Overnight French Toast Casserole
User Reviews
4.4
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Additional Time
4 hrs
-
Total Time
5 hrs 15 mins
-
Servings
8
-
Course
Breakfast
Overnight French Toast Casserole
Description
This Overnight French Toast Casserole combines cubed brioche bread with a custard mixture made from beaten eggs, whole milk, melted butter, vanilla extract, cinnamon, brown sugar, and a pinch of salt. The bread soaks in this mixture for at least four hours or overnight, allowing the custard to penetrate and soften the bread chunks thoroughly.
The topping is prepared separately by combining flour, brown sugar, cinnamon, salt, cold cubed butter, and rolled oats to form small clumps that provide a crumbly texture after baking. This topping is chilled until ready for use.
Before baking, the casserole dish is buttered or sprayed, and the soaked bread is evenly spread within. Topping is applied on top, and the casserole is baked at 350°F until golden and set. This method yields a dish with a creamy center and a crunchy, oat-studded top layer. Additional butter and maple syrup can be served alongside for richness and sweetness.
Ingredients
For the French Toast:
- 1 loaf brioche bread mine was 17.6 ounces
- 8 egg whole
- 1 cup milk whole
- 4 tablespoons butter melted and cooled, unsalted, Challenge brand
- 1 tablespoon vanilla extract pure
- ½ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- Pinch salt
For the Topping:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- Pinch salt
- ½ cup butter cubed, cold, unsalted, brand Challenge
- ⅓ cup rolled oats
- maple syrup additional butter for serving
- butter additional butter for serving
Instructions
- Butter or spray a 9 x 13-inch casserole dish with cooking spray.
- Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.
- In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.
- Pour the egg mixture evenly over the brioche cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
- Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you’re ready to bake.
- When you’re ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.
- Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.
- Serve warm with Challenge butter and maple syrup.
User Reviews
Overall Rating
4.4
You'll Also Love
