Easy Overnight French Toast Casserole with Sliced Bread
A rich, custardy make-ahead breakfast casserole with a golden crust — perfect for lazy mornings or weekend brunch.
Servings: 2 people
Calories: 420kcal
Ingredients
- 3 large eggs
- ¾ cup full-fat milk
- ¼ cup heavy cream (see notes)
- 2 tablespoons sugar
- ½ teaspoon cinnamon powder
- ½ teaspoon vanilla extract
- a pinch of salt
- 6 to 8 bread slices
- 1 teaspoon butter to grease the pan
- ½ cup blueberries optional
Instructions
Prepare the batter
- Crack the eggs into a large bowl and whisk them first, then add the milk, cream, sugar, cinnamon, vanilla, and salt. Whisk until fully combined with no streaks of egg white.3 large eggs, ¾ cup full-fat milk, ¼ cup heavy cream, 2 tablespoons sugar, ½ teaspoon cinnamon powder, ½ teaspoon vanilla extract, a pinch of salt
Arrange the bread
- Grease a deep baking dish generously with butter. Halve each slice of bread straight across. Stand the pieces cut-side down in the dish, arranging them tightly so they fill the dish and the top surface is all golden crust.6 to 8 bread slices, 1 teaspoon butter
Pour the batter
- Slowly pour the custard batter evenly over the bread slices, making sure every slice is well coated. Gently press the slices down with a spatula to help it absorb the custard.
Refrigerate
- Cover the dish with cling wrap or a lid and refrigerate for at least 4 to 6 hours or overnight. This allows the bread to fully soak up the custard for a rich, soft interior.
Bake
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes. Scatter a mix of fresh or frozen berries, a sprinkle of sugar for caramelisation, or seeds like sesame or pumpkin for texture.½ cup blueberries
Bake
- Preheat your oven to 180°C (350°F). Bake uncovered for 45 minutes until the top is deep golden and the custard is set. If the top browns too fast, loosely tent with foil for the last 10 minutes.
Serve:
- Let the casserole rest for 5 minutes before serving. Scoop into portions and serve warm with maple syrup or honey drizzled on top, alongside fresh berries or seasonal fruit.
Notes
Bread choice: I like to keep it simple and affordable with white or milk bread. But we also love using Brioche for the most indulgent result. I have tried with my Sourdough too, which adds a slight tang. Day-old bread works best as it absorbs the custard without going mushy.
Heavy cream substitute: I almost always use whipping cream in place of heavy cream, as that is what we get here. You can replace the heavy cream with more full-fat milk, but the result will be slightly less rich.
Nutrition
Calories: 420kcal | Carbohydrates: 42g | Protein: 14g | Fat: 22g
