French toast casserole recipe

Before baking, buttery challah is covered in spiced custard and crumble. Make this French toast casserole the night before and bake it in the morning!

– 1 (14 to 16 ounce) loaf day-old Challah, brioche, or French bread cubed into 1-inch pieces (appx. 11 to 12 cups) – 8 large egg – ⅔ cup packed light or dark brown sugar (135 grams) – 1 tablespoon pure vanilla extract – 1 ½ teaspoons ground cinnamon – ¼ teaspoon ground nutmeg – ½ cup heavy whipping cream (120 ml) – 2 cups whole milk (480 ml)



French toast casserole preparation: Coat a 9x13-inch baking pan with nonstick cooking spray. Put the cubed bread in the baking dish and spread it evenly. Set aside.


Lightly beat eggs in a large bowl. Mix in brown sugar, vanilla, cinnamon, and nutmeg. After whisking the heavy whipping cream, carefully add the whole milk.


Completely cover the bread in the baking dish with the mixture. Press bread to coat if needed. Wrap tightly in plastic and chill 3–4 hours or overnight.


Mix flour, brown sugar, ground cinnamon, and salt in a medium basin, then add cold cubed butter for the crumb topping. Use a pastry cutter or fork to crumble butter.


Also See: 

German pancakes recipe