Overnight French Toast Casserole
User Reviews
5
Overnight French Toast Casserole
Description
This casserole begins with cubed sourdough bread buttered into the baking dish. The bread is soaked overnight in an egg custard containing granulated sugar, ground cinnamon, nutmeg, milk, half and half, and vanilla extract. The slow soak allows the bread to absorb the flavors and custard, creating a rich base for the casserole.
The next morning, a crumble topping made of flour, light brown sugar, cinnamon, salt, and cold diced butter is prepared and spread over the soaked bread before baking at 350°F. This topping bakes into a golden, crisp layer contrasting with the soft, custardy bread beneath. The finished casserole is dusted with powdered sugar and traditionally served with maple or pancake syrup to add sweetness and moisture.
Hearty bread like La Brea or French bread is recommended for structural integrity and ease of cutting. Resting the casserole at room temperature before baking helps even cooking. The casserole offers a not overly sweet breakfast or brunch option with warm spices and a satisfying textural contrast.
Additional notes mention the benefit of transferring bread to a plastic bag ahead of cutting to reduce mess and the importance of syrup for enhancing sweetness, which is not included in nutritional calculations.
Ingredients
- 3 Tbsp granulated sugar
- 3/4 tsp ground cinnamon
- 1 ground nutmeg pinch
- 6 egg large
- 1 cup milk (anything but skim)
- 1 cup half and half
- 1 1/2 tsp vanilla extract
- 1 (14.5 - 16 oz) sourdough bread cut into 1-inch slices then slices cut into 1-inch cubes, loaf
- 2 Tbsp butter plus more butter for baking dish, melted
- powdered sugar for dusting (about 1 tsp
- maple syrup for serving, or pancake syrup
Crumble topping
- 1/3 cup (46g) all-purpose flour
- 1/3 cup (78g) light brown sugar packed
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup (56g) unsalted butter cold and diced into small cubes
Instructions
- For the French toast: Butter a 13 by 9-inch baking dish. Add bread cubes to baking dish spreading them into an even layer. In a mixing bowl with a pour spout** whisk together sugar, cinnamon and nutmeg.
- Add in eggs and whisk until well blended, while scraping bowl. Pour in milk, half and half and vanilla and whisk until well blended.
- Slowly and evenly pour egg mixture over bread cubes working to coat all of them (if you miss a few just turn and dunk them into the custard that's in the dish). Cover with plastic wrap and chill overnight, or at least 10 hours.
- In the morning preheat oven to 350 degrees and while oven is preheating remove casserole from fridge and let rest at room temperature, it should rest about 15 minutes. Also, prepare crumble while oven is preheating.
- For the crumble: In a medium mixing bowl whisk together flour, brown sugar, cinnamon and salt.
- Add butter and cut into flour mixture using a pastry cutter or a long pronged fork until mixture resembles coarse crumbs, transfer to fridge if oven hasn't fully preheated yet then add it just before placing casserole in oven.
- Sprinkle casserole evenly with crumble then bake in preheated oven until set and center is cooked through and no longer soggy, about 38 - 45 minutes.
- Let cool a few minutes, pour melted butter over top, dust with powdered sugar if desired, then cut into squares and serve warm drizzling each serving with maple syrup.
Notes
- Use sturdy breads like La Brea or hearty French bread for best texture and ease of cutting.
- Transferring the bread to a plastic bag a day before cutting can help reduce mess.
- If lacking a mixing bowl with a pour spout, use a liquid measuring cup with a spout to pour the custard evenly.
- The casserole is mildly sweet; serving with maple syrup or pancake syrup is recommended to add sweetness.
User Reviews
Overall Rating
5
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