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Easy Overnight Baked French Toast Casserole

A close-up of a square slice of baked french toast topped with powdered sugar and rich syrup being poured over it.

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Prepare this comforting French toast casserole the night before for a stress-free, delicious breakfast or brunch. It bakes up fluffy and golden, perfect for serving a crowd.

Ingredients

Scale
  • 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup, for serving
  • Powdered sugar, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. This creates your rich custard.
  3. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.
  4. Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. This step is key for a fluffy result.
  5. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  6. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and the center is set (no liquid remains when poked).
  7. Let the baked French toast casserole rest for 5 minutes before slicing.
  8. Serve warm with maple syrup and a dusting of powdered sugar.

Notes

  • Using day-old bread works best as it soaks up the custard without becoming too mushy.
  • For a variation, add 1 cup of fresh or frozen blueberries over the bread before pouring the custard.
  • If you need to bake immediately, let the bread soak for 30 minutes at room temperature before baking for 50-60 minutes.

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