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Easter French Toast Casserole

Easter French toast casserole - featured image
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A cozy, make-ahead French toast casserole perfect for Easter brunch or any cozy weekend gathering, featuring a cinnamon-spiced custard soaked into thick brioche or challah bread.

Ingredients

Scale
  • 8 cups thick-cut brioche or challah bread, cubed (about 14 ounces / 400 grams)
  • 6 large eggs, room temperature
  • 2 cups (480 ml) whole milk or half-and-half (dairy-free options like oat milk work too)
  • ½ cup (100 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg (optional)
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted (for greasing the dish)
  • Powdered sugar (for dusting, optional)
  • Maple syrup (for serving, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish to prevent sticking and add richness to the crust.
  2. Cube the brioche or challah into roughly 1-inch cubes—about 8 cups or 14 ounces (400 grams).
  3. In a large mixing bowl, whisk together 6 large eggs, 2 cups whole milk or half-and-half, ½ cup granulated sugar, 2 teaspoons vanilla extract, 1 tablespoon ground cinnamon, ¼ teaspoon freshly grated nutmeg (optional), and a pinch of salt until fully combined and smooth.
  4. Place the bread cubes into the greased baking dish. Pour the custard evenly over the bread, gently pressing the cubes down to soak. Use a rubber spatula to fold the custard through the bread, ensuring all pieces are coated.
  5. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, ideally overnight, to allow the custard to fully penetrate the bread.
  6. Remove from the fridge 20 minutes before baking. Bake covered with foil for 40 minutes at 350°F (175°C), then remove foil and bake for another 20-25 minutes until the top is golden and slightly crisp and the center is set but custardy.
  7. Let the casserole rest for 10 minutes before dusting with powdered sugar and serving. Drizzle with warm maple syrup if desired.

Notes

Use day-old or slightly stale bread to prevent sogginess; toast fresh bread lightly before cubing if needed. Overnight soaking yields the best custardy texture, but a minimum of 4 hours works. Cover casserole during baking to keep moist. If too wet after baking, bake uncovered for an additional 5-10 minutes. Adding chopped nuts or berries before baking adds texture and flavor. Vanilla extract is essential for depth of flavor.

Nutrition

Keywords: French toast casserole, Easter brunch, make-ahead breakfast, cinnamon custard, brioche casserole, cozy brunch recipe

Find it online: https://lumalunch.com/easter-french-toast-casserole-recipe-5-easy-steps-for-cozy-brunch/