This easy French toast casserole is the perfect weekend treat with a crunchy top and custardy center.
Instead, you just throw everything into a dish and let the oven do the work!
you could even assemble the casserole the night before and bake it the next morning.
Simply Recipes / Lisa Lin
Use any good-quality loaf, like a French loaf, sourdough, ciabatta, orchallah.
Leave the crusts on the bread since this adds some good, crunchy texture to the casserole!
Add Some Toppings!
Simply Recipes / Lisa Lin
I also added some orange zest and dried cranberries to my version to brighten up the flavors.
By the way, those extra-crunchy top pieces are like cinnamon and sugar croutons.
Shh…dont tell anyone.
Simply Recipes / Lisa Lin
Here’s what to do:Assemble the casserole through Step 4, cover well, and refrigerate overnight.
The next day, uncover, drizzle the casserole with the topping, and bake.
Baking time will be slightly longer.
Simply Recipes / Lisa Lin
To avoid that, try these tips.
And, you’ll get a creamier texture.
How to Store Leftovers
Refrigerate leftovers, tightly covered, for up to 5 days.
Simply Recipes / Lisa Lin
Slices can be reheated in the microwave.
Freezing and Reheating
The fully cooked casserole can be frozen, although it’s better when fresh.
Defrost the individual slices in the refrigerator overnight or in the microwave using the defrost setting.
Simply Recipes / Lisa Lin
Heat till just warmed through in the microwave.
The next day, uncover, drizzle the casserole with the topping, and bake.
Baking time will be slightly longer.
Simply Recipes / Lisa Lin
This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch.
Slice the bread into 1-inch slices and then cut then slices into 1-inch cubes.
you might also tear the bread apart with your hands.
Simply Recipes / Lisa Lin
Leave the crusts on.
Add enough bread cubes to cover the bottom.
Sprinkle a few tablespoons of pecans on top.
Simply Recipes / Lisa Lin
Continue layering the bread chunks and pecans.
In a small bowl, whisk the eggs together.
Pour the egg and milk mixture evenly over all the bread chunks.
At this point, the casserole can be baked right away, or covered and refrigerated overnight.
Using a spoon, drizzle the mixture evenly over all the bread chunks.
Bake the casserole, uncovered, for 35 to 45 minutes.
I baked mine for about 38 minutes.
Let the casserole cool for about 10 minutes before serving.
Sprinkle dried cranberries and dust powdered sugar on top, if you like.
Serve with maple syrup at the table.
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