Overnight Cinnamon French Toast (Print Version)
# Ingredients:
→ Bread Base
01 -
1 loaf brioche bread, cubed (about 10 cups)
→ Custard Mixture
02 -
6 large eggs
03 -
2 cups whole milk
04 -
1 cup heavy cream
05 -
1/2 cup granulated sugar
06 -
2 teaspoons vanilla extract
07 -
2 teaspoons ground cinnamon
08 -
1/4 teaspoon nutmeg
09 -
1/4 teaspoon salt
→ Optional Additions
10 -
1/2 cup chopped pecans
11 -
1/2 cup raisins or dried cranberries
→ For Serving
12 -
Maple syrup
13 -
Powdered sugar for dusting
# Instructions:
01 -
In a large mixing bowl, combine the cubed brioche bread with chopped pecans and dried fruit if using. Toss gently to combine and set aside.
02 -
In a separate large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt until well blended.
03 -
Pour the custard mixture over the cubed bread. Gently fold to combine, ensuring all bread pieces are coated with the mixture.
04 -
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly. Cover the dish tightly with plastic wrap and refrigerate overnight.
05 -
The next morning, preheat your oven to 175°C (350°F). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
06 -
Bake the casserole uncovered for about 45-55 minutes, or until the top is golden and the custard is set. It should be puffed and lightly browned.
07 -
Remove from the oven and let it cool for about 10 minutes. Dust with powdered sugar if desired, slice, and serve warm with maple syrup.
# Notes:
01 -
This casserole needs to be prepared the night before to allow the bread to fully absorb the custard mixture.
02 -
The internal temperature should reach 71°C (160°F) to ensure the eggs are fully cooked.