Joanna Gaines French Toast Casserole Recipe

Joanna Gaines French Toast Casserole is an outstanding overnight breakfast dish that layers thick slices of Italian bread with a luxurious custard made from heavy cream and half-and-half. The casserole is finished with a decadent crumble topping featuring brown sugar, pecans, and cold grated butter, which melts into the bread as it bakes. It is the ultimate holiday breakfast entrée that allows you to do the hard work the night before and simply bake in the morning.

Joanna Gaines French Toast Casserole Ingredients

For the Bread Base:

• 9 tablespoons Salted Butter: Cold. Divided use (1 tablespoon softened for greasing, 8 tablespoons cold for the topping).
• 1 (1-lb) loaf Italian Bread: Cut into one-inch thick slices. Italian bread provides a soft interior with a sturdy crust that holds up to soaking.

For the Custard:

• 12 Large Eggs: The foundation of the rich filling.
• 2 cups Heavy Whipping Cream: Essential for the decadent, soufflé-like texture.
• 1 cup Half-and-Half: Balances the heavy cream.
• 1/2 cup Granulated Sugar: Sweetens the egg mixture.
• 2 teaspoons Pure Vanilla Extract: Adds aromatic warmth.

For the Pecan Crumble Topping:

• 1 cup Light Brown Sugar: Packed. Creates the caramel flavor.
• 1 cup Pecans: Coarsely chopped.
• 1/2 cup Unbleached All-Purpose Flour: Binds the butter and sugar into a crumb.
• Pinch Sea Salt: Enhances the sweetness.
• 2 tablespoons Powdered Sugar: For dusting after baking.
• Maple Syrup: As desired, for serving.

How To Make Joanna Gaines French Toast Casserole

1. Prepare the dish: Grease a 9x13x3-inch baking dish generously with the 1 tablespoon of softened butter. Arrange the thick Italian bread slices in the dish in two rows, overlapping the slices (shingling them) so they fit snugly.
2. Whisk the custard: In a large mixing bowl, beat the 12 eggs with a whisk until smooth. Whisk in the heavy cream, half-and-half, granulated sugar, and vanilla extract until fully combined and pale yellow.
3. Soak the bread: Carefully and evenly pour the egg mixture over the top of the arranged bread slices, ensuring every piece is coated. Cover the dish tightly with foil or plastic wrap and refrigerate overnight. This allows the bread to fully absorb the rich liquid.
4. Prepare to bake: The next morning, remove the dish from the refrigerator and allow it to sit out on the counter for 30 minutes to take the chill off. Meanwhile, preheat the oven to 375°F (190°C).
5. Make the topping: In a small mixing bowl, combine the packed brown sugar, chopped pecans, flour, and sea salt. Take the remaining 8 tablespoons (1 stick) of cold butter and grate it directly over the top of the pecan mixture using a cheese grater. Toss the ingredients together until the mixture is crumbly and uniform.
6. Bake the casserole: Sprinkle the pecan butter mixture evenly over the top of the soaked bread. Bake, uncovered, for about 50 to 60 minutes. The casserole is ready when the custard is completely set in the center and the topping is lightly browned and crisp.
7. Serve the dish: Remove from the oven. Dust the warm casserole with powdered sugar. Slice and serve immediately, drizzling individual servings with maple syrup as desired.

Recipe Tips

• Grating Butter: This technique is the secret weapon. Unlike melted butter, grated cold butter creates little pockets of fat that melt slowly during baking, resulting in a flaky, pastry-like crispness to the topping rather than a greasy glaze.
• Room Temperature Rest: Don’t skip the 30-minute rest on the counter before baking. Putting a cold ceramic dish into a hot oven can cause it to crack, and cold casserole takes much longer to cook through to the center.
• Bread Choice: While Italian bread is specified for its soft crumb, you can substitute French bread or Challah. Just ensure it is sliced thick (1 inch) so it doesn’t disintegrate into mush overnight.
• Check Doneness: If the top is browning too fast but the center is still runny (jiggles excessively), tent the dish loosely with foil for the last 15 minutes of baking.

What To Serve With French Toast Casserole?

This casserole is rich enough to serve as dessert, so it needs savory partners for breakfast. A side of crispy bacon or sausage patties is essential to cut through the sweetness. A bowl of fresh berries (strawberries or raspberries) adds necessary acidity and freshness. Serve with plenty of hot coffee or orange juice for the perfect holiday brunch spread.

How To Store Leftovers French Toast Casserole?

• Refrigerate: Cover the cooled casserole tightly with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat individual squares in the microwave for 1 minute, or cover the pan with foil and warm in a 350°F oven for 15-20 minutes to revive the texture.
• Freeze: You can freeze baked portions wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before reheating.

French Toast Casserole Nutrition Facts

• Calories: ~502 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 14g
• Nutrition information is estimated per serving based on 12 servings.

FAQs

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