Overnight French Toast Casserole (Print Version)
# Ingredients:
→ Base
01 -
1 loaf brioche or challah bread, cubed (approximately 10 cups)
02 -
6 large eggs
03 -
2 cups whole milk
04 -
1 cup heavy cream
05 -
½ cup granulated sugar
06 -
1 tablespoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon nutmeg
09 -
Pinch of salt
→ Toppings
10 -
1 cup maple syrup (plus extra for serving)
11 -
½ cup powdered sugar (for dusting)
12 -
Fresh berries (optional)
13 -
Whipped cream (optional)
14 -
Chopped nuts (optional)
# Instructions:
01 -
Place the cubed bread in a large mixing bowl and set aside.
02 -
In a separate bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until thoroughly combined.
03 -
Pour the custard mixture over the bread cubes. Gently fold until all bread pieces are fully coated and submerged in the custard.
04 -
Cover the bowl with plastic wrap and refrigerate overnight or for at least 4 hours to allow the bread to absorb the custard.
05 -
The next morning, preheat your oven to 175°C (350°F).
06 -
Transfer the soaked bread mixture to a greased 9x13-inch baking dish. Drizzle maple syrup evenly over the top. Bake uncovered for 45-55 minutes, until the top is golden brown and slightly crispy.
07 -
Remove from the oven and let cool for 10 minutes. Dust with powdered sugar and serve warm with additional maple syrup and optional toppings if desired.
# Notes:
01 -
This casserole can be prepared up to 24 hours in advance, making it perfect for holiday mornings or brunches.