Overnight Baked French Toast Casserole
This dish is a classic Overnight Baked French Toast Casserole. It transforms basic bread and eggs into a decadent, custard-like breakfast that is crispy on top and pillowy soft in the middle, perfect for feeding a crowd without standing over a stove.
Ingredients
1 loaf (approx. 1 lb) Brioche or Challah bread, cut into 1-inch thick slices or cubes.
6 large Eggs, beaten.
2 cups Whole Milk (or 1 cup milk and 1 cup heavy cream for extra richness).
1/2 cup Granulated Sugar (or brown sugar for a deeper molasses flavor).
2 tsp Vanilla Extract.
1 tsp Ground Cinnamon.
1/4 tsp Salt.
Powdered sugar for dusting.
Maple syrup for serving.
Instructions
Prep the Pan: Generously grease a 9×13 inch (or similar square) ceramic baking dish with butter.
Arrange the Bread: Place the bread slices or cubes into the dish, packing them tightly to ensure they absorb the custard evenly.
Mix the Custard: In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
Soak: Pour the egg mixture evenly over the bread. Press down lightly with a spatula to ensure every piece is submerged.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
How to Make
Preheat: When ready to eat, preheat your oven to 350°F (175°C).
Bake: Remove the plastic wrap and bake for 45 to 55 minutes. The top should be golden brown and the center should be set (not jiggly).
Garnish: Remove from the oven and let it stand for 5 minutes. Dust heavily with powdered sugar.
Serve: Cut into squares and pour warm maple syrup over the top as shown in your image.
Variations
Nutty Crunch: Add a streusel topping made of brown sugar, flour, butter, and chopped pecans before baking.
Fruity: Layer fresh blueberries or raspberries between the bread slices before pouring the custard.
Cream Cheese Stuffed: Add dollops of sweetened cream cheese between the bread layers for a “stuffed” French toast effect.
Savory: Omit the sugar, vanilla, and cinnamon. Instead, use sharp cheddar cheese, cooked bacon bits, and chives.
Tips
Stale is Better: Use bread that is a day or two old. Dry bread absorbs the custard better without becoming soggy.
Don’t Rush the Soak: If you bake it immediately, the center may remain dry. Giving it time in the fridge is the secret to the “pudding” texture.
Check the Temp: If the top is browning too quickly, tent the dish loosely with aluminum foil for the last 15 minutes of baking.
Warm Your Syrup: Always serve with warm syrup to prevent the dish from cooling down too quickly on the plate.
Conclusion
Whether served as a holiday brunch or a cozy weekend treat, this baked French toast is the ultimate “set it and forget it” meal. Its beautiful presentation and rich flavor make it a guaranteed favorite for any table.
