Overnight Breakfast Casserole Recipe

I recently reinvented breakfast with my Healthy Overnight Breakfast Casserole. Using tender French bread cubes, large farm-fresh eggs, whole milk, and rich heavy cream enhanced with granulated and brown sugars plus a touch of cinnamon and nutmeg, this dish provides velvety texture and enticing aroma, sure to brighten your morning.

I recently came across this amazing twist on my usual breakfast routine and I just had to share it. This Overnight Breakfast Casserole is the best overnight French toast breakfast casserole I’ve ever made.

I prepared it with cubed French bread, 8 large eggs, whole milk and heavy cream to create a custardy base that just melts in your mouth. Trust me when I say that adding a touch of granulated and brown sugar, vanilla extract, ground cinnamon and a pinch of ground nutmeg really brings out the flavors in this dish.

It’s a healthy sweet breakfast casserole that fits perfectly into my busy mornings. I love that it’s a quick egg casserole solution that practically makes itself overnight.

It’s perfect if you’re looking for something easy and premade that still feels special even though it’s a simple yet tasty French toast breakfast casserole. Give it a try and thou shalt see its magic!

Why I Like this Recipe

I like this recipe because i can prep it the night before and it saves me so much stress in the morning. I love how every single bread cube soaks up all that custardy egg mixture – it’s like a warm hug in every bite. I also really dig how the mix of vanilla, cinnamon, and nutmeg gives it a cozy, nostalgic feel, reminding me of lazy weekend mornings from when i was a kid. Lastly, the way it bakes up crispy on top but stays soft inside just makes it a perfect treat for any breakfast craving.

Ingredients

• French bread is rich in carbohydrates and fibre, it gives the casserole heartiness and crisp texture.
• Large eggs are loaded with protein and nutrients, they add creaminess and binding power.
• Whole milk provides protein, essential vitamins, and a smooth, rich base for dish.
• Heavy cream delivers extra richness and velvety texture, making the casserole indulgently moist.
• Granulated sugar adds balanced sweetness to contrast the savory and enhance flavour overall.
• Brown sugar imparts a slight molasses hint, deepening the sweetness naturally in the dish.
• Vanilla extract offers a warm, mellow aroma that brightens the entire casserole profile.
• Cinnamon delivers a spicy, comforting kick that rounds out the sweet elements nicely.

Ingredient Quantities

• 1 loaf French bread (about 10 cups cubed)
• 8 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

How to Make this

1. Start by greasing a 9×13 inch baking pan real good and then cube the French bread into about 10 cups of cubes; spread them evenly in the pan.

2. In a medium bowl, beat 8 large eggs till they’re well mixed.

3. Pour in 1 cup whole milk and 1 cup heavy cream into the eggs and stir until combined.

4. Add 1/4 cup granulated sugar and 1/4 cup packed brown sugar to the mixture and stir again.

5. Stir in 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt; mix well so all the flavors mix through.

6. Pour the egg and cream mixture evenly over the bread cubes in the pan making sure every piece gets a good soaking.

7. Cover the pan tightly with plastic wrap and pop it in the refrigerator overnight (or for at least 8 hours) so that the bread soaks up all the delicious custard.

8. The next morning, remove the casserole from the fridge and let it sit at room temperature for about 15 minutes while you preheat your oven to 350°F.

9. Bake the casserole in the preheated oven for about 40-45 minutes, or until it’s set and lightly golden on top. Enjoy it warm straight out of the oven!

Equipment Needed

1. A 9×13 inch baking pan
2. Something for greasing, like a brush or a paper towel
3. A cutting board
4. A sharp knife for cubing the bread
5. A medium mixing bowl
6. A whisk
7. A set of measuring cups
8. Measuring spoons for the spices and sugars
9. Plastic wrap to cover the pan
10. An oven for baking the dish

FAQ

Overnight Breakfast Casserole Recipe Substitutions and Variations

• You can swap out the French bread for Italian bread or even challah, its pretty similar in texture and taste even tho it might make the dish slightly sweeter.
• If you dont have whole milk, try using 2% milk or even almond milk for a lighter version; just be aware that the flavor may change a bit.
• Instead of heavy cream, you can use half-and-half to keep it a bit less heavy while still getting some creaminess in the casserole.
• If you cant get both granulated and brown sugar, you might opt for pure honey instead, but reduce the overall liquid slightly so it doesnt get too runny.
• When you’re out of vanilla extract, a little dash of almond extract can do the trick, though it gives a hint of nuttiness that might surprise you.

Pro Tips

1. Make sure all the bread cubes are roughly the same size so the custard soaks them evenly. If they are too different in size some pieces might be soggy while others stay dry.

2. Let the mixture sit outside of the fridge for a few more minutes after taking it out. It helps the custard warm up so it bakes more evenly.

3. Before baking, try brushing a bit of melted butter on top of the soaked bread. It gives the top a crispier texture and a richer flavor.

4. Keep an eye on it during the last few minutes of baking. Every oven is different and you dont want it to overcook and get too dry.