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Overnight French Toast Casserole
5 from 27 votes

Overnight French Toast Casserole

Overnight French Toast Casserole features cubed sourdough bread soaked overnight in a custard of eggs, milk, half and half, sugar, cinnamon, nutmeg, and vanilla. A crunchy crumble topping of flour, brown sugar, cinnamon, salt, and cold butter is added before baking, resulting in a tender, custardy interior with a sweet, spiced crisp topping. It is served warm, dusted with powdered sugar and maple syrup.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 10
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. Add in eggs and whisk until well blended, while scraping bowl. Pour in milk, half and half and vanilla and whisk until well blended. 
  3. 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.
  4. 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.
  5. For the crumble: In a medium mixing bowl whisk together flour, brown sugar, cinnamon and salt.
  6. 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. 
  7. 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. 
  8. 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.