Ina Garten Barefoot Contessa Baked French Toast Casserole Recipe

Introduction

This Baked French Toast Casserole from Ina Garten, the Barefoot Contessa, is a comforting and elegant breakfast dish. Made with rich custard-soaked challah or brioche bread and topped with a buttery streusel, it’s perfect for a weekend brunch or holiday morning.

Ingredients

• 1 loaf challah or brioche bread (10 cups, sliced)
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ cup brown sugar (for custard)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon (for custard)
• ¼ teaspoon ground nutmeg
• ½ cup all-purpose flour (for streusel)
• ½ cup brown sugar (for streusel)
• 1 teaspoon ground cinnamon (for streusel)
• Pinch of salt
• ½ cup (1 stick) cold unsalted butter, cubed

Instructions

1. Step 1: Grease a 9×13-inch baking dish and arrange the sliced bread evenly inside.
2. Step 2: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, ¼ cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and nutmeg until well combined.
3. Step 3: Pour the custard mixture evenly over the bread slices, cover the dish, and refrigerate for at least 2 hours or overnight to let the bread soak thoroughly.
4. Step 4: To make the streusel, mix the flour, ½ cup brown sugar, 1 teaspoon cinnamon, and salt in a bowl. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
5. Step 5: Preheat your oven to 350°F (175°C). Sprinkle the streusel topping evenly over the soaked bread.
6. Step 6: Bake the casserole uncovered for 45 to 55 minutes, until the top is golden and the custard is set.
7. Step 7: Let the casserole cool for 5 to 10 minutes before serving. Enjoy with maple syrup, fresh berries, or a dusting of powdered sugar.

Tips & Variations

• Use day-old challah or brioche for best absorption and texture.
• For a nutty twist, add chopped pecans or walnuts to the streusel topping.
• Swap the whole milk and cream with half-and-half for a lighter custard.
• Make the casserole the night before and bake fresh in the morning for an easy breakfast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat in a 350°F oven for about 10-15 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different bread instead of challah or brioche?

Yes, you can use other sturdy breads like French bread or Italian bread, but challah and brioche give the richest flavor and texture due to their softness and slight sweetness.

How long can I soak the bread in the custard?

The bread should soak for at least 2 hours, but overnight soaking in the refrigerator is ideal to fully absorb the custard and enhance the flavor.

Ina Garten Barefoot Contessa Baked French Toast Casserole Recipe

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Ina Garten’s Barefoot Contessa Baked French Toast Casserole is a decadent breakfast dish featuring rich custard-soaked challah or brioche bread topped with a cinnamon brown sugar streusel. This make-ahead casserole is baked until golden and custardy, perfect for serving with maple syrup or fresh berries for a special brunch or holiday morning.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 65 minutes (including 2-hour minimum soak time)
• Yield: Serves 8 to 10 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

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French Toast

• 1 loaf challah or brioche bread (about 10 cups when sliced)
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Streusel Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• ½ cup (1 stick) cold unsalted butter, cubed

Instructions

1. Arrange Bread: Grease a 9×13-inch baking dish and layer the challah or brioche bread slices evenly in the dish.
2. Make Custard and Soak Bread: In a mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour this custard mixture evenly over the bread slices. Cover the dish and refrigerate for at least 2 hours or overnight to allow the bread to soak up the custard fully.
3. Prepare Streusel: In a small bowl, combine all-purpose flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Preheat Oven and Add Streusel: Preheat your oven to 350°F (175°C). Remove the French toast casserole from the fridge and sprinkle the streusel evenly over the soaked bread layers.
5. Bake: Bake the casserole uncovered for 45 to 55 minutes until the top is golden brown and the custard is set when gently shaken.
6. Cool and Serve: Let the baked French toast casserole cool for 5 to 10 minutes before serving. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar for an extra touch of sweetness.

Notes

• For best results, soak the bread overnight to allow maximum custard absorption.
• Use day-old challah or brioche for sturdier slices that absorb custard well without becoming mushy.
• You can add nuts such as pecans or walnuts to the streusel for added texture and flavor.
• Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: baked french toast casserole, breakfast casserole, challah bread french toast, brunch recipe, Ina Garten recipes