Overnight Baked French Toast Casserole

A make-ahead breakfast casserole that transforms French bread into a custardy delight with crispy edges, perfect for brunch or special occasions.

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Prep Time 20

Cook Time 40

Total Time 4

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Main Ingredients

1 loaf 1 loaf French bread, cut into 1-inch cubes (day-old or slightly stale works best)
6 large 6 large eggs
2 cups 2 cups milk (whole milk yields richest results; 2% also works)
1/2 cup 1/2 cup pure maple syrup (use honey or light corn syrup if needed)
1 teaspoon 1 teaspoon ground cinnamon
1 teaspoon 1 teaspoon vanilla extract
1/4 teaspoon 1/4 teaspoon salt
Butter for greasing the dish
Powdered sugar for serving, optional

Preparation

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
Spread the cubed French bread evenly in the prepared dish so pieces sit in a single layer as much as possible.
In a large bowl, whisk the eggs until smooth. Add the milk, maple syrup, cinnamon, vanilla, and salt. Whisk until fully combined.
Pour the custard evenly over the bread cubes. Press gently with a spatula or your hands so the bread absorbs the liquid.
Cover the dish and refrigerate for at least 2 hours or preferably overnight.

Baking

When ready to bake, remove the casserole from the refrigerator and uncover it.
Bake for 30 to 40 minutes until the top is golden brown and the center is set. A light jiggle is okay but it should not be soupy.
Let the casserole rest for about 5 minutes before slicing. Serve warm with extra maple syrup and a dusting of powdered sugar if desired.

Serving: 1Calories: 300kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 3gSodium: 250mgFiber: 1gSugar: 10g

For richer flavor, substitute brioche or challah for French bread. To make it dairy-free, use unsweetened plant milk.

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