Caramel Overnight French Toast Casserole
User Reviews
4.6
Caramel Overnight French Toast Casserole
Description
The Caramel Overnight French Toast Casserole starts by mixing melted butter and packed brown sugar to create a layer in the casserole dish that will caramelize as it bakes. Cubed French bread, preferably day-old for sturdiness, is soaked in a spiced custard mixture of beaten eggs, milk, vanilla extract, cinnamon, ground ginger, and salt. The soaked bread is spread evenly over the sugar-butter base and refrigerated for a minimum of one hour or up to twelve overnight to let flavors meld and the custard set.
Baking at 350°F (175°C) until the caramel at the bottom bubbles gently and the top browns slightly forms a crisp crust contrasting with the soft, richly flavored bread inside. The combination of cinnamon and ginger adds warmth to the dish without overpowering the caramel notes.
This casserole can be served with extra caramel sauce or maple syrup on the side. Chilling overnight improves texture and flavor infusion, making it practical for preparing ahead for brunch or breakfast gatherings.
Ingredients
- ¼ butter melted, unsalted
- 1 cup light brown sugar packed
- 8 egg large
- 1 ½ cups milk I prefer 2% or whole
- 1 to 2 tablespoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ to 1 teaspoon kosher salt or to taste
- 1 pound French bread diced in 1 to 1 1/2-inch cubes (I used day old)
- caramel sauce optional for serving, or salted caramel sauce
- maple syrup optional for serving
Instructions
- Spray a 9x13-inch casserole dish with cooking spray; set aside.
- To a medium bowl, add the melted butter, brown sugar, and stir to combine. Mixture will have the consistency of wet sand. Scatter this mixture in the bottom of the prepared pan. You will not have complete coverage; set pan aside.
- To a large bowl, add the eggs, and lightly beat to break the yolks and combine.
- Add the milk, vanilla, cinnamon, ginger, salt, and whisk to combine.
- Add the bread to the bowl and toss well, but lightly, with a spatula to evenly coat the bread in the egg-milk mixture.
- Turn bread out into the prepared pan, cover pan, and place it in the refrigerator for at least 1 hour, or up to 12 hours overnight.
- Preheat oven to 350F and remove pan from the fridge while oven is preheating. Bake for about 25 to 30 minutes or until the caramel sauce underneath is lightly bubbling and the top of the bread is slightly crusted over and lightly browned.
- Immediately after you take the casserole dish out of the oven, place a very large serving platter over the casserole dish and invert it so the casserole 'plops' out onto the serving platter. Use caution since the casserole dish is hot and heavy.
- Using a spatula, scrape any caramel sauce from the baking dish onto the French toast casserole.
- Optionally, if desired, lightly drizzle extra caramel or salted caramel sauce over the top, and/or lightly drizzle maple syrup, and serve immediately.
- Recipe is best warm and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 503kcal | 25% |
| Carbohydrates | 89g | 30% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 197mg | 66% |
| Sodium | 748mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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