Classic Overnight French Toast Casserole

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Classic Overnight French Toast Casserole (Serves 8-12)

This matches the pouring style in your image—thick slices or chunks soaked in a vanilla-cinnamon custard, often with a caramelized bottom or crunchy topping.

Ingredients for the Base:

  • 1 large loaf (about 16-20 oz / 450-550g) French bread, brioche, challah, or sourdough (day-old or slightly stale is best; cut into 1-1½ inch thick slices or 1-inch cubes)
  • 8 large eggs
  • 2½ cups (600ml) whole milk (or 2 cups milk + ½ cup heavy cream for extra richness)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar (light or dark)
  • 2 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon salt

For the Caramel Bottom (Optional but Recommended for That Gooey Layer):

  • ½ cup (115g) unsalted butter
  • ¾ cup (150g) packed brown sugar

For the Crunchy Cinnamon Streusel Topping (Optional but Adds Amazing Texture):

  • ½ cup (100g) packed brown sugar
  • ½ cup (65g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed
  • Optional: ¾ cup chopped pecans or walnuts

Instructions:

  1. Prep the Bread: Grease a 9×13-inch (23×33 cm) baking dish generously with butter. If using the caramel bottom: Melt ½ cup butter in a saucepan over medium heat, stir in ¾ cup brown sugar until dissolved and bubbly (2-4 minutes). Pour into the bottom of the dish and spread evenly. This creates a caramel-like layer that soaks up during baking.
  2. Arrange the Bread: Slice the bread into thick pieces (about ¾-1 inch) or cubes. Layer them snugly in the dish, slightly overlapping if needed. For your photo-style: use whole slices standing upright or flat, packed tightly.
  3. Make the Custard: In a large bowl, whisk eggs until smooth. Add milk (or milk+cream), both sugars, vanilla, cinnamon, nutmeg, and salt. Whisk vigorously until fully combined and slightly frothy.
  4. Soak It: Pour the custard slowly and evenly over the bread. Press down gently with a spatula or your hands so every piece absorbs the mixture. If some spots look dry, spoon custard over them. Cover tightly with plastic wrap or foil.
  5. Refrigerate: Chill for at least 4 hours, preferably overnight (8-12 hours). This is key for the custardy texture— the bread drinks up the egg mixture like a sponge.
  6. Topping (If Using): In a medium bowl, mix brown sugar, flour, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until it resembles coarse crumbs (pea-sized). Stir in nuts if desired. Store in fridge or zip-top bag.
  7. Bake: Preheat oven to 350°F (175°C). Remove casserole from fridge; let sit 15-20 minutes. Sprinkle streusel evenly over top (or just cinnamon-sugar mix). Bake uncovered 45-60 minutes: 45 min for softer/custardier center, 55-60 min for firmer, crispier edges. The top should be golden, puffed, and set (no jiggle in center; internal temp ~160-170°F).
  8. Rest & Serve: Let rest 10 minutes. Dust with powdered sugar. Scoop portions (spooning up caramel from bottom if used). Drizzle with warm maple syrup.

Nutrition (per serving, approx. 1/10th, without toppings): ~450 calories, 18g fat, 60g carbs, 12g protein.

Variations to Make It Your Own

  1. Berry French Toast Casserole: Add 2 cups fresh or frozen berries (blueberries, raspberries, strawberries) scattered between bread layers before pouring custard. The juices burst during baking for fruity pockets.
  2. Apple Cinnamon: Sauté 3 peeled, diced apples in 2 tbsp butter + 2 tbsp brown sugar + 1 tsp cinnamon until soft. Layer with bread. Or add raw diced apples for texture.
  3. Chocolate Chip or Nutella: Mix 1 cup chocolate chips into bread layers. Or spread Nutella on bread slices before cubing.
  4. Pumpkin Spice (Fall Favorite): Replace 1 cup milk with pumpkin puree. Add 2 tsp pumpkin pie spice instead of just cinnamon/nutmeg.
  5. Savory Twist: Reduce sugar to 2 tbsp, omit vanilla, add herbs (thyme/rosemary), cheese (cheddar/gruyere), and cooked bacon/sausage. Top with parmesan.
  6. Large Batch for 20+ People: Double everything; use two 9×13 dishes or one large roasting pan. Use 2 loaves bread, 16 eggs, 5 cups milk/cream, etc. Bake time may increase 10-15 min—check center.
  7. Bourbon or Rum Infused: Add 2-3 tbsp bourbon/rum to custard for depth (alcohol cooks off).
  8. Gluten-Free/Dairy-Free: Use GF bread, almond/oat milk, coconut oil instead of butter.

Tips for Success & Troubleshooting

  • Bread Choice: Sturdy, absorbent breads work best—French, challah, brioche, Texas toast, or sourdough. Avoid super-soft sandwich bread (turns mushy). Dry bread overnight or toast lightly at 250°F for 10-15 min to prevent sogginess.
  • Custard Ratio: Too much liquid = soggy; too little = dry. The recipes above are balanced for perfect soak.
  • Overnight Magic: Longer soak = better flavor absorption. Minimum 4 hours if rushed.
  • Baking Issues: If top browns too fast, tent with foil. If center jiggles after 60 min, it needs more time—cover and continue.
  • Make-Ahead: Assemble up to 24 hours ahead. Freeze unbaked (well-wrapped) up to 1 month; thaw overnight in fridge before baking.
  • Leftovers: Store covered in fridge 3-4 days. Reheat in oven at 325°F for 10-15 min (microwave softens texture).
  • Freezing: Bake fully, cool, portion, freeze up to 2 months. Reheat from frozen at 350°F covered 20-25 min.

Serving Suggestions & Pairings

Serve warm with:

  • Maple syrup (real preferred) or buttermilk syrup
  • Fresh fruit (berries, bananas, oranges)
  • Whipped cream or yogurt
  • Bacon, sausage, or ham for balance
  • Coffee, mimosas, or hot chocolate

For brunch spreads: Pair with hash brown casserole, frittata, fruit salad, or yogurt parfaits.

Why This Recipe Works So Well

The magic is in the overnight soak—the bread transforms into a bread-pudding-like custard while edges crisp. The optional caramel bottom (as in many popular versions) adds gooey sweetness, mimicking crème brûlée. Streusel topping provides crunch contrast. It’s versatile for sweet tooths or those wanting less sugar.

This dish has thousands of rave reviews across sites like Allrecipes, NYT Cooking, and Pioneer Woman—people call it “life-changing” for holiday mornings because you prep ahead and wake to a house smelling like cinnamon heaven.

Enjoy your casserole! If you try it or want tweaks (e.g., more vegan options or exact large-batch math), let me know. Bon appétit! 🍞🥚✨

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