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- 1 loaf sourdough bread, preferably day-old, cut into cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
- Fresh berries, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the cubed sourdough bread evenly in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well combined.
- Pour the egg mixture evenly over the cubed sourdough bread, pressing down lightly to ensure the bread is fully soaked.
- Cover the baking dish with aluminum foil and let it sit in the refrigerator for at least 30 minutes or up to overnight to allow the bread to absorb the egg mixture.
- When ready to bake, remove the baking dish from the refrigerator and let it sit at room temperature while the oven preheats.
- Bake the French toast casserole, covered with foil, for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the center is set.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Serve slices of the sourdough French toast casserole warm with maple syrup drizzled on top. Dust with powdered sugar and garnish with fresh berries, if desired.