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Overnight French Toast Casserole

Make-Ahead Overnight French Toast Casserole Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 loaf (about 1 lb) challah or brioche, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans (optional)

Method
 

  1. Butter a 9x13-inch dish. Scatter bread cubes evenly. Whisk eggs, milk, cream, 1/2 cup brown sugar, vanilla, cinnamon, and salt; pour over bread and press down to submerge. Let sit 10 minutes.
  2. Combine flour, remaining 1/2 cup brown sugar, and cold butter with fingers until crumbly; stir in pecans. Sprinkle over casserole. Cover and refrigerate at least 8 hours or overnight.
  3. Remove from fridge. Preheat oven to 350°F (175°C) and let dish sit on counter while oven heats. Bake uncovered 45-50 minutes until golden, puffed, and set in the center. Tent with foil if browning too fast. Rest 10 minutes.
  4. Cut into squares and serve warm with maple syrup and powdered sugar if desired.

Notes

The overnight soak (8-24 hours) is not included in the prep or cook times; plan ahead. The casserole can be assembled and refrigerated up to 24 hours before baking.