Description
This French Toast Bake Casserole is a delightful blend of golden-brown bread soaked in a creamy custard, topped with a hint of cinnamon and a sprinkle of powdered sugar. Each bite offers a warm, comforting texture that melts in your mouth, perfectly complemented by the sweetness of maple syrup.
Ingredients
- Bread: 1 loaf of brioche or challah, cut into 1-inch cubes
- Custard: 6 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon
- Toppings: 1/2 cup chopped pecans (optional), 1/4 cup powdered sugar for dusting, maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon until well combined.
- Place the bread cubes in a greased 9×13 inch baking dish and pour the custard mixture evenly over the top.
- Gently press down the bread cubes to ensure they are soaked in the custard.
- If using, sprinkle the chopped pecans on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
- Let it cool for 5 minutes before dusting with powdered sugar and serving with maple syrup.
Notes
- This casserole can be prepared the night before; simply cover and refrigerate after pouring the custard over the bread. Bake in the morning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute almond milk and coconut cream for the milk and heavy cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the casserole)
- Calories: 350
- Sugar: 15 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 180 milligrams
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