Ina Garten Overnight French Toast Casserole
This recipe turns simple bread into a baked custard by soaking it overnight in a creamy egg and milk mixture. During baking, the top becomes lightly crisp while the inside stays soft and tender. The overnight rest allows the bread to fully absorb the custard, giving the casserole its signature texture and depth of flavor.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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Brioche or challah bread, cut into cubes (1 large loaf, about 450 g)
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Large eggs (6)
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Whole milk (2 cups)
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Double cream or heavy cream (1 cup)
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Granulated sugar (½ cup)
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Vanilla extract (1 tablespoon)
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Ground cinnamon (1 teaspoon)
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Ground nutmeg (¼ teaspoon)
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Unsalted butter, melted (2 tablespoons, plus extra for greasing)
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Maple syrup or icing sugar (optional, for serving)
Instructions
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Prepare the dish – Generously butter the baking dish and spread the bread cubes evenly inside.
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Make the custard – In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
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Assemble – Pour the custard evenly over the bread, pressing gently so all pieces are soaked.
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Cover and chill – Cover tightly and refrigerate overnight, or for at least 8 hours.
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Bake until golden – Remove from the fridge, uncover, and bake at 180°C (350°F) for 45–50 minutes until puffed and lightly golden.
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Rest before serving – Let stand for 10 minutes to set before slicing.