French Toast Breakfast Casserole
Cozy, make-ahead French toast baked in one pan: buttery cubes of day-old French bread soak up a vanilla-cinnamon egg custard, then bake to a golden, lightly crisp top with a soft, custardy center. Perfect for holidays, brunch, or effortless weekend mornings.
Ingredients
- 1 loaf (14–16 oz) day-old French bread, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- butter, for greasing pan
- optional toppings: powdered sugar, maple syrup, fresh berries, chopped nuts
Instructions
- Grease a 9×13-inch baking dish with butter.
- Arrange the bread cubes evenly in the prepared dish.
- In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard evenly over the bread cubes. Gently press the bread down so it begins to absorb the mixture.
- Cover and refrigerate for at least 2 hours, preferably overnight, to fully soak.
- Preheat the oven to 350°F (175°C). Uncover the casserole.
- Bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Cool for 5–10 minutes, then dust with powdered sugar and serve warm with maple syrup, berries, or nuts.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 38gProtein: 10gFat: 14gSaturated Fat: 7gSodium: 230mgFiber: 1gSugar: 18g
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