Breakfast is often hailed as the most important meal of the day, and what better way to elevate this morning ritual than with a scrumptious and convenient dish like Overnight French Toast Casserole. This delightful breakfast option seamlessly combines the classic flavors of French toast with the convenience of a make-ahead casserole, making it a favorite among those seeking a stress-free yet indulgent start to their day.
The heart of this dish lies in the harmonious marriage of simple ingredients. A loaf of day-old French bread, effortlessly transformed into bite-sized cubes, becomes the canvas for a rich and flavorful custard-like mixture. Eggs, milk, heavy cream, and a medley of sugars mingle with vanilla extract, ground cinnamon, and a pinch of salt, creating a luscious bath in which the bread luxuriates. The result is a marriage of textures—soft, yielding bread that melts in the mouth, soaked in a velvety custard that imparts sweetness and warmth.
What sets this recipe apart is its practicality. The beauty of the Overnight French Toast Casserole lies in its preparation method. After assembling the ingredients, the casserole takes an overnight sojourn in the refrigerator, allowing the bread to absorb the flavors and ensuring a hassle-free morning routine. The anticipation builds as the crumbly topping, a mixture of flour, brown sugar, cinnamon, and cold butter, is generously sprinkled over the soaked bread before it makes its final transformation in the oven.
As the casserole bakes to golden perfection, the aroma wafting through the kitchen is a prelude to the deliciousness that awaits. The finished dish emerges with a golden-brown crust, a testament to the decadence within. Whether served with a dusting of powdered sugar and a drizzle of maple syrup or enjoyed on its own, the Overnight French Toast Casserole is an irresistible fusion of convenience and indulgence—a breakfast delight that promises to make every morning feel like a special occasion.
Ingredients:
French Toast:
- 1 loaf French bread or thick Texas toast
- 8 eggs
- 2 cups half and half
- 1/2 cup milk
- 3 Tbsp granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cinnamon Crunch Topping:
- 1 1/2 sticks 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 with butter or cooking spray. Set aside.
- Slice the French bread, about 1-inch thick. Arrange slices in the prepared baking dish in rows, overlapping them. 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 to ensure all slices are completely covered. Cover with foil and refrigerate overnight.
- The next day, preheat the oven to 350°F. Flip each piece of bread carefully to ensure everything is coated.
- Make the Cinnamon Crunch Topping:
- Combine all topping ingredients in a medium bowl and mix to combine.
- Spoon the topping on top of the bread slices, spreading it evenly over the bread.
- Bake for 35-40 minutes (no need to cover with foil) until puffed and lightly golden.
Notes:
- This is a French toast casserole, so parts of the slices will be soft, and the tops will have a more baked/crisp texture. If you prefer a more baked/crisp texture, use a larger pan (deep half-sheet cake pan) or two 9×13 pans.
- Sliced sourdough bread from the bakery is a great alternative and saves time.
- Forgot to make it the night before? Soak the slices well and proceed with the directions.
Nutrition:
- Serving: 8g
- Calories: 552kcal
- Carbohydrates: 54g
- Protein: 14g
- Fat: 20g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 172mg
- Sodium: 666mg
- Potassium: 268mg
- Fiber: 1g
- Sugar: 29g
- Vitamin A: 1225IU
- Vitamin C: 1mg
- Calcium: 161mg
- Iron: 3mg