Description
This Baked French Toast Casserole is a delicious and comforting breakfast dish perfect for family gatherings or weekend brunch. Made with day-old bread soaked in a rich, cinnamon-vanilla custard and topped with a buttery brown sugar glaze, it bakes into a golden, custardy delight that’s easy to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 1 loaf of day-old French bread (whole wheat, brioche, challah, or ciabatta)
- 6 large eggs
- 2 ¼ cups whole milk
- 1 tablespoon pure maple syrup or light brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Topping
- 4 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar or pure maple syrup
- ½ teaspoon ground cinnamon
Instructions
- Preheat & Prepare Bread: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray. Cut the day-old bread into cubes and evenly distribute them in the prepared baking dish.
- Make Custard Mixture: In a large bowl, whisk together the eggs, milk, maple syrup or brown sugar, ground cinnamon, vanilla extract, and salt until the mixture is smooth and fully combined. Pour this custard evenly over the bread cubes, ensuring all pieces are soaked thoroughly.
- Prepare Topping: In a small bowl, combine the melted butter, brown sugar or maple syrup, and cinnamon. Drizzle this flavorful mixture evenly over the top of the soaked bread and custard mixture.
- Soak Bread: Cover the baking dish tightly with aluminum foil and refrigerate for at least 20 minutes to allow the bread to absorb the custard well. For enhanced flavor and texture, refrigerate overnight if possible.
- Bake Covered: Remove the casserole from the refrigerator and keep your oven preheated at 350°F. Bake the covered dish for 35 minutes to cook the custard gently and allow flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-20 minutes until the top becomes golden brown and the custard is fully set. The casserole is ready when it is puffed and lightly browned on top.
Notes
- Using day-old bread helps the cubes absorb the custard better without becoming too soggy.
- Feel free to substitute whole milk with 2% or a milk alternative, but whole milk gives the creamiest texture.
- Maple syrup can replace brown sugar for a natural sweetness and flavor variation.
- For added texture and tastes, top with chopped nuts or fresh berries before serving.
- Make the night before for convenient morning prep and enhanced flavor infusion.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
