Overnight French Toast Casserole is a simple breakfast recipe for a crowd that everyone loves! This easy french toast casserole features a maple custard and light vanilla glaze and is perfect for brunch or Holiday breakfast. Gluten-Free and Dairy-Free Modifications included.
16ouncesbread (French Bread, Italian Bread, Whole Wheat Bread)cut into 1 inch cubes (this is about 8-10 loosely packed cups)
2cupsmilk(or 1 cups milk and 1 cup half and half)
1/2teaspoonfreshly grated nutmeg
2 teaspoonsvanilla extract
Vanilla Glaze (optional)
dash of salt
Cube up bread into 1 inch cubes. If time permits, spread the bread out on baking sheets and let dry out for several hours. If time does not permit, dry bread out in a 300 degree oven for 15-20 minutes.
Grease a 9x13 baking dish with 1 tablespoon butter.
Place cubed bread in prepared casserole dish.
Mix together eggs, maple syrup, milk, vanilla, salt, cinnamon and nutmeg.
Pour custard over bread, lightly tapping bread down to be fully sumberged in custard.
Cover casserole with plastic wrap and refridgerate for 8 hours or overnight.
To Bake, preheat oven to 350 degrees. Remove plastic wrap and cover with foil. Bake covered for 30 minutes. Remove foil and bake for additional 15 minutes. Serve warm with glaze and/or additional maple syrup.
Whisk together milk, salt and vanilla. Add in powdered sugar and whisk until thin glaze forms. Add in more milk 1 teaspoon at a time, if needed to thin out.
Drizzle over cooked French Toast Casserole and serve.
Store leftover casserole in air tight container in the fridge for up to 3 days.
Gluten Free Modifications: Use gluten free bread in place of regular bread.Dairy Free Modifications: Use dairy free milk in place of cream/butter and dairy free butter (like Smart Balance or Melt) in place of butter. Freezing Instructions: You can freeze this casserole after baking. Prepare French Toast Casserole (minus the vanilla glaze) and bake in a freezer safe container, like a disposable foil pan. After baking in a freezer safe dish, allow casserole to cool completely. Once cooled, wrap the dish in plastic wrap-2 times and then cover with 1 layer of foil. Freeze for up to 3 months. To cook, remove casserole from freezer day before you want to serve. Allow the casserole to thaw overnight. Remove foil and plastic wrap, recover with just a layer of foil, and then reheat for 20 minutes at 350 degrees, or until warmed through. To cook from frozen, remove plastic wrap, recover with foil and bake at 350 for 1 hour. Remove foil and cook an additional 15 minutes, or until breakfast casserole is warmed through. Make the Vanilla Glaze and top casserole if desired.To Prepare Morning Of: I do not recommend preparing morning of, because the bread will not have time to absorb the egg custard. However, if you find yourself in a bind, make the casserole as directed. After pouring custard over bread, use your hands to push bread down, fully submerging in custard. Let sit for 15 minutes, push bread down again, and then bake as for 35 minutes instead of 45 minutes at 350 degrees.