Description
This Overnight French Toast Casserole is a decadent and easy make-ahead breakfast perfect for feeding a crowd. Layers of buttery brioche, creamy whipped cream cheese, and a custardy egg mixture are soaked together overnight and then baked with a sweet cinnamon streusel topping. Optional add-ins like fresh fruit, jam, nuts, or chocolate chips allow customization to suit your taste. The result is a soft, tender casserole with a deliciously golden crust that’s perfect for holiday brunches or lazy weekend mornings.
Ingredients
Scale
Bread and Cream Cheese Layer
- 1 (17.6-ounce) loaf brioche bread (500g), pre-sliced or cut into 1-inch cubes
- 8 ounces whipped cream cheese (226g)
- ¼ cup powdered sugar (30g)
- 1 tablespoon vanilla bean paste or extract
- 1 cup fresh fruit (optional)
- 1 cup jam (optional)
- 1 cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Egg Custard
- 8 large eggs
- 2 cups half & half (480mL) or 1 cup whole milk plus 1 cup heavy cream
- â…” cup light brown sugar (133g), packed
- ¼ cup 100% pure maple syrup (60mL)
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- 6 tablespoons salted butter (84g), cold and cubed
- â…“ cup light brown sugar (67g), packed
- â…“ cup all-purpose flour (44g), spooned and leveled
- ½ teaspoon ground cinnamon
Instructions
- Prepare the baking pan: Spray a 9×13-inch baking pan with non-stick spray and set aside to prevent sticking during baking.
- Cube the bread: Cut the brioche loaf into 1-inch cubes; if pre-sliced, cut each slice into 12 pieces for uniform layering.
- Layer bread in pan: Place half of the bread cubes evenly in the bottom of the prepared pan.
- Mix cream cheese filling: In a medium bowl, combine whipped cream cheese, powdered sugar, and vanilla bean paste until smooth and well blended.
- Add cream cheese to bread: Dollop half of the cream cheese mixture randomly over the first bread layer, then add the remaining bread cubes on top followed by the rest of the cream cheese mixture dolloped on top.
- Incorporate optional add-ins: If using fresh fruit, jam, chopped nuts, or chocolate chips, divide each in half and layer them alternately with the cream cheese and bread layers. Recommended to use either fruit or jam, not both. Nuts and chocolate chips can be mixed in with either or left out.
- Prepare egg custard: Whisk the eggs in a medium bowl; then add half & half, brown sugar, maple syrup, vanilla, cinnamon, and salt, whisking until fully combined.
- Pour custard over casserole: Pour the egg mixture evenly over the layered bread and toppings. Cover tightly with aluminum foil and refrigerate overnight to allow the bread to soak fully.
- Preheat oven and press casserole: When ready to bake, preheat the oven to 350°F (175°C). Gently press the casserole down with the foil to compact for even baking, then remove the foil completely.
- Make topping mixture: In a medium bowl, combine cold cubed butter, light brown sugar, flour, and cinnamon. Use your fingers to work the butter into the dry ingredients until the mixture clumps together.
- Top and bake: Sprinkle the topping evenly over the casserole and bake for 45 to 55 minutes. For a softer, custard-like texture bake nearer 45 minutes; for a firmer, less eggy texture bake closer to 55 minutes.
- Serve: Dust with powdered sugar and serve warm. Optionally add fresh fruit, maple syrup, or whipped cream for extra indulgence.
Notes
- Use either fresh fruit or jam, but not both together to avoid excess moisture.
- The casserole can be assembled up to 24 hours ahead and baked fresh in the morning.
- Adjust baking time to preference for softer or more set textures.
- Use a sturdy brioche loaf for the best custardy texture, avoid overly crusty or stale bread.
- Store leftovers covered in the fridge for up to 3 days and reheat gently.
