If you love French toast, this recipe is definitely for you. Instead of making them one by one, you can bake a whole French toast breakfast casserole in no time! Breakfast casseroles are lifesavers when you have to feed a crowd!
Ingredients You’ll Need:
To make this scrumptious make-ahead French toast casserole, you will need these ingredients:
- Sourdough, brioche, or French bread
- Eggs
- Milk
- Heavy cream
- Vanilla extract
- Granulated sugar
- Flour
- Brown sugar
- Cinnamon
- Butter
- Powdered sugar
How To Make French Toast Casserole?
- In a large bowl, whisk the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ½ teaspoon cinnamon.
- Cut the bread into one-inch squares and toss into the egg mixture until all the squares are soaked in it. Cover with plastic wrap and refrigerate for 3 hours or overnight.
- Preheat the oven to 350 F. Make the topping: in a small bowl combine the flour, brown sugar, 1 ½ teaspoons cinnamon, and pinch of salt. Cut the butter into the sugar mixture until it resembles sand.
- Grease a 9×13-inch casserole dish and spoon the bread/egg mixture into the dish.
Sprinkle the topping evenly over the bread and bake for 50 minutes or until golden on top and the egg is fully cooked.
Which Bread is Best for French Toast Casserole?
Sourdough is my favorite, but you can use brioche, French bread, or Challah. You will need about 12 cups of diced bread. Use your favorite one!
Can This Be Made Ahead of Time?
Yes! That’s the beauty of this recipe. You can either soak the bread in the egg mixture overnight and bake it fresh the next morning, or you can store your baked casserole in the fridge for up to 4 days.
To reheat, you can either use the microwave or reheat it in the oven. If you use the oven, cover the casserole with aluminum foil and bake for 15 minutes. Remove the foil 5 minutes before the cooking time is over to crisp up the top.
French Toast Casserole
Equipment
- Large bowl
- Small bowl
- 9x13-inch casserole dish
- Oven
Ingredients
- 12 cups sourdough, French bread, Brioche, or Challah cut into 1-inch squares
- 8 large eggs
- 2 cups milk
- ½ cup heavy cream
- 1 ½ teaspoons vanilla extract
- 1 cup sugar
- ½ teaspoon ground cinnamon
Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- Pinch of salt
- 1 stick of butter cut into small dice
- ½ cup powdered sugar mixed with 2 tablespoons milk for glazing
Instructions
- In a large bowl, whisk the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ½ teaspoon of cinnamon.
- Cut the bread into one inch squares and toss into the egg mixture until all the squares are soaked in it. Cover with plastic wrap and refrigerate for 3 hours or overnight.
- Preheat the oven to 350 F. Make the topping: in a small bowl combine the flour, brown sugar, 1 ½ teaspoons cinnamon, and a pinch of salt. Cut the butter into the sugar mixture until it resembles sand.
- Grease a 9x13-inch casserole dish and spoon the bread/egg mixture into the dish.
- Sprinkle the topping evenly over the bread and bake for 50 mins or until golden on top and the egg is fully cooked. Drizzle with the powdered sugar glaze and serve hot.
Nutrition
