French Toast Casserole

Name: French Toast Casserole
Total time: 45 min
Ingredients: 1 loaf (13 to 16 ounces) stale thick-sliced bread; ½ pound (2 sticks) butter, divided; 16 ounces cream cheese, softened; 8 large eggs; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 2 cups half-and-half; 1 cup whole milk; 1 cup packed light brown sugar; 1 cup chopped pecans; 4 tablespoons sugar; 1 tablespoon vanilla extract; ¼ teaspoon salt

Recipe GLPR28dd615d944d99

Breakfast

45 min

Oven

SNAP eligible

A decadent overnight breakfast casserole featuring thick-cut bread layered with creamy cheese and topped with a buttery praline crust. The bread soaks in a rich custard of eggs, cream, and milk, creating a tender, custardy center with a golden-brown, crispy top. Perfect for feeding a crowd at brunch or breakfast.

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Ingredients

1 loaf (13 to 16 ounces) stale thick-sliced bread

½ pound (2 sticks) butter, divided

16 ounces cream cheese, softened

8 large eggs

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 cups half-and-half

1 cup whole milk

1 cup packed light brown sugar

1 cup chopped pecans

4 tablespoons sugar

1 tablespoon vanilla extract

¼ teaspoon salt

Directions

Generously butter a 9 by 13-inch baking dish with about 2 tablespoons of softened butter.
Spread a thin, even layer of softened cream cheese on one side of each bread slice.
In a small bowl, combine 2 tablespoons sugar and ½ teaspoon cinnamon. Sprinkle this mixture evenly over the cream cheese on each slice.
Arrange the bread slices in the prepared baking dish in slightly overlapping rows, cream cheese side up.
In a large mixing bowl, whisk together the eggs, half-and-half, milk, remaining 2 tablespoons sugar, vanilla extract, remaining ½ teaspoon cinnamon, nutmeg, and salt until well combined. Do not overmix or beat to create excessive bubbles.
Slowly pour the egg mixture evenly over the bread slices, ensuring all are covered. Gently spoon some of the custard between the overlapping slices.
Cover the baking dish tightly with aluminum foil and refrigerate overnight, or for at least 8 hours.
Preheat your oven to 350°F about 30 minutes before you plan to bake.
In a medium bowl, combine the brown sugar, pecans, and the remaining 2 tablespoons (2 sticks) of butter, melted. Mix until well blended to create the praline topping.
Remove the casserole from the refrigerator and carefully spread the praline topping evenly over the bread.
Bake uncovered for 45 minutes, until the casserole is puffed and the topping is lightly golden brown.
Remove from the oven and let rest for 5 minutes before serving. Serve warm with maple syrup or pecan syrup, if desired.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at any Charlotte grocery chain—bread, eggs, butter, cream cheese, half-and-half, pecans, and spices are all reliable finds at Harris Teeter, Food Lion, or Walmart without detours. The real cost driver is the cream cheese and pecans, which will run $8–10 for a casserole that typically serves six to eight, landing around $1.25–1.50 per serving for a breakfast dish. The stated 45 minutes is honest for assembly and baking, though the recipe usually calls for overnight refrigeration that the title hides; if you're actually planning to serve it the next morning, prep time is genuinely just 10 minutes active. It reheats well and feeds a crowd with zero fussiness—mix it, refrigerate, bake—making it ideal for Sunday breakfast or a potluck, and it's perfectly suited to North Carolina's cold-weather months when casseroles land hardest.