French Toast Casserole Is the Irresistible Holiday Brunch to Gather Around
With houses full this holiday season, you’re sure to wake up to hungry guests. Their groggy selves will most likely desire some hot coffee first, but their empty stomachs will need attending to as well. This time of year, something sweet only feels fitting, and this warm, rich French toast casserole is the answer. It can be assembled before you go to sleep so that in the morning, all you have to do is turn on the oven and bake it while you gather a few decadent toppings (and put the coffee on).
A Holiday Twist on a Breakfast Classic
What makes this classic breakfast casserole stand out is Land O Lakes® Unsalted Butter, which is melted and drizzled all over the chunks of challah bread before toasting. This not only results in perfectly toasted bread, but bread that’s even richer and more decadent in flavor. Combine it with a sweet custard of eggs, cream, sugar, and vanilla and it’s a guarantee that even the late sleepers in your house will be clamoring down the stairs to eat it.
Sweeten the Deal
To really make this French toast casserole special, don’t forget the toppings. A drizzle of more Land O Lakes® Unsalted Butter bumps up the richness one more notch, while a dusting of powdered sugar, a drizzle of warm maple syrup, or a dollop of whipped cream (or even a combination of all three) seals the deal.
French Toast Casserole
Serves 10 to 12
Ingredients
- 4 tablespoons
(1/2 stick) Land O Lakes® Unsalted Butter, melted, divided
- 1
(1-pound) loaf challah bread, cut into 1-inch cubes
- 8 large
eggs
- 1 1/2 cups
whole milk
- 1 cup
heavy cream
- 1/2 cup
packed light brown sugar
- 1 tablespoon
vanilla extract
- 1 teaspoon
ground cinnamon
- 1/4 teaspoon
freshly grated nutmeg
- 1/4 teaspoon
kosher salt
For serving (optional):
Land O Lakes® Unsalted Butter, melted
Powdered sugar
Warm maple syrup
Whipped cream
Instructions
Arrange a rack in the middle of the oven and heat the oven to 275°F. Brush the bottom and sides of a 9x13-inch baking dish with 1 tablespoon of the Land O Lakes® Unsalted Butter; set aside.
Place the bread on a rimmed baking sheet, drizzle with the remaining 3 tablespoons Land O Lakes® Unsalted Butter. Toss to coat and arrange in a single layer. Bake until the bread is dry but not browned, about 15 minutes.
Whisk the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt together in a large bowl. Add the bread and toss gently with your fingers until the bread absorbs the custard.
Transfer the soaked bread to the baking dish and arrange into a single layer. Cover tightly with plastic wrap and refrigerate overnight or up to 24 hours.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Uncover the casserole and let it sit at room temperature while the oven is heating.
Bake until the casserole is puffed, golden brown, and set, 30 to 40 minutes. If desired, drizzle with more melted Land O Lakes® Unsalted Butter and top with powdered sugar, warm maple syrup, or freshly whipped cream.
Recipe Notes
Make ahead: The casserole can be assembled and refrigerated up to 24 hours in advance.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.