French Toast Casserole
This easy, baked French Toast Casserole Recipe is a delicious, make-ahead breakfast or brunch centerpiece that's both comforting and crowd-pleasing.
Ingredients
- 1 loaf brioche or challah bread cut into 1-inch cubes (stale or day-old works best)
- 8 large eggs at room temperature
- 2 cups whole milk (or half-and-half for extra creaminess; almond milk as a dairy-free swap)
- 1/2 cup pure maple syrup (plus extra for drizzling)
- 3/4 cup granulated sugar (or swap half for brown sugar for depth)
- 2 teaspoons pure vanilla extract (look for Nielsen-Massey brand for top flavor)
- 1 teaspoon ground cinnamon (add 1/4 teaspoon nutmeg for a warm twist)
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter cut into small pieces (plus more for greasing)
- Optional toppings: fresh berries, toasted pecans, powdered sugar, whipped cream
Instructions
- Preheat your oven to 350°F and lightly butter a 9x13-inch casserole dish. Scatter a handful of bread cubes on the bottom to check if they stick.
- In a large bowl, whisk together eggs, milk, maple syrup, sugar, vanilla, cinnamon, and salt until smooth and frothy.
- Gently fold the bread cubes into the custard, pressing down slightly so each piece soaks up the mixture.
- Dot the top with small butter pieces for golden pockets and a buttery crust.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight to enhance flavor and texture.
- Bake for 40-45 minutes until puffed and lightly browned. Let it rest before serving with desired toppings.
Notes
Bread Texture: I tested with brioche, challah, and thick-sliced bread—brioche gave the richest crumb. If bread feels dry after chilling, add extra milk and egg. Tent with foil if edges brown too quickly.
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