French Toast Casserole

Ingredients

• 1 loafbrioche or challah bread, cut into 2.5 cm cubes
• 8 largeeggs
• 480 ml (2 cups)whole milk
• 120 ml (½ cup)double cream
• 100 g (½ cup)granulated sugar
• 10 ml (2 teaspoons)pure vanilla extract
• 4 g (1½ teaspoons)ground cinnamon
• 1.5 g (¼ teaspoon)salt
• 28 g (2 tablespoons)unsalted butter, melted
• to tasteicing sugar and maple syrup, for serving

Instructions

1. 1

   Arrange the bread

   Grease a 23 x 33 cm baking dish with butter. Spread the bread cubes evenly in the dish.

2. 2

   Whisk the custard

   In a large bowl, whisk the eggs, milk, double cream, sugar, vanilla, cinnamon and salt until smooth.

3. 3

   Soak the bread

   Pour the custard evenly over the bread, gently pressing down so all the cubes soak it up. Cover and refrigerate for at least 30 minutes or overnight.

4. 4

   Heat the oven

   Preheat the oven to 175°C (350°F). Just before baking, drizzle the melted butter over the casserole.

5. 5

   Bake until set

   Bake uncovered for 45 minutes, until the top is golden brown and the custard has set.

6. 6

   Finish and serve

   Leave the casserole to cool slightly, then dust with icing sugar and serve warm with maple syrup.

What is French toast casserole?

It is a baked take on French toast: bread is soaked in an egg-and-milk custard, then cooked in one dish rather than fried slice by slice. Despite its name, this casserole is best understood as a brunch-style adaptation of French toast, not a claim about a traditional French casserole.

This version uses enriched brioche or challah, whose soft crumb absorbs the cinnamon-vanilla custard while keeping the bake tender. The overnight option makes it convenient to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 11g protein, 38g carbs, 14g fat.

The bread and sugar supply most of the carbohydrates, while the eggs contribute protein. The eggs, whole milk, double cream and butter provide much of the fat. Pair a portion with fresh fruit or plain yoghurt for a more balanced plate.

Choosing the bread

Brioche: its buttery, tender crumb makes a rich, soft casserole. Cut it into even cubes so the custard can soak through consistently.

Challah: this is a good alternative with a slightly firmer texture. Either bread works best when the cubes can hold their shape rather than turning to mush.

Getting the custard right

Whisk thoroughly: make sure the eggs, milk, cream and flavourings are combined into a smooth mixture before pouring. This helps avoid patches of egg white or concentrated seasoning.

Soak evenly: pour the custard across the whole dish and press the bread down gently. The recipe calls for at least 30 minutes in the fridge, with overnight soaking as an option.

Watching the bake

The top should turn golden brown, and the custard should look set rather than liquid when the casserole is ready. Bake uncovered for the stated 45 minutes, as the exposed bread needs to brown.

Ovens and dishes can vary, so use the colour and set texture as well as the stated time. Let it cool slightly before serving so the portions are easier to lift.

Making it ahead

You can assemble the casserole, cover it and refrigerate it overnight, as the method allows. Add the melted butter just before it goes into the oven.

If you prepare it only 30 minutes ahead, keep it covered in the fridge during that soaking time. Avoid leaving the egg-and-dairy mixture at room temperature while it waits.

Serving ideas

Serve it warm with icing sugar and maple syrup, as suggested in the recipe. Add the syrup at the table so everyone can choose how much they want.

For a more balanced brunch plate, pair a portion with fresh fruit or plain yoghurt. Their freshness works well alongside the sweet, rich casserole.

Recipe notes & tips

• Cut the bread into similarly sized cubes so they soak at a similar rate.
• Press the bread down gently after adding the custard, without crushing the cubes.
• Cover the dish during its chilling time to keep the surface from drying out.
• Add the melted butter just before baking, as directed.
• Let the casserole cool slightly before cutting and serving.

Variations

• Add berries: scatter fresh berries over the soaked bread before baking.
• Use nutmeg: add a little alongside the cinnamon for a warmer spice note.
• Try citrus: add finely grated orange zest to the custard for a bright aroma.
• Serve with yoghurt: offer plain yoghurt alongside the casserole instead of extra syrup.
• Choose challah: use challah in place of brioche for a slightly firmer texture.

Common mistakes to avoid

• Uneven cubes: very different sizes soak inconsistently; cut the bread into even pieces.
• Dry patches: custard may miss some bread; pour it evenly and press the cubes down gently.
• Skipping the soak: the centre may not absorb enough custard; chill for at least 30 minutes.
• Browning too soon: if the top colours before the custard sets, check the bake closely rather than relying on colour alone.
• Cutting it straight away: very hot portions can be difficult to lift; allow the casserole to cool slightly first.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven or microwave until hot throughout; the top may be softer after storage.

Frequently asked questions