Description

This Overnight French Toast Casserole is a make-ahead, crowd-pleasing breakfast perfect for weekends or holiday brunches. Cubes of French bread are soaked overnight in a rich custard of eggs, milk, cream, and warm spices, then topped with a buttery, cinnamon-sugar crumb topping before baking to golden perfection. The result is a custardy, tender, and sweet breakfast that’s easy to prepare and delightful to serve with maple syrup or fresh berries.

Ingredients

Scale

For the Casserole

1 loaf French bread (about 14–16 oz, cut into 1-inch cubes)
8 large eggs
2 1/4 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the Topping

1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter (cubed)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Bread and Custard: Grease a 9×13-inch baking dish and spread the cubed French bread evenly in the pan. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until the mixture is well combined.
Soak the Bread: Pour the custard mixture evenly over the bread cubes, pressing gently to ensure all the bread pieces absorb the liquid thoroughly. Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight or for at least 6 hours to allow the bread to soak up the custard.
Make the Topping: In a separate bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Store the topping in the fridge overnight in a sealed container.
Preheat the Oven and Assemble: The next morning, preheat the oven to 350°F (175°C). Remove the soaked casserole from the fridge and evenly sprinkle the crumb topping over the soaked bread mixture.
Bake the Casserole: Place the baking dish uncovered in the preheated oven and bake for 45–55 minutes, or until the topping is golden brown and the custard is set in the center. The casserole should be slightly puffed and firm when done.
Cool and Serve: Allow the casserole to cool slightly for about 5–10 minutes before serving. Serve warm with maple syrup, powdered sugar, or fresh berries as desired.

Notes

Serve with maple syrup, powdered sugar, or fresh berries for added sweetness and flavor.
This casserole can be assembled up to 24 hours in advance and baked straight from the refrigerator.
Use day-old French bread for best absorption and texture.
Make sure the butter for the topping is very cold to achieve the best crumbly texture.
For a dairy-free version, substitute whole milk and heavy cream with plant-based alternatives.