Overnight French Toast Casserole
User Reviews
5
Overnight French Toast Casserole
Description
Overnight French Toast Casserole uses thick slices of French bread soaked overnight in a mixture of eggs, half-and-half, milk, sugar, vanilla, and warm spices like cinnamon and nutmeg. The soaking ensures the bread absorbs the custard evenly, resulting in a soft and custardy interior once baked.
The morning bake includes a cinnamon crunch topping made from butter, brown sugar, cinnamon, and nutmeg spread atop the soaked bread, producing a sweet, slightly crisp layer. The casserole is baked uncovered until set and golden, with a contrast between tender bread inside and the sugary topping on top.
Serve this casserole as a warm breakfast or brunch dish that balances creamy, soft textures and sweet, spiced flavors. Using different bread types like sourdough can slightly alter texture. Adjusting the baking dish size can influence how crispy or soft the baked slices become.
The recipe allows some flexibility; if you forget to soak overnight, soaking well for a shorter time still works. The casserole can be split into multiple pans to increase the surface area and crispness if preferred.
Ingredients
- 1 loaf French bread or thick texas toast
- 8 egg
- 2 cups half and half
- 1/2 cup milk
- 3 Tbsp granulated sugar
- 1 1/2 teaspoons vanilla extract pure
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cinnamon Crunch Topping
- 1 1/2 ticks butter softened
- 1 cup light brown sugar packed
- 1 Tbsp light corn syrup optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare a 9"x13" baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
- Slice the French bread, about 1-inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
- In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
- Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350°F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
Make the Topping
- Combine all ingredients in a medium bowl and mix to combine. Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread (like you are icing a cake). You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
- Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.
Notes
- For a crispier texture, use a larger or multiple pans to space out the bread slices rather than crowding a 9x13 pan.
- Sourdough bread can be used as an alternative to French bread for convenience and a slightly different texture.
- If you forget to soak the bread overnight, soak it thoroughly just before baking for a satisfactory result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 552kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 666mg | 28% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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