Overnight French Toast Bake

 A French Toast Bake is the ultimate solution for feeding a crowd with minimal morning effort. It’s a make-ahead casserole that transforms bread, eggs, and milk into a decadent, pudding-like breakfast.

Here is a classic, foolproof recipe for a deliciously custardy and crispy-topped bake.

Overnight French Toast Bake

This recipe is designed to be assembled the night before, allowing the bread to soak up all the custard, resulting in an incredibly rich and cohesive dish.

Yields: 8-10 servings
Prep time: 20 minutes (+ 4 hours to overnight to chill)
Cook time: 45-60 minutes

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Ingredients

For the Bake:

• 1 loaf (16 oz) French or Italian bread, cut into 1-inch cubes (about 10-12 cups)

• 8 large eggs

• 2 cups whole milk or half-and-half

• ½ cup heavy cream

• ½ cup granulated sugar

• ½ cup packed light brown sugar

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

For the Crumb Topping (Optional but Recommended):

• ½ cup all-purpose flour

• ½ cup packed light brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cubed

• Optional Add-in: ½ cup chopped pecans or walnuts

For Serving:

• Maple syrup

• Powdered sugar

• Fresh berries

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Instructions

Step 1: Prep the Bread

1. Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Spread the cubed bread evenly in the prepared dish.

Step 2: Make the Custard

1. In a large bowl, whisk the eggs until well beaten.

2. Add the milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until everything is completely combined and the sugars are dissolved.

Step 3: Assemble and Chill

1. Pour the custard mixture evenly over the bread cubes in the baking dish.

2. Press down gently on the bread with a spatula to help it soak up the custard.

3. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Step 4: Add the Topping and Bake

1. Preheat your oven to 350°F (175°C).

2. Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter, a fork, or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using.

3. Remove the baking dish from the refrigerator and uncover. Sprinkle the crumb topping evenly over the entire surface.

4. Bake for 45-60 minutes, or until the top is golden brown and the center is set (it shouldn’t jiggle excessively when you shake the pan).

5. If the top is browning too quickly, you can tent it loosely with foil for the last 15 minutes of baking.

Step 5: Serve

1. Let the bake rest for 5-10 minutes before serving. This allows it to set for cleaner slices.

2. Dust with powdered sugar and serve with maple syrup and fresh berries.

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✨ Pro-Tips for the Perfect Bake

• Stale Bread is Best: Using day-old, slightly stale bread is ideal because it soaks up the custard without falling apart. If you have fresh bread, you can spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10-15 minutes to dry them out.

• Don’t Skip the Soak: The long chilling time is non-negotiable. It’s the key to achieving a rich, uniform texture throughout, rather than a layer of custard on the bottom and dry bread on top.

• Customize It:

  • Fruit Layer: Add a layer of sliced apples, peaches, or berries over the bread before pouring the custard.

  • Cream Cheese: Dot the bread with 4 oz of cubed cream cheese for a creamy, tangy surprise.

  • Different Flavors: Add a splash of orange juice or a tablespoon of rum or bourbon to the custard for a flavor twist.

• Make it Lighter: You can use 2% milk and omit the heavy cream, though the result will be less rich.

Enjoy this incredibly easy and crowd-pleasing breakfast casserole