Best French Toast Casserole Recipe
The Best French Toast Casserole Recipe is an easy overnight breakfast bake featuring thick Texas toast soaked in vanilla custard with a caramelized brown sugar butter bottom. Prepare it the night before and bake in the morning for effortless holiday or weekend brunch.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Pastry brush
- Rubber spatula
- Aluminum foil
Ingredients
- 1/2 cup salted butter melted (1 stick)
- 1 cup light brown sugar packed
- 1 loaf Texas Toast bread not frozen, found in fresh sliced bread aisle
- 4 large eggs
- 1 cup whole milk or low-fat milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon table salt
- 2 tablespoons light brown sugar for cinnamon mixture
- 2 teaspoons ground cinnamon
Instructions
- Whisk together eggs, milk, vanilla extract, almond extract, and salt in a medium bowl until fully combined and smooth. Set aside.
- Combine the melted butter with 1 cup brown sugar in a small bowl. Use a rubber spatula to spread mixture evenly across the bottom of a greased 9x13 inch baking pan.
- Lay a single layer of Texas Toast slices in the pan, cutting additional pieces to fill any gaps. About 6 whole slices plus trimmed pieces.
- Use a pastry brush to slowly brush 1 cup of egg mixture evenly over every slice of bread. Pay special attention to saturating the edges. Do not pour quickly or mixture will slide to the bottom.
- Mix 2 tablespoons brown sugar with cinnamon. Sprinkle most of this mixture over the first layer, reserving 2 teaspoons for topping.
- Add a second layer of Texas toast slices. Brush remaining egg custard over this layer, again saturating edges thoroughly. Sprinkle with reserved cinnamon sugar.
- Cover tightly with aluminum foil and refrigerate overnight, or at least 35 minutes for custard to soak into bread.
- Preheat oven to 350°F with rack on lower middle position. Let casserole rest at room temperature while oven preheats.
- Bake covered for 30 minutes, then remove foil and bake uncovered for 10 to 15 minutes until top is golden brown.
- Let rest 5 minutes before serving. Scrape up all caramelized goodness from pan bottom when plating. Dust with powdered sugar and serve with maple syrup.
Notes
- Use fresh Texas toast from bread aisle, not frozen Texas toast products
- Brush custard slowly rather than pouring for even saturation and to avoid sogginess
- Overnight soaking produces best results, but 35-45 minutes minimum works in a pinch
- Cover with foil first 30 minutes to prevent over-browning
- Do not skip almond extract as it adds essential depth of flavor
- Leftovers keep 1 day at room temperature or 3 days refrigerated
- Reheat in oven at 300°F for 15-20 minutes for best texture
- Can be frozen unbaked for up to 2 months