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Barefoot Contessa baked French toast casserole with golden crispy top and maple syrup drizzle

Barefoot Contessa Baked French Toast Casserole

A rich and elegant make-ahead breakfast casserole inspired by Ina Garten. Made with brioche or challah bread soaked in a creamy custard and topped with a buttery cinnamon streusel, this dish is perfect for holidays, brunch, and family gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Soaking Time: 6–12 hours (overnight recommended) 12 hours
Total Time 13 hours 10 minutes
Servings: 8 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 loaf brioche or challah bread (cut into cubes)
  • 8 large eggs
  • 3 cups half-and-half
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 2 tsps vanilla extract
  • 1 tbsp orange zest
  • ¼ tsp salt
  • 1-2 tbsps butter (for greasing)
For the Streusel Topping
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 6 tbsps cold butter (cubed)
  • 1 tsp ground cinnamon
  • ½ cup chopped pecans (optional)
Optional Toppings
  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream

Method
 

  1. Prepare the Bread

    Cut the brioche or challah into 1-inch cubes. Spread evenly in a buttered baking dish. Slightly stale bread works best because it absorbs more custard without becoming mushy.

  2. Make the Custard Mixture

    In a large mixing bowl, whisk together eggs, half-and-half, milk, sugar, vanilla extract, orange zest, and salt until fully combined and smooth.

  3. Assemble the Casserole

    Pour the custard mixture evenly over the bread cubes. Gently press the bread down so every piece absorbs the liquid.

  4. Refrigerate Overnight

    Cover the dish tightly and refrigerate for at least 6 hours or overnight. This step is essential for deep flavor and perfect texture.

  5. Prepare Streusel Topping

    In a bowl, mix brown sugar, flour, and cinnamon. Add cold butter cubes and use your fingers or a pastry cutter to create a crumbly texture. Stir in pecans if using.

  6. Bake the Casserole

    Preheat oven to 175°C (350°F). Remove casserole from fridge and sprinkle streusel evenly on top. Bake uncovered for 45–55 minutes until golden brown and set in the center.

  7. Rest and Serve

    Allow the casserole to rest for 10 minutes before serving. Top with maple syrup, powdered sugar, or fresh berries.

Notes

Barefoot Contessa Baked French Toast Casserole

  • Use brioche or challah for best texture and flavor
  • Do not skip overnight soaking
  • Cover loosely with foil if top browns too quickly
  • For extra richness, replace milk with cream

Variations

  • Berry Version: Add strawberries or blueberries between layers
  • Chocolate Version: Add chocolate chips
  • Apple Cinnamon: Add sautéed apples and nutmeg

Storage & Reheating

  • Refrigerator: Store up to 3 days
  • Freezer: Freeze up to 2 months
  • Reheat: Oven at 170°C (325°F) for 10–15 minutes

Nutrition (Approx. per serving)

  • Calories: 380 kcal
  • Carbohydrates: 45g
  • Protein: 11g
  • Fat: 20g
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