Overnight French Toast Bake

Prep Time15 minutes

Cook Time45 minutes

Refrigerate Overnight6 hours

Total Time1 hour

Servings8

Calories580 kcal

AuthorLil' Luna

Ingredients

▢1 loaf sourdough bread

▢8 eggs

▢2 c milk

▢1/2 c heavy whipping cream

▢3/4 c sugar

▢1 TB vanilla extract

Topping

▢1/2 c all-purpose flour

▢1/2 c brown sugar

▢1 tsp cinnamon

▢1/4 tsp salt

▢1/2 c butter cold, cut into pieces

 evening and find us eating Belgian Waffles or Buttermilk Pancakes.

Breakfast recipes are just that great! I feel like we don’t get to eat them often enough in the mornings since we’re usually in a rush, but we occasionally get to enjoy them on the weekends and holidays. One holiday we always have breakfast is on Mother’s Day. And usually I’m not the one that has to bake it!! 😉

One of my favorite recipes to enjoy on this day is French Toast, and more specifically, today’s French Toast Bake. This breakfast bake is simple to make and is beyond delicious!!

This french toast casserole is made from pieces of sourdough bread, covered in an egg mixture, and topped with a buttery cinnamon sugar topping. Talk about DELICIOUS, right?!

Cut up sourdough bread for french toast bake

WHAT IS THE BEST BREAD FOR FRENCH TOAST?

This baked french toast casserole recipe calls for sourdough bread, which is my personal favorite (and the only kind I’ve ever used). But if you don’t have sourdough on hand, there are a few other options you could try!

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The main idea is that you want the bread to be sturdy enough that it will hold up after being combined with the egg mixture. Thinly sliced or squishy bread (think wonder bread) can fall apart while cooking after being soaked in the egg mixture. It’s also a bonus if it’s available in an uncut loaf, because then you can slice and cube it perfectly. Here are some other options:

Brioche

Challah

Pullman Loaf

French Bread

If you try any other breads, you’ll have to let me know how it turns out!

I think what makes it so good is the sourdough bread… oh, and the butter and the cinnamon and the sugar. It’s definitely one of our favorite dishes to make for holidays and weekend breakfasts!

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French Toast bake brown sugar topping

HOW TO MAKE FRENCH TOAST BAKE:

This recipe takes a few steps but is quite simple. To begin, cut your bread or loaf into cubes and place into a greased 9×13 pan.

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In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over the bread. Cover your pan with cling warp and refrigerate overnight.

Make streusel topping by mixing together flour, brown sugar, cinnamon and salt in a medium bowl. Cut in butter with this mixture until crumbly and place in a Ziploc bag. Refrigerate this mixture overnight as well.

When ready to bake, sprinkle crumbly mixture evenly over bread and bake.

VARIATIONS:

For a more savory casserole add: ham and cheese, chorizo, green chile, sausage or crumbled bacon.

For a sweet casserole add: thinly sliced apple, orange zest, sliced apricots, sliced pineapple, blueberries, chopped pecans

Overnight French Toast Bake Process Pic

TIPS, TRICKS, AND FAQ

Why is my french toast bake soggy? This casserole should be soft on the bottom and crisp on the top. If you find your casserole comes out too soggy try some of these tips:

Soak the bread in a separate bowl: If there’s too much egg in the pan it may be left a little soggy. One way around this is to store your bread mixture overnight in a bowl. In the morning transfer the bread to the baking dish leaving behind the extra liquid.

Choose the correct bread: choose a dense bread such as Brioche, Challah, Pullman Loaf, or French Bread.

Use a lipped cookie sheet instead of a 9×13 baking dish. You will have to adjust the bake time and watch carefully.

Not soaking the bread long enough: You want the egg mixture to seep deep into the bread for a soft custardy center. If the mixture doesn’t have time to soak into the bread it may end up creating a soggy mess.

Can you freeze it? Yes, you can choose to freeze it before or after baking. Wrap dish with plastic wrap then foil. It can keep for up to 2 months in the freezer. When you’re ready to eat thaw overnight in the fridge, remove all the wrapping and bake. If it been prebaked cook at 350 degree F for 20 minutes. If it has not been pre-baked, cook according to recipe directions.

Can french toast casserole be cooked in crock pot? Yes make according to recipe directions. Refrigerate for 6-10 hours in the ceramic crock pot. Place the ceramic pot into the heating base, cover and cook on low for 4 hours or high for 2 hours.

French Toast Casserole in baking dish

WHAT TO SERVE WITH FRENCH TOAST BAKE:

Homemade Buttermilk Syrup

Cheesy Hash Brown Breakfast Casserole

Crescent Roll Sausage Bake

Copycat Orange Julius

Cinnamon Buttermilk Syrup

FOR MORE FRENCH TOAST RECIPES, CHECK OUT:

Pound Cake French Toast

Eggnog French Toast

French Toast Muffins

Creme Brûlée French Toast

Cinnamon Roll French Toast Bake

Pumpkin French Toast Bake

FRENCH TOAST CASSEROLE RECIPE

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4.96 from 479 votes

This super delicious overnight French Toast Bake recipe takes French toast to a whole new level! Pieces of sourdough bread covered in an egg mixture, topped with cinnamon sugar, and baked to perfection! This easy French toast casserole is the ultimate holiday or weekend breakfast!!

CourseBreakfast

CuisineAmerican

Prep Time15 minutes

Cook Time45 minutes

Refrigerate Overnight6 hours

Total Time1 hour

Servings8

Calories580 kcal

AuthorLil' Luna

Ingredients

▢1 loaf sourdough bread

▢8 eggs

▢2 c milk

▢1/2 c heavy whipping cream

▢3/4 c sugar

▢1 TB vanilla extract

Topping

▢1/2 c all-purpose flour

▢1/2 c brown sugar

▢1 tsp cinnamon

▢1/4 tsp salt

▢1/2 c butter cold, cut into pieces 

Instructions

 

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.

2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

3. Cover your pan with Saran Wrap and refrigerate overnight.

4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.

5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.

6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.

7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

pastry chef

https://thestayathomechef.com/perfect-pastry-cream/#jump-to-recipe

Joanna Gaines' Chocolate Chip cookies

Joanna Gaines' Chocolate Chip Cookie Recipe

Ingredients

• 2 cups brown sugar
• 1 stick softened butter (left at room temperature about an hour, still a little chilled)
• 2 eggs
• 1½ teaspoons vanilla
• 2½ cups flour
• 1/2 teaspoon salt
• 1 heaping teaspoon baking soda
• 3/4 bag chocolate chips

Preparation

1. Preheat the oven to 350 degrees. Add the brown sugar and butter to a stand mixer and beat on low spread until well combined but still chunky. Add the eggs and vanilla and continue to mix.
2. Next add the flour, salt and baking soda. Start on low speed, increase to medium and then to high speed and allow to mix until ingredients are well combined
3. Add the chocolate chips and mix for a few seconds on medium to high speed.
4. Spoon or place cookies about one inch apart (about 12 dollops) on baking sheet lined with wax paper and bake for 12 to 15 minutes.

Best French Toast

1 cup milk

1/4 cup all purpose flour

3 eggs

1 tablespoon sugar 

1 teaspoon vanilla extract

1 pinch salt

1/2  teaspoon ground cinnamon

12 slices Texas toast

1. Measure flour into a large mixing 
2. bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
3. Heat a lightly oiled griddle or frying pan over medium heat.
4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

IP Japanese Curry IP

Japanese Curry

https://www.justonecookbook.com/pressure-cooker-japanese-curry/

INGREDIENTS

3 onions

1 ½ carrots

3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily)

2 cloves garlic

1 tsp ginger

1 ½ lb boneless skinless chicken thighs (680 g)

salt (kosher or sea salt; use half if using table salt)

Freshly ground black pepper

1 Tbsp neutral flavor oil (vegetable, canola, etc)

3 cups chicken stock/broth (720 ml)

1 package Japanese curry roux (8.4 oz, 240 g) (See Notes for homemade curry roux recipe)

1 Tbsp ketchup

1 Tbsp soy sauce

Furkujinzuke (red pickled daikon) (for garnish)

INSTRUCTIONS

Gather all the ingredients.

Cut the onions into halves and cut the halves into 5 wedges.

Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings quicker.

Peel the potatoes and cut into quarters. Soak in water to remove starch.

Mince the garlic and grate ginger.

Cut the meat into bite size pieces (I use Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.

Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.

When the pot is hot, add the onion, minced garlic and ginger.

Add the chicken to the pot and coat with oil.

Add carrot and potato to the pot and mix well.

Add 3 cups (720 ml) chicken broth and curry roux from one box (8.4 oz, 240 g). I use ½ package mild and ½ package medium spicy. Use spatula to push down some ingredients but keep the curry roux blocks on top (no mixing). If you use homemade roux, add it after pressure cooking is done.  Homemade roux is more runny and it goes to the bottom of pot easily and can burn while cooking.

Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.

If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.

When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).

Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce.  Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).

Brownies

Best Chewy Fudge Brownie Squares

9x9 pan

https://thestayathomechef.com/brownie-recipe/?epik=dj0yJnU9QmJZbnpOZ211aG9PN3RpVHVFSXlORlhURVFDRl9vVTQmbj1PTmRKQ2xsdXJvaFhYY3czVV9PNnl3Jm09MyZ0PUFBQUFBRjJHMnZz

Ingredients

1/2 cup + 2 tablespoons salted butter melted

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup melted milk chocolate chips

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.

Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.

Add in eggs and vanilla extract. Whisk 1 minute.

Whisk in melted chocolate until combined and smooth.

Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.

Pour into prepared pan and smooth out.

Bake in the preheated oven for 40 minutes. Let cool in pan 30 minutes before slicing.

IP chao ga IP

Ingredients

¾ cup (173 g) Jasmine rice (using standard 250 ml cup)

6.5 - 7 cups hot water (using standard 250 ml cup)

5 – 6 chicken drumsticks

1 tablespoon ginger, sliced into strips

Green onions for garnish

Salt to taste

1 tbsp fish sauce

High pressure 30 mins, NPR

Instructions

Rinse 173g (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well.

Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water)

Close the lid immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.

Open the lid carefully. The congee will look watery at this point.

Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.

Use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired).

Remove congee from heat and garnish with green onions.

Serve immediately.