I’m a big fan of at-home brunches, especially when I have guests staying. We always end the weekend with a mid-morning Sunday feast. In fact, I have a whole Pinterest board dedicated to the at-home-brunch. When I get back to my Sunday tradition for weekend guests, this overnight French Toast Casserole will make its debut. Until then, my family and I will enjoy all of this deliciousness. We served ours with bacon, and it was the perfect balance of sweet and savory!
I learned how to make this overnight French Toast Casserole during one of my last pre-quarantine events. The Tipsy Housewife hosted the brunch at Mariano’s in their demonstration kitchen. It was the perfect space for the group of ladies gathered.
The main ingredient for this casserole is Chateau Bread Dumplings. Chateau is a local family-owned Chicagoland Company. Their handmade dumplings have been around for many generations and are a staple in many homes. April, The Tipsy Housewife, uses the dumplings in a variety of fabulous recipes! So many, that I’ve nicknamed these dumplings the MacGyver of foods (those of you as old as me or older will get the reference)Jump to Recipe
This recipe is simple and can be assembled and stored for two days before baking. In fact, the longer the dumplings have to soak up the batter, the better it tastes. Here’s everything you need for the French Toast casserole:
- 2 Boxes of Chateau Bread Dumplings
- 6 Eggs
- 2 Cups of Whole Milk
- 1 C of Heavy Cream
- 1/3 C of Light Brown Sugar
- 1tsp of Vanilla Extract
- Splash of Almond Extract
- 1 teaspoon of Cinnamon
- A couple of shakes of nutmeg
- 1/2 t of salt
- 1 Stick of Butter
- Maple Syrup & Powdered Sugar
French Toast Casserole Assembly
- Thaw and cube bread dumplings
- Whisk together milk, cream, eggs, salt, nutmeg, cinnamon, 1/3 C of brown sugar, vanilla, and almond extract until well combined.
- Melt 2 T of butter and pour into a 9 x 13 casserole dish.
- Add cubed dumplings to the dish and pour the batter over it. Toss or stir to ensure all of the dumplings are coated.
- Cover and place into the fridge overnight or up to two nights.
- When ready to bake, remove from the fridge, melt the remaining stick of butter and 2 tablespoons of brown sugar, and drizzle over the top of the casserole.
- Bake at 375 degrees for about 45 minutes. The casserole is done once it is firm in the center.
- When you remove it from the oven, drizzle it with syrup and sprinkle it with brown sugar, then let it rest for 10 minutes.
- Serve by scooping it out like bread pudding.
- Serve with syrup powdered sugar, fresh fruit, or whipped cream.
There is no substitute for the dumplings in this French Toast Casserole recipe because no other bread holds the batter the way the Chateau bread dumplings are designed to. Here’s a list of the grocery stores where these dumplings are available. If you cannot find them in a store near you, you can order online. These dumplings are incredibly versatile, just check out this list of recipes on Chatuau’s website. My family and I love both the potato and bread dumplings!
Let me know what you think of the casserole in the comments. For additional recipes click here!
Overnight French Toast Casserole
- 2 Boxes Chateau Bread Dumplings
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 1/3 Cup Light Brown Sugar
- 1 Tsp Vanilla Extract
- 1 Splash Almond Extract
- 1 Tsp Cinnamon
- 2 Shakes Nutmeg
- 1/2 Tsp Salt
- 1 Stick Butter
- Maple Syrup & Powdered Sugar for topping
- Thaw and cube bread dumplings
- Whisk together milk, cream, eggs, salt, nutmeg, cinnamon, 1/3 cup of brown sugar, vanilla, and almond extract until well combined
- Melt 2 tablespoons of butter and pour into a 9 x 13 casserole dish
- Add cubed dumplings to the dish and pour the batter over it. Toss or stir to ensure all of the dumplings are coated
- Cover and place into the fridge overnight or up to two nights
- When ready to bake, remove from the remainder of the stick of butter along with 2 tablespoons of brown sugar and drizzle over top of the casserole.
- Bake at 375 degrees for about 45 minutes. The casserole is done once it is firm in the center
- Remove from oven, drizzle with syrup and sprinkle with brown sugar. Let rest 10 minutes
- Serve by scooping out like bread pudding
- Top with powdered sugar, fresh fruit, and syrup