Overnight French Toast Casserole That Tastes Like Sunday Morning (Minus the Work)
That first warm spoonful - when the top is golden and crisp, and the middle is so soft it almost melts - is exactly what a slow weekend morning should taste like. And the best part? You did all the work the night before.
Equipment
- 9x13-inch baking dish (glass or ceramic)
- Large Mixing Bowl
- Small bowl or food processor
- Whisk
- Plastic wrap or foil
Ingredients
- 1 loaf brioche or challah (14-16 oz), cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk (or half-and-half)
- 1/3 cup maple syrup (plus more for serving)
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg (freshly grated if possible)
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup cold butter, cubed
- 1 cup chopped pecans
Instructions
- Prep the night before: Spread the cubed bread on a baking sheet and let it sit out for an hour, or pop it in a 300°F oven for 10 minutes. You want it slightly dry, not toasted.
- In a large bowl, whisk the eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg until completely smooth and the spices are distributed.
- Place the bread cubes in a greased 9x13 dish. Pour the custard evenly over the top. Gently press the bread down with a spatula so everything gets a drink. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Make the topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until it looks like coarse meal. Stir in the pecans. Cover and refrigerate.
- Bake the next morning: Preheat oven to 350°F. Take casserole and topping out of the fridge while the oven heats.
- Sprinkle the cold topping evenly over the soaked bread.
- Bake for 40-45 minutes, until the top is deep golden brown and the center is set. The edges should be bubbling gently. If the top is browning too fast, tent with foil for the last 10 minutes.
- Let it rest for 5-10 minutes before serving. Drizzle with warm maple syrup.
Notes
Tips for success: Don't rush the soak - 6 hours minimum, 8-12 hours better. Use real vanilla extract. Let the baked casserole rest before cutting. Double the crumb topping and freeze half for later. For dairy-free: use full-fat oat milk and plant-based butter. For gluten-free: use sturdy GF bread and dry it out extra. For kid-friendly: replace pecans with rolled oats.
Storage: Unbaked casserole keeps in fridge up to 2 days. Baked casserole freezes well for up to 3 months. Reheat in oven for crispiest topping.