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Barefoot Contessa Baked French Toast Casserole

Barefoot Contessa Baked French Toast Casserole Recipe

The Barefoot Contessa Baked French Toast Casserole recipe is loved for its perfect balance of simplicity and flavor. It can be prepared the night before, making mornings stress-free and convenient. The combination of fluffy bread, creamy custard, and crunchy streusel topping creates a rich and comforting texture in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 8 hours 55 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 439
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Casserole 
  • 1 large loaf challah bread cut into cubes
  • 8 large eggs
  • 2 ½ cups half-and-half
  • 1 cup whole milk
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon orange zest optional but recommended
  • Pinch of salt
  • Butter for greasing the baking dish
For the Streusel Topping 
  • ½ cup light brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 1 cup chopped pecans
Optional Toppings 
  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream

Equipment

  • 9x13 inch baking dish 
  • Large mixing bowls 
  • Whisk
  • Measuring cups and spoons
  • Bread knife 
  • Rubber spatula
  • Plastic wrap or foil 
  • Oven mitts 
  • Cooling rack

Method
 

Step 1: Prepare the Bread 
  1. Cut the challah bread into medium-sized cubes and spread them evenly in a greased 9×13-inch baking dish.
Step 2: Make the Custard
  1. In a large bowl, whisk together: Eggs, Half-and-half, Whole milk, Granulated sugar, Brown sugar, Vanilla extract, Cinnamon, Nutmeg, Orange zest and Salt. Mix until completely smooth.
Step 3: Soak the Bread
  1. Pour the custard mixture evenly over the bread cubes. Gently press the bread down so every piece absorbs the liquid. Cover the dish tightly and refrigerate overnight or for at least 6–8 hours.
Step 4: Prepare the Streusel
  1. In a medium bowl, combine: Brown sugar, Flour, Cinnamon and Salt.
  2. Cut in the cold butter using a fork or pastry cutter until crumbly.
  3. Stir in the chopped pecans. Refrigerate the topping until ready to use.
Step 5: Bake the Casserole
  1. Preheat oven to 350°F (175°C).
  2. Remove the casserole from the refrigerator and sprinkle the streusel topping evenly over the soaked bread. Bake uncovered for 45–50 minutes, or until: The top is golden brown The center is set or The edges are slightly crisp
  3. Let it rest for 5–10 minutes before serving.

Notes

Fresh bread becomes too soggy. Slightly stale challah or brioche absorbs the custard better without falling apart.