- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 400 ml
- 200 ml
- 80 g
- 2 tsp
- 2 tsp
- ½ tsp
- 60 g
- 60 g
- 60 ml
Process
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Grease a 23 x 33 cm baking dish with 30 g of the softened unsalted butter, getting into the corners.
Spread the 450 g of cubed brioche in the dish in an even layer, packing it loosely rather than pressing it down.
In a large bowl, whisk the 6 eggs, 400 ml whole milk, 200 ml heavy cream, 80 g granulated sugar, 2 tsp vanilla extract, 1 tsp of the ground cinnamon and 0.5 tsp fine salt until completely smooth and no streaks of egg remain.
Pour the egg mixture evenly over the brioche. Press the cubes down gently with the back of a spoon so every piece soaks, then cover the dish tightly with plastic wrap.
Refrigerate for at least 8 hours or overnight, up to 24 hours.
In a small bowl, mix the 60 g light brown sugar with the remaining 1 tsp ground cinnamon, then stir in the 30 g melted unsalted butter to make a sandy topping. Cover and keep at room temperature.
The next morning, heat the oven to 175°C. Uncover the dish and scatter the brown sugar topping evenly over the top.
Bake for 45 to 50 minutes, until the custard is set in the center and the top is deep golden. If the top browns too fast, tent loosely with foil after 30 minutes.
Rest for 10 minutes before cutting into squares. Serve warm, with maple syrup if you like.
Kitchen notes
Kitchen notes
- The most common mistake is using fresh soft bread: it turns to mush. Use day-old brioche, challah or sturdy white bread and cut it into 3 cm cubes so the custard soaks in without collapsing.
- Do not skip the 8 hour soak. Less than 6 hours leaves dry, eggy patches in the middle because the custard has not reached the center of the cubes.
- The casserole is done when the center barely jiggles and a knife inserted 2 cm from the edge comes out clean; a wet knife means it needs 5 more minutes.
- If you soak longer than 24 hours, the bread breaks down and the texture becomes pudding-like rather than custardy.
Substitutions
- brioche→day-old challah, French bread or sturdy white sandwich bread
- whole milk→oat milk or lactose-free whole milk
- heavy cream→half-and-half or full-fat coconut milk
- maple syrup→honey or a dusting of powdered sugar
Storage & reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat single portions in the microwave for 60 to 90 seconds, or cover the whole dish with foil and warm at 160°C for 15 to 20 minutes until hot in the center. To freeze, bake the casserole fully, cool, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator and reheat covered at 160°C for 25 minutes.
FAQ
The questions we get asked most
Can I assemble this French toast casserole the night before and bake it in the morning?
Yes, that is exactly how it is designed. Cover the unbaked casserole tightly and refrigerate for 8 to 24 hours. Do not add the brown sugar topping until just before baking, or it will dissolve into the custard overnight.
Why is my overnight French toast casserole soggy in the middle?
The usual causes are fresh soft bread, too much milk or not enough soaking time. Use day-old brioche cut into 3 cm cubes, keep the egg-to-dairy ratio as written, and let it soak at least 8 hours. If the center is still wet after baking, return it to the oven for 10 more minutes at 175°C.
Can I use regular sandwich bread instead of brioche?
Yes, but choose a sturdy, slightly stale loaf rather than soft white sandwich bread. Cut it into 3 cm cubes and reduce the milk to 350 ml, because sandwich bread absorbs less liquid and can turn mushy.
How do I know when the casserole is fully baked?
The center should barely jiggle when you nudge the dish, and a knife inserted 2 cm from the edge should come out clean. The top should be deep golden brown. If the center still looks liquid, bake 5 to 10 minutes longer.
Can I freeze this French toast casserole?
Yes. Bake it fully, cool completely, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered with foil at 160°C for 25 minutes. Freezing it unbaked makes the bread disintegrate when thawed.
Can I make this recipe dairy-free?
Yes. Use oat milk or full-fat coconut milk in place of the whole milk and heavy cream, and replace the butter with a dairy-free margarine or coconut oil. The texture will be slightly less rich but still custardy.
How long do leftovers keep in the fridge?
Covered leftovers keep for up to 3 days in the refrigerator. Reheat individual portions in the microwave for 60 to 90 seconds, or warm the whole dish covered with foil at 160°C for 15 to 20 minutes.
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