Name: Barefoot Contessa–Inspired Baked French Toast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 loaf Challah or brioche bread; 6 large Eggs; 2 cups Whole milk; 1/2 cup Heavy cream; 1/2 cup Granulated sugar; 1 teaspoon Vanilla extract; 1 teaspoon Ground cinnamon; 1/4 teaspoon Ground nutmeg; 2 tablespoons Butter; pinch Salt

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This baked French toast casserole uses cubed challah or brioche soaked in an egg-and-milk custard. Assemble it ahead, refrigerate it, and bake it for breakfast. It is a homemade adaptation inspired by Ina Garten’s brunch recipes, not a reproduction of her published French Toast Bread Pudding.

Barefoot Contessa Baked French Toast Casserole Recipe

Looking for Ina Garten’s original recipe?

You can find French Toast Bread Pudding on the official Barefoot Contessa website. Follow that recipe’s own quantities and method if you want the original dish. The casserole below uses a separate ingredient list and baking method.

Ingredients and baking dish

Use a greased 9×13-inch baking dish. The existing recipe calls for 1 loaf of challah or brioche, 6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon optional nutmeg, 2 tablespoons butter for greasing, and a pinch of salt for the custard.

Loaf sizes vary, so check the assembled dish: the bread should fit without being tightly compressed, and the custard should moisten the pieces rather than leave them floating in a deep pool. The recipe does not specify a loaf weight, so an unusually small or large loaf can change the result.

Assemble the casserole

Cut or tear the bread into bite-sized pieces and spread them in the greased dish. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until the eggs are fully blended.

Pour the custard evenly over the bread. Press down gently to moisten exposed pieces. Cover and refrigerate for at least 30 minutes, or overnight. Keep the assembled dish refrigerated rather than soaking it on the counter.

Bake and check the center

Preheat the oven to 350°F (175°C). Bake uncovered, beginning to check around 40–45 minutes. A cold overnight casserole may take longer than one assembled shortly before baking.

The top should be golden and the center should have no liquid custard. Check the middle with a food thermometer: USDA recommends 160°F (71°C) for egg casseroles. If the top browns before the center finishes, loosely cover it with foil and continue baking. Rest for 5–10 minutes before portioning.

For a refrigerated glass dish, follow the manufacturer’s directions about temperature changes and oven use.

How to avoid a soggy casserole

Use sturdy bread rather than very soft sandwich slices. Day-old challah or brioche holds its shape better during soaking. Keep the bread pieces similar in size so they absorb custard more evenly.

Do not judge doneness only by the browned surface. A wet center needs more baking time. Once cooked, let the casserole rest so the portions hold together when lifted.

Serving and storing

Serve with berries and maple syrup on the side so each person can adjust the sweetness. A dusting of powdered sugar is optional.

Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 days. Reheat portions to 165°F (74°C). Freeze baked portions for up to 1 month for best quality; thaw in the refrigerator before reheating.