Easy French Toast Casserole

Ingredients

• 18 oz French or Italian bread (1 loaf, cut into cubes; stale bread works best)
• 6 eggs (large)
• 2 tsp vanilla extract
• 0.25 tsp salt
• 1 tbsp ground cinnamon (divided)
• 3 tbsp brown sugar (divided)
• 2 cup whole milk
• 2 tbsp butter (melted, divided)
• powdered sugar (for dusting)
• maple syrup (for serving)

Steps

1. 1

   Cut the bread into cubes and place them in a large bowl.

2. 2

   In a separate large bowl, whisk together the eggs, vanilla extract, salt, 1/2 tablespoon of the cinnamon, 1 1/2 tablespoons of the brown sugar, and the milk until well combined.

3. 3

   Pour the egg mixture over the bread cubes. Using gloves is the best way to distribute the mixture without breaking up the cubes; gently toss the bread in the mixture several times to ensure even coating.

4. 4

   Brush 1 tablespoon of the melted butter all over the bottom and sides of a baking dish.

5. 5

   Add the bread cube mixture to the prepared baking dish. Cover tightly with plastic wrap.

6. 6

   Allow the casserole to sit at room temperature for one hour, or store in the refrigerator for up to overnight.

7. 7

   When ready to bake, preheat your oven to 400°F (200°C).

8. 8

   In a small bowl, combine the remaining 1/2 tablespoon of cinnamon, the remaining 1 1/2 tablespoons of brown sugar, and the remaining 1 tablespoon of melted butter. Distribute this topping mixture evenly over the top of the casserole.

9. 9

   Bake uncovered for 25 minutes, or until the top is golden brown and a toothpick poked into the center comes out clean.

10. 10

    Allow the casserole to cool for 5-10 minutes before cutting and serving. Serve warm with maple syrup and a dusting of powdered sugar.

Notes

Bread Choice: Thicker, sturdier breads like Italian, French, brioche, or challah work best. Stale bread is ideal as it absorbs the custard better without getting soggy. Make-Ahead: You can assemble the night before and refrigerate. Freezing: Assemble, wrap tightly in two layers of plastic wrap and one layer of foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking. If using a glass dish, let it sit at room temperature for 30 minutes before putting it in a hot oven.

Nutrition per serving

• breakfast
• brunch
• casserole
• make-ahead
• overnight
• baked
• vegetarian
• holiday