Make Ahead French Toast Casserole: A Delightful Breakfast
This make ahead French toast casserole is a delightful breakfast option that combines creamy custard-soaked bread with a crunchy almond topping.
Equipment
- large bowl
- 13" x 9" baking dish
- oven
Ingredients
- 6 large eggs
- 1 ⅔ cups whole milk
- 1 cup heavy cream
- ¾ cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 1 (1-lb.) loaf white bread, preferably day-old cut into 3/4"-thick slices
- ½ cup sliced raw almonds
- ½ cup confectioners' sugar
- Fresh berries for serving (optional)
Instructions
- Whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, vanilla, and salt until smooth.
- Soak each slice of bread in the egg mixture for about 4 seconds, arrange in a baking dish, and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C), sprinkle almonds over the bread mixture, and bake for about 40 minutes.
- Allow to cool for 10 minutes, then dust with confectioners' sugar and top with berries if desired.
Notes
To prevent sogginess, ensure to use day-old bread which absorbs the custard without becoming too wet. The casserole can be frozen after baking. Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight before reheating in a 350°F (175°C) oven for about 20 minutes. Leftovers can be stored in an airtight container in the refrigerator for about 3 days.