Description
Easy overnight French toast casserole with challah or brioche, custard, and a simple crumble topping. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 1 loaf (1 pound) challah or brioche bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
- 4 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
Instructions
- Prepare the Bread: Spread the bread cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for 10-15 minutes, until lightly toasted. Let cool slightly.
- Whisk the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine Bread and Custard: Gently fold the toasted bread cubes into the custard mixture, ensuring all bread is evenly coated.
- Add the Berries: Gently fold in the mixed berries.
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray.
- Assemble the Casserole: Pour the bread and custard mixture into the prepared baking dish, spreading it out evenly. Gently press down on the bread to ensure it’s submerged in the custard.
- Chill (Optional, but Recommended): Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Make the Crumble Topping: In a small bowl, combine the melted butter and brown sugar. Mix well until the mixture is crumbly.
- Sprinkle the Topping: Sprinkle the crumble topping evenly over the top of the casserole.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the casserole for 45-55 minutes, or until it’s golden brown and puffed up. A knife inserted into the center should come out clean. If the top starts to brown too quickly, loosely cover the casserole with foil for the last 15-20 minutes of baking.
- Cool Slightly: Remove the casserole from the oven and let it cool for about 10-15 minutes before serving.
- Serve: Dust with powdered sugar and serve warm with maple syrup, whipped cream, or a dollop of yogurt.
Notes
- For best results, chill the casserole overnight to allow the bread to fully absorb the custard.
- If using frozen berries, there’s no need to thaw them first.
- If the top starts to brown too quickly, loosely cover the casserole with foil for the last 15-20 minutes of baking.
- Serve with maple syrup, whipped cream, or a dollop of yogurt. You can also add a sprinkle of fresh berries for an extra touch of freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes