Cinnamon French Toast Casserole

This is the dish for a holiday morning or a weekend with houseguests: cubes of brioche soaked overnight in a cinnamon-vanilla custard, topped with a buttery pecan streusel, and baked until the top turns deeply golden and the center stays soft and custardy.

Because it soaks overnight, all the work happens the night before — the morning of, it’s just an hour in the oven and a drizzle of maple syrup.

Cinnamon French Toast Casserole

Cubes of brioche soaked overnight in a cinnamon-vanilla custard, topped with a buttery pecan streusel, and baked until puffed and golden. A make-ahead brunch centerpiece.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Casserole

• 12 cups day-old brioche or challah bread, cut into 1-inch cubes (about 1 loaf)
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/3 cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Topping

• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons butter, melted
• 1/2 cup chopped pecans
• maple syrup, for serving

Method

 

1. Grease a 9×13-inch baking dish. Spread the cubed bread evenly in the dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt.
3. Pour the egg mixture evenly over the bread cubes, pressing down gently so all the bread is soaked. Cover and refrigerate for at least 2 hours, or overnight.
4. When ready to bake, preheat the oven to 350°F (175°C). In a small bowl, combine the brown sugar, cinnamon, melted butter, and chopped pecans for the topping. Sprinkle evenly over the soaked bread.
5. Bake, uncovered, for 45-50 minutes, until puffed, golden, and set in the center.
6. Let cool for 5-10 minutes, then cut into squares and serve warm with maple syrup.

Notes

This needs at least 2 hours in the fridge to soak (overnight is even better), so plan ahead — it’s a great dish to assemble the night before a holiday or brunch and just bake in the morning. Day-old bread works best, since it soaks up the custard without turning to mush.