Description

A comforting, make-ahead breakfast casserole that uses stale bread and a rich custard to create a dish that is crispy on top, custardy in the middle, and never soggy. Perfect for slow mornings and minimal effort.

Ingredients

Scale

1 loaf stale bread (sourdough or brioche), cut into 1-inch cubes (about 12–14 cups)
6 large eggs, room temperature
1 cup heavy cream
1 cup 2% milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 tablespoons unsalted butter, melted
Optional: 1 cup fresh or frozen berries
Optional: ½ cup chopped toasted nuts (pecans or walnuts)
Optional: 2 tablespoons cinnamon sugar (for topping)

Instructions

Preheat oven to 350°F if toasting fresh bread. Cube the bread into 1-inch pieces. If using fresh bread, spread cubes on a baking sheet and toast for 10 minutes to dry them out, then let cool. If using stale bread, proceed to the next step.
Place the bread cubes into a 9×13 inch baking dish.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until completely smooth.
Pour the custard mixture evenly over the bread cubes. Use a spatula to gently press down on the bread, ensuring every piece is coated and submerged in the liquid.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
When ready to bake, preheat the oven to 375°F (190°C). Remove the dish from the fridge and uncover it.
If using optional toppings like cinnamon sugar or nuts, sprinkle them over the top now. Drizzle the melted butter evenly over the surface.
Bake for 40-45 minutes, or until the top is deep golden brown and the center is set (not jiggly). If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Remove from the oven and let rest for 10 minutes before slicing and serving.

Notes

Stale bread is crucial for preventing sogginess; if using fresh bread, toast it first. Let the casserole rest for 10 minutes after baking to allow the custard to set for clean slices. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 18
Sodium: 350
Fat: 18
Saturated Fat: 9
Carbohydrates: 45
Fiber: 2
Protein: 12

Keywords: overnight french toast, french toast casserole, make ahead breakfast, easy brunch, comfort food, stale bread recipe, crispy french toast