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Overnight French Toast Breakfast Casserole

If you've got kiddos with a sweet tooth (don't we all?), this one's a winner! It's like having dessert for breakfast, but it's packed with good stuff like eggs and milk. I love making this when we have overnight guests—it feels fancy but takes basically zero effort in the morning.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 loaf French bread about 16 oz, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup butter melted
  • ½ cup brown sugar
  • Maple syrup and powdered sugar for serving

Method
 

  1. Grease a 9x13-inch baking dish. Arrange bread cubes evenly in the dish.
  2. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg until smooth.
  3. Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all pieces are soaked. Cover and refrigerate overnight.
  4. In the morning, preheat oven to 350°F. In a small bowl, mix together melted butter and brown sugar.
  5. Drizzle the butter-sugar mixture over the top of the casserole.
  6. Bake uncovered for 45-50 minutes until golden brown and the center is set. Let stand 5 minutes before serving.
  7. Dust with powdered sugar and serve with warm maple syrup.
  8. To freeze: After step 3, cover tightly with plastic wrap and foil. Freeze up to 2 months. Thaw in refrigerator overnight, then proceed with steps 4-7.