Image and recipe courtesy of the New York Times Cooking
Looking for an easy, comforting breakfast that feeds a crowd and feels a little fancy? This make-ahead Baked French Toast Casserole delivers everything you love about French toast without standing over a stovetop. Perfect for lazy weekends, holidays, or when you just want to treat yourself.
Use day-old crusty bread (like our in-house sourdough or baguette), local farm-fresh eggs, and Oryana’s organic spices to make this a true co-op kitchen favorite.
Ingredients
Serves 8
For the Casserole:
- 1 tablespoon unsalted butter (for greasing)
- 10 cups (1-inch cubes) day-old French bread
- 2 cups whole milk
- 6 large eggs
- 1/4 cup (50g) light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the Topping:
- 4 tablespoons (57g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
Optional toppings:
Fresh berries, powdered sugar, maple syrup, toasted chopped nuts
Instructions
Step 1: Preheat the oven to 400°F. Grease a 9×13-inch baking dish with butter. Add bread cubes in an even layer.
Step 2: In a bowl, whisk together milk, eggs, brown sugar, vanilla, cinnamon, and salt until smooth. Pour over the bread and press gently to soak. Let sit for 30 minutes at room temp or refrigerate overnight.
Step 3: To make the topping, mix melted butter, brown sugar, cinnamon, and salt in a small bowl until smooth. Dollop over the top of the casserole and spread evenly.
Step 4: Bake uncovered for 30–35 minutes until puffed and golden. Slice and serve warm with your favorite toppings.
Oryana Tips:
- Use Oryana’s bakery bread and local eggs for best flavor.
- To prep ahead: Assemble casserole without topping and refrigerate overnight. Add topping just before baking.
- Dry your bread cubes quickly by baking at 350°F for 10–15 minutes until slightly crisp.
