Overnight French Toast Casserole with Maple-Bourbon Soak (Bake 45 min)
Golden, custard-soaked bread with a tender, pudding-like interior and a crisp oat-pecan streusel on top makes this an ideal make-ahead breakfast or brunch centerpiece. The maple and a hint of bourbon add warm, rounded sweetness while the streusel provides contrasting crunch and nutty notes.
For a dairy-light version, swap half-and-half for equal parts whole milk and coconut milk. Use day-old dense bread like brioche, challah, or thick-sliced country loaf for best texture; stale bread soaks custard without falling apart. Omit bourbon and increase maple to taste for a child-friendly alternative.
Serve warm straight from the pan with maple syrup, a dusting of powdered sugar, or a dollop of Greek yogurt or whipped cream. This casserole works well for holiday mornings, brunch gatherings, or preparing the night before for an easy weekend breakfast — leftovers reheat well in the oven or microwave.
How to Make It
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1
Cube the bread into roughly 2–3 cm pieces and place in a 9x13-inch (or similarly sized) baking dish, spreading evenly.
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2
Whisk together the eggs, whole milk, heavy cream, maple syrup, bourbon, vanilla, granulated sugar, cinnamon, and salt in a large bowl until smooth and slightly frothy.
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3
Pour the custard evenly over the bread, pressing gently so the cubes absorb the liquid. Cover the dish tightly and refrigerate at least 6 hours or overnight for best texture.
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4
Preheat the oven to 180°C (350°F). Remove the casserole from the refrigerator while the oven heats (about 20 minutes).
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5
Make the streusel: pulse the flour, rolled oats, brown sugar, and pecans together in a bowl or food processor, then cut in the butter until the mixture is crumbly and holds together in clumps.
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6
Scatter the streusel evenly over the soaked bread and dot the surface with additional small pieces of butter.
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7
Bake uncovered for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs.
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8
Let rest 5–10 minutes before serving to set the custard. Dust with powdered sugar and serve with extra maple syrup, whipped cream, or yogurt if desired.
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9
Store leftovers covered in the refrigerator for up to 3 days and reheat individual portions in the microwave or in a 175°C (350°F) oven until warmed through.
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