Baked French Toast Casserole
A delicious and comforting baked French toast casserole, perfect for feeding a crowd or as a special weekend breakfast.
Ingredients
For the Casserole
- 1 loaf 1 loaf bread (about 16 oz), cut into cubes (French bread, brioche, or challah work best) Use slightly stale bread for best texture.
- 6 large 6 large eggs
- 2 cups 2 cups milk (whole milk recommended for richness) Can substitute half-and-half or heavy cream for part of the milk.
- 1/2 cup 1/2 cup granulated sugar Reduce to 1/4 cup for a healthier version.
- 1 tsp 1 tsp ground cinnamon For extra flavor, add nutmeg or orange zest.
- 1 tsp 1 tsp vanilla extract (optional, for extra flavor)
- 1/4 tsp 1/4 tsp salt
- 2 tbsp 2 tbsp butter, melted (for greasing the dish and adding richness) Can use dairy-free butter or coconut oil for a dairy-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter or cooking spray.
- Cut the bread into 1-inch cubes and spread them evenly in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract (if using), and salt until well combined.
- Pour the egg mixture evenly over the bread cubes, making sure all pieces are coated. Gently press down on the bread to help it absorb the liquid.
- Let the casserole sit for at least 15 minutes (or overnight in the refrigerator for best results) to allow the bread to soak up the custard.
Baking
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
- Remove from the oven and let it cool for 5 minutes before serving.
Serving
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar if desired.
Notes
For extra crispiness, sprinkle with brown sugar and cinnamon before baking or broil briefly. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.