Stressed about hosting a brunch crowd this holiday season? Well, stress no more, because my make-ahead French toast casserole makes serving a crowd a breeze. It's neither too sweet nor too heavy, and it’s downright amazing topped with confectioners' sugar or maple syrup—or both (I won't judge). Simply prep it the night before, cover, and refrigerate. All you have to do the next morning is pop it in the oven and bake. Just like that, brunch for your whole crew!
What People Are Saying:
"Made last year for Easter and my family begged me to make it for Mother’s Day. It’s become an annual tradition as we prepare to celebrate this year :)" - Thankful4815
"I’m making this for Mother’s Day. I tried it last week, and it was super easy and super delicious!!" - GreenDice
How To Make French Toast Casserole
INGREDIENTS
- Eggs: Sure, the eggs bring richness and flavor, but more importantly, they provide the coagulating proteins that to tie all the ingredients together and cause the casserole to set. Without eggs, you’ve got soup; with them, you’ve got something to celebrate.
- Milk & Heavy Cream: I like the custard to be rich and creamy but not overly heavy, so I use a combination of whole milk and heavy cream. You could thin it further by using 2% milk, but if you do, expect the French toast to tilt a little wet.
- Brown Sugar: More than just a neutral sweetener, brown sugar adds caramel and molasses flavors that play super nice with the cinnamon and vanilla.
- Cinnamon: A bit of spice adds inviting warmth and fragrance to the casserole.
- Vanilla: Adds more sweet spice warmth, more alluring fragrance, and more depth. And as ice cream lovers know, vanilla just has a way with dairy.
- White Bread: I prefer thick slices of day-old white bread for this casserole—it soaks up the custard like a champ—but sliced challah or brioche are great alternatives. Crusty bread is to be avoided.
- Almonds: I sprinkle sliced almonds over the French toast just before it goes into the oven, so they have a chance to turn toasty and crunchy. I love the texture and flavor they bring to the party, but if you’re not a fan or are allergic, don’t hesitate to omit them.
- Confectioners' Sugar: This casserole just looks naked to me without a fine dusting of powdered.
STEP-BY-STEP INSTRUCTIONS
First task: Make the custard. This is a simple matter of whisking together the eggs, milk, heavy cream, sugar, cinnamon, vanilla, and salt in a large bowl until smooth. I recommend beating the eggs until streak-free before adding the rest of the custard ingredients; that way, they’ll incorporate into the custard more evenly.
Working with one slice at a time, soak the bread in the custard for 4 seconds, turning once, then transfer to a 13" x 9" baking dish. As you go, arrange the bread in the dish so the slices overlap slightly. When all the bread is layered in the dish, pour over any remaining custard from the bowl. Cover the baking dish and refrigerate for at least 2 hours and up to overnight.
When ready to bake, preheat your oven to 375°. While the oven is preheating, pull the French toast from the fridge, uncover it, and sprinkle the almonds over evenly. Bake until the edges of the bread are golden brown and crisp, about 40 minutes.
Let the French toast cool for 10 minutes before dusting with confectioners' sugar and topping with berries.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- How do I prevent my French toast casserole from being soggy? The main culprit of a soggy casserole is too much egg mixture. Our recipe is on the drier side compared to some other casseroles to avoid any soggy mess, but if you find your casserole is still too wet for your liking, make sure you're using day-old bread as well—it helps to soak up all of that delicious mixture without getting soggy.
- Can I freeze French toast casserole? Of course! Bake the casserole as instructed, then let it cool completely before wrapping tightly with foil. Freeze for up to 2 months. Thaw overnight before reheating in a 350° oven until heated through, about 20 minutes.
Storage
Got leftovers? Simply place them in an airtight container and refrigerate for around 3 days.
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