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A slice of bread pudding with scattered blackberries and blueberries, alongside a strawberry, on a white plate.
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4.50 from 6 votes

Overnight French Toast Casserole

Overnight French toast casserole is a delicious and easy make-ahead breakfast! This baked challah French toast casserole is full of flavor, with no messy skillet or griddle to clean. 
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 1 cup packed brown sugar (light or dark will work)
  • ½ cup unsalted butter (1 stick)
  • 1 teaspoon ground cinnamon, divided
  • 1 loaf (18 ounces) French bread or challah, cut into 1-inch pieces (about 10 to 12 cups of cubed bread)
  • 8 large eggs, beaten
  • 1 ½ cups milk (2% or whole milk)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt

Instructions

  • Grease or spray a 9 x 13 inch baking dish.
  • In a small saucepan, over medium heat, combine brown sugar, butter, and ½ teaspoon cinnamon. Bring to a boil. Cook until butter and sugar no longer separate, about 7 minutes. Pour into prepared baking dish.
    1 cup packed brown sugar , ½ cup unsalted butter, 1 teaspoon ground cinnamon, divided
  • Sprinkle bread cubes over brown sugar mixture in an even layer.
    1 loaf (18 ounces) French bread or challah, cut into 1-inch pieces
  • In a large mixing bowl, whisk together eggs, milk, vanilla, ½ teaspoon cinnamon, nutmeg, and salt. 
    8 large eggs, beaten, 1 ½ cups milk , 1 teaspoon pure vanilla extract, ¼ teaspoon freshly grated nutmeg, ⅛ teaspoon salt
  • Pour egg mixture over bread, pressing down slightly if needed to saturate all the bread with the egg mixture. 
  • Cover tightly and refrigerate overnight.
  • When ready to bake, remove plastic wrap/cover and place cold pan in cold oven. Preheat oven to 375ºF.
  • Bake for 55 minutes or until browned, bubbling, and no longer liquidy in the middle. A butter knife inserted near the center should come out clean, not coated with egg/milk mixture.

Video

Notes

  • Bread choices: French bread and challah are my first choices but other breads such as Texas toast, Italian bread, or brioche can be used, as well. Day old bread (slightly dry) is best.
  • Make ahead: Can be made up to 24 hours in advance before baking. Cover and refrigerate until ready to bake. This casserole can be frozen before baking. Assemble the casserole as directed, and then wrap it tightly in plastic wrap, plus a layer of foil. Defrost the casserole in the fridge and then bake as directed.

Nutrition

Serving: 1square | Calories: 481kcal | Carbohydrates: 63g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 222mg | Sodium: 518mg | Potassium: 254mg | Fiber: 2g | Sugar: 32g | Vitamin A: 699IU | Vitamin C: 0.01mg | Calcium: 146mg | Iron: 4mg

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