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The Best French Toast Casserole

There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.
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Cook Time 20 minutes
Total Time 9 hours
Course Breakfast
Cuisine French
Servings 6 people
Calories 4127.7 kcal

Equipment

  • 1 9x13 inch Baking Dish Essential for baking the casserole.
  • 1 Large Mixing Bowl For preparing the custard mixture.
  • 1 Whisk To ensure the custard ingredients are well blended.
  • 1 Medium Nonstick Skillet For preparing the banana-caramel topping.
  • 1 Sharp Knife For slicing brioche and bananas.

Ingredients
  

Main

  • Unsalted butter for greasing pan at room temperature
  • 1 loaf day-old brioche about 1 pound
  • 6 large eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 4 ripe-but-firm bananas sliced about 1/4 inch thick
  • 1/2 cup walnuts roughly chopped

Instructions
 

  • Butter a 9-by-13-inch baking dish.
  • For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
  • Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
  • Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
  • For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

Notes

For the best results, ensure your brioche is day-old or properly dried by baking; this prevents a soggy casserole and allows the bread to absorb the rich custard fully. The overnight refrigeration is crucial, as it deepens the flavor and ensures uniform saturation of the brioche. When making the caramel topping, add the bananas last and stir gently to preserve their texture. For an elevated touch, lightly toast the walnuts before adding them to the topping to enhance their nutty aroma and flavor. A small pinch of flaky sea salt sprinkled over the finished casserole can wonderfully balance the sweetness.