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Easy Christmas Morning Baked French Toast Casserole

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This overnight baked French toast casserole is the perfect Christmas morning breakfast. Prep it the night before, then bake it in the morning for a warm, caramelized, and custard-like dish that feeds a crowd with minimal effort.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old French bread or brioche, cut into 1-inch cubes
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • Pure maple syrup (for serving)
  • Powdered sugar (for dusting)
  • Fresh berries (optional, for serving)

Instructions

  1. Prep the bread: Cut day-old French bread or brioche into 1-inch cubes. Spread evenly in a greased 9×13-inch baking dish. If bread is fresh, toast cubes in a 300°F oven for 10 minutes to dry them out.
  2. Make the custard: In a large mixing bowl, whisk 8 eggs until well beaten and slightly frothy. Add 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk until smooth and sugars are mostly dissolved.
  3. Pour and soak: Pour custard evenly over bread cubes. Gently press bread down with a spatula or hands to ensure all pieces are soaked.
  4. Make the topping: In a medium bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter cubes using a pastry cutter or forks until mixture resembles coarse sand with some pea-sized butter chunks.
  5. Assemble and rest: Sprinkle topping evenly over soaked bread. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  6. Bake: Preheat oven to 350°F. Remove casserole from fridge while oven heats (15-20 minutes). Bake uncovered for 45-55 minutes, until top is golden brown and center is set (no jiggle when shaken). If top browns too quickly, tent with foil for last 10-15 minutes.
  7. Rest and serve: Let casserole rest on a wire rack for at least 10 minutes. Dust with powdered sugar, drizzle with warm maple syrup, and add fresh berries if desired.

Notes

Use day-old bread for best texture. Overnight resting is crucial for proper custard absorption. For a dairy-free version, use unsweetened almond milk and coconut cream. For gluten-free, use gluten-free bread and a 1:1 gluten-free flour blend. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: baked French toast casserole, Christmas breakfast, overnight French toast, holiday brunch, easy breakfast casserole

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