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Baked French Toast Casserole

Baked French toast casserole that turns cubed brioche or challah into a puffy, custardy bake with a crunchy cinnamon sugar topping. Make ahead overnight French toast casserole is easy to assemble, then bake until golden and puffed for weekend breakfast.
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Prep Time 15 minutes
Cook Time 45 minutes
overnight (refrigerate 8 hours) 8 hours
Total Time 9 hours
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Brioche or challah base
  • 1 brioche or challah bread Cubed loaf (about 1 loaf).
  • 6 eggs Large eggs.
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.3333333333 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon Also used in custard and topping.
  • 0.25 tsp nutmeg Pinch of nutmeg (about 1/4 tsp).
Cinnamon sugar topping
  • 3 tbsp butter Cold, cubed.
  • 0.25 cup brown sugar
  • 1 tsp cinnamon For topping.
  • 1 powdered sugar For serving (to dust).
  • 1 maple syrup For serving (to drizzle).

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 dish and arrange the bread cubes in an even layer.
  2. Whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
  3. Pour the custard over the bread, then press down so every cube soaks up the mixture and the surface looks evenly saturated.
  4. Cover the dish and refrigerate overnight (8 hours) or at least 4 hours.
Bake
  1. Scatter the cold butter cubes over the top so they form small visible bits across the surface.
  2. Sprinkle brown sugar and cinnamon evenly over the butter for a speckled topping.
  3. Bake at 350°F for 40–45 minutes, until the casserole is golden and puffed at the edges.
Serve
  1. Dust with powdered sugar and drizzle with maple syrup before serving.

Notes

Pro tip: press down again halfway through soaking if the top looks dry, so the brioche chunks come out uniformly custardy. Refrigerate covered for up to 2 days before baking; bake leftovers keep 3 days in the fridge. Freeze the baked casserole for up to 2 months; reheat at 325°F until hot through. If you need a dairy-light option, use half-and-half or lactose-free milk in place of the whole milk/cream (texture will be slightly less rich).