Thick slices of French bread soaked in a rich, spiced custard overnight, then baked to golden perfection and topped with a crackly caramelized sugar crust. The ultimate make-ahead breakfast treat!
Servings & Timing
Prep Time: 15 minutes
Chill Time: 8 hours (overnight)
Bake Time: 35–40 minutes
Total Time: ~9 hours
Yield: 8 servings
Dietary Tags: Brunch, Make-Ahead, Comfort Food
📝 Ingredients
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1 loaf French bread, sliced into 1-inch thick pieces
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5 large eggs
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1 cup half-and-half
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1 cup whole milk
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1 teaspoon vanilla extract
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⅔ cup granulated sugar (plus extra for caramelized topping)
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¼ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ cup unsalted butter
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Maple syrup, for serving
🔪 Instructions
Step 1: Assemble the French Toast
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Arrange the bread slices in a greased 9×13-inch baking dish.
Step 2: Make the Custard
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In a large bowl, whisk together eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, and nutmeg.
Step 3: Soak
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Pour the custard mixture evenly over the bread slices.
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Cover and refrigerate overnight to allow the bread to soak up the custard.
Step 4: Bake
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Preheat oven to 350°F (175°C).
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Dot the top of the bread with pieces of unsalted butter.
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Bake uncovered for 35–40 minutes or until puffed and golden.
Step 5: Caramelize
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Sprinkle a thin, even layer of granulated sugar over the top.
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Use a kitchen torch or broil briefly to caramelize the sugar until crisp.
Step 6: Serve
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Serve warm with maple syrup and enjoy!
💡 Notes & Tips
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Bread tip: Slightly stale French bread works best—it soaks up more custard without falling apart.
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Make it lighter: Use low-fat milk, fat-free half-and-half, and reduce sugar to cut W-W points.
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No torch? Place under the broiler, watching carefully, to caramelize the sugar.
📸 Step-by-Step Guide
(Suggested photo ideas: arranging bread → pouring custard → baked French toast → sprinkling sugar → caramelized topping)
Pro Tip: Let the casserole rest for 5 minutes after baking to firm up before slicing.
🥄 Ingredient Insights & Swaps
Why these ingredients?
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French bread: Sturdy and perfect for absorbing custard.
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Eggs & dairy: Classic custard base.
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Spices: Cinnamon and nutmeg add warmth and aroma.
Substitutions:
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Use light dairy products to reduce fat and W-W points.
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Whole wheat or multigrain bread can add fiber and texture.
🎨 Flavor Variations & Serving Ideas
Flavor Ideas:
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Add orange zest or a splash of orange liqueur for a citrus twist.
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Mix berries or thinly sliced apples between the bread layers.
Serving Suggestions:
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Dust with powdered sugar before serving.
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Pair with fresh berries or a dollop of Greek yogurt.
🧊 Storage & Make-Ahead
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Storage: Refrigerate leftovers for up to 3 days.
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Reheating: Warm individual portions in the microwave or oven.
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Freezing: Freeze baked portions for up to 2 months; reheat in the oven for best texture.
🔎 Nutrition & W-W Points (per serving estimate)**
Calories: ~300 kcal | Protein: ~9g | Carbs: ~30g | Fat: ~15g
W-W Points (per serving, using full-fat ingredients and sugar):
➡️ 9 Points
Lightened version (using fat-free half-and-half, reduced-fat milk, and ½ the sugar):
➡️ 5 Points
Points may vary based on bread type and exact brands used. For best accuracy, enter your specific ingredients into the W-W app.
Allergens: Eggs, Milk, Wheat
❓ Frequently Asked Questions
Q: Can I prep this more than one night in advance?
A: Yes—assemble up to 24 hours ahead. Any longer and the bread may become too soggy.
Q: Can I use a sugar substitute for the custard and topping?
A: Yes! Use a granular sugar substitute like Stevia or monk fruit sweetener to reduce W-W points.
Q: What if I don’t have a kitchen torch?
A: Use the broiler setting on your oven, but watch closely to avoid burning.
📝 The Story Behind the Recipe
This recipe was inspired by a brunch café favorite I used to order on special occasions. I created this at home so we could enjoy the same decadent, caramelized French toast—but with the option to lighten it up for W-W without missing out on the creamy custard goodness!
🗨️ Let’s Chat!
Tried this French toast? Did you stick with classic vanilla or add your own twist? Drop a comment or tag me—I’d love to see your version!