Perfect French Toast Casserole

Skip standing over the stove. This custardy overnight casserole is a make-ahead crowd-pleaser. The very best French toast casserole. In this recipe, custard-soaked bread is flavored with sweet cinnamon and nutmeg, topped with a nutty crumble topping, and baked until golden and fragrant. The best part of this French toast casserole is that it’s as versatile as you need it to be—you can make it ahead or assemble at the last minute. Here’s how to make the only French toast casserole you’ll ever need. Helpful Swaps Soft challah bread and eggy brioche are great for classic French toast, but for a casserole that soaks overnight, you’ll want a more substantial bread. Sourdough is my first choice, but if there are no unsliced loaves available, try a hearty Italian or French loaf (although not a crusty baguette!). Use half-and-half in the custard or opt for equal parts whole milk and heavy cream. Play with the custard flavoring by swapping in honey or maple syrup for all or a portion of the brown sugar. You can also stir in citrus zest or other baking spices. Try a nut-free streusel topping. What to Serve With French Toast Casserole Millionaire’s Candied Bacon Fruit Salad Breakfast Sangria Fried Eggs Australian Folded Eggs

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Lightly coat a 9-by-13-inch or other 3-quart baking dish with unsalted butter. 2. Tear 1 loaf unsliced bread into bite-size (1- to 2-inch) chunks. Arrange the bread in an even layer in the baking dish. 3. Whisk 8 large eggs, 3 cups half-and-half, 1/2 cup of the packed light-brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until combined. 4. Pour evenly over the bread, then press the bread down slightly into the custard. Cover the baking dish and refrigerate overnight or up to 24 hours. Alternatively, to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard. 5. Meanwhile, toss 2 ounces chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light-brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl. 6. Add 4 tablespoons room-temperature unsalted butter, and pinch and squeeze it into the flour mixture until moist, small clumps form. Refrigerate until ready to bake. 7. When ready to bake, heat the oven to 350 degrees F. Uncover the casserole and let sit at room temperature for 30 minutes to take the chill off while the oven heats. 8. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden-brown, and set, 45 to 50 minutes. Let cool for 5 minutes before serving. Top with maple syrup or powdered sugar, and fresh berries if desired. Recipe Notes Make ahead: The casserole can be assembled up to one day in advance, covered, and refrigerated until ready to bake. Storage: Leftovers can be refrigerated in an airtight container for up to three days.

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