French Toast Casserole is a tasty make ahead breakfast or brunch your whole family will love. Bread soaked overnight in a sweetened egg custard spiced with cinnamon and allspice—just bake in the morning and enjoy a wonderful hot breakfast!
Prep Time 15mins
Cook Time 40mins
Chill Time 12hrs
Total Time 12hrs55mins
Course Bread, Breakfast
10cupsFrench Breadcut into cubes (2 day old loaf)
1 ½cupswhole milk
½cuphalf and half
powdered sugarfor the top
¾cuplight brown sugar
Spray a 9x13 baking dish with cooking spray, set aside.
Cut the 2 day old loaf of french bread into cubes and place in the bottom of the 9x13 baking dish.
In a separate large mixing bowl combine eggs, whole milk, half and half, sugar, almond extract, cinnamon, salt, and allspice. Whisk together well.
Pour egg mixture over the cubes of french bread in the 9x13 baking dish, making sure to soak all pieces as you are pouring. NOTE: If using optional pecans, go ahead and top the bread mixture in the casserole dish with ½ cup chopped pecans.
In a separate medium mixing bowl combine the brown sugar, cold butter, and cinnamon. Use two knives to cut the mixture together until crumbly. Sprinkle over the top of the french toast casserole.
Cover with foil and refrigerate overnight.
When ready to cook the french toast casserole preheat the oven to 375 degrees. Uncover and place on the middle rack in the middle of the oven and cook for 35 to 40 minutes. Check to make sure the center of the french toast casserole is set and not jiggly. Continue to cook, checking every 5 minutes until the casserole is set in the middle.
Remove from the oven and let sit for 5 minutes to allow it to completely set.
Sprinkle powdered sugar over the top of the casserole and serve with maple syrup.
Can substitute vanilla extract if you don’t have almond extract on hand. Can substitute apple pie spice if you don’t have allspice on hand. It is very important to use 1 to 2 day old bread. If you use fresh bread your casserole will turn out soggy.