French Toast Casserole (Overnight French Toast)
This incredible casserole boasts three layers of deliciousness – a caramel base of brown sugar and butter, a custard-like middle featuring creamy bread, cinnamon, and vanilla, and a crumbly streusel topping. Imagine all those taste and textural experiences in one bite! And get this, this prep-ahead dish is easy to assemble, making it ideal for any occasion, whether it’s a cozy Sunday morning with family, or a celebratory gathering with friends.
This recipe was written for the Arizona Republic.
Make busy mornings less chaotic! Let’s face it, few things rival a warm, comforting breakfast, especially when it’s paired with your favorite brew. And when it comes to holiday mornings, there’s nothing better than a pre-assembled dish that goes straight from the fridge to the oven to the table. Instead of standing at the cooktop tending to breakfast (in this case, flipping batch after batch of French toast), let this casserole bake to sweet perfection while you enjoy the company of your guests. Plus, when you serve French toast casserole-style, everyone can nosh at the same time!
Here are a few tips to ensure you serve the most memorable dish ever
- Use French bread if possible! French bread has the perfect ratio of chewy-to-crisp, which means it soaks up the delicious egg mixture without getting soggy. Day-old bread is even better because the dry cubes will be thirsty for the custard. To ensure your French bread is dry enough, cut the baguette into cubes and spread out in a single layer on a baking sheet. Let the cubes stand at room temperature for 12 to 14 hours to dry out. If French bread isn’t an option, choose another dense bread, such as brioche, challah, or sourdough. Pro tip: If you don’t have day-old bread on hand, spread fresh bread cubes out on a baking sheet and toast in a 350-degree oven for 10 minutes, tossing halfway through, until lightly dried.
- Do all three layers of the casserole. Trust me on this. While it might seem gluttonous to have a caramel bottom and streusel topping, the layers work together to create French toast nirvana. Plus, the layers ensure that the bread cubes stay perfectly tender, not dry. Plunge your fork through crunchy top to reach the cinnamon-laced, creamy bread, and syrupy, buttery-sweet bottom. This will be the most unforgettable French toast you’ve ever had.
- Assemble the dish at least 12 hours in advance. This gives the bread time to soak up the egg-milk mixture. If the bread doesn’t have time to absorb the liquid, you may end up with a runny casserole. You can assemble this casserole up to 24 hours in advance.
- Pull your casserole from the refrigerator 30 minutes before baking. This is especially important if you’re using a glass baking dish. Bringing your French toast casserole closer to room temperature before baking promotes even heating and protects your bakeware. Pro tip: Leave your streusel in the refrigerator until ready to bake; keeping the butter cold will guarantee a crumbly topping.
Consider add-ins. Adding fruit to this French toast casserole takes it to extraordinary heights. I suggest thinly sliced apples or peaches, or blueberries. Place fruit between the two bread cube layers. For chocolate lovers, add 1 cup of semisweet chocolate chips to the bread layer. For nut fans, add 1/2 cup chopped pecans to the streusel topping.
Freeze your French toast casserole if desired. You can freeze this casserole both before and after baking. Cover the dish with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and remove the plastic wrap and foil before baking. If the casserole has not been baked, follow the baking instructions below. If you’re reheating a baked casserole, bake in a 350-degree oven for 20 to 30 minutes, until hot all the way through.
French Toast Casserole (Overnight French Toast)
Ingredients
- 1/2 cup butter
- 1 cup light brown sugar
- 1 to 1 1/2 loaves French bread, or brioche, challah, or sourdough, cut into 2-inch cubes (you’ll need 10-11 cups of cubed bread)
- 8 large eggs
- 3/4 cup granulated sugar
- 2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
Instructions
- Melt the 1/2 cup of butter in a small saucepan over medium heat. When the butter is melted, stir in the cup of brown sugar, and cook the sugar is melted and the mixture is smooth.
- Pour the mixture into the bottom of a 9×13-inch pan and spread out in an even layer. Top with the bread cubes, creating 2 layers of bread.
- In a large bowl, whisk together the eggs, granulated sugar, milk, cream, vanilla, and cinnamon. Pour the mixture over the bread cubes. Press the bread into the egg mixture (the bread won’t be fully submerged). Cover the dish with plastic wrap and refrigerate for 12 to 24 hours.
- To make the streusel topping, in a medium bowl, combine the flour, 1/2 cup of brown sugar, and salt. Mix well. Add the butter and cut it in with a pastry cutter (or two knives) until the mixture is crumbly. Transfer the streusel to a zip-top bag or resealable container and refrigerate until ready to bake.
- Pull the casserole from the refrigerator 30 minute before baking. Leave the streusel in the fridge until ready to bake.
- Preheat the oven to 350 degrees.
- Remove the plastic wrap from the casserole and top with the streusel topping.
- Bake, uncovered, for 30 to 40 minutes, until the top is golden brown and the egg custard is set. Let stand for 5 minutes before serving.