Ingredients

6 large eggs

1 2/3 c. whole milk

1 c. heavy cream

3/4 c. packed brown sugar

1 tsp. ground cinnamon

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

1 (1-lb.) loaf white bread, preferably day-old, cut into 3/4"-thick slices

1/2 c. sliced almonds

1/2 c. powdered sugar, for serving

Fresh berries, for serving (optional)

Preparation

Step 1In a large bowl, whisk together eggs, milk, heavy cream, sugar, cinnamon, vanilla, and salt.Step 2Dunk each bread slice in the egg mixture for 4 seconds, flipping once, then arrange them in a 9"-x-13" baking dish in an even layer, each slice slightly overlapping the last. Pour any remaining egg mixture over bread. Cover and refrigerate, 2 hours, or up to overnight. Step 3Preheat oven to 375°. Sprinkle almonds over French toast and bake until the tops of the bread are golden and crunchy, about 40 minutes. Step 4Let cool 10 minutes, then serve topped with powdered sugar and berries.

How do I prevent my French toast casserole from being soggy? The main culprit of a soggy casserole is too much egg mixture. Our recipe is on the drier side compared to some other casseroles to avoid any soggy mess, but if you find your casserole is still too wet for your liking, make sure you’re using day-old bread as well—it helps to soak up all of that delicious mixture without getting soggy. What should I serve with French toast casserole? The options are endless! If you’re feeding a larger crowd, serve it up with some of our other breakfast casseroles, like our egg and hash brown casserole or breakfast strata. Or, simply serve alongside our creamy scrambled eggs, heaps of bacon and refreshing fruit salad.   How do I store French toast casserole? Got leftovers? Simply place in an airtight container and refrigerate for around 3 days.  Can I freeze French toast casserole? Of course! Bake the casserole as instructed, then wait until it cools before wrapping with foil in a freezer-friendly container. Freeze for up to two months, then thaw overnight before baking in the oven once you’re ready to serve.  Made this? Let us know how it went in the comments below!