Description
This French Toast Casserole is a delicious, make-ahead breakfast bake featuring crusty sourdough bread soaked in a sweet custard flavored with vanilla, cinnamon, and nutmeg, topped with a nutty, crumbly topping and baked to golden perfection. It serves 10 to 12 people and is perfect for family brunch or special occasions.
Ingredients
Bread and Butter
- 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)
Custard
- 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
Crumble Topping
- 2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts
- 1/4 cup all-purpose flour
- Remaining 1/4 cup packed light brown sugar
- Remaining 1/4 teaspoon ground nutmeg
- Remaining 1/4 teaspoon kosher salt
- 4 tablespoons room-temperature unsalted butter
To Serve
- Maple syrup or powdered sugar
- Fresh berries (optional)
Instructions
- Prepare the Baking Dish: Lightly coat a 9×13-inch or other 3-quart baking dish with unsalted butter to prevent sticking and enhance flavor.
- Prepare the Bread: Tear the unsliced loaf of bread into bite-size chunks, about 1 to 2 inches each. Arrange the bread evenly in the prepared baking dish to create a uniform layer.
- Make the Custard: In a large bowl, whisk together 8 large eggs, 3 cups half-and-half (or a blend of whole milk and heavy cream), 1/2 cup of the packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg until fully combined and smooth.
- Soak the Bread: Pour the custard evenly over the bread pieces in the baking dish. Press the bread gently down into the custard to help it absorb the liquid. Cover the dish and refrigerate overnight or up to 24 hours. If baking immediately, let the soaked bread sit at room temperature for 1 hour to absorb the custard.
- Prepare the Crumble Topping: In a large bowl, combine chopped nuts, all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon kosher salt. Add 4 tablespoons room-temperature unsalted butter and pinch and squeeze it into the dry ingredients until moist clumps form. Refrigerate until ready to use.
- Preheat Oven and Remove Chill: When ready to bake, heat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit uncovered at room temperature for 30 minutes to take the chill off while the oven heats.
- Add Topping and Bake: Sprinkle the prepared crumble topping evenly over the soaked bread. Place the casserole in the oven and bake for 45 to 50 minutes, or until puffed, golden-brown, and set in the center.
- Rest and Serve: Let the casserole cool for 5 minutes after baking. Serve warm, drizzled with maple syrup or dusted with powdered sugar, and garnish with fresh berries if desired.
Notes
- You can assemble this casserole up to one day in advance and refrigerate overnight to develop flavors and save prep time on the day of serving.
- Leftovers should be stored in an airtight container in the refrigerator and can be kept for up to 3 days.
- For best texture, use a crusty sourdough loaf or a sturdy Italian or French loaf; avoid baguettes.
- To enhance custard richness, avoid fat-free milk and instead use half-and-half or a mix of whole milk and heavy cream.
- Optional fresh berries add a fresh pop of color and flavor when serving.
