Overnight French Toast Casserole Recipe

French bread: This bread is ideal for soaking up the custard mixture without becoming too soggy.

Eggs: They provide structure and richness to the custard base.

Milk: Adds moisture and helps create the custard.

Heavy cream: Contributes to the creamy texture of the custard.

Sugar: Sweetens the custard mixture.

Brown sugar: Adds a deeper, caramel-like sweetness.

Vanilla extract: Enhances the overall flavor of the dish.

Flour: Used in the crumble topping to add texture.

Cinnamon: Provides a warm, spicy note to the topping.

Salt: Balances the sweetness and enhances the flavors.

Butter: Adds richness and helps create a crispy topping.

When preparing the bread cubes for the casserole, ensure they are slightly stale. Fresh bread can become too soggy when soaked overnight. If your bread is fresh, you can dry it out by spreading the cubes on a baking sheet and toasting them in a 300°F (150°C) oven for about 10 minutes. This will help the bread absorb the custard mixture more effectively, resulting in a better texture for your overnight French toast casserole.

• french bread - Substitute with brioche: Brioche is rich and buttery, making it an excellent alternative that will add a slightly sweeter flavor to the casserole.

• french bread - Substitute with challah: Challah is another rich, eggy bread that can provide a similar texture and flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can be used to maintain the creamy texture without the dairy.

• milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor and is a good dairy-free alternative.

• heavy cream - Substitute with coconut cream: Coconut cream is a thick, dairy-free alternative that adds richness and a slight coconut flavor.

• heavy cream - Substitute with evaporated milk: Evaporated milk provides a similar creamy texture and can be used if you want to avoid the extra fat from heavy cream.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in slightly smaller quantities due to its higher sweetness level.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor that complements the dish well.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a 1:1 substitute.

• brown sugar - Substitute with date sugar: Date sugar is made from dried dates and provides a natural sweetness with a hint of caramel.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can add a unique twist to the dish.

• vanilla extract - Substitute with maple extract: Maple extract can add a rich, warm flavor that pairs well with the other ingredients.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a slightly nutty flavor and works well in baking.

• flour - Substitute with oat flour: Oat flour is another gluten-free option that provides a slightly different texture but works well in baked goods.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that can be used as a substitute, though it is stronger, so use less.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices like nutmeg and cloves, adding a complex flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may provide a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt is a good alternative that can be used in the same quantity and provides a clean, pure salt flavor.

• butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used in the same quantity and provides a similar texture.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a slight coconut flavor and works well in baking.

• For short-term storage, allow the casserole to cool completely after baking. Cover it tightly with aluminum foil or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
• To reheat individual portions, place a serving on a microwave-safe plate and heat in the microwave for 1-2 minutes, or until warmed through. Alternatively, reheat the entire dish in the oven at 350°F (175°C) for about 15-20 minutes.
• For freezing, ensure the casserole is completely cooled. Wrap it tightly with plastic wrap and then a layer of aluminum foil. Label with the date and freeze for up to 2-3 months.
• When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.
• To maintain the crisp topping, consider storing the streusel mixture separately in a small freezer bag. Sprinkle it over the casserole just before baking.
• If you prefer to freeze before baking, assemble the casserole as directed but do not add the streusel topping. Wrap tightly and freeze. When ready to bake, thaw in the refrigerator overnight, add the streusel topping, and bake as directed.

• Preheat your oven to 350°F (175°C). Place the leftover French toast casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20 minutes or until heated through.

• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the leftovers on a toaster oven tray and cover with foil. Heat for about 15 minutes, then remove the foil and toast for an additional 5 minutes to crisp up the top.

• For an extra indulgent twist, reheat the French toast casserole on the stovetop. Melt a small amount of butter in a non-stick skillet over medium heat. Add a portion of the casserole and cook for 3-4 minutes on each side until heated through and slightly crispy.

• If you're in a rush, consider using an air fryer. Preheat the air fryer to 350°F (175°C). Place the casserole pieces in the basket, making sure they don't overlap. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Baking dish: A 9x13 inch dish to hold the bread cubes and custard mixture.

• Plastic wrap: Used to cover the baking dish while it refrigerates overnight.

• Large bowl: For whisking together the eggs, milk, cream, sugars, and vanilla.

• Whisk: To thoroughly mix the custard ingredients.

• Measuring cups: For accurately measuring the milk, cream, and sugars.

• Measuring spoons: For measuring the vanilla extract, cinnamon, and salt.

• Knife: To cut the butter into pieces and to cube the bread.

• Cutting board: A surface to safely cut the bread and butter.

• Mixing bowl: Another bowl to mix the flour, brown sugar, cinnamon, and salt.

• Pastry cutter: To cut the butter into the dry mixture until it resembles coarse crumbs.

• Oven: Preheated to 350°F (175°C) for baking the casserole.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Prepare ingredients ahead: Measure and mix the eggs, milk, cream, and sugars the night before to save time in the morning.

Use pre-cut bread: Buy pre-cut french bread or cut it the night before to streamline the process.

Mix topping in advance: Combine the flour, brown sugar, cinnamon, and salt ahead of time. Store it in the fridge with the butter already cut in.

Preheat oven early: Turn on the oven as soon as you wake up to ensure it’s ready when you need it.

Use a timer: Set a timer for the baking process to avoid constantly checking the oven.