Ingredients

1/2 tsp ground cinnamon

8 eggs (room temperature)

3 tbsp granulated sugar

1/2 cup milk

1 1/2 tsp vanilla extract

2 cups half and half

1/2 tsp ground nutmeg

1 loaf French bread or thick Texas toast

1/2 tsp salt

3/4 cup butter, softened (reserve some for greasing)

1 tbsp light corn syrup

1 tsp ground cinnamon (for topping)

1/2 tsp ground nutmeg (for topping)

1 cup light brown sugar (packed)

Instructions

Step 1: Coat a 9″x13″ baking dish with some softened butter or cooking spray to prevent sticking. Slice the French bread into 1-inch thick slices and arrange them in the dish in overlapping rows. Set aside while you prepare the custard.

Step 2: In a large bowl, whisk the eggs until well beaten. Add half and half, milk, granulated sugar, vanilla extract, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and salt. Whisk until smooth and fully combined.

Step 3: Pour the custard mixture evenly over the bread slices, making sure each slice is thoroughly coated. Spoon some custard between slices to saturate all pieces. Cover the dish with foil and refrigerate overnight to absorb.

Step 4: Preheat the oven to 350°F. Before baking, flip each bread slice over in the dish to coat both sides with custard. In a medium bowl, combine the remaining softened butter, brown sugar, light corn syrup, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Mix until smooth.

Step 5: Spread the topping mixture evenly over the soaked bread, covering surfaces and between slices. Bake uncovered for 35–40 minutes until puffed and lightly golden. Let cool slightly before serving for best texture. Optionally, sprinkle extra cinnamon before serving.

Tips & Variations

Use day-old or slightly stale bread for better custard absorption; dry fresh bread in a low oven for 10 minutes if needed.

Substitute French bread with challah, brioche, or thick sourdough for richer flavors.

Swap half and half for all milk or cream to adjust richness.

Omit corn syrup or replace it with maple syrup or honey for the topping.

If you don’t have nutmeg, increase cinnamon or add a pinch of cardamom for warmth.

Don’t skip the overnight soak to avoid dry, unevenly cooked bread.

Bring the casserole to room temperature before baking to ensure even cooking.

Let the butter-brown sugar topping cool slightly before spreading to prevent it from sinking into the bread.

FAQs

Can I use fresh bread instead of day-old bread?

Yes, but fresh bread can become soggy. To prevent this, leave it out to dry for a few hours or bake it in a low oven for about 10 minutes before assembling the bake.

Is it necessary to soak the bread overnight?

Yes, soaking overnight ensures the bread absorbs the custard fully, resulting in a soft, custardy texture throughout the bake. Skipping this step can lead to dry or unevenly cooked bread.