Overnight French toast casserole with a fully set center
Overnight French toast casserole lets bread absorb an egg-and-milk mixture in the refrigerator before baking. The overnight stage is chilled preparation, not permission to leave a raw egg dish on the counter.
Use a 9-inch square or similar 2-quart baking dish. Thick, slightly dry bread holds a better structure than very soft thin slices.
A deeper or very cold casserole can take longer. The surface becoming crisp is not enough to confirm the egg mixture at the center is cooked.
This contains milk, wheat and eggs. If adding fruit, use modest amounts and account for extra moisture; a large load of wet fruit changes the set and timing.
Sources and cooking guidance
FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.
Ingredients
Step 1
Grease the dish with a little of the butter. Add bread cubes in an even layer. Whisk eggs, milk, sugar, vanilla, cinnamon and salt until combined.
Step 2
Pour over bread and press gently so exposed pieces moisten. Cover and refrigerate overnight, about 8–12 hours. Keep the refrigerator at 40°F/4°C or below.
Step 3
When ready, heat oven to 350°F/175°C. Follow the baking-dish manufacturer instructions about moving a chilled dish into a hot oven; avoid thermal shock with unsuitable glassware. Dot with remaining butter.
Step 4
Bake about 40–55 minutes until puffed and set. Check the center reaches 160°F/71°C and no liquid egg mixture remains. Cover loosely if the top browns before the center finishes.
Step 5
Stand 10 minutes before serving. Serve portions hot and refrigerate leftovers promptly.
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