Description
This delicious French Toast Bake is a warm, comforting breakfast casserole featuring brioche or challah bread soaked in a rich custard of eggs, milk, and cream, then baked until golden and slightly crisp. Perfect for holiday mornings or an easy weekend brunch, it’s enhanced with warm spices and optional pecans for extra texture, served best with maple syrup.
Ingredients
Scale
Main Ingredients
- 1 loaf brioche or challah bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- Maple syrup for serving
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
- Assemble bake: Place the cubed brioche or challah bread evenly in the prepared baking dish. Pour the custard mixture over the bread, pressing down gently to ensure all pieces soak up the custard.
- Add butter and pecans: Drizzle the melted unsalted butter evenly over the soaked bread. Sprinkle the chopped pecans on top if you’re using them to add crunch and flavor.
- Bake covered: Cover the dish loosely with aluminum foil and bake in the preheated oven for 35 minutes. This helps the custard set without drying out.
- Bake uncovered: Remove the foil and continue baking an additional 15 minutes until the top is golden brown and slightly crisp.
- Cool and serve: Let the French Toast Bake cool for 5 to 10 minutes before serving. Serve warm with maple syrup drizzled on top for a perfect finish.
Notes
- You can prepare this the night before and refrigerate overnight for a convenient grab-and-bake breakfast.
- For a sweeter variety, add 1/2 cup raisins or chocolate chips into the custard before baking.
- Stale bread works exceptionally well as it absorbs the custard better, resulting in a moister bake.
