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Overnight French Toast Bake

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An easy and decadent breakfast casserole that is assembled the night before. This overnight French toast bake delivers a rich, custardy center with a crisp, spiced topping, perfect for holiday mornings or weekend brunch.

Ingredients

Scale

One 13 to 16-ounce loaf of day-old French bread, Challah, or Brioche, cut into 1-inch cubes

8 large eggs

3 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

2 tablespoons light brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/4 cup unsalted butter, melted

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Maple syrup, for serving

Instructions

1. Lightly grease a 9-by-13-inch baking dish. Arrange the bread cubes evenly across the bottom of the dish.

2. In a large bowl, vigorously whisk together the eggs, milk, heavy cream, sugars, vanilla, spices, and salt until completely uniform.

3. Pour the custard evenly over the bread cubes, ensuring all pieces are saturated. Cover and refrigerate for at least 8 hours.

4. In the morning, remove the dish and preheat your oven to three hundred fifty Fahrenheit.

5. Combine the melted butter, brown sugar, cinnamon, and nutmeg for the topping.

6. Dot the topping mixture evenly over the soaked bread. Place the dish in the preheated oven and bake for fifty-five to sixty-five minutes.

7. Allow the baked French toast to cool for five to ten minutes before slicing and serving warm with plenty of maple syrup.

Notes

Use day-old bread for the best texture, as it absorbs the custard without becoming soggy.

To prevent dry edges, loosely cover the edges of the pan with foil for the last ten to fifteen minutes of baking.

Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://www.flavourrecipe.com/overnight-french-toast-bake/