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Ultra close-up macro of overnight baked french toast casserole with maple syrup drizzle
Jennifer Lewis

Overnight Baked French Toast Casserole

The ultimate make-ahead morning brunch bake featuring fluffy cubed brioche bread soaked in a rich vanilla-cinnamon egg custard, topped with a crunchy brown sugar pecan streusel, and baked to golden puffy perfection. Dusted with powdered sugar and served with warm maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast / Holiday Brunch
Cuisine: American Breakfast / Brunch Comfort
Calories: 385
Ingredients Method Nutrition

Ingredients
  

For the Custard & Brioche Bread Base
  • 1 loaf (about 14-16 oz) brioche or challah bread cut into 1-inch cubes (stale or day-old bread works best)
  • 8 large eggs room temperature
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream for rich custard texture
  • 1/3 cup light brown sugar packed
  • 1 tbsp pure vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg freshly grated preferred
  • 1/4 tsp fine sea salt
For the Crunchy Brown Sugar Pecan Streusel
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/2 cup pecans chopped
  • 6 tbsp unsalted butter cold, cut into small cubes
For Serving & Garnish
  • 2 tbsp powdered sugar for dusting
  • 1 cup pure maple syrup warmed
  • 1 cup fresh berries raspberries and blueberries

Method
 

Cube Bread & Whisk Custard
  1. Grease a 9x13-inch ceramic baking dish generously with softened butter. Arrange the cubed brioche bread evenly throughout the baking dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, pure vanilla extract, ground cinnamon, nutmeg, and sea salt until completely blended and smooth.
  3. Pour the egg custard evenly over the brioche cubes. Press the bread down gently with a spatula so every piece absorbs the custard. Cover tightly with foil and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours).
Mix Streusel Topping & Bake
  1. When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats.
  2. In a medium bowl, combine flour, brown sugar, cinnamon, and chopped pecans. Cut in the cold cubed butter using a pastry cutter, fork, or your fingertips until crumbly, pea-sized clumps form. Scatter the streusel evenly over the soaked bread.
Bake to Golden Puffy Perfection
  1. Bake uncovered at 350°F (175°C) for 42 to 48 minutes until the casserole is puffed, center is set, and the pecan streusel top is deeply golden brown and crunchy.
  2. Let rest for 5 to 10 minutes before slicing into generous squares. Dust lightly with powdered sugar, top with fresh berries, and serve warm with a generous drizzle of pure amber maple syrup!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 48gProtein: 9gFat: 18gSaturated Fat: 9gCholesterol: 175mgSodium: 280mgPotassium: 190mgFiber: 2gSugar: 24gVitamin A: 620IUVitamin C: 1mgCalcium: 110mgIron: 2.1mg

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