Description
A make-ahead baked French toast casserole that is perfect for brunch, featuring golden edges and a custardy center with a cinnamon aroma.
Ingredients
- 1 loaf bread (brioche or French recommended; day-old is ideal)
- 8 large eggs
- 1 1/2 cups whole milk
- 2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar
- 1/2 tbsp orange juice (optional)
- 4 tbsp unsalted butter, melted (for topping)
- 2 tbsp light brown sugar (for topping)
- 1 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
- 1/8 tsp salt (for topping)
- Maple syrup and powdered sugar, for serving
Instructions
- Spray a 9×13 baking dish liberally with non-stick cooking spray.
- Cut or tear the loaf into 1–2 inch cubes. Place the bread in a large bowl and set aside.
- In a separate large bowl, whisk together the eggs, milk, 1/4 cup granulated sugar, 2 tsp cinnamon, vanilla, and optional orange juice until smooth.
- Pour the egg mixture over the bread. Gently fold with a spatula to coat evenly.
- Transfer the coated bread into the prepared baking dish. Cover tightly and refrigerate for at least 2 hours or overnight for best results.
- When ready to bake, preheat the oven to 375°F. Remove the casserole from the fridge.
- Make the brown sugar cinnamon topping: combine melted butter, 2 tbsp light brown sugar, 1 tbsp granulated sugar, 1 tsp cinnamon, and 1/8 tsp salt. Whisk until smooth.
- Spoon the topping evenly over the surface of the soaked bread.
- Bake for 35–45 minutes, until the top is light golden and the center is set.
- Remove from oven and cool on a wire rack for 10 minutes. Dust with powdered sugar or drizzle with warm maple syrup, then slice and serve.
Notes
For best texture, reheat in a 350°F oven for 8–12 minutes. This dish can be customized with different breads and toppings.