Ingredients
1 loaf (1 pound) challah, brioche, or sturdy French bread, cut into 1-inch cubes (day-old works best)
8 large eggs
2 cups whole milk
1/2 cup heavy cream (or additional milk for a lighter version)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of nutmeg (optional)
For the Crumb Topping:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
Instructions
Step 1: Grease a 9×13 inch baking dish thoroughly with butter. Arrange the bread cubes evenly in the prepared dish.
Step 2: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, 1/4 cup brown sugar, vanilla extract, and 1 teaspoon ground cinnamon until well combined.
Step 3: Pour the egg mixture evenly over the bread cubes, ensuring all bread is well saturated. Gently press down on the bread to help it absorb the liquid.
Step 4: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
Step 5: While the casserole chills, prepare the crumb topping. In a medium bowl, combine the all-purpose flour, 1/2 cup brown sugar, cold butter pieces, and 1/2 teaspoon ground cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 6: When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes.
Step 7: Remove the plastic wrap and sprinkle the crumb topping evenly over the bread casserole.
Step 8: Bake for 45-55 minutes, or until the casserole is golden brown and a knife inserted into the center comes out clean. If the topping browns too quickly, loosely tent with aluminum foil.
Step 9: Let the casserole rest for 5-10 minutes before serving. Serve warm with maple syrup, fresh berries, or powdered sugar.
Notes
For best results, use day-old bread to ensure maximum absorption of the custard. An overnight soak is highly recommended for the most custardy texture. This casserole can be assembled up to 12 hours in advance. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 1/8th of casserole)
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg
Keywords: french toast casserole, overnight french toast, make ahead breakfast, breakfast casserole, brunch recipe, easy french toast, sweet breakfast, holiday breakfast, challah french toast, brioche french toast
