Cinnamon Brown Butter French Toast Casserole

5 from 1 vote

Cinnamon Brown Butter French Toast Casserole is the ultimate homemade brunch meal for a leisurely weekend!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Brunch

Keyword: baked, breakfast, brown butter, brunch, casserole, cinnamon, easy, family-friendly, french toast, holiday, holidays, kid-friendly

Servings: servings

Calories: 383kcal

Author: Shanika

1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter
1 cup Almond milk (You can use your fave plant-based milk!)
6 large organic eggs
½ cup pure maple syrup
2 tsps vanilla extract
½ teaspoon sea salt

Lightly grease a large baking dish (9 x 13″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.

In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool.

Whisk together all the ingredients including the cooled brown butter (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
Next, add the chopped bread into the prepared baking dish and spread around evenly.
Pour the liquid mixture atop cubed bread, generously covering all pieces.
Bake casserole for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, whipped cream, and fresh berries. To serve, cut into desired sized squares pieces. Drizzle with maple syrup!
Bon Appetit!

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.