Description
Prepare this French toast casserole the night before for an easy breakfast or brunch.
Ingredients
Scale
- 1 loaf (about 1 pound) thick-cut bread, cubed
- 6 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1 tablespoon butter, melted (for greasing)
Instructions
- Lightly grease a 9×13 inch baking dish with melted butter.
- Arrange the cubed bread evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and sugar until well combined.
- Pour the egg mixture evenly over the bread cubes.
- Cover the dish tightly with plastic wrap.
- Refrigerate for at least 8 hours, or preferably overnight.
- The next morning, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the plastic wrap.
- Bake for 40 to 45 minutes, or until the casserole is puffed and golden brown and a knife inserted near the center comes out clean.
- Let stand for 5 minutes before serving.
Notes
- Serve with maple syrup or fresh fruit for topping.
- You can substitute brioche or challah bread for standard white bread.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 12
- Cholesterol: 100
Keywords: Overnight French Toast, French Toast Casserole, make-ahead breakfast, baked French toast, easy brunch