Overnight French Toast Casserole

Overnight French Toast Casserole is one of the easiest ways to serve a warm, comforting breakfast to a crowd. Instead of standing over a skillet making individual slices of French toast, everything is assembled in one baking dish the night before. The bread has plenty of time to absorb the sweet, creamy custard, so all you need to do in the morning is bake it until puffed, golden, and delicious. This recipe uses thick-cut bread, eggs, milk, vanilla, cinnamon, and a touch of brown sugar for a classic flavor. A simple buttery cinnamon topping adds texture and gives the casserole a beautiful golden finish.

Ingredients

• 1 large loaf of brioche, challah, or French bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons maple syrup, optional
• 1/2 cup packed light brown sugar (for topping)
• 1/2 cup all-purpose flour (for topping)
• 1 teaspoon ground cinnamon (for topping)
• 1/4 teaspoon salt (for topping)
• 4 tablespoons unsalted butter, cold and cut into small pieces (for topping)
• 1/2 cup chopped pecans or walnuts, optional (for topping)
• Maple syrup (for serving)
• Powdered sugar (for serving)
• Fresh berries (for serving)
• Sliced bananas or other fresh fruit (for serving)

Instructions

1. Lightly grease a 9 x 13-inch baking dish with butter or nonstick cooking spray. Spread the cubed bread evenly throughout the dish.
2. In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. If desired, whisk in the maple syrup until the eggs are fully incorporated and the brown sugar has mostly dissolved.
3. Slowly pour the egg mixture evenly over the bread cubes. Gently press the bread down with the back of a spoon or spatula so that the cubes can absorb the custard. Cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate for 8–12 hours.
4. The next morning, make the crumb topping. In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the cold butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans or walnuts if using. Keep the topping chilled until ready to bake.
5. Remove the casserole from the refrigerator while the oven preheats to 350°F (175°C).
6. Remove the covering from the casserole and sprinkle the crumb topping evenly over the soaked bread.
7. Place the casserole in the preheated oven and bake uncovered for 45–55 minutes. The casserole is ready when the top is golden brown and the center looks set. If the top begins browning too quickly, loosely cover with aluminum foil.
8. Remove the casserole from the oven and let it rest for 10–15 minutes before slicing. Cut into squares and serve warm with maple syrup and powdered sugar.

Notes

Use sturdy bread like brioche, challah, or French bread. Don’t skip the overnight soak to allow the custard to penetrate the bread. Don’t overbake to keep the inside tender and moist. You can customize flavors with orange zest, chopped apples, raisins, or chocolate chips. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, microwave individual portions or warm the covered casserole in a 325°F (165°C) oven.