Overnight French Toast Casserole
Servings 12 people
This Overnight French Toast Casserole is made for slow mornings. Soft brioche soaks up a sweet cinnamon custard overnight, then bakes up tender on the inside with a crunchy brown sugar topping. It's perfect for weekends, holidays, or an easy brunch.
Ingredients
Bread
- 1 (17.6-ounce) loaf brioche bread 500g, I use the pre-sliced kind from the bakery aisle
Cream Cheese Filling
- 8 ounces whipped cream cheese 226g
- ¼ cup powdered sugar 30g
- 1 tablespoon vanilla bean paste or extract
Optional Add-Ins
- 1 cup fresh fruit
- 1 cup jam
- 1 cup chopped nuts
- ½ cup chocolate chips
Egg Mixture
- 8 large eggs
- 2 cups half & half 480mL, or 1 cup whole milk & 1 cup heavy cream
- ⅔ cup light brown sugar 133g, packed
- ¼ cup 100% pure maple syrup 60mL
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Crumb Topping
- 6 tablespoons salted butter 84g, cold and cubed
- ⅓ cup light brown sugar 67g, packed
- ⅓ cup all-purpose flour 44g, spooned and leveled
- ½ teaspoon ground cinnamon
Instructions
- Spray a 9x13-inch baking pan with non-stick spray and set aside.
- Cube the 1 (17.6-ounce) loaf brioche bread into 1-inch cubes. If brioche is pre-sliced, I recommend cutting each slice into 12 pieces.
- Layer half of the bread into the pan.
- In a medium bowl, stir together 8 ounces whipped cream cheese, ¼ cup powdered sugar, and 1 tablespoon vanilla bean paste until combined.
- Then dollop half of the cream cheese mixture randomly over the top of the bread in the baking pan. I like to use a #100 scoop for this. Top with the remaining bread cubes and then dollop the rest of the cream cheese mixture on top.
- *If you are adding 1 cup fresh fruit, 1 cup jam, 1 cup chopped nuts, or ½ cup chocolate chips, divide them in half and add them in layers with the cream cheese mixture. I recommend adding fruit OR jam, not both. The nuts and chocolate chips can be incorporated with fruit or jam or without.
- In a medium bowl, whisk 8 large eggs, then add 2 cups half & half, ⅔ cup light brown sugar, ¼ cup 100% pure maple syrup, 1 tablespoon vanilla bean paste, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk until combined.
- Pour the egg mixture evenly over the top of the bread, then cover with aluminum foil and refrigerate overnight.
- When ready to bake, preheat the oven to 350℉. Gently press the French toast casserole down with the aluminum foil to ensure even baking, then remove the foil.
- Prepare the topping by cubing the 6 tablespoons salted butter and adding it to a medium bowl with ⅓ cup light brown sugar, ⅓ cup all-purpose flour, and ½ teaspoon ground cinnamon. Use your hand to mix it, pressing the butter between your fingers until all the ingredients are combined and clump together when pressed.
- Sprinkle the topping over the bread and bake for 45 to 55 minutes. The lower end should yield a soft, casserole-like texture, and the higher end should produce a slightly less eggy texture.
- Serve plain with a dusting of powdered sugar; can also add fresh fruit, maple syrup, or whipped cream.
Notes
- This casserole has been tested with fresh blueberries and raspberries. It has not been tested with frozen fruit.
- The casserole was tested with regular jam as well as whole berry cranberry sauce.
- The cream cheese mixture can be omitted, but it really makes the casserole!
- Regular cream cheese can be used, but whipped makes for easier prep as it doesn't need to be softened and is nice and airy.
- 8 ounces cranberry sauce (I prefer Trader Joe's or my recipe)
- 1/2 cup white chocolate chips
Nutrition
Calories: 523kcal | Carbohydrates: 61g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 241mg | Potassium: 247mg | Fiber: 2g | Sugar: 49g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg
Find it online: www.sugarandsoul.co/overnight-french-toast-casserole/