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Square of baked french toast casserole with a creamy custardy center

Overnight French Toast Casserole Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Chill overnight 8 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf day-old brioche or challah bread cut into cubes (about 12 cups)
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 ounces cream cheese cubed
  • 1/4 cup butter cut into small pieces
  • Maple syrup and powdered sugar to serve

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • whisk
  • rubber spatula
  • plastic wrap
  • Measuring cups and spoons
  • bread knife
  • serving spoon

Method
 

  1. Grease a 9x13 inch baking dish. Cut the bread into roughly 1 inch cubes. Slightly stale bread works best because it soaks up more custard without falling apart.
  2. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt together in a large bowl until smooth and well combined.
  3. Spread half the bread cubes in the dish. Scatter half the cream cheese cubes over them, then add the rest of the bread and the remaining cream cheese.
  4. Pour the custard evenly over the bread. Press down gently with a spatula so every piece gets wet. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
  5. Take the dish out of the fridge 30 minutes before baking. Heat the oven to 350 degrees F. Dot the top with butter pieces and bake uncovered for 50 to 60 minutes, until puffed and deep golden. Because it contains eggs, check that the center reaches 160°F (71°C) on a food thermometer. The FDA advises cooking casseroles and other dishes containing eggs to 160°F. If the top browns too fast, cover loosely with foil.
  6. Rest for 10 minutes, then dust with powdered sugar and serve with maple syrup.

Notes

Cook until the center reaches 160°F (71°C).
Soak 8 hours, up to 24.
Leftovers: refrigerate within 2 hours, use within 3 to 4 days, reheat to 165°F.
Freezes up to 2 months.