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Step 4: Bake

Barefoot Contessa–Inspired Baked French Toast Casserole

A homemade cubed-bread brunch casserole inspired by Ina Garten’s style, not a reproduction of her published French Toast Bread Pudding.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • 1 Baking dish
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Measuring cups & spoons

Method
 

Step 1: Prepare the Bread
  1. Cube or tear bread into bite-sized pieces.
    Spread evenly in a greased 9x13 baking dish.
    Step 1: Prepare the Bread
Step 2: Mix the Custard
  1. Whisk together:
    Eggs
    Milk
    Heavy cream
    Sugar
    Vanilla
    Cinnamon
    Nutmeg
    Salt
    Mixture should be smooth and aromatic.
    Step 2: Mix the Custard
Step 3: Assemble & Soak
  1. Pour custard evenly over bread.
    Press gently to ensure absorption.
    Cover and refrigerate at least 30 minutes — preferably overnight.
    Step 3: Assemble & Soak
Step 4: Bake
  1. Preheat oven to 350°F (175°C).
    Bake uncovered for 45 minutes.
    It’s done when:
    Top is golden
    Edges are crisp
    Center is set but slightly jiggly
    Step 4: Bake

Notes

Loaf sizes vary; the original formula does not specify bread weight. Refrigerate during soaking. Bake until the center reaches 160°F (71°C), covering loosely if the top browns early. Refrigerate leftovers within 2 hours, use within 3 days, and reheat to 165°F (74°C).