Description
A delightful casserole version of French toast that’s perfect for brunch, combining creamy custard and sweet spices.
Ingredients
- 1 loaf brioche or challah bread (about 1 pound), cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
Instructions
- Grease a 9×13 inch baking dish and spread the bread cubes evenly inside.
- Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard evenly over the bread and press gently so the bread absorbs the liquid.
- Cover the dish and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 45 minutes until the top turns golden and the center sets.
- Rest the casserole for 10 minutes before slicing and serving.
Notes
Serve with fresh fruit or maple syrup for a delightful finish. Store leftovers in the refrigerator for 3-4 days or freeze for later.