French Toast Casserole is an easy breakfast and the perfect amount of sweetness. If you’re looking for a breakfast casserole that will make everyone happy, this overnight French Toast Casserole is for you!
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CHALLAH FRENCH TOAST CASSEROLE
When it comes to some things, less is more…like this overnight French Toast Casserole. I have tried several other Baked French Toast casseroles in the past and none of them have done it for me.
Paula Deen’s version of a french toast bake is decadent and over the top…exactly what I love about her food.
But her French Toast Casserole was soggy on bottom and WAY too sweet. It was like eating candy for breakfast. And although I like my sweets…I don’t start devouring them until after noon.
This overnight brunch dish is simple and elegant with amazing flavors.
The best part is that it can be prepared the night before and then just popped in the oven in the morning. Even though this is called Overnight French Toast Casserole, I have made it the same day, without chilling in the fridge at all. Guess what? It’s still great.
Because all those people that told me I would become a morning person when I had kids lied to me. Now I’m just grumpy in the morning AND I have kids to witness it.
WHAT KIND OF BREAD TO USE
The best bread to use is more of personal preference. I used challah bread here which really soaks up the sauce but you could use brioche, French Bread, sourdough bread or Texas Toast as well.
- challah
- brioche
- French bread
- Texas Toast
- sourdough
HOW TO MAKE THIS OVERNIGHT FRENCH TOAST CASSEROLE RECIPE
A brown sugar butter mixture is poured on the bottom of the casserole dish.
Layer the bread in the dish and pour the egg mixture on top. Sprinkle the pecans on top. Refrigerate for 4-12 hours.
Right out of the oven….
TIP:
If you don’t have four hours to soak it, no problem. I’ve made this plenty of times without chill time in the fridge and it works well. If you do need to make it the next morning, it’s good to soak a day ahead of time.
OTHER BREAKFAST RECIPES
- 1/4 cup butter, melted, (4 tablespoons)
- 3/4 cup packed light brown sugar
- 1 (14-16 ounces) loaf challah, brioche, French bread, or Texas Toast, (sliced into 1 1/2 inches thick slices)
- 8 eggs, slightly beaten
- 1 cup whole milk, (2% milk or cream can be substituted)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecans, measured then chopped
- Maple syrup and powdered sugar for topping, (optional)
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In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9×13 baking dish.
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Arrange slices of bread in the baking dish cutting and overlapping to fit if necessary.
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Combine milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt in a bowl and pour evenly over bread slices making sure all of the bread is covered.
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Sprinkle chopped pecans over bread slices.
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Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
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In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.
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Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don’t dry it out completely.
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Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
Tip: If you don’t have four hours to soak it, no problem. I’ve made this plenty of times without chill time in the fridge. Just as great!
