You only need a few minutes of active time to assemble the layers. The bottom features a rich mixture of melted butter and brown sugar. The top gets a generous sprinkle of cinnamon and sugar that turns crisp in the oven.
Why this works
- The bread absorbs the egg and milk mixture fully during the long resting time, preventing dry spots in the center.
- A bottom layer of melted butter and brown sugar creates a sweet glaze that coats the bottom of the casserole as it bakes.
- Baking the dish uncovered allows the cinnamon and sugar topping to form a crisp crust over the soft interior.
Ingredients you'll need
- Bread: Brioche and challah work very well because their sturdy, egg-rich texture holds up to the liquid without turning to mush. Day-old bread absorbs the custard better than a fresh loaf.
- Light corn syrup: This helps the brown sugar and butter melt together into a smooth syrup and prevents the sugar from crystallizing in the pan.
- Half-and-half: Using half-and-half provides a richer texture than standard whole milk, though whole milk will work in a pinch.
- Eggs: Make sure to beat the eggs thoroughly before adding the dairy so you do not end up with streaks of cooked egg white in the finished dish.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the base and bread
Melt the butter with the brown sugar and corn syrup. Spread this sticky mixture across the bottom of a greased baking dish. Scatter the cubed bread over the top in an even layer.
Step 2: Mix the custard
Beat the eggs well, then whisk in the half-and-half and vanilla extract. Pour this liquid over the bread cubes. Press the bread down so every piece gets moistened by the custard.
Step 3: Add the topping and chill
Combine the granulated sugar and cinnamon. Sprinkle it across the casserole. Cover the dish and place it in the refrigerator for at least six hours to let the bread soak.
Step 4: Bake and serve
Bake the uncovered casserole in a preheated oven until the top is golden and the center is fully set. Check that the internal temperature reaches 160°F (71°C) for food safety. Dust with powdered sugar.
Serve it with
Serve this sweet breakfast casserole with fresh berries or sliced bananas. A side of scrambled eggs or roasted breakfast potatoes helps balance the meal.
Storage and reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. You can freeze baked portions in freezer-safe bags for up to 2 months. Reheat individual slices in the microwave for 60 seconds, or warm the whole dish in a 350°F (175°C) oven until heated through.
FAQ
Can I use regular sandwich bread instead of brioche?
Standard sandwich bread is usually too thin and soft. It will break down and become soggy. If you cannot find brioche or challah, use a thick-sliced French bread or Texas toast.
Do I have to let it sit overnight?
You need to let it rest for at least 6 hours. This resting period gives the thick bread cubes enough time to absorb the egg mixture completely.
How do I know when the casserole is done baking?
The top should be golden brown and puffed up. The center should not jiggle when you shake the pan. For safety and texture, the internal temperature must reach 160°F (71°C).
