Breakfast bakes are an easy way to get a jump-start on breakfasts for the week. I love that they can be savory and cheesy like this hash brown number, or fruity like this blueberry pancake casserole — and my favorite way to wake up is with a sweet and custardy French toast casserole.

After tasting some of the most popular French toast casseroles on the internet, I had a full belly and a lot of opinions about what it takes to make the very best French toast casserole. In this recipe, custard-soaked bread is flavored with sweet cinnamon and nutmeg, topped with a nutty crumble topping, and baked until golden and fragrant. The best part of this French toast casserole is that it’s as versatile as you need it to be — you can make it ahead or assemble at the last minute. Here’s how to make the only French toast casserole you’ll ever need.

Why you’ll love it

Key ingredients in French toast casserole

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What to serve with French Toast Casserole

French Toast Casserole

Serves 10 to 12

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the baking dish

1 (1-pound) loaf unsliced sourdough, Italian, or French bread (not baguette)

8 large eggs

3 cups half-and-half, or 1 1/2 cups each whole milk and heavy cream

3/4 cup packed light brown sugar, divided

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground nutmeg, divided

2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts

1/4 cup all-purpose flour

Maple syrup or powdered sugar, for serving

Fresh berries, for serving (optional)

1. Lightly coat a 9-by13-inch or other 3-quart baking dish with unsalted butter.

2. Tear 1 loaf unsliced bread into bite-size (1- to 2-inch) chunks. Arrange the bread in an even layer in the baking dish.

3. Whisk 8 large eggs, 3 cups half-and-half, 1/2 cup of the packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until combined.

4. Pour evenly over the bread, then press the bread down slightly into the custard. Cover the baking dish and refrigerate overnight or up to 24 hours. Alternatively, to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.

5. Meanwhile, toss 2 ounces chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.

6. Add 4 tablespoons room-temperature unsalted butter, and pinch and squeeze it into the flour mixture until moist, small clumps form. Refrigerate until ready to bake.

7. When ready to bake, heat the oven to 350 F. Uncover the casserole and let sit at room temperature for 30 minutes to take the chill off while the oven heats.

8. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden-brown, and set, 45 to 50 minutes. Let cool for 5 minutes before serving. Top with maple syrup or powdered sugar, and fresh berries if desired.

Recipe notes

Make ahead: The casserole can be assembled up to one day in advance, covered, and refrigerated until ready to bake.

Storage: Leftovers can be refrigerated in an airtight container for up to three days.

(Patty Catalano is food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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