French Toast Casserole

• servings: 6 servings

Ingredients

1 1-lb. challah, brioche, or Pullman loaf, sliced 1" thick

3 Tbsp. unsalted butter, melted, plus more for pan

6 large eggs

1¾ cups heavy cream

1¾ cups whole milk

⠓ cup (packed; 71 g) light brown sugar

1½ tsp. ground cinnamon

½ tsp. ground cardamom

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. finely grated orange zest (optional)

1 Tbsp. demerara sugar

Crème fraîche and maple syrup (for serving)

Directions

Place rack in center of oven; preheat to 325°. Spread one 1-lb. challah, brioche, or Pullman loaf, sliced 1" thick on a large rimmed baking sheet; bake, tossing bread halfway through, until dried out and lightly golden brown, 20–25 minutes.

Meanwhile, butter a 13x9" baking dish. Whisk 6 large eggs, 1¾ cups heavy cream, 1¾ cups whole milk, ⠓ cup (packed; 71 g) light brown sugar, 1½ tsp. ground cinnamon, ½ tsp. ground cardamom, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. finely grated orange zest (if using) in a medium bowl.

Arrange dried bread in overlapping rows in prepared baking dish. Pour egg mixture over, pressing bread down into custard to help soak it up. Let sit 5 minutes, then press down once more. Cover with plastic wrap and refrigerate at least 2 hours (up to overnight).

Place a rack in top third of oven; preheat to 325°. Let casserole dish sit at room temperature while oven preheats, at least 30 minutes. Uncover pan, tilt, and ladle custard back over tops of bread. Press down once more to submerge. Brush tops of bread with 3 Tbsp. unsalted butter, melted. Sprinkle with 1 Tbsp. demerara sugar and bake until bread is lightly golden, puffed, and pulling away from edges of baking pan, and butter is bubbling, 30–40 minutes.

Let cool slightly. Serve with crème fraîche and maple syrup alongside. Do ahead: French toast casserole can be assembled 2 days ahead; keep chilled. Editor’s note: The recipe for this French toast bake was first printed online in December 2018 as ‘Overnight French Toast.’ Head this way for more of our best brunch recipes →