This "Perfect" French Toast Casserole Is the Best thing to Make This Weekend
Breakfast bakes are an easy way to build a holiday tradition or to get a jump-start on breakfasts for the week. I love that they can be savory and cheesy like this hash brown number, or fruity like this blueberry pancake casserole — and my favorite way to wake up is with a sweet and custardy French toast casserole.
After tasting some of the most popular French toast casseroles on the internet, I had a full belly and a lot of opinions about what it takes to make the very best French toast casserole. In this recipe, custard-soaked bread is flavored with sweet cinnamon and nutmeg, topped with a nutty crumble topping, and baked until golden and fragrant. The best part of this French toast casserole is that it’s as versatile as you need it to be — you can make it ahead or assemble at the last minute. Here’s how to make the only French toast casserole you’ll ever need.
Why You’ll Love It
The textures are everything. French toast is all about the contrasting textures of soft, custardy bread snuggled beneath a crispy, toasted exterior. What makes French toast even better here is the buttery brown sugar and nut crumble topping that’s sprinkled over the top.
You can make it in advance. There’s no need to wake up early when this breakfast bake is on the menu. Assemble the casserole the night before, and it’s ready to bake whenever you roll out of bed.
Key Ingredients in French Toast Casserole
Sourdough bread: This bread has a hearty, chewy texture that stands up well to soaking — and doesn’t have to be dried or stale (although if you’ve got day-old bread, use it!). Sourdough bread also has a subtle sour tang to play off the sweetness of the custard and crumble topping. Make sure to buy an unsliced loaf.
Eggs: Eight large eggs give the French toast casserole structure and a rich, custard flavor.
Dairy: Use half-and-half or combine equal parts heavy cream and whole milk. Don’t use fat-free milk because it won’t provide enough richness for the custard.
Spices: Add flavor to the custard with vanilla extract, ground cinnamon, and nutmeg.
Light brown sugar: Sweeten the custard and the crumble topping with light brown sugar, making sure to pack the brown sugar into the measuring cup for the correct amount.
How to Make French Toast Casserole
Tear the bread. The best way to prepare bread for a French toast casserole is to tear it into irregularly shaped pieces. Pieces of torn bread have more surface area to absorb the custard, while nestling nicely into each other for a tender interior and crisp edges.
Make the custard. Whisk eggs, dairy, brown sugar, spices, vanilla, and kosher salt together until combined and no streaks of egg white remain.
Soak the casserole overnight. Arrange the bread in an even layer in a baking dish and pour the custard over the top. Press the bread down into the custard, cover, and refrigerate overnight or up to 24 hours. Alternatively, let sit for 1 hour at room temperature before baking.
Make the nutty crumble topping. Combine chopped nuts, all-purpose flour, light brown sugar, nutmeg, and kosher salt together, then work in softened butter until moist clumps form. Refrigerate until ready to bake.
Bake the French toast casserole. Sprinkle the crumble topping evenly over the French toast casserole and bake until puffed and golden-brown.
Helpful Swaps
Soft challah bread and eggy brioche are great for classic French toast, but for a casserole that soaks overnight you’ll want a more substantial bread. Sourdough is my first choice, but if there are no unsliced loaves available, try a hearty Italian or French loaf (although not a crusty baguette!).
Use half-and-half in the custard or opt for equal parts whole milk and heavy cream.
Play with the custard flavoring by swapping in honey or maple syrup for all or a portion of the brown sugar. You can also stir in citrus zest or other baking spices.
Try this streusel topping for a nut-free topping.
Storage and Make-Ahead Tips
You can assemble the French toast casserole as little as 1 hour or as much as 1 day in advance before baking. Refrigerate the nutty topping separately, sprinkling it over the top of the casserole just before baking.
Leftovers can be refrigerated in an airtight container for up to 3 days.
What to Serve with French Toast Casserole
French Toast Casserole Recipe
Turn your kitchen into the hottest brunch spot in town with this make-ahead winner.
Prep time 20 minutes
Cook time 45 minutes to 50 minutes
Serves 10 to 12
Ingredients
4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the baking dish
1 (1-pound) loaf unsliced sourdough, Italian, or French bread (not baguette)
8 large eggs
3 cups half-and-half, or 1 1/2 cups each whole milk and heavy cream
3/4 cup packed light brown sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground nutmeg, divided
2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts
1/4 cup all-purpose flour
Maple syrup or powdered sugar, for serving
Fresh berries, for serving (optional)
Instructions
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Lightly coat a 9x13-inch or other 3-quart baking dish with unsalted butter.
Tear 1 loaf unsliced bread into bite-size (1- to 2-inch) chunks. Arrange the bread in an even layer in the baking dish.
Whisk 8 large eggs, 3 cups half-and-half, 1/2 cup of the packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until combined.
Pour evenly over the bread, then press the bread down slightly into the custard. Cover the baking dish and refrigerate overnight or up to 24 hours. Alternatively, to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
Meanwhile, toss 2 ounces chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
Add 4 tablespoons room-temperature unsalted butter, and pinch and squeeze it into the flour mixture until moist, small clumps form. Refrigerate until ready to bake.
When ready to bake, heat the oven to 350°F. Uncover the casserole and let sit at room temperature for 30 minutes to take the chill off while the oven heats.
Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden-brown, and set, 45 to 50 minutes. Let cool for 5 minutes before serving. Top with maple syrup or powdered sugar, and fresh berries if desired.
Recipe Notes
Make ahead: The casserole can be assembled up to 1 day in advance, covered, and refrigerated until ready to bake.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
