Barefoot Contessa Baked French Toast Casserole Recipe
This homemade Barefoot Contessa Baked French Toast Casserole features buttery bread, vanilla custard, cream, and a lightly crisp top.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons.
- Plastic wrap or foil
- Small saucepan (optional, for syrup or topping)
Ingredients
- 1 loaf challah or brioche bread cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tbsp pure maple syrup
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg optional
- ¼ tsp salt
- 2 tbsp unsalted butter cut into small pieces
- Powdered sugar for serving (optional)
- Fresh berries or sliced bananas optional
Instructions
Step 1: Prepare the Bread Base
- Generously butter your baking dish and spread the bread cubes evenly inside. I like to use slightly stale bread—it soaks up the custard beautifully without getting mushy.
Step 2: Whisk the Custard
- In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. The mixture should smell sweet and warmly spiced.
Step 3: Soak Overnight
- Pour the custard evenly over the bread, pressing gently so every piece gets coated. Dot the top with butter, cover tightly, and refrigerate overnight. This is where the magic happens.
Step 4: Bake to Golden Perfection
- Preheat the oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Bake uncovered for 45–50 minutes, until puffed, golden, and set in the center.
Step 5: Rest and Serve
- Let the casserole rest for 5–10 minutes before serving. This helps the custard settle and makes slicing easier.