Baked French Toast Casserole
An easy make-ahead French toast casserole that bakes up golden and custardy — the perfect holiday brunch centerpiece.
Equipment
- 9×13 baking dish
- Mixing bowls
- Whisk
- Plastic wrap or foil
Ingredients
- 1 loaf brioche or challah bread cubed (about 10 cups)
- 6 large eggs
- 2 cups whole milk or half and half for richer texture
- ½ cup heavy cream
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 2 tablespoons melted butter
- Optional: powdered sugar and fresh berries for serving
Instructions
Prep the bread:
- Butter a 9×13 inch baking dish. Add cubed brioche bread.
Make the custard:
- In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Combine:
- Pour custard evenly over the bread. Gently press the bread so it soaks in the mixture.
Chill:
- Cover and refrigerate for at least 2 hours or overnight.
Bake:
- Preheat oven to 350°F (175°C). Uncover and bake for 40–45 minutes until the top is golden and the center is set.
Serve:
- Drizzle with melted butter and dust with powdered sugar before serving warm with berries or maple syrup.
Notes
💡 Use day-old brioche — it absorbs custard beautifully without getting mushy.
🧊 Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven for 10 minutes to revive the crisp edges.
🧊 Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven for 10 minutes to revive the crisp edges.