Overnight Bourbon Cinnamon French Toast Bake

I made an overnight bourbon cinnamon French toast bake for the First Baptist church board fall brunch. Cubed challah soaked overnight in an egg-and-cream-and-bourbon-and-cinnamon custard, baked golden Saturday morning. The bourbon cooks off but leaves the depth. Reimbursement $50 tip $30.

The recipe is below.

Overnight Bourbon Cinnamon French Toast Bake

Prep Time: 15 min | Cook Time: 50 min | Total Time: 1 hr 5 min (plus overnight rest) | Servings: 10

Ingredients

• 1 loaf (about 16 oz) brioche or challah bread, cut into 1-inch cubes
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup bourbon
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cut into small pieces
• 1/3 cup packed brown sugar
• 1 teaspoon additional ground cinnamon (for topping)
• Powdered sugar and maple syrup, for serving

Instructions

1. Prepare the baking dish. Grease a 9x13-inch baking dish with butter or nonstick spray. Spread the bread cubes in an even layer in the dish.
2. Make the custard. In a large bowl, whisk together the eggs, milk, heavy cream, bourbon, granulated sugar, vanilla extract, 2 teaspoons cinnamon, nutmeg, and salt until fully combined.
3. Soak the bread. Pour the custard mixture evenly over the bread cubes, pressing down gently so all pieces absorb the liquid. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
4. Add the topping. When ready to bake, preheat the oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes. In a small bowl, mix together the brown sugar and 1 teaspoon cinnamon, then scatter the mixture over the top of the casserole. Dot the surface with the small pieces of butter.
5. Bake. Bake uncovered for 45–50 minutes, until the top is golden brown and the center is set with only a slight jiggle. If the top browns too quickly, tent loosely with foil after 30 minutes.
6. Rest and serve. Let the bake rest for 10 minutes before serving. Dust with powdered sugar and serve with warm maple syrup alongside.

Nutrition (per serving)

Calories: 380 | Protein: 10g | Fat: 16g | Carbs: 46g | Fiber: 1g | Sodium: 290mg