Description
A warm, custardy baked French toast casserole that serves a crowd easily, perfect for holiday mornings or lazy weekend breakfasts.
Ingredients
- 1 loaf brioche or French bread (about 12–16 oz), cut into 1–2 inch cubes
- 8 large eggs
- 1 1/2 cups whole milk (or 1 cup milk + 1/2 cup cream)
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 tablespoon orange juice (optional)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Maple syrup, powdered sugar, fresh berries, whipped cream (for serving)
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with non-stick spray.
- Cut the bread into 1–2 inch cubes and place them in a large bowl. Toss gently to distribute air pockets.
- In a separate bowl, whisk together the eggs, milk (or milk+cream), granulated sugar, cinnamon, vanilla, and orange juice until smooth and combined.
- Pour the custard over the bread cubes. Fold gently so all pieces are coated, then press lightly with a spatula.
- Transfer the soaked bread to the prepared baking dish. Cover tightly and refrigerate for at least 2 hours or overnight.
- Prepare the topping by whisking melted butter, brown sugar, granulated sugar, cinnamon, and salt until smooth; chill in the fridge.
- After the chilling period, spoon the topping evenly over the soaked bread.
- Bake, uncovered, for 35–45 minutes until the top is golden brown and the center is set (about 160°F).
- Let the casserole rest for 10 minutes, dust with powdered sugar, and serve warm with maple syrup, berries, or whipped cream.
Notes
For best texture, refrigerate overnight. Day-old bread works best for soaking. Enjoy with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American