Baked French Toast Casserole

There's something magical about waking up to the smell of cinnamon and vanilla drifting through the kitchen before anyone else stirs. Years ago, I discovered this baked French toast casserole almost by accident—I had a loaf of brioche going stale and a houseful of hungry people coming for brunch, so I threw together what I had. That golden, custardy breakfast became the dish people asked me to make again and again, the one that transformed an ordinary Sunday morning into something special.

I'll never forget the first time I made this for my sister's birthday brunch. She showed up early, before the casserole came out of the oven, and the moment she smelled it, her whole face changed. When I set that golden square in front of her with a little dust of powdered sugar, she actually teared up—not because it was fancy, but because it felt like the kind of care that only happens when someone takes time on a lazy morning. That's when I knew this recipe was keeper.

Ingredients

• Brioche or challah bread (about 450 g/1 lb, cut into 2.5 cm cubes): This is the foundation, and stale bread is actually your secret weapon—it absorbs the custard without falling apart.
• Eggs (6 large): They're what makes this custardy and rich, so don't skip them or use egg substitutes if you can help it.
• Whole milk (2 cups/480 ml) and heavy cream (1/2 cup/120 ml): The cream is what transforms this from good to absolutely luxurious, but you can use all milk if needed.
• Granulated sugar (1/2 cup/100 g) and brown sugar (1/4 cup/55 g): Together they add depth and that slight caramel note that makes people wonder what your secret is.
• Vanilla extract (2 tsp) and spices (cinnamon, nutmeg, salt): These aren't just garnish—they're the soul of the dish, so use real vanilla and freshly ground spices if you can.
• All-purpose flour (1/2 cup/60 g), brown sugar (1/2 cup/100 g), cinnamon (1 tsp), salt (1/4 tsp), cold butter (1/2 cup/115 g cubed), and nuts (1/2 cup/60 g): The streusel is what gives you that satisfying crunch that keeps people coming back for seconds.

Instructions

Prepare your baking dish and bread:

Grease your 9x13-inch dish generously, then spread the bread cubes in an even layer. If your bread isn't stale, you can dry it out in a low oven for a bit first—this step matters more than you'd think.

Make the custard base:

Whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until it's smooth and well combined. This is where patience pays off—a good whisk means every piece of bread gets properly coated.

Soak the bread:

Pour the custard evenly over the bread and press gently so everything gets saturated. Cover and refrigerate for at least 30 minutes, though overnight is when the magic really happens—the bread drinks in all those flavors while you sleep.

Preheat and make the streusel:

Heat your oven to 350°F (175°C) while you mix the flour, brown sugar, cinnamon, and salt, then work in the cold butter with your fingertips until it's crumbly and scattered. Stir in the nuts if you're using them—this topping is what separates good from unforgettable.

Top and bake:

Sprinkle that streusel generously over the soaked bread and slide it into the oven uncovered. After 40–45 minutes, it should be golden on top and just barely set in the center—a tiny jiggle is fine, but you want it to hold together when you cut it.

Rest and serve:

Let it cool for 10 minutes so it sets up properly, then dust with powdered sugar and serve alongside warm maple syrup. Those 10 minutes are hard to wait through, but they make the difference between a mushy casserole and one with some structure.

Épingler

I watched my eight-year-old nephew take a bite of this last Christmas morning, and for once he stopped talking about video games and just sat there, eyes closed, savoring every bite. That's the moment I realized this dish does something special—it makes people slow down and actually taste their food instead of rushing through breakfast.

Why This Works for Brunch

Brunch is this weird sweet spot where breakfast meets lunch, and everyone has a different appetite and mood. This casserole hits all the notes—it's comforting enough to feel like breakfast, elegant enough that your guests feel celebrated, and substantial enough to actually keep people full until dinner. The fact that it can sit at a low temperature for a bit without drying out means you can pull it from the oven five minutes before people sit down and it'll still be perfect.

Playing with Flavors

The base recipe is a beautiful blank canvas if you want to experiment. I've done versions where I scattered fresh raspberries or blueberries into the soaked bread before baking, added a half-teaspoon of cardamom for an almost Scandinavian vibe, even did a wild one with a tiny bit of orange zest that surprised everyone in the best way. The streusel is where you can really get creative too—swap the pecans for walnuts, add some coconut flakes, or even do half granola instead of the nut mix.

Making It Your Own

One thing I love about this recipe is how forgiving and adaptable it is. You can make it dairy-free by swapping in oat milk and vegan butter, you can make it a day ahead which honestly improves it, and you can even scale it down to a smaller baking dish if you're cooking for fewer people. The key is respecting the core technique—the soaking, the spicing, the streusel—and then playing around with the details in whatever way makes your kitchen happy.

• If you're short on time, you can soak it for just 30 minutes and still get a delicious result, though overnight is genuinely worth planning for.
• A little pinch of sea salt on top of the streusel right out of the oven makes the whole thing more interesting and helps cut through the richness.
• Leftover casserole reheats beautifully in a low oven, so don't hesitate to make it the day before if your brunch situation calls for it.

Épingler

This casserole has become my go-to when I want to cook for people without spending my whole morning in the kitchen. It's the recipe that turned me into someone people ask for brunch, the one that proves good food doesn't have to be complicated to feel special.

Questions fréquentes sur la recette

→ Quel type de pain convient le mieux ?

Le brioche ou le challah, coupés en cubes, apportent une texture douce et une légère richesse idéale pour l’absorption de la crème.

→ Peut-on préparer le plat la veille ?

Oui, laisser le pain imbibé au réfrigérateur pendant la nuit améliore la tendreté et l’intensité des saveurs.

→ Comment rendre le gratin plus croustillant ?

Le streusel à base de beurre froid et sucre brun crée une couche croustillante délicieuse en surface.

→ Peut-on substituer des ingrédients pour un régime spécial ?

Oui, en utilisant des options végétaliennes comme le lait végétal et du beurre vegan, le plat reste savoureux.

→ Quels accompagnements suggérez-vous ?

Un filet de sirop d’érable chaud et une légère poudre de sucre glace complètent parfaitement ce plat.

→ Comment ajouter une touche fruitée ?

Incorporer des baies fraîches avant la cuisson apporte fraîcheur et couleur au gratin.