Overnight French Toast Casserole Recipe

Indulge in a luscious breakfast experience with Overnight Baked French Toast. Creamy custard melds with soft challah or brioche, enriched by vanilla, cinnamon, and optional raisins or pecans. This comforting dish promises a golden crust, enticing aroma, and satisfying texture, offering a truly delightful twist on a classic morning favorite.

I love starting my day with this Overnight French Toast Casserole thats both easy and delicious. I mix 8 cups of cubed challah bread with 8 large eggs, 2 cups whole milk (or 2% if u prefer) and 1 cup heavy cream.

Then I add 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1/2 teaspoon salt. I sometimes throw in 1/2 cup raisins or chopped pecans for a little extra texture and sweetness.

This casserole, which I call an Overnight Baked French Toast, is perfect for breakfast for a crowd and can be whipped up quickly in advance. With high protein eggs and the rich cream from the dairy, its a satisfying meal thats both filling and provides a balanced nutritional boost to start your day.

Enjoy making this fast French Toast Bake that tastes as good as it looks!

Why I Like this Recipe

I love that this recipe makes my mornings so easy because I just prep it the night before and then all I have to do is pop it in the oven in the morning.

I like how the custard soaks into the challah and brioche making every bite soft and flavorful, and the mix of eggs, milk and heavy cream gives it that rich taste i crave.

It really gets me excited that i can add my own twist like extra raisins or chopped pecans depending on what i’m feelin that day.

Plus, the hints of cinnamon and vanilla make it feel like an indulgent treat even though it’s pretty simple to make, and that satisfying golden top never fails to brighten my breakfast.

Ingredients

• Challah or brioche bread: Rich in carbohydrates and fiber, it forms a hearty, soft base for the dish.
• Eggs: Provide protein and help bind the custard, giving the casserole its smooth texture.
• Whole milk: Adds creaminess and moisture while balancing flavors with a subtle natural sweetness.
• Heavy cream: Enhances richness and smoothness, lending a decadent, velvety feel to every bite.
• Granulated sugar: Offers a touch of sweetness that brightens flavors and balances the spices perfectly.
• Vanilla extract: Adds a warm, aromatic note that makes the dish extra inviting.
• Ground cinnamon: Infuses spice and depth with a hint of warmth in every bite.
• Butter: Greases the dish and enriches flavor while ensuring the casserole doesnt stick.

Ingredient Quantities

• 8 cups of cubed bread (challah or brioche is best)
• 8 large eggs
• 2 cups whole milk (or 2% if u prefer)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Optional: 1/2 cup raisins or chopped pecans
• Butter to grease the baking dish

How to Make this

1. Preheat your oven to 350°F and butter a 9×13 inch baking dish well.

2. Place your 8 cups of cubed challah or brioche into the dish ensuring they’re evenly spread out.

3. In a large bowl, beat together 8 large eggs, 2 cups of whole milk (or 2% if u like), and 1 cup heavy cream.

4. Mix in 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until its all smooth.

5. If you’re using them, stir in 1/2 cup raisins or chopped pecans into the mixture.

6. Pour the egg and cream mixture evenly over the bread cubes, making sure all pieces are soaked.

7. Press the bread a little bit down with a spatula so it starts to absorb the custard.

8. Cover the dish tightly with plastic wrap or foil and pop it into the fridge overnight (or at least 8 hours).

9. In the morning, remove the cover and let the casserole sit out for a few minutes while you reheat your oven to 350°F.

10. Bake for about 45-50 minutes until the top is golden and the center is set; let it cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven to preheat at 350°F
2. A 9×13 inch baking dish (make sure to butter it well)
3. A large mixing bowl for beating the eggs and liquids together
4. A whisk or fork to mix the eggs, milk, cream, and spices until smooth
5. Measuring cups and spoons for the liquids, sugar, vanilla, cinnamon, and salt
6. A spatula to press down the bread cubes so they soak up the custard
7. Plastic wrap or aluminum foil to cover the dish tight
8. A refrigerator for the overnight chilling process

FAQ

Overnight French Toast Casserole Recipe Substitutions and Variations

• Bread: If you cant get challah or brioche, you can use any sturdy white bread like French bread or sourdough that holds up well.
• Milk: Instead of whole milk you can use almond milk, soy milk, or just stick to 2% milk if that works better for you.
• Heavy Cream: You might swap heavy cream for coconut cream or even half and half but the richness may change a bit.
• Sugar: If you dont have granulated sugar handy, brown sugar is a good alternative that adds more depth of flavor.
• Optional add-ins: Instead of raisins or pecans, dried cranberries or walnuts can also give a nice twist to the dish.

Pro Tips

1. Make sure you squeeze the bread cubes into the custard well so each piece gets enough soak time, since that really helps with the texture and flavor once baked.
2. Chill the dish overnight in the fridge, but if you’re in a rush let it sit for at least 8 hours; it’ll still work fine though the flavor might not be as rich.
3. When adding mix-ins like raisins or pecans, toss them with a little extra sugar and cinnamon before mixing into the custard; it helps them blend in better and adds a burst of flavor.
4. After taking the dish out of the fridge, let it sit out for a few minutes before baking so the custard warms up a bit; this simple step can prevent the edges from getting overcooked.