Description

This Cinnamon French Toast Casserole is a delightful breakfast or brunch dish featuring cubes of French bread soaked in a cinnamon-vanilla egg custard, baked over a rich buttery brown sugar base until golden and caramelized. Topped with a sprinkle of cinnamon, brown sugar, and optional powdered sugar, it’s an irresistibly sweet and comforting treat perfect for serving a crowd.

Ingredients

Scale

For the Base:

½ loaf French bread (about 8 oz), cut into cubes
½ cup butter
1 cup packed brown sugar

For the Custard:

6 eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Topping:

1 teaspoon ground cinnamon
1 tablespoon brown sugar
Powdered sugar for topping (optional)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Butter a 13×9 inch baking pan thoroughly and set it aside to prepare the rest of the ingredients.
Prepare Sugar Mixture: In a medium saucepan over medium heat, melt the butter completely. Stir in 1 cup of packed brown sugar until the sugar dissolves and the mixture is smooth. Pour this buttery brown sugar mixture evenly into the bottom of the prepared baking pan.
Assemble Casserole: Spread the cubed French bread over the brown sugar mixture in the baking pan, distributing the cubes evenly to cover the base layer.
Make Egg Mixture: In a large bowl, whisk together 6 eggs, 2 cups of milk, 2 teaspoons vanilla extract, and 1 teaspoon ground cinnamon until the mixture is smooth and well combined. Pour this custard mixture gently over the bread cubes, making sure all pieces are soaked.
Bake: Sprinkle the top of the casserole evenly with the remaining 1 teaspoon ground cinnamon and 1 tablespoon brown sugar. Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the casserole is golden brown and set in the center.
Serve: Remove from the oven and optionally dust with powdered sugar for an extra touch of sweetness. Serve warm and enjoy your delicious cinnamon French toast casserole!

Notes

You can prepare this casserole the night before by assembling all ingredients in the pan, covering it, and refrigerating overnight. Bake next morning as directed.
Use a sturdy French bread or challah for better texture, avoiding overly soft or stale bread.
If you want a richer flavor, try substituting half of the milk with cream or evaporated milk.
Powdered sugar topping is optional but adds a lovely finishing touch and sweetness.
For a nutty crunch, consider adding chopped pecans or walnuts on top before baking.