Barefoot Contessa Baked French Toast Casserole Recipe

Busy mornings can feel heavy, especially when guests are over and breakfast needs attention. I know that stress well.

Standing at the stove, flipping French toast one slice at a time, can turn a cozy brunch into rushed work.

Food cools down fast, and the kitchen starts to feel crowded. I want homemade food that feels warm and special, not something that adds more pressure.

That is why the Barefoot Contessa Baked French Toast Casserole Recipe matters so much to me. This dish solves the whole problem in one pan.

It feeds everyone at once, can be prepped the night before, and bakes while I slow down and breathe. The result feels rich and comforting, like a bakery-style breakfast at home.

Barefoot Contessa is Ina Garten, a trusted American chef and cookbook author. Her baked French toast casserole, often called French Toast Bread Pudding, became well known through Barefoot Contessa Family Style and her Food Network show.

Her style focuses on simple steps, tested flavors, and food that feels special without stress. This recipe brings calm mornings, golden slices, and a soft custardy center perfect for weekends, holidays, and brunch tables.

What Makes This French Toast Casserole So Popular

• Rich Custard Texture: Baking creates a soft, custardy center with lightly crisped edges. The oven gives even heat throughout the dish, so no slice turns out dry or undercooked.
• Balanced, Gentle Sweetness: White and brown sugar work together to add depth without overpowering the dish. Vanilla and cinnamon bring natural warmth and comfort. The sweetness stays mild and can be easily adjusted to suit personal taste.
• Bakery-Style Flavor Using Simple Ingredients: This casserole relies on everyday pantry staples. Nothing feels complicated or hard to find. Even so, the final result tastes like something from a high-end café.
• Impressive One-Dish Presentation: As it bakes, the casserole puffs up and turns golden on top. Slicing and serving is easy, making it perfect for guests.
• Easy to Adapt for Any Taste: You can add fresh berries, cinnamon strands, or sliced almonds for variety. Swap vanilla for almond extract if you want a new flavor. You can even turn it savory with cheese and herbs. The base recipe welcomes creativity.

Barefoot Contessa Baked French Toast Casserole Ingredients

For the Casserole Base:

• Challah or Brioche Bread (1 loaf, about 1 pound): Bread should be cut into 1-inch cubes. These eggy breads give a rich, soft texture and soak up the custard without getting mushy. Day-old bread works best. French bread provides sturdy structure, while thick white sandwich bread can be used as a substitute.
• Eggs (8 large): Eggs should be beaten until smooth. They bind the custard and create a creamy, rich texture. Room-temperature eggs mix more evenly. Extra-large eggs may make the custard too wet.
• Milk (1 1/2 cups): Milk adds creaminess and moisture to the custard. Whole milk gives the richest flavor, 2% milk works for lighter results, and half-and-half creates extra richness. Dairy-free options like almond or oat milk can be used instead.
• Cinnamon (2 tsp): Cinnamon adds warm, sweet spice flavor to the custard. Ground cinnamon works well, Ceylon cinnamon gives milder sweetness, and Cassia cinnamon gives stronger, bolder flavor. Adjust amount to taste.
• Vanilla Extract (1 tbsp): Vanilla extract brings aromatic depth and sweetness to the custard. Pure vanilla is best, imitation works if needed, and vanilla bean paste gives richer flavor. Vanilla bean pods are unnecessary due to cost.
• Sugar (1/4 cup): Sugar sweetens the custard. Granulated sugar dissolves easily. Reduce to 2–3 tablespoons for less sweetness, or substitute coconut sugar for a natural option. Avoid powdered sugar, as the texture differs.
• Orange Juice (1/2 tbsp, optional): Orange juice adds a bright, citrusy flavor. Fresh-squeezed juice is ideal, bottled works fine, and lemon juice can be substituted for a tangier note. Skipping it won’t affect the recipe.

For the Brown Sugar Cinnamon Topping:

• Unsalted Butter (4 tbsp, melted): Butter creates a rich, golden crust. Unsalted butter allows control over salt levels, salted butter works but reduce added salt, and coconut oil can replace butter for a dairy-free option. Melt completely before mixing.
• Brown Sugar (2 tbsp): Brown sugar adds caramel-like sweetness. Light brown sugar works best, dark brown sugar gives deeper molasses flavor, and white sugar can be substituted but lacks depth. Pack sugar when measuring.
• Granulated Sugar (1 tbsp): Granulated sugar balances the brown sugar in the topping. Adds clean sweetness and creates a nice crisp crust. Can adjust with more brown sugar if desired.
• Cinnamon (1 tsp): Cinnamon complements the custard’s cinnamon. Ground cinnamon works well, pumpkin pie spice can vary the flavor, and a small amount of nutmeg can be used for extra warmth. Keep amount small to avoid overpowering.
• Salt (1/8 tsp): Salt enhances all other flavors. Use fine sea salt or table salt. Omit if using salted butter. Even a tiny amount improves flavor balance.

Optional Toppings:

• Maple Syrup: Maple syrup is a classic topping for French toast. Pure maple syrup tastes best, pancake syrup can be used for a budget option. Warm before drizzling on individual servings.
• Powdered Sugar: Powdered sugar adds a sweet, pretty finish. Sift over casserole before serving for a bakery-style presentation. Use a fine mesh strainer for even coating.

Essential Equipment and Tools

• 9×13-inch glass baking dish – For baking the casserole
• Sharp knife – Cuts bread into cubes
• Large mixing bowl – Combines custard ingredients
• Whisk – Blends eggs and liquids smoothly
• Rubber spatula – Folds bread and custard together
• Small mixing bowl – Mixes topping ingredients
• Measuring cups and spoons – Accurate ingredient portions
• Plastic wrap or aluminum foil – Covers dish during refrigeration
• Spoon – Drizzles topping evenly
• Oven – Bakes casserole to perfection

How to Make Barefoot Contessa Baked French Toast Casserole at Home

Step 1 | Prepare the Bread

Spray the 9×13-inch baking dish with non-stick cooking spray. Take your loaf of brioche or French bread and use a sharp knife to cut it into 1-inch cubes.

Place all the bread cubes into the prepared baking dish, spreading them out evenly. Day-old bread works best because it soaks up the custard without getting mushy.

Step 2 | Make the Custard

In a large mixing bowl, crack 8 large eggs. Add 1 1/2 cups of milk, 2 teaspoons of cinnamon, 1 tablespoon of vanilla extract, 1/4 cup of sugar, and 1/2 tablespoon of orange juice (optional).

Whisk everything together until smooth and fully combined, with no streaks of egg whites.

Step 3 | Combine Bread and Custard

Pour the custard over the bread cubes in the baking dish. Use a rubber spatula to gently fold the bread so every piece gets coated.

Be gentle to avoid breaking the bread. Press down lightly so the bread sits in an even layer and some custard is visible between the pieces.

Step 4 | Chill the Casserole

Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 2 hours, or overnight for best results. This allows the bread to fully soak up the custard and for the flavors to blend.

Step 5 | Preheat the Oven

When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit on the counter for about 10 minutes while the oven heats.

Step 6 | Make the Brown Sugar Cinnamon Topping

In a small bowl, combine 4 tablespoons of melted butter, 2 tablespoons of brown sugar, 1 tablespoon of white sugar, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt. Whisk until smooth and pourable.

Step 7 | Add the Topping

Remove the cover from the baking dish and drizzle the brown sugar cinnamon mixture evenly over the top of the casserole. Make sure the entire surface is covered to create a golden, crispy crust.

Step 8 | Bake the Casserole

Place the uncovered dish in the preheated oven. Bake for 35–45 minutes, until the top is golden brown and crispy, and the center is set. Insert a knife in the center to check – it should come out mostly clean.

Step 9 | Rest Before Serving

Remove the casserole from the oven and let it rest for 5 minutes. This helps it set so you can cut neat slices.

Step 10 | Serve with Optional Toppings

Dust the top with powdered sugar using a fine mesh strainer. Serve warm with maple syrup on the side. Cut into squares and lift out each portion with a spatula. The casserole should hold together nicely.

Chef Tips for Perfect French Toast Casserole

• Bread Selection Matters: Thick, sturdy bread like brioche, challah, or artisan bread works best. Avoid soft sandwich bread – it can dissolve and make the casserole too soggy.
• Overnight Soaking Creates Best Results: Refrigerating the casserole overnight gives the custard more time to fully soak the bread. This enhances flavor and makes morning prep easier.
• Check Oven Temperature Accuracy: Using an oven thermometer ensures your oven is at the correct temperature. Too hot can burn the edges while leaving the center raw; too cool results in a soggy casserole.
• Even Browning Tip: Rotate the baking dish 180° halfway through baking. Ovens often have hot spots, and this ensures the casserole browns evenly.
• Aluminum Foil for Perfect Top: If your topping is browning too quickly, loosely cover the casserole with foil after about 25 minutes. Remove the foil for the last 10 minutes to achieve a golden, crispy crust.
• Extra-Crispy Topping: For a crunchier top, place the casserole under the broiler for the last 1–2 minutes. Watch closely to prevent burning.

What to Serve with Barefoot Contessa Baked French Toast Casserole

When serving this casserole, think about simple sides that complement its warm, custardy texture. Fresh fruit is always a good choice – you can slice strawberries, blueberries, or bananas to add natural sweetness and color to your plate.

Yogurt or a dollop of whipped cream works well. A drizzle of pure maple syrup enhances the flavor, or a light dusting of powdered sugar gives it a pretty finish.

You can also pair the casserole with a savory option to balance the sweetness. Crispy bacon, sausage links, or even scrambled eggs are easy options that give variety on the table.

Fresh juice or coffee completes the meal, allowing everyone to enjoy breakfast without rushing. These sides are simple, yet they make the table feel inviting and full.

Make-Ahead and Time-Saving Strategies

The best strategy is to do everything the night before. Simply assemble the casserole up through Step 3. Cover it well and let it soak in the fridge overnight.

In the morning, just make the quick topping, sprinkle it on, and bake. You can also mix the dry ingredients for the topping in a small container ahead of time.

How to Store and Reheat Leftovers

Short-Term Storage: Leftovers can sit covered at room temperature for up to 2 hours after baking while you eat.

Refrigeration Tips: For longer storage, let the baked casserole cool completely. Cover the dish tightly with foil or plastic wrap, or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.

Freezing Option: You can freeze this casserole! Wrap cooled slices or the whole baked portion tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat: For the best texture, reheat single portions in a toaster oven or regular oven at 350°F until warm and re-crisped on top (about 10-15 minutes). You can use the microwave for 60-90 seconds for a fast option, though the top will be soft.

Barefoot Contessa Baked French Toast Casserole Recipe FAQs

1. My casserole turned out too wet in the middle. What happened?

A soggy center usually means the casserole needed more baking time, the bread was too fresh, or the dish was overcrowded.

Next time, ensure your bread is dry, press it down well into the custard, and bake until a knife comes out clean from the center. You can tent the top with foil if it browns too quickly while the center finishes.

2. Why did my topping sink into the casserole?

The topping may sink if it is applied before the casserole has baked for a little while, or if the butter in the topping is too liquid. Make sure your topping mixture is like a thick paste.

For a more defined topping layer, you can bake the casserole for 15 minutes first, then sprinkle the topping on and finish baking.

3. Can I add fruit to the mix?

Yes, toss in blueberries or apples before soaking. One cup keeps structure. Berries burst juicy inside. Bake same time. Dust extra powdered sugar.

Avoid watery fruits like strawberries – they leak. Fresh or frozen both work fine.

4. Why is my casserole not browning on top?

If your casserole isn’t browning, it could be a few things. Your oven might be too cool – use a thermometer to check the temperature. The topping needs enough sugar to get golden, so don’t cut it too much.

Bake on the center rack for even heat. For extra color, you can broil for the last 1–2 minutes, but watch carefully so it doesn’t burn.

5. How do I make it dairy-free?

Swap milk for almond or oat milk. Use plant butter in topping. Eggs stay for structure. Custard thickens same. Taste holds rich. Check labels for pure extracts. Vegan eggs sub needs test for set.

6. Can spices be adjusted for a different flavor profile?

Yes, nutmeg, allspice, or cardamom can be added to the custard. These warm spices complement cinnamon and create a slightly more complex flavor. Adjust sugaBarefoot Contessa Baked French Toast Casserole

Continue to Content

Barefoot Contessa Baked French Toast Casserole Recipe

Yield: 8–10 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Enjoy Barefoot Contessa Baked French Toast Casserole Recipe: custardy, bakery-style, quick prep, bake 40 mins, serves 8–10 for brunch.

Print

Ingredients

For the Casserole Base:

• 1 loaf (about 1 lb) Challah or Brioche bread, cut into 1-inch cubes
• 8 large eggs, room temperature
• 1 ½ cups milk (whole, 2%, or dairy-free alternative)
• 2 tsp ground cinnamon
• 1 tbsp vanilla extract
• ¼ cup granulated sugar
• ½ tbsp fresh orange juice (optional)

For the Brown Sugar Cinnamon Topping:

• 4 tbsp unsalted butter, melted (or dairy-free alternative)
• 2 tbsp brown sugar, packed
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt

Optional Toppings:

• Maple syrup, warm
• Powdered sugar, siftedr to balance extra spice.

Instructions

1. Spray the 9x13-inch baking dish with non-stick cooking spray. Take your loaf of brioche or French bread and use a sharp knife to cut it into 1-inch cubes. Place all the bread cubes into the prepared baking dish, spreading them out evenly. Day-old bread works best because it soaks up the custard without getting mushy.
2. In a large mixing bowl, crack 8 large eggs. Add 1 1/2 cups of milk, 2 teaspoons of cinnamon, 1 tablespoon of vanilla extract, 1/4 cup of sugar, and 1/2 tablespoon of orange juice (optional). Whisk everything together until smooth and fully combined, with no streaks of egg whites.
3. Pour the custard over the bread cubes in the baking dish. Use a rubber spatula to gently fold the bread so every piece gets coated. Be gentle to avoid breaking the bread. Press down lightly so the bread sits in an even layer and some custard is visible between the pieces.
4. Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 2 hours, or overnight for best results. This allows the bread to fully soak up the custard and for the flavors to blend.
5. When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit on the counter for about 10 minutes while the oven heats.
6. In a small bowl, combine 4 tablespoons of melted butter, 2 tablespoons of brown sugar, 1 tablespoon of white sugar, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt. Whisk until smooth and pourable.
7. Remove the cover from the baking dish and drizzle the brown sugar cinnamon mixture evenly over the top of the casserole. Make sure the entire surface is covered to create a golden, crispy crust.
8. Place the uncovered dish in the preheated oven. Bake for 35–45 minutes, until the top is golden brown and crispy, and the center is set. Insert a knife in the center to check—it should come out mostly clean.
9. Remove the casserole from the oven and let it rest for 5 minutes. This helps it set so you can cut neat slices.
10. Dust the top with powdered sugar using a fine mesh strainer. Serve warm with maple syrup on the side. Cut into squares and lift out each portion with a spatula. The casserole should hold together nicely.

Nutrition Information:

Serving Size: (per serving, approx.)
Amount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 8gTrans Fat: .2gCholesterol: 140mgSodium: 220mgCarbohydrates: 38gSugar: 14gProtein: 9g

The Barefoot Contessa Baked French Toast Casserole Recipe delivers everything you want in a breakfast dish. This recipe brings rich, custardy flavor with minimal morning effort.

Try this recipe soon and share it with your friends.