French Toast Casserole
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 12 cups day-old brioche or challah bread cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract pure vanilla preferred
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons butter melted, for greasing and drizzling
- 2 tablespoons brown sugar for topping
- powdered sugar for dusting
- maple syrup for serving
Instructions
- Grease a 9x13-inch baking dish with butter. Arrange the cubed bread evenly in the prepared dish.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and smooth.
- Pour the custard mixture evenly over the bread cubes, making sure all pieces are moistened. Gently press down with a spatula to help bread absorb the liquid.
- Drizzle melted butter over the top and sprinkle with brown sugar. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight (overnight is preferred).
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and cover with foil.
- Bake covered for 30 minutes, then remove foil and increase temperature to 375°F. Continue baking for 15-20 minutes until golden brown and center is set (a knife inserted in center should come out mostly clean).
- Let cool for 5-10 minutes before serving. Dust with powdered sugar and serve with maple syrup.
Notes
Storage tip: Keeps in fridge for up to 4 days. Reheat in 300°F oven covered with foil. Can be frozen for up to 2 months - thaw overnight before baking.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 12gFat: 18gSodium: 420mgFiber: 2gSugar: 16g