Description
This fluffy overnight French toast casserole is a cozy make-ahead breakfast perfect for busy mornings. Slices of whole wheat bread are lightly toasted, soaked in a cinnamon-spiced custard mixture, and then baked to golden perfection. The dish is packed with warm flavors of cinnamon and pure maple syrup, offering a deliciously comforting start to your day with minimal morning prep.
Ingredients
Overnight French Toast
- 3 tablespoons granulated sugar
- 1 ¼ teaspoons ground cinnamon, divided
- 16 slices 100% whole wheat bread (1 16-ounce loaf)
- 1 (12-ounce) can fat-free evaporated milk (for dairy-free option, substitute light coconut milk)
- 1 cup 2% milk or whole milk (for dairy-free option, substitute full-fat coconut milk)
- 6 large eggs
- ¼ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- Zest of 1 small lemon or ½ orange
- ¼ teaspoon kosher salt
For Serving
- Pure maple syrup
- Butter
- Fresh berries
- Greek yogurt
- Powdered sugar
- Peanut butter
- Any other desired toppings
Instructions
- Toast the Bread: Preheat the oven to 350°F with racks in the upper and lower thirds. Arrange bread slices in a single layer on two baking sheets and toast for 8-10 minutes until lightly toasted and dry on top but not browned. Swap rack positions halfway through baking. Once toasted, cut each slice diagonally and let cool slightly.
- Prepare the Custard Mixture and Casserole Dish: Butter a 9×13-inch casserole dish. In a small bowl, mix granulated sugar with 1 teaspoon of cinnamon. In a large bowl, whisk together evaporated milk, milk, eggs, maple syrup, vanilla, citrus zest, salt, and the remaining ¼ teaspoon cinnamon until well combined.
- Assemble the Casserole: Fan the bread halves into the buttered casserole dish in any arrangement. Pour the custard mixture evenly over the bread, pressing lightly to soak. Sprinkle the cinnamon-sugar mixture over the top. Cover with foil and refrigerate overnight or let sit at room temperature for 15 minutes if baking immediately.
- Bake the French Toast: When ready, preheat the oven to 375°F and place the rack in the center. If refrigerated, bring the casserole to room temperature before baking. Bake covered for 20 minutes, then remove the foil and bake uncovered for 10 more minutes until puffed, golden, and no liquid seeps out when pressed.
- Serve: Let the casserole rest for a few minutes after baking. Slice into squares and serve hot with your choice of toppings such as pure maple syrup, butter, fresh berries, Greek yogurt, powdered sugar, peanut butter, or any favorites.
Notes
- Using 100% whole wheat bread adds wholesome fiber and a hearty texture.
- Lightly toasting the bread beforehand helps it hold the custard without becoming too soggy.
- The recipe can be made dairy-free by substituting coconut milk for evaporated and regular milk.
- Overnight refrigeration enhances flavor and texture but a 15-minute soak is fine for day-of preparation.
- Feel free to customize toppings to your liking for a personalized breakfast experience.
