French Toast Casserole
This Overnight French Toast Casserole is so easy and is sure to be the crowd favorite at brunch. The best part? You'll prep everything the night before, so in the morning, all you have to do is bake.
Servings: 16 people
Calories: 416kcal
Ingredients
French Toast Casserole
- 8 large eggs
- 3 cups half and half
- 1/4 cup dark brown sugar packed
- 1/2 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (12-16 oz) baguette cubed into 1-inch chunks (be sure your bread is at least 1 day old)
Crumble
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 cup pecans roughly chopped
- 2 cups dark brown sugar packed
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter melted
Toppings
- maple syrup optional, but highly recommended
- strawberries sliced, optional
- whipped cream optional
Instructions
French Toast Casserole
- Grease a 9x13 inch baking dish with cooking spray. Set aside.
- In a very large bowl, whisk together eggs, half and half, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Gently fold in the cubed baguette.
- Pour mixture into prepared baking dish, cover with foil, and refrigerate overnight or for at least 4 hours.
Crumble
- Preheat oven to 350ºF. Take casserole out of the fridge while the oven is preheating and remove the foil.
- Mix together oats, flour, pecans, brown sugar, cinnamon, baking powder, baking soda, salt, and butter in a large bowl until well-combined.
- Sprinkle casserole evenly with the crumble.
- Bake for 40 minutes in preheated oven, uncovered, until puffed and lightly golden.
- Serve with toppings and enjoy!
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Nutrition
Calories: 416kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 140mg | Sodium: 250mg | Potassium: 196mg | Fiber: 1g | Sugar: 31g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg