baked french toast casserole
This baked French toast casserole is a delightful and convenient dish perfect for brunch or a special breakfast. It combines layers of bread, eggs, milk, and a hint of vanilla, all baked to perfection and finished with a sprinkle of powdered sugar. Ideal for serving a crowd!
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 loaf French bread, cut into 1-inch cubes About 16 ounces.
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- to taste powdered sugar For serving.
- to taste maple syrup Optional, for serving.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish. Spread the cubed French bread evenly in the dish.
- In a mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour the egg mixture over the bread cubes, ensuring all pieces are well-soaked. Gently press down the bread with a spatula to absorb the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to soak up the mixture.
- Remove the casserole from the refrigerator and let it come to room temperature for about 10 minutes.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving. Serve warm with maple syrup if desired.
Notes
Feel free to add fruit such as blueberries or sliced bananas for an extra burst of flavor.
This dish can be prepared a day in advance, making it perfect for busy mornings.
Leftovers can be stored in the refrigerator and reheated in the microwave or oven.