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Barefoot Contessa Baked French Toast Casserole

Barefoot Contessa Baked French Toast Casserole Recipe

Barefoot Contessa Baked French Toast Casserole is a comforting overnight breakfast casserole inspired by Ina Garten's famous brunch recipe. Instead of cooking individual slices of French toast on a skillet, cubes or slices of bread are layered in a baking dish, soaked in a rich mixture of eggs, milk or half-and-half, vanilla, sugar, and warm spices, then refrigerated so the bread absorbs all the delicious flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Casserole
  • 1 large loaf challah or brioche bread about 1 pound, cut into 1-inch cubes
  • 8 large eggs
  • 2½ cups half-and-half
  • 1 cup whole milk
  • ⅓ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 tablespoon orange zest optional, but highly recommended
  • 2 tablespoons unsalted butter softened (for greasing the baking dish)
For the Streusel Topping
  • ½ cup light brown sugar packed
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • ¾ cup chopped pecans optional
Optional Toppings
  • Maple syrup
  • Powdered sugar
  • Fresh strawberries blueberries, or raspberries
  • Whipped cream

Equipment

  • 9×13-inch baking dish
  • Medium & Large mixing bowl
  • Measuring cups & spoons
  • Whisk
  • Rubber spatula or wooden spoon
  • Bread knife & Cutting board
  • Small pastry cutter or fork (for mixing the streusel)
  • Plastic wrap or aluminum foil
  • Cooling rack
  • Oven mitts
  • Fine grater or zester (for orange zest)
  • Serving spatula

Method
 

Step 1: Prepare the Baking Dish
  1. Lightly grease a 9×13-inch baking dish with softened butter. This prevents sticking and helps the casserole develop beautifully browned edges.
Step 2: Cube the Bread
  1. Cut the challah or brioche into 1-inch cubes. If the bread is fresh, let it sit out for several hours or toast it in a 300°F (150°C) oven for about 10 minutes to dry slightly.
Step 3: Arrange the Bread
  1. Spread the bread cubes evenly in the prepared baking dish. Make sure they're distributed evenly so every piece absorbs the custard.
Step 4: Make the Custard
  1. In a large bowl, whisk together: Eggs, Half-and-half, Whole milk, Granulated sugar, Brown sugar, Vanilla extract, Cinnamon, Nutmeg, Salt, and Orange zest. Whisk until the mixture is completely smooth.
Step 5: Pour Over the Bread
  1. Slowly pour the custard evenly over the bread cubes. Press the bread gently with a spatula or your hands so every piece is coated.
Step 6: Refrigerate Overnight
  1. Cover the baking dish tightly with plastic wrap or foil.
    Refrigerate for at least 8 hours, preferably overnight. This allows the bread to soak up the custard and creates a creamy interior.
Step 7: Prepare the Streusel
  1. In a medium bowl, combine: Brown sugar, Flour, Cinnamon and Salt. Add the cold butter cubes and use a pastry cutter or fork to work the butter into the dry ingredients until coarse crumbs form.
    Fold in the chopped pecans if using.
    Keep the topping refrigerated until ready to bake.
Step 8: Preheat the Oven
  1. Remove the casserole from the refrigerator about 30 minutes before baking. Preheat your oven to 350°F (175°C).
Step 9: Add the Streusel
  1. Sprinkle the prepared streusel evenly over the soaked bread, covering the entire surface.
Step 10: Bake
  1. Bake uncovered for 45–55 minutes, depending on your preferred texture.
    45 minutes: Softer, creamier center
    50–55 minutes: Firmer center with a crispier top
    The casserole is done when the top is golden brown and the custard is fully set.
Step 11: Rest Before Serving
  1. Allow the casserole to rest for 10–15 minutes before slicing. This helps it firm up and makes serving much easier.
Step 12: Garnish and Serve
  1. Dust with powdered sugar if desired, then serve warm with maple syrup, fresh berries, whipped cream, or a pat of butter for the ultimate brunch experience.

Notes

Prepare the casserole, pour the custard over the bread, cover tightly, and refrigerate overnight. This allows the bread to fully absorb the custard for the best texture.