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Baked French Toast Casserole

Baked French toast casserole is an overnight French toast bake with custardy brioche cubes and a crunchy cinnamon sugar top. The casserole turns golden and puffed in the oven, making a make-ahead brunch recipe that’s ready for weekend breakfast.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill/soak time (overnight or at least 4 hours) 8 hours
Total Time 9 hours
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brioche French toast base
  • 1 loaf brioche or challah bread cubed
  • 6 eggs large
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.333 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 nutmeg pinch
Cinnamon sugar topping
  • 3 tbsp butter cold and cubed
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 1 powdered sugar for serving
  • 1 maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 dish and arrange the brioche or challah bread cubes in an even layer.
  2. Whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth, then pour over the bread.
  3. Press the bread down so every cube soaks up the custard.
  4. Cover the dish and refrigerate overnight or at least 4 hours, until the bread is fully saturated.
Bake and finish
  1. Scatter the cold butter cubes over the top, then sprinkle with brown sugar and cinnamon.
  2. Bake at 350°F for 40–45 minutes, until golden and puffed.
  3. Dust with powdered sugar and drizzle with maple syrup before serving.

Notes

Pro tip: for the best custardy texture, press the bread down right after pouring so there are no dry spots before refrigerating. Store covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through (or microwave individual portions). Freezing is not recommended because the custard texture can turn watery. For a lighter brunch, use evaporated skim milk or low-fat milk in place of the whole milk and heavy cream, keeping the soak time the same.