By Lidey Heuck
Published Oct. 20, 2023
- Total Time
- 1 hour 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- 4(254)
- Notes
- Read community notes
A good breakfast casserole is not only a crowd pleaser, it’s also a practical addition to any breakfast or brunch spread for many reasons: It comes together with a simple ingredient list, it can be assembled, then refrigerated overnight until the next morning, and it is much easier to cook for a crowd than traditional French toast. Day-old French bread works best here, but you can substitute any fluffy white bread or enriched bread like challah or brioche; just remove the crusts if they’re on the thicker side. The butter and brown sugar topping creates a crunchy, caramel-like crust as the casserole bakes, and the inside remains moist and tender. This casserole is plenty sweet on its own, but feel free to dress it up with powdered sugar, maple syrup and fresh berries.
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Ingredients
Yield:8 servings
- 1tablespoon unsalted butter
- 10cups (1-inch) cubed bread, from a large loaf of day-old French bread (see Tip)
- 2cups/480 milliliters whole milk
- 6large eggs
- ¼cup/50 grams lightly packed light brown sugar
- 1½teaspoons vanilla extract
- 1teaspoon ground cinnamon
- 1teaspoon kosher salt (such as Diamond Crystal)
- 4tablespoons/57 grams unsalted butter, melted
- ½cup/100 grams lightly packed light brown sugar
- ½teaspoon ground cinnamon
- Pinch of kosher salt (such as Diamond Crystal)
- Fresh berries, confectioners’ sugar, maple syrup and/or toasted chopped nuts, for serving (optional)
For the Casserole
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
405 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 14 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Grease a 9-by-13-inch (or other 14-cup) baking dish with the butter, then place the bread cubes in the pan and spread them into an even layer.
Step
2
In a medium bowl or large measuring cup, combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth. Pour the custard mixture over the bread and press gently to help the bread absorb the liquid. Set aside, covered, for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
Step
3
Heat the oven to 400 degrees and let the casserole sit at room temperature while the oven heats. Meanwhile, make the topping: In a small bowl, mix the butter, brown sugar, cinnamon and salt with a fork until smooth. Dollop the mixture all over the casserole, then gently spread it with the back of a spoon until the entire surface is covered. (If preparing the casserole the day prior to baking, don’t add the topping until just before it goes into the oven. Reheat the topping, if needed.)
Step
4
Bake, uncovered, until puffed and golden brown, 30 to 35 minutes. Cut into squares, and serve hot. Top as desired.
Tips
- To dry out bread cubes, spread them on a sheet pan and bake at 350 degrees until dry to the touch but not browned, 10 to 15 minutes.
- To freeze: Assemble the casserole through Step 2 and refrigerate for at least 3 hours (or overnight). Tightly cover with plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then resume the recipe at Step 3.
Ratings
4
out of 5
254
user ratings
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Cooking Notes
Laura
This was delicious. I just used whatever bread I had leftover. I baked it covered for 30 minutes and then uncovered for another 10-15 minutes.
Elena
Wondering if this dish would be ok without topping to minimize sugar and fat. Could use powdered sugar or syrup when served. Any thoughts before I try it?
carter
perfect for an overnight bake — add orange zest!!
Andrea
I think you won't get the crunchy top, but otherwise should be fine. I was going to cut back the sugar in the topping to 1/4 cup.
BigSkyGirl
Outstanding for the amount of effort and expense involved. Used leftover challah bread and added a bit of nutmeg to the milk-egg mixture. Let soak for 40 minutes before baking. The topping is the star of this dish.
Paul S
For the topping, I just softened the butter, used half the sugar (but full cinnamon), and worked it together with a lot of sliced almonds, like a crumble topping. It baked up nicely, toasting the almonds, and gave it some nice crunch without too much sweet.
Paige
This is…bread pudding.
maya
added orange zest and a bit of almond extract and this was so delicious! my friends admitted they don’t usually like french toast but ended up loving this. the leftovers made weekday breakfasts so lovely too.
Laura Krauss
Has anyone used oat or almond milk?
anne
Made for Sarah and kids Jan, 2024. Used sourdough. I’d use French bread or country white bread next time, It was good!
Susan in Maryland
This is delicious and so much easier than traditional french toast. I thought the recipe could have used a little more milk and maybe an extra egg. Next time I make it, I'll give that a try.
KB
I thought my casserole was somewhat too large so I used 9 eggs and 3 cups of liquid (half milk, half cream). Seemed about right.
ritz
I’ve made this type of casserole many times but the topping in this recipe really elevates it and makes it bakery quality! It was absolutely delicious.
Sam S
Could you make this two days ahead of time, without freezing?
leah
I’ve made this several times; it’s freaking amazing. I don’t even need or use any syrup, nor does my 6 year old sugar fiend. Today I dusted it with powdered sugar and roasted walnuts and also didn’t have regular milk so I used a homemade walnut milk and it was just as delicious as the original recipe.
mm. Mary James
Put this together last night with 6 cups sourdough, halved everything else except vanilla. Prepped topping and microwaved 40 seconds this morning, before dousing the top. Used a buttered souffle dish; 30 minutes covered; 15 uncovered. Perfect, without adding syrup!
Delicious
This was absolutely delicious. I toasted chopped pecans and served with Canadian bacon and maple syrup. My only thing would be that it requires a non-stick spray rather than just butter because we buttered the heck out of the pan and it still stuck badly to the pan. Still totally worth it!!!
Bethany L
Any idea if this could be with non-dairy milk? like oat or soy?
Mary
If you are able to give out weight measurements for all other ingredients, why not for the bread? Would be much easier than weighing out 10 cups of bread cubes.
carter
perfect for an overnight bake — add orange zest!!
Scott
Orange zest is a must for next-level french toast!
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