Why You’ll Love It
- The textures are everything. French toast is all about the contrasting textures of soft, custardy bread snuggled beneath a crispy, toasted exterior. What makes French toast even better here is the buttery brown sugar and nut crumble topping that’s sprinkled over the top. ‘
- You can make it in advance. There’s no need to wake up early when this breakfast bake is on the menu. Assemble the casserole the night before, and it’s ready to bake whenever you roll out of bed.
Key Ingredients in French Toast Casserole
- Sourdough bread: This bread has a hearty, chewy texture that stands up well to soaking—and doesn’t have to be dried or stale (although if you’ve got day-old bread, use it!). Sourdough bread also has a subtle sour tang to play off the sweetness of the custard and crumble topping. Make sure to buy an unsliced loaf.
- Eggs: Eight large eggs give the French toast casserole structure and a rich, custard flavor.
- Dairy: Use half-and-half or combine equal parts heavy cream and whole milk. Don’t use fat-free milk because it won’t provide enough richness for the custard.
- Spices: Add flavor to the custard with vanilla extract, ground cinnamon, and nutmeg.
- Light brown sugar: Sweeten the custard and the crumble topping with light brown sugar, making sure to pack the brown sugar into the measuring cup for the correct amount.
Helpful Swaps
- Soft challah bread and eggy brioche are great for classic French toast, but for a casserole that soaks overnight you’ll want a more substantial bread. Sourdough is my first choice, but if there are no unsliced loaves available, try a hearty Italian or French loaf (although not a crusty baguette!).
- Use half-and-half in the custard or opt for equal parts whole milk and heavy cream.
- Play with the custard flavoring by swapping in honey or maple syrup for all or a portion of the brown sugar. You can also stir in citrus zest or other baking spices.
- Try a nut-free streusel topping.
What to Serve With French Toast Casserole
French Toast Casserole
Serves 10 to 12- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the baking dish
- 1 (1-pound) loaf unsliced sourdough, Italian, or French bread (not baguette)
- 8 large eggs
- 3 cups half-and-half, or 1 1/2 cups each whole milk and heavy cream
- 3/4 cup packed light brown sugar, divided
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground nutmeg, divided
- 2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts
- 1/4 cup all-purpose flour
- Maple syrup or powdered sugar, for serving
- Fresh berries, for serving (optional)
2. Tear 1 loaf unsliced bread into bite-size (1- to 2-inch) chunks. Arrange the bread in an even layer in the baking dish.
3. Whisk 8 large eggs, 3 cups half-and-half, 1/2 cup of the packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until combined.
4. Pour evenly over the bread, then press the bread down slightly into the custard. Cover the baking dish and refrigerate overnight or up to 24 hours. Alternatively, to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
5. Meanwhile, toss 2 ounces chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
6. Add 4 tablespoons room-temperature unsalted butter, and pinch and squeeze it into the flour mixture until moist, small clumps form. Refrigerate until ready to bake.
7. When ready to bake, heat the oven to 350 degrees F. Uncover the casserole and let sit at room temperature for 30 minutes to take the chill off while the oven heats.
Recipe Notes
Make ahead: The casserole can be assembled up to one day in advance, covered, and refrigerated until ready to bake.Storage: Leftovers can be refrigerated in an airtight container for up to three days.
