If you're searching for a delightful breakfast bake to establish a cherished tradition, this French toast casserole fits the bill perfectly. Slices of bread soaked in a luscious custard infused with sweet cinnamon and nutmeg are adorned with a delightful nutty crumble topping, creating a golden and steaming masterpiece.
The beauty of this dish lies in its adaptability—you can prepare it in advance or assemble it right before baking.
After thorough research (and a very satisfied appetite), I've formed strong opinions on the key elements that make the ultimate French toast casserole. Here's your guide on achieving perfection.
The Optimal Bread for French Toast Casserole
Many recipes start with a loaf of rich and eggy brioche or challah bread. While these options are sturdy enough for cubing or tearing, they can be too soft to absorb the sweetened custard without falling apart unless toasted or dried first.
To bypass this step entirely, I prefer using a crusty sourdough loaf. Its robust, chewy texture holds up well to soaking without the need for pre-drying or staleness (though day-old bread works perfectly if you have it!). Sourdough's subtle sour tang also complements the sweetness of the custard and crumble topping. If unsliced sourdough isn't available, a hearty Italian or French loaf (but not a baguette) is a great alternative.
Once you've settled on the crusty loaf, it's time to prep it for the casserole. You have three options: tear, cube, or slice. Cubed pieces maintain their distinctiveness, remaining separate even after a prolonged soak and gentle bake.
Although slices offer a visually appealing presentation, the top half of the bread may not fully absorb the custard. The optimal approach is tearing the bread into bite-sized pieces. Irregularly shaped, these pieces maximize surface area for custard absorption, ensuring a rich and tender interior while achieving golden, crisp edges.
A Simple Ratio for Success
Memorize just three ingredients — three cups of dairy, eight large eggs, one pound of bread — for the best and simplest French toast casserole. Whisk the dairy and eggs together, sweeten with brown sugar, and add classic French toast spices like vanilla, cinnamon, nutmeg, and salt.
Personalize your creation by swapping in honey, citrus zest, or other sweet spices. Opt for half-and-half in the custard or combine equal parts heavy cream and whole milk. Avoid fat-free milk for a lack of richness.
The Perfect Finishing Touch
French toast thrives on contrasting textures—soft, custardy bread beneath a crispy, toasted exterior—and this breakfast bake is no exception. While you can bake the casserole with just bread and custard, the pinnacle of make-ahead breakfast luxury involves adding a sweet and nutty crumble topping.
Drizzle warm maple syrup over the finished masterpiece and dust it with powdered sugar for a culinary experience that transforms your kitchen into the trendiest brunch spot in town.
Photo byPhoto by Joe Lingeman / Kitchn
Yield: Serves 10 to 12
Prep Time: 20 minutes
Cook Time: 45 minutes to 50 minutes
Ingredients
4 tablespoons (1/2 stick) unsalted butter
Cooking spray
1 (1-pound) loaf unsliced sourdough, Italian, or French (not baguette) bread
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
Warm maple syrup or powdered sugar, for serving
Fresh berries, for serving
Instructions
Soften the butter. Place 4 tablespoons unsalted butter on the counter to soften slightly.
Prepare the baking dish. Coat a 9x13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.
Tear the bread into bite-size pieces. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.
Make the custard. Whisk 8 large eggs, 3 cups half-and-half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup 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 smooth and combined.
Pour custard over bread and refrigerate. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts (about 1/2 cup), 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.
Add the butter to the crumble topping. Add the softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
Sprinkle crumble topping over casserole and bake. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
Cool the casserole. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup or powdered sugar, and fresh berries.
Recipe Notes
Make ahead: The casserole can be assembled and refrigerated up to 24 hours in advance.
Storage: The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.
