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Baked French Toast Casserole

Baked French toast casserole with custardy brioche cubes and a crunchy cinnamon-sugar topping. This overnight French toast casserole is a make-ahead brunch recipe that bakes up puffy and golden.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest time (refrigerate overnight) 8 hours
Total Time 9 hours
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

French toast casserole base
  • 1 loaf brioche or challah bread
  • 6 eggs Large
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.33 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 nutmeg Pinch
Topping
  • 3 tbsp butter Cold and cubed
  • 0.25 cup brown sugar
  • 1 tsp cinnamon For topping
Serving
  • 1 powdered sugar
  • 1 maple syrup

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Assemble the casserole
  1. Grease a 9x13 dish, then arrange the bread cubes in an even layer so they’re spaced for custard coverage.
  2. Whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth, then pour over the bread.
  3. Press down the bread gently until every cube is soaked, then cover the dish and refrigerate overnight (or at least 4 hours) to hydrate the brioche.
Top and bake
  1. Scatter cold butter cubes over the surface, then sprinkle brown sugar and cinnamon evenly for a crisp cinnamon-sugar top.
  2. Bake at 350°F for 40–45 minutes, until the casserole is golden and puffed in the center.
  3. Let the baked French toast casserole sit briefly, then dust with powdered sugar and drizzle with maple syrup before serving.

Notes

For the best custardy texture, refrigerate overnight so the bread fully absorbs the custard. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave or warm in a 325°F oven until hot. Freeze baked portions up to 1 month (thaw overnight in the fridge before reheating). If you want a lighter version, use reduced-fat milk and light cream in the custard.