Sourdough French Toast Casserole
A cozy, make-ahead sourdough French toast casserole packed with rich custard, warm spices, and rustic sourdough flavor. Perfect for brunch, holidays, or weekend breakfasts!
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Foil or plastic wrap
- Sharp bread knife
- Cooling rack (optional)
Ingredients
- 1 loaf sourdough bread about 14 oz, day-old, cubed
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar optional for topping
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter for greasing
- Optional: powdered sugar maple syrup, fresh berries for serving
Instructions
- Prepare the bread: Cut the sourdough loaf into 1-inch cubes. If fresh, dry the cubes slightly by baking them at 300°F (150°C) for 10 minutes.
- Grease the dish: Butter a 9x13-inch baking dish thoroughly.
- Assemble: Place half the bread cubes evenly in the baking dish. If desired, add optional fruits or nuts, then top with the remaining bread.
- Mix custard: In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes, gently pressing down to help the bread absorb the custard.
- Chill: Cover with foil or plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Bake: Preheat the oven to 350°F (175°C). Bake covered for 30 minutes. Remove the cover and bake for an additional 20–25 minutes, or until the top is golden brown and the center is set.
- Cool slightly: Let the casserole cool for 10 minutes before slicing and serving.
- Serve: Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh berries if desired.
Notes
Bread Tip: Slightly stale sourdough works best to absorb the custard without getting soggy.
Make-Ahead: You can assemble the night before and bake in the morning for an effortless breakfast.
Variations: Add blueberries, apples, cream cheese, or even switch to a savory version with cheese and herbs.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven.