Challah French Toast Casserole
This overnight challah French toast casserole is my Easter and Mother's Day brunch standby, designed to feed eight people from one pan without me touching the stove before coffee. Eggy challah bread soaks up a vanilla-cinnamon custard overnight, then bakes into a casserole with a custardy interior and golden, slightly chewy edges that hold up on the spatula.
Equipment
- 9x13 Baking Dish (3.5 to 4 quart capacity)
- Large Mixing Bowl with Pour Spout
Ingredients
- 1 tablespoon unsalted butter softened, plus 6 tablespoons unsalted butter, melted
- 3/4 cup packed (165 grams) brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1 1-1.5 lb challah bread loaf, cut crosswise into 1-inch then each slice cut in half (about 18 pieces total)
- 6 large eggs
- 2 ½ cups whole milk
- 1 teaspoon vanilla
- Confectioners' sugar and maple syrup for serving.
Instructions
- Generously butter a 9- by 13-inch baking dish (or any 3.5–4-quart) or spray with nonstick spray.
- Whisk brown sugar, cinnamon, nutmeg, and salt in a bowl. Set aside.
- Sprinkle 3 tablespoons of brown sugar mixture evenly over the bottom of the prepared dish.
- Place 6 bread pieces in an even layer in the bottom of the dish. Brush bread with 2 tablespoons melted butter and sprinkle with 3 tablespoons sugar mixture.
- Place 6 bread pieces in a single layer over the first layer. Brush with 2 tablespoons melted butter, then sprinkle with 3 tablespoons sugar mixture.
- Place remaining 6 bread ppie over previous layer and brush with 2 tablespoons melted butter.
- In a separate bowl, whisk eggs, milk, and vanilla together until well combined.
- Pour milk mixture over bread. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. (Or bake immediately if you don't have time to soak.)
- Preheat oven to 350°F (177°C). Remove the pan from the refrigerator about 20 minutes before baking to take the chill off. Sprinkle the top of the bread with the remaining 3 tablespoons of brown sugar mixture.
- Bake at 350°F (177°C) for 45 to 50 minutes until slightly puffed, golden brown, and bubbling around the edges. The custard is fully set when the center reaches 175 to 190°F (79 to 88°C). If the top browns too quickly, loosely tent with foil after about 45 minutes.
- Transfer the casserole to a wire rack and let it cool for 15 minutes. Casserole deflates slightly as it cools.
- Serve warm with powdered sugar, a drizzle of maple syrup, and fresh berries if desired.
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Notes
Make-Ahead: Prep through step 8 up to 24 hours in advance. Sprinkle the remaining brown sugar mixture over the top of the bread immediately before baking.
To Freeze Unbaked: Prepare through step 8 and freeze for up to 2 months. Thaw overnight in the refrigerator, then continue with step 9. You can freeze the casserole with the brown sugar topping already on it, but adding fresh topping right before baking gives a slightly better crispy crust.
To Freeze Baked Leftovers: Cool completely, wrap tight, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat individual portions in the microwave, or cover and bake the whole casserole at 300°F until warm throughout, at least 20 minutes.
Half Recipe: Halve all ingredients and bake in an 8x8 dish. Bake time drops to 30 to 35 minutes.
Double Recipe: Use two pans of the same size rather than scaling up to a larger pan. Make sure your oven has space around each pan for heat to circulate. You may need to rotate the pans halfway through to bake evenly, or bake in batches if both don't fit at once.
Recipe adapted from America's Test Kitchen's French Toast Casserole.
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