French Toast Breakfast Casserole with Creamy Custard
This French Toast Breakfast Casserole is a delightful blend of creamy custard and crisp baked bread, perfect for a cozy morning treat.
Equipment
- 1 9x13-inch baking dish greased
- 1 Whisk
- 1 Mixing Bowl large
Ingredients
Custard Mixture
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Bread
- 1 loaf brioche or challah bread cubed
Optional Toppings
- Powdered sugar for dusting
- Maple syrup for serving
Instructions
Preparation
- In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Cube the brioche or challah and place evenly in a greased 9x13 inch baking dish.
- Pour the custard mixture over the bread cubes, pressing lightly to ensure they are evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Baking
- Remove the casserole from the fridge and let it sit at room temperature while preheating the oven to 350°F.
- Uncover and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
Serving
- Let the casserole cool for a few minutes before slicing. Dust with powdered sugar and drizzle with maple syrup if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Use slightly stale bread for better absorption. Ingredient Substitutions: Try almond milk for a dairy-free option. How to Serve: Best served warm with a dusting of powdered sugar. Storage & Freshness: Store leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the night before for an easy morning bake.