Baked French Toast Casserole

I'll never forget the first time I made French toast casserole for my sister's birthday brunch. She'd always complained that regular French toast was too fussy for a crowd, requiring me to stand at the stove flipping pieces one by one while everyone else relaxed with coffee. That morning, I pulled this golden, custard-soaked masterpiece from the oven, and watching her face light up as I set it on the table—that's when I realized I'd found the solution to stress-free entertaining. Now, whenever I need to feed a group without losing my mind, this casserole is my secret weapon.

I still remember my neighbor knocking on my door one Saturday morning after she smelled this baking. She said the aroma coming from my kitchen made her entire house smell like a five-star brunch spot. We ended up sharing a slice on my porch with strong coffee, and she asked for the recipe before she even finished eating. There's something about this dish that brings people together in a way most foods don't.

Ingredients

• Brioche or challah bread, cut into 1-inch cubes: The key to this whole dish—these tender breads soak up the custard like little sponges without falling apart, creating that signature custardy texture. Stale bread works beautifully here; I've learned that day-old bread actually absorbs the mixture better than fresh.
• 6 large eggs: They're what creates that silky, custard-like center. I always crack them into the bowl one at a time and whisk thoroughly to ensure they're fully incorporated.
• 2 cups whole milk: Use full-fat for the richest result. I learned this the hard way after trying a lighter version—it just wasn't the same.
• 1/2 cup heavy cream: This is what transforms it from good to absolutely decadent. Don't skip it.
• 1/2 cup granulated sugar and 1/4 cup brown sugar: The combination gives you both sweetness and a subtle molasses depth that makes people ask what your secret ingredient is.
• 2 tsp pure vanilla extract: Pure, not imitation—the difference is noticeable and worth the few extra cents.
• Cinnamon, nutmeg, and salt: These warm spices are what make people close their eyes after the first bite and say 'wow.' Start with the amounts given, but adjust to your preference.
• All-purpose flour, brown sugar, cinnamon, and cold butter for streusel: This topping is basically edible gold. The cold butter is essential—it creates those little pockets that become gloriously crunchy as it bakes.
• Pecans or walnuts (optional): They add a wonderful nuttiness and extra texture, but honestly, it's delicious either way.
• Maple syrup and powdered sugar for serving: The finishing touches that make people feel like they're at a fancy restaurant.

Instructions

Get your baking dish ready:

Grease that 9x13-inch dish generously—I use butter and make sure to coat the sides too. Spread your bread cubes evenly across the bottom. This is like building the foundation of the whole experience.

Make the custard magic:

In a large bowl, crack your eggs and whisk them together with the milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt. Whisk until it's completely smooth and the sugar has dissolved. Take a moment to smell it—already smells like breakfast dreams.

Soak the bread:

Pour that custard mixture evenly over the bread cubes and gently press down with a spatula so every piece gets coated. It might look a little soupy at first, but that's exactly right. Cover with foil or plastic wrap and refrigerate for at least 30 minutes. Overnight is even better—I usually do this the night before and feel like I've won the morning.

Prepare your oven and streusel:

When you're ready to bake, preheat your oven to 350°F. While it heats, make the streusel by mixing flour, brown sugar, cinnamon, and salt in a bowl. Add your cold, cubed butter and use a pastry cutter or fork to work it in until the mixture looks like coarse breadcrumbs. Stir in the nuts if you're using them.

Assemble and bake:

Sprinkle that streusel evenly over the soaked bread. Try to cover it all so every bite has that crunchy topping. Bake uncovered for 40 to 45 minutes, until the top is deeply golden and the center is set. It should jiggle just slightly in the very middle, not slosh around.

Rest and serve:

Let it cool for 10 minutes—I know it's hard to wait. Dust generously with powdered sugar and serve with warm maple syrup on the side. Watch people's faces when they take their first bite.

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I made this for my daughter's school fundraiser last year, and it was gone in minutes. Watching families come back for seconds, seeing the genuine smiles—that's when I understood that cooking isn't really about ingredients and techniques. It's about creating moments where people feel cared for. This dish does that effortlessly.

The Magic of Make-Ahead Breakfast

There's something profoundly kind about a breakfast that doesn't require you to stand at the stove while your guests sit down without you. This casserole philosophy changed how I entertain. You can set your table, make fresh coffee, shower and get dressed, and still have a warm, impressive main course ready exactly when you want it. It's not just a recipe—it's a gift you give to yourself and your guests.

Customizing Your Casserole

One of my favorite discoveries is how endlessly customizable this dish is without losing its essential character. I've experimented with different add-ins and variations, and the base is so solid that it welcomes creativity. Fresh berries scattered before baking add a tartness that balances the richness. A touch of orange zest brings brightness. Even a splash of bourbon or cognac in the custard creates something elegantly sophisticated. The bread type matters too—brioche makes it almost decadent, while challah brings a different subtle sweetness.

Serving Suggestions and Storage

Beyond the classic maple syrup, I've found this casserole pairs beautifully with so many accompaniments. A spoonful of sour cream or crème fraîche adds a sophisticated tang. Fresh whipped cream makes it feel like an indulgence. Even simply dusted with cinnamon and served plain is wonderful. Leftovers keep for three days in the refrigerator and can be gently reheated in a 300°F oven until warmed through, though honestly, it's just as good cold straight from the fridge with your morning coffee.

• Make it the day before for the smoothest brunch experience and deepest custard flavor.
• Don't be afraid to swap the nuts or omit them entirely—this dish is delicious no matter what.
• If you want to freeze it before baking, assemble everything and freeze unbaked for up to two months, then add an extra 10 minutes to the baking time.

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Every time I serve this, I'm reminded that the best recipes are the ones that let you be present with the people you love. This casserole gives you that gift.

Your Recipe Questions Answered

→ What type of bread works best?

Brioche or challah is preferred for its softness and ability to soak up custard without falling apart.

→ Can I prepare the dish in advance?

Yes, soaking the bread cubes overnight enhances the custard absorption for softer, richer results.

→ What nuts are recommended for the streusel?

Chopped pecans or walnuts add a nice texture and complement the cinnamon flavor well.

→ How to know when it's fully baked?

The top should be golden and the center set without a jiggle when gently shaken.

→ Are there options for dietary substitutions?

Plant-based milk and butter can be used to make a dairy-free version without sacrificing flavor.