Description
Joanna Gaines’ French toast casserole delivers comfort and warmth with layers of rich bread, creamy custard, and sweet maple notes. Delightful weekend mornings become extraordinary when families gather around this irresistible breakfast centerpiece you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 milliliters) brown sugar
- ½ cup (113 grams) unsalted butter
- 1 (8 ounces / 227 grams) loaf crusty French bread, cut into bite-sized pieces
- 2 cups (480 milliliters) milk
- 6 large eggs
Flavor Enhancers:
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon, or to taste
Topping:
- 1 tablespoon (15 grams) brown sugar, or to taste
Instructions
- Prepare the baking vessel by generously coating a 9×13-inch (23×33 cm) baking dish with butter or cooking spray to prevent sticking.
- Create a luscious caramel foundation by melting 200 grams (1 cup) of brown sugar and 115 grams (½ cup) of unsalted butter in a medium saucepan over gentle heat, stirring continuously until the sugar completely dissolves and the mixture becomes smooth and glossy.
- Carefully spread the molten caramel across the bottom of the prepared baking dish, ensuring an even layer that covers the entire surface.
- Distribute 225 grams (8 ounces) of bread pieces atop the caramel base, creating a uniform layer approximately 1½ to 2 inches (4–5 cm) thick.
- In a large mixing bowl, whisk together 480 milliliters (2 cups) of whole milk, 6 large eggs, and 2 teaspoons of pure vanilla extract until the mixture is completely homogeneous and slightly frothy.
- Gently pour the custard mixture over the bread pieces, using a spatula to press down and ensure each bread cube becomes thoroughly saturated with the liquid.
- Cover the dish with plastic wrap and refrigerate for a minimum of 8 hours or preferably overnight, allowing the bread to absorb the custard completely.
- Remove the dish from the refrigerator and discard the plastic wrap approximately 30 minutes before baking.
- Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit), ensuring it reaches the full temperature before baking.
- In a small bowl, combine 15 grams (1 tablespoon) of brown sugar with ¼ teaspoon of ground cinnamon, mixing thoroughly.
- Sprinkle the sugar-cinnamon mixture evenly across the surface of the soaked bread pudding.
- Bake the casserole for 30 minutes, watching carefully to ensure the top becomes golden brown and the edges begin to bubble.
- If the top starts to darken too quickly, loosely cover the dish with aluminum foil to prevent burning.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
- Invert individual portions onto serving plates, revealing the caramelized bottom, and serve warm for maximum flavor and texture.
Notes
- Soak bread thoroughly to ensure each piece absorbs the rich, creamy custard mixture, creating a luxurious texture throughout the entire breakfast casserole.
- Create depth by mixing different bread types like brioche, challah, or sourdough for a more complex and interesting flavor profile.
- Experiment with unexpected mix-ins like lemon zest, cardamom, or lavender to elevate the traditional French toast casserole into a gourmet breakfast experience.
- Prepare components in advance by cutting bread and mixing custard the night before, saving precious morning preparation time and allowing flavors to meld overnight.
- Select room temperature eggs and dairy to help ingredients blend smoothly and prevent potential curdling when combining custard ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 150 mg