Overnight Breakfast Casserole Recipe

I finally perfected my Healthy Overnight French Toast that swaps heavy cream for Greek yogurt and tucks in a surprise layer of cinnamon apples for an easy make ahead breakfast.

I never thought a make ahead breakfast could sneak up on you like this, but my Overnight Breakfast Casserole does. Using brioche or challah and a splash of maple syrup the bread absorbs everything and the result has a silky center and crisp top, it smells like the kind of secret that makes guests ask for the recipe even when you try to act modest.

I wrote this as my Breakfast Casserole Quick fix for mornings when cereal feels boring, yet it somehow looks impressive without much fuss. Try it once and youll stash the method for emergencies.

Ingredients

Ingredient Quantities

• 1 1/2 pounds brioche or challah, cubed (about 8 to 10 cups)
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter melted
• 1/2 cup packed light brown sugar for streusel
• 1/2 cup all purpose flour for streusel
• 1 teaspoon ground cinnamon for streusel
• 6 tablespoons cold unsalted butter cut into small pieces for streusel
• 1/4 cup chopped pecans or walnuts optional
• Maple syrup for serving about 1/2 cup
• Powdered sugar for dusting optional

How to Make this

1. Cube 1 1/2 pounds brioche or challah into about 8 to 10 cups and spread into a greased 9×13 baking dish, pile it up a little so the custard can soak in.

2. Whisk 8 large eggs with 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg (optional), 1/2 teaspoon kosher salt and 4 tablespoons melted unsalted butter until smooth.

3. Pour the custard evenly over the bread, press the bread down gently with a spatula or your hands so the cubes soak well, cover tightly with plastic wrap or foil and refrigerate at least 8 hours or up to 24 hours. If you need to bake sooner let it sit 30 minutes at room temp after soaking.

4. When ready to bake preheat oven to 350 F and remove casserole from fridge about 30 minutes so it loses some chill.

5. Make the streusel by mixing 1/2 cup packed light brown sugar, 1/2 cup all purpose flour and 1 teaspoon ground cinnamon in a bowl, then add 6 tablespoons cold unsalted butter cut into small pieces and use a fork or pastry cutter (or your fingers) to work it into coarse crumbs; stir in 1/4 cup chopped pecans or walnuts if using.

6. Sprinkle the streusel evenly over the soaked bread, try to cover most of the surface so you get crunchy bits, then tent with foil and bake at 350 F for 30 minutes.

7. Remove the foil and continue baking another 15 to 25 minutes until the top is golden and the center is set with only a slight jiggle (internal temp about 160 F). If it browns too fast cover loosely with foil.

8. Let the casserole rest 10 to 15 minutes before serving so it firms up a bit, then serve warm with about 1/2 cup maple syrup for drizzling and a dusting of powdered sugar if you want.

Equipment Needed

1. 9×13-inch baking dish, greased
2. Large mixing bowl for the custard
3. Medium mixing bowl for the streusel
4. Whisk (or hand mixer, if you prefer)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon to press the bread down so it soaks
7. Pastry cutter or fork to cut the cold butter into the streusel
8. Sharp knife and cutting board to cube the brioche/challah
9. Plastic wrap or foil, oven mitts, and an instant-read thermometer (optional but handy)

FAQ

Overnight Breakfast Casserole Recipe Substitutions and Variations

• Brioche or challah (1 1/2 lbs)
  • Day-old French bread or baguette, cubed — holds custard well
  • Croissants, torn into pieces — for an extra rich, flaky bake
  • Thick white sandwich bread or Texas toast, cubed — fine in a pinch
• 2 cups whole milk + 1 cup heavy cream
  • 3 cups half-and-half, straight swap, a bit less rich
  • 3 cups whole milk + 3 tbsp melted butter, whisked in to mimic cream
  • 3 cups full-fat canned coconut milk for dairy-free, will add coconut flavor
• 1/2 cup granulated sugar
  • 1/3 cup maple syrup (liquid sweetener) — reduce other liquids a couple tbsp
  • 1/2 cup coconut sugar, 1:1 swap, gives a deeper caramel note
  • 1/3 to 1/2 cup honey, similar swap as maple, expect a floral taste
• 1/4 cup chopped pecans or walnuts (for streusel)
  • Sliced almonds or chopped hazelnuts, same texture swap
  • Sunflower or pumpkin seeds for nut-free crunch
  • Old-fashioned oats (use 2 tbsp extra) for chew and structure if you skip nuts

Pro Tips

1) Use slightly stale bread or dry fresh brioche in a 300 F oven for 8 to 12 minutes so the cubes soak up custard without turning mushy, trust me it makes a huge difference.

2) Let eggs and dairy come closer to room temp before mixing, it gives a smoother custard and helps it set evenly, also strain the custard if you see any little lumps.

3) Keep the streusel butter cold and pulse it in a food processor or rub with your fingers till it’s coarse, then pop it in the fridge for 10 minutes before sprinkling so the crumbs stay crisp while baking; toast the nuts first for deeper flavor.

4) Bake the casserole on a rimmed baking sheet (easier to move and catches drips) and if the top browns too fast move it to a lower rack or tent with foil, let it rest at least 10 to 15 minutes then reheat leftovers gently in a 325 F oven so it doesn’t get soggy.