserole.
  • You can prepare this casserole up to 24 hours in advance and refrigerate before baking, making it ideal for busy mornings or holiday brunches.
  • If desired, substitute almond extract with vanilla extract for a milder flavor.
  • Ensure the center sets fully during baking by checking with a toothpick or by gently shaking the dish; it should not jiggle.

Keywords: French Toast Casserole, Breakfast Casserole, Make-Ahead Breakfast, Baked French Toast, Holiday Breakfast, Brunch Recipe, Custard Soaked Bread

Find it online: https://kitchenbyclara.com/french-toast-casserole-recipe/