Ina Garten Barefoot Contessa Baked French Toast Casserole Recipe
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.
- 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
Scale
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
- Arrange Bread: Grease a 9×13-inch baking dish and layer the challah or brioche bread slices evenly in the dish.
- 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.
- 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.
- 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.
- Bake: Bake the casserole uncovered for 45 to 55 minutes until the top is golden brown and the custard is set when gently shaken.
- 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
