Description

A make-ahead breakfast casserole with custardy French bread soaked overnight in a cinnamon-spiced egg mixture, then baked to golden perfection. Perfect for stress-free holiday mornings and weekend brunches.

Ingredients

Scale

1 loaf French bread or challah (16 ounces), cut into cubes
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Powdered sugar for dusting (optional)

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Instructions

1. Generously butter a 9×13-inch baking dish and arrange half of the bread cubes in an even layer.
2. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Pour half of the custard mixture over the bread layer, gently pressing down with a spatula to help absorption.
4. Add the remaining bread cubes and pour over the rest of the custard mixture, pressing gently again.
5. Drizzle melted butter evenly over the top, then cover tightly with plastic wrap or aluminum foil.
6. Refrigerate for at least 8 hours or overnight, allowing the bread to fully absorb the custard.
7. Remove from refrigerator and let sit at room temperature for 30 minutes while preheating oven to 350°F.
8. Bake uncovered for 45-55 minutes until golden brown on top and the center is set but slightly jiggly.
9. Let rest for 5-10 minutes before serving, then dust with powdered sugar if desired.
10. Serve warm with maple syrup, fresh berries, and whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat in a 350°F oven for best results. Day-old bread works better than fresh bread for optimal texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 342
Sugar: 24g
Sodium: 385mg
Fat: 14g
Carbohydrates: 46g
Fiber: 2g
Protein: 9g