Easy Night Before French Toast Raphael
Make your mornings effortlessly delicious with this Easy Night Before French Toast Raphael—a no-fuss breakfast casserole that’s perfect for busy families or indulgent brunches. Featuring rich, custardy slices of challah or brioche soaked overnight in a luscious mixture of eggs, whole milk, heavy cream, vanilla, and warm cinnamon, this French toast bakes to golden perfection with minimal prep time. The overnight soak ensures every bite is infused with sweet, spiced flavors, while the hands-off baking allows you to relax or entertain guests. Dust it with powdered sugar and drizzle with maple syrup for a show-stopping finish that feels gourmet yet requires only 15 minutes of prep. Perfect for holiday gatherings or a cozy weekend morning, this make-ahead French toast is your go-to recipe for crowd-pleasing comfort.
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Recipe Information
Ingredients
- 12 slices bread (preferably challah or brioche)
- 6 large eggs
- 2 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 tablespoons unsalted butter (melted, for greasing the dish)
- 2 tablespoons powdered sugar (optional, for serving)
- 0.5 cups maple syrup (optional, for serving)
Instructions
Grease a 9x13-inch baking dish with the melted butter to prevent sticking.
Arrange the slices of bread in the baking dish, overlapping slightly to fit snugly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
Pour the egg mixture evenly over the bread, ensuring all slices are soaked. Gently press the bread down with a spatula to help it absorb the custard.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or for at least 8 hours).
In the morning, preheat the oven to 350°F (175°C). Remove the French toast casserole from the refrigerator and let it sit at room temperature for 15 minutes while the oven warms up.
Bake the dish uncovered for 40 to 45 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
Dust with powdered sugar, if desired, and serve with warm maple syrup for topping.
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1460 mg | 487% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 307.9 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 1086 mg | 84% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1862 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
