Overnight French Toast Casserole

55 mins
Serves 8
https://share.google/Gy6M5sNsoQt8swCtz

Directions

  1. 1Prepare a 9"x13" baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
  2. 2Prepare a 9"x13" baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
  3. 3Prepare a 9"x13" baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
  4. 4Slice the French bread, about 1-inch thick.
  5. 5Slice the French bread, about 1-inch thick.
  6. 6Slice the French bread, about 1-inch thick.
  7. 7Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
  8. 8Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
  9. 9Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
  10. 10In a large bowl, whisk eggs.
  11. 11In a large bowl, whisk eggs.
  12. 12In a large bowl, whisk eggs.
  13. 13Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
  14. 14Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
  15. 15Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
  16. 16Pour the egg mixture over the bread slices, making sure they are covered evenly.
  17. 17Pour the egg mixture over the bread slices, making sure they are covered evenly.
  18. 18Pour the egg mixture over the bread slices, making sure they are covered evenly.
  19. 19Spoon some of the mixture in between the slices making sure all the slices are completely covered.
  20. 20Spoon some of the mixture in between the slices making sure all the slices are completely covered.
  21. 21Spoon some of the mixture in between the slices making sure all the slices are completely covered.
  22. 22Cover with foil and refrigerate overnight.
  23. 23Cover with foil and refrigerate overnight.
  24. 24Cover with foil and refrigerate overnight.
  25. 25The next day, preheat oven to 350°F.
  26. 26The next day, preheat oven to 350°F.
  27. 27The next day, preheat oven to 350°F.
  28. 28Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
  29. 29Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
  30. 30Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
  31. 31Combine all topping ingredients in a medium bowl and mix to combine.
  32. 32Combine all topping ingredients in a medium bowl and mix to combine.
  33. 33Combine all topping ingredients in a medium bowl and mix to combine.
  34. 34Spoon the topping on top of the prepared bread slices.
  35. 35Spoon the topping on top of the prepared bread slices.
  36. 36Spoon the topping on top of the prepared bread slices.
  37. 37Spread the topping evenly over the bread (like you are icing a cake).
  38. 38Spread the topping evenly over the bread (like you are icing a cake).
  39. 39Spread the topping evenly over the bread (like you are icing a cake).
  40. 40You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
  41. 41You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
  42. 42You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
  43. 43Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.
  44. 44Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.
  45. 45Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.

Ingredients

  • 1 loaf loaf french bread or thick texas toast
  • 1 loaf loaf french bread or thick texas toast
  • 1 loaf loaf french bread or thick texas toast
  • 8 eggs
  • 8 eggs
  • 8 eggs
  • 2 cups half and half
  • 2 cups half and half
  • 2 cups half and half
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 3 Tbsp granulated sugar
  • 3 Tbsp granulated sugar
  • 3 Tbsp granulated sugar
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1.5 sticks butter softened
  • 1.5 sticks butter softened
  • 1.5 sticks butter softened
  • 1 cup light brown sugar packed
  • 1 cup light brown sugar packed
  • 1 cup light brown sugar packed
  • 1 Tbsp light corn syrup optional
  • 1 Tbsp light corn syrup optional
  • 1 Tbsp light corn syrup optional
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg

Equipment

9"x13" baking dishlarge bowlfoilmedium bowl

Tips

  • If you prefer a more baked/crisp texture, use a larger pan or two 9x13 pans.
  • Sliced sourdough bread from the bakery works great and saves time.
  • If you forget to make it the night before, ensure the slices are well-soaked and proceed with directions.
  • Add 1 cup of chopped pecans to the cinnamon crunch topping for a praline topping.
  • Serve with fresh berries instead of the praline topping to lighten it up.