Easy Overnight Challah French Toast Casserole
Treat your family to a decadent easy Overnight Challah French Toast Casserole breakfast. A simple and delicious recipe the family will love!
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-lb Challah bread loaf sliced into 18 1-inch slices and then cut in half.
- 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 slices (use bread heels here) in an even layer in bottom of dish. You may need to slice the bread into smaller pieces to create an even layer of bread. Brush bread with 2 tablespoons melted butter and sprinkle with 3 tablespoons sugar mixture.
- Place 6 bread slices in single layer over first layer, brush with 2 tablespoons melted butter, then sprinkle with 3 tablespoons sugar mixture.
- Place remaining 6 bread slices over previous layer and brush with 2 tablespoons melted butter.
- Pour milk mixture over bread. Cover the pan tightly with plastic wrap and refrigerate for 12 hours.
- Preheat oven to 350°F (177°C). Remove the pan from the refrigerator. Sprinkle the top of the bread with the remaining heaping 3 tablespoons of brown sugar mixture.
- Bake until the custard is set, puffed up, and reaches an internal temperature in the center of 175 to 190ºF (79 to 88ºC), about 45 to 50 minutes. If the bread starts to brown too quickly, loosely cover the top with foil after about 45 minutes of baking.
- 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.
Save this Recipe!
Notes
Make Ahead & Freezing Instructions: You can prep the dish through step 8 up to 12 hours in advance. (See step 8.) Sprinkle the remaining brown sugar mixture over the top of the bread immediately before baking.
To Freeze: Prepare the recipe through step 8 and freeze for up to 2 months. Thaw overnight in the refrigerator, and then continue with step 9. You can freeze the prepared casserole with the brown sugar topping or add it on right before baking, but remember that fresh brown sugar topping always gives the dish a little more texture.
You can also freeze the leftover baked and cooled casserole for up to 3 months. Thaw in the refrigerator, reheat to your liking in the microwave or cover, and bake in at 300°F (149°C) until warm throughout, at least 20 minutes.
Half Recipe: This recipe can easily be halved in an 8-inch or 9-inch baking pan. The bake time will be slightly shorter, around 30-35 minutes.
Double recipe: If doubling the recipe, use two of the same size pans you originally used. Ensure your oven can accommodate the multiple pans and that there is space around each pan for heat to circulate. You might have to bake in batches if all pans can't fit at once. If your oven has hot spots or doesn't heat evenly, you might need to rotate the pans halfway through to ensure even cooking.
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!
