Overnight French Toast Casserole

Name: Overnight French Toast Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Yield: 8 serving
Ingredients: 1 loaf brioche bread; 8 whole eggs; 1 cup whole milk; 4 tablespoons Challenge Unsalted Butter; 1 tablespoon pure vanilla extract; ½ cup packed light brown sugar; ½ teaspoon ground cinnamon; Pinch of salt; ½ cup all purpose flour; ⅓ cup packed light brown sugar; ½ teaspoon ground cinnamon; Pinch of salt; ½ cup cold Challenge unsalted butter; ⅓ cup rolled oats; Maple syrup and additional butter for serving

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4.4

1,467 reviews

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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

Iris Warren

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Want French toast without the hassle? Make this easy Overnight French Toast Casserole with sweet, buttery streusel topping instead! Simply prep it the night before and bake the next morning for a breakfast that’s full of the flavor you love with minimal effort.

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Ingredients

Servings

For the French Toast:

1 loaf brioche bread mine was 17.6 ounces
8 whole eggs
1 cup whole milk
4 tablespoons Challenge Unsalted Butter melted and cooled
1 tablespoon pure vanilla extract
½ cup packed light brown sugar
½ teaspoon ground cinnamon
Pinch of salt

For the Topping:

½ cup all purpose flour
⅓ cup packed light brown sugar
½ teaspoon ground cinnamon
Pinch of salt
½ cup cold Challenge unsalted butter cubed
⅓ cup rolled oats
Maple syrup and additional butter for serving

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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.