It's the perfect holiday breakfast and brunch dish with fresh cranberries that add tanginess to an otherwise sweet preparation. It's simple to put together and can feed a crowd. And it's a great way to use leftover bread.
Holiday breakfast
A traditional recipe with a festive twist, this baked toast is quick to put together and can be made the night before, so your morning is fuss-free, and you can have more time with your family.
The type of bread you use will determine some of the sweetness and flavor of the overall dish. I like challah and brioche, but sometimes I use Pandoro leftovers or white artisan bread that is going stale. The last one lacks sweetness, so serve it with powdered sugar or maple syrup.
I don't recommend classic French bread for example, as it's too crusty.
We also have panettone bread pudding and panettone French toast if you need more unique Christmas morning ideas.
Steps to make French toast casserole
A twist on a traditional French toast recipe, this fantastic, sweeter version is just as easy to make.
How to slice the bread: I recommend thick slices, about 1 inch thick. That said, if you like thin slices, I recommend a double layer of bread.
How sweet can the custard be? I don't recommend adding much sugar to it, especially if sprinkling it with powdered sugar and/or drizzling it with maple syrup or honey, which is very common. That said, for those with a serious sweet tooth, you can add 2-3 more tablespoons of sugar or sprinkle it before baking for a crunchier topping.
Custard
Integrate the ingredients well, but don't beat. We don't want to incorporate air.
This is the time to adjust the sugar and spices to your palate.
Bread layer
The pieces will overlap slightly, and that is fine.
Depending on the original form of the bread, they will be more irregular pieces. This is true for round loaves, for example. It's fine.
Cranberries
Scatter them on top with the butter.
Use them whole or chopped or a mix; however you like them is fine.
Variations
- Chocolate chips: for chocolate lovers, scatter ½ cup of chocolate chips with the cranberries.
- Creamier: substitute half the milk for whipping or heavy cream. The egg custard will be richer and denser, and so will the dish.
Toppings
Consider maple syrup and a sprinkling of powdered sugar with extra fresh cranberries and dried ones. Natural yogurt, a drizzle of honey, or a sprinkle of nuts and seeds can add flavor.
I recommend adjusting the sugar in the custard depending on how you plan to serve it.
Overnight French toast casserole
- Soaking time: Cover the dish with plastic wrap or foil and refrigerate overnight, at least 8 hours but no more than 12 so it doesn't get soggy. This allows the bread to fully absorb the custard.
- Preheat the oven to 350°F (180°C).
- Remove the casserole from the fridge while the oven preheats to take the chill off.
- Bake for about 45 minutes, or until the top is golden and the center is set. It takes longer than a room-temperature dish.
Related recipes you might like:
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Baked Cranberry French Toast (breakfast casserole)
Ingredients
- 2 tablespoons unsalted butter, softened, to grease the dish
- 6 eggs, at room temperature
- 2 cups whole milk, at room temperature
- ¼ cup sugar, or light brown sugar
- 2 teaspoons lemon zest
- 1 tablespoon vanilla extract
- 1 ½ teaspoon cinnamon
- 12 slices challah bread, brioche or artisan bread, hard crust parts removed if necessary
- 1 cup fresh or frozen cranberries, whole or chopped, or a mix
- ¼ cup unsalted butter
- 2 tablespoons powdered sugar, optional to sprinkle before serving
Instructions
- Preheat the oven to 375°F (190°C). Butter a casserole dish with 2 tablespoons unsalted butter.
- Whisk 6 eggs and 2 cups whole milk in a medium bowl until combined; don't beat much. Add ¼ cup sugar, 1 tablespoon vanilla extract, 2 teaspoons lemon zest and 1 ½ teaspoon cinnamon. Mix well.
- Cut 12 slices challah bread, brioche or artisan bread about 1 inch thick. Arrange them in the pan, side by side, fitting snugly or overlapping a little depending on the size of the pan.
- Scatter 1 cup fresh or frozen cranberries on top and dot with ¼ cup unsalted butter in small pieces. Carefully pour the milk and egg mixture over the bread, moistening it completely.
- Bake for about 20-25 minutes or until the cranberries are soft and the bread is golden brown. The bread might puff and rise while baking but will deflate once it's out of the oven.
- Sprinkle with 2 tablespoons powdered sugar before serving for a sweet touch.
Notes
Soaking time: Cover the dish with plastic wrap or foil and refrigerate overnight, at least 8 hours but no more than 12 so it doesn't get soggy. This allows the bread to fully absorb the custard.
Preheat the oven to 350°F (180°C). Remove the casserole from the fridge while the oven preheats to take the chill off. Bake for about 45 minutes, or until the top is golden and the center is set. It takes longer than a room-temperature dish. Flavorings: use another citrus, like orange zest, or a mix of spices like gingerbread spices instead of cinnamon. Add another fruit, like chopped apples, and use apple spice mix as flavoring. More custard: it will render more of a bread pudding. If you like a larger custard ratio to bread, increase it by all means! Make 1 and ½ recipes using 8 eggs, ½ cup more milk and 2 additional tablespoons of sugar. You can also use cubed bread instead of slices.
N says
Excellent recipe. Made it as instructed, baked up beautifully. It is actually plenty sweet even with just 1/4 cup sugar; I might cut it back a bit next time (especially since you're dusting it with icing sugar and using make syrup). Very tasty, will make again.
Paula Montenegro says
Thanks for the input about the sugar Nicky! I'll add a note about it. Have a great weekend.