French Toast Casserole
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups
Ingredients
- 1 loaf brioche or challah bread day-old, cut into 1-inch thick slices
- 8 large eggs
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup pure maple syrup plus more for serving
- 2 teaspoons vanilla extract pure vanilla
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest freshly grated
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted
- 2 tablespoons brown sugar for sprinkling
- powdered sugar for dusting
Instructions
- Grease a 9x13-inch baking dish with butter. Arrange the bread slices in the dish, overlapping slightly if needed to fit.
- In a large bowl, whisk together eggs, heavy cream, milk, maple syrup, vanilla extract, cinnamon, orange zest, and salt until completely smooth with no streaks.
- Pour the custard mixture evenly over the bread, pressing down gently to ensure all pieces are coated. Drizzle with melted butter and sprinkle with brown sugar.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight (preferred).
- When ready to bake, preheat oven to 375°F. Remove plastic wrap from casserole.
- Bake for 15 minutes at 375°F, then reduce temperature to 350°F and continue baking for 25-30 minutes until golden brown and center is set.
- Let cool for 5 minutes, then dust with powdered sugar. Serve immediately with warm maple syrup and fresh berries if desired.
Notes
Storage: Refrigerate leftovers up to 4 days. Reheat individual portions in microwave or whole casserole in 300°F oven. Can be frozen before baking for up to 3 months—thaw overnight before baking.
Nutrition
Calories: 485kcalCarbohydrates: 38gProtein: 14gFat: 32gSodium: 420mgFiber: 2gSugar: 18g