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Overnight French Toast Casserole

A comforting and delicious casserole made with buttery brioche, eggs, cream, cinnamon, and vanilla, perfect for brunch gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 loaf (16 ounces) Brioche bread, cubed Perfect for soaking up the custard; can substitute with Challah or any thick, soft bread.
  • 8 large eggs, room temperature, beaten Room temperature eggs incorporate better.
  • 2 cups whole milk, room temperature Keeps the casserole rich and creamy.
  • 1/2 cup heavy whipping cream, room temperature Adds indulgent richness.
  • 3/4 cup light brown sugar, packed Adds caramel notes.
  • 2 teaspoons vanilla extract Use pure vanilla for the best flavor.
  • 1 teaspoon cinnamon Classic spice for bread pudding.
  • 1/2 teaspoon kosher salt Balances the sweetness.
For the Topping
  • 1/2 cup all-purpose flour Helps create a crumbly topping.
  • 1/2 cup light brown sugar, packed Ensure it's packed tightly.
  • 1 teaspoon ground cinnamon Enhances flavor wonderfully.
  • 1/4 teaspoon kosher salt Just a pinch.
  • 1/2 cup unsalted butter, melted Control over saltiness.
  • confectioners' sugar for garnish For a decorative touch.
  • pure maple syrup for serving Use high-quality syrup for real flavor.

Method
 

Preparation
  1. Spray a 9x13-inch baking dish with nonstick cooking spray and add the bread cubes evenly in the dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt until smooth.
  3. Pour the egg mixture over the bread cubes, pressing down to soak the bread fully. Cover and refrigerate for at least 4 hours or overnight.
  4. In a medium bowl, mix the flour, brown sugar, cinnamon, and kosher salt for the topping. Add the melted butter and mix until crumbly. Refrigerate until ready to bake.
Baking
  1. Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and sprinkle the topping evenly over the soaked bread.
  2. Bake uncovered for 45-55 minutes until golden brown and a toothpick comes out clean.
  3. Let rest for 10 minutes, dust with confectioners' sugar, and drizzle with maple syrup before serving.

Notes

For a flavorful side, consider making a fruit compote. Watch the casserole closely while baking to prevent over-browning.