Description
This French Toast Casserole is a delightful make-ahead breakfast dish perfect for feeding a crowd. Cubed bread is soaked overnight in a rich custard made from eggs, milk, cream, and aromatic spices, then topped with a buttery cinnamon-brown sugar crumble. Baked until golden and bubbly, it’s served warm with syrup and fresh blueberries for a comforting and indulgent morning treat.
Ingredients
Scale
Base
- 10 cups cubed bread (500 grams or 1 loaf)
- 6 large eggs (300 grams)
- 2 cups milk (454 grams)
- 1 cup heavy cream (227 grams)
- ½ cup brown sugar (107 grams)
- ¼ cup pancake syrup (78 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 1 teaspoon ground cinnamon (3 grams)
- Fresh blueberries (for topping, optional)
Crumble Topping
- ½ cup unsalted butter, melted (113 grams or 1 stick)
- ½ cup all-purpose flour (70 grams)
- ½ cup brown sugar (107 grams)
- 1 teaspoon ground cinnamon (3 grams)
- â…› teaspoon kosher salt
Instructions
- Prepare baking pan: Spray a 9×13-inch baking pan thoroughly with nonstick spray to prevent sticking during baking.
- Add bread cubes: Place all the cubed bread evenly into the prepared baking pan, creating a base layer for the custard.
- Mix custard: In a large bowl, whisk eggs until smooth. Add milk, heavy cream, brown sugar, pancake syrup, vanilla extract, and cinnamon. Whisk thoroughly until all ingredients are well combined.
- Soak bread with custard: Stir the custard mixture again quickly to redistribute cinnamon that may have settled, then pour it evenly over the bread cubes. Use a spatula to gently press the bread down so it absorbs the liquid. Optionally, top with fresh blueberries or stir them into the mixture.
- Refrigerate overnight: Cover the casserole dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the bread to soak up all the custard fully.
- Preheat oven: Remove the casserole from the fridge and preheat your oven to 350°F (175°C).
- Make crumble topping: In a small bowl, combine melted butter, flour, brown sugar, cinnamon, and salt. Mix with a fork until crumbly, then sprinkle evenly over the soaked French toast mixture.
- Bake covered: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes to set the custard.
- Bake uncovered: Remove the foil and continue baking for an additional 30 minutes until the top is golden brown and the center is cooked through without wet spots.
- Serve: Remove from oven and serve warm, drizzled with additional pancake syrup and topped with more fresh blueberries if desired for an extra burst of flavor.
Notes
- Use sturdy bread like brioche or challah for best texture that soaks custard well without becoming mushy.
- Letting the bread soak overnight is essential for the custard to fully penetrate and tenderize the bread.
- The crumble topping adds a sweet, crunchy contrast and can be customized with nuts or oats.
- Blueberries are optional but add a fresh, fruity brightness.
- If you prefer a dairy-free version, substitute milk and cream with your favorite non-dairy alternatives.
