Overnight French Toast Casserole
My overnight french toast casserole recipe is super easy to prep ahead with just a handful of ingredients! Whip it up in less than 10 minutes and soak in the fridge overnight, then bake in the morning and serve thick pieces of fluffy, custardy, lightly crisp and perfectly sweet french toast in under an hour.
Servings: 12 Pieces
Calories: 293kcal
Ingredients
- 16 ounce loaf country bread or a fluffy french loaf (using day-old bread is best)
- 3 ½ cups half & half
- 8 large eggs
- ¾ cup light brown sugar packed (+1 tb for top)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Set out a 9 x 13 inch (3 quart) baking dish. Butter the inside of the dish well and set aside.
- Chop the bread into large 1-1 ½ inch chunks. Place the bread chunks in the baking dish and spread out in an even layer.
- Set out a mixing bowl. Add the half & half to the bowl. Crack the eggs in the bowl making sure not to drop any shell in the cream. Add the light brown sugar, vanilla extract, and cinnamon. Whisk well until fully combined.
- Pour the cream and egg mixture slowly over the chopped bread, making sure to coat all the top pieces if possible.
- Cover the baking dish with plastic wrap in place in the refrigerator for at least 3 hours, but overnight if possible.
- Preheat the oven to 375°F. Once the oven is hot, remove the plastic wrap from the baking dish and bake for 30-40 minutes, until the top is golden brown and the center is puffed a little. You can check the center by inserting a small paring knife. If it comes out wet, leave in the oven for an additional 5+ minutes.
- Cut into 12 large pieces and serve warm.
Video
Notes
Transfer leftover pieces to an airtight container, and keep in the fridge for up to 3-4 days.
They'll also freeze well for up to a month! Wrap individual portions of French toast bake in a layer of plastic wrap, followed by aluminum foil. Then place them together in a plastic Ziploc bag with extra freezer burn protection.
You can reheat leftovers in the microwave in short, 20-second bursts at 50% powder. But for the best texture, I recommend reheating portions in the oven to get the top crisp again. 10-15 minutes at 350 degrees oughta do it, but keep a close eye so it doesn't dry out.
Nutrition
Serving: 1pc | Calories: 293kcal | Carbohydrates: 37g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 316mg | Potassium: 198mg | Fiber: 1g | Sugar: 18g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg