Perfect Never-Soggy Overnight French Toast Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 56 years 2 months 21 day

Ingredients

8 cups cubed day-old bread (brioche or challah preferred; French bread or sourdough also work)

8 large eggs, room temperature

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

2 teaspoons vanilla extract

1 tablespoon cinnamon

1/2 teaspoon salt

2 tablespoons butter, melted (for greasing and custard richness)

Optional toppings: fresh berries, chopped pecans, maple syrup, chopped apples

Directions

Cube bread into roughly 1-inch pieces. If fresh, toast cubes lightly on a baking sheet at 350°F for about 5 minutes to dry slightly.

Melt 2 tablespoons butter and brush evenly over a 9×13-inch baking dish.

In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and slightly frothy.

Add bread cubes to custard and gently fold with a spatula until all cubes are soaked but not falling apart. Let sit for 10 minutes.

Pour soaked bread mixture into prepared baking dish, spreading evenly. Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours.

Remove casserole from fridge and uncover. Bake at 350°F for 45 to 50 minutes until top is golden brown and a toothpick inserted comes out with a few moist crumbs.

Let casserole cool for about 10 minutes before slicing and serving.

Nutrition

• Serving Size: 1 slice (1/12th of c
• Calories: 320
• Total Fat: 14
• Total Carbohydrate: 35
• Dietary Fiber: 2
• Protein: 12