Overnight French Toast Casserole
Overnight French Toast Casserole: cubed brioche soaked in a custardy mix, topped with crumbly praline. Prep the night before and bake the next morning.
We had a really fun Easter. All the kids came over for brunch and the weather cooperated for an outdoor Easter egg hunt for the little ones. When you’re a kid, egg hunting is serious business. For adults, food is equally serious. I was talking to a friend the week before Easter about hosting brunch and how I was stumped about what to serve. “Really? It’s so easy! Savory, sweet, mimosas, DONE”, she said as she brushed her hands together. Turns out she was right and this Overnight French Toast Casserole had the sweet category covered.
My friend said she makes a French toast casserole her family loves with challah bread. It sounded perfect, so I scoured a few recipe books, different recipes on Pinterest and came up with this Overnight French Toast Casserole.
Savory would be an oldie but a goodie from our cottage days, an Overnight Egg Sausage Casserole with yhree types of cheese that I’ll be sharing soon.
Both casseroles are really simple and not just for Easter brunch, but anytime you have a crowd. Hint: Mother’s Day. In fact, you don’t even need a crowd ~ both the classic egg casserole and this Overnight French Toast Casserole easily reduce to half so you can make a smaller casserole and won’t be eating it all week. . .that is unless you want to because it does reheat really well.
To round out the menu, I made crispy hash browns (we’re big potato eaters!), fruit kabobs decorated with Peeps and peach Bellini’s for the adults. One daughter brought a charcuterie appetizer to get us started and the other finished the meal with cookies she made with her son.
Overnight French Toast Casserole is way better than my old French toast recipe which was just white bread dipped in egg, fried and doused in syrup.
This recipe is elevated with brioche bread soaked overnight in a custardy blend and topped with a crumbly praline that adds so much flavor maple syrup is optional.
Overnight casseroles free up your morning so you can enjoy brunch, too. Who wants to stand over the stove flipping slice after slice of egg soaked bread while the crowd looks on?
French Toast Casserole:
- day old brioche bread
- whole milk
- heavy cream
- brown sugar
Start by cubing the bread. If it’s really fresh and still soft and fluffy, let it set out for a little while on a baking sheet.
Using about a tablespoon of softened butter, ‘grease’ the baking dish then add the cubed brioche. Whisk the eggs, milk, heavy cream, sugar, vanilla and cinnamon together then pour it evenly over the top of the bread.
Cover and refrigerate the casserole.
Blend the praline ingredients together using a fork. Store the praline in an airtight container until morning.
Before baking, crumble the praline onto the top of the casserole. Using your fingers, gently press down.
Bake at 375° for about 40 minutes or until it’s puffed and cooked through. The last 3-4 minutes of baking place the casserole dish to the lowest rack in the oven.
NOTE 1: If you’re only making half the recipe, bake it in a bake it in a 1.5 quart baking dish.
NOTE 2: My daughter suggested adding fruit right into the casserole. Sounds amazing right? I’m going to try it next time with apples or maybe blueberries.
NOTE 3: If you can’t find a loaf of brioche bread, brioche buns work well, too.
Another favorite in our house is this Overnight Breakfast Egg Casserole.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
French Toast Casserole:
- 1 loaf of brioche bread (approximately 14 ounces, ‘day old’ best)
- 8 eggs
- 2 cups whole milk
- ¾ cup heavy cream
- ¾ cup sugar
- 2 tablespoons vanilla
- 1 teaspoon cinnamon
- Butter for buttering the baking dish
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup pecans, chopped
- Cube the bread. If it’s really fresh and still soft and fluffy, let it set out for a little while on a baking sheet.
- Using 1 tablespoon of softened butter, ‘grease’ the baking dish then add the cubed brioche.
- Whisk the eggs, milk, heavy cream, sugar, vanilla and cinnamon together then pour it evenly over the top of the bread.
- Cover and refrigerate the casserole.
- Blend the praline ingredients together using a fork. Store the praline in an airtight container until morning.
- Before baking, crumble the praline onto the top of the casserole. Using your fingers, gently press down.
- Bake at 375° for about 40 minutes or until it’s puffed and cooked through. The last 3-4 minutes of baking place the casserole dish to the lowest rack in the oven.