Baguette French Toast Casserole Recipe

Baguette: A loaf of sliced baguette, preferably slightly stale, to absorb the custard mixture.

Eggs: Provide the base for the custard, giving the dish its rich texture.

Milk: Adds creaminess to the custard mixture.

Sugar: Sweetens the custard and helps create a caramelized top.

Vanilla extract: Adds a warm, aromatic flavor to the dish.

Cinnamon: Brings a hint of spice and warmth to the casserole.

Salt: Enhances the flavors and balances the sweetness.

To ensure your baguette slices absorb the custard mixture thoroughly, let them sit in the baking dish for at least 10-15 minutes before placing it in the oven. This allows the bread to soak up all the flavors, resulting in a richer and more cohesive French toast casserole.

• sliced baguette - Substitute with challah bread: Challah bread has a similar texture and absorbs the custard mixture well, making it a great alternative for French toast casseroles.

• sliced baguette - Substitute with brioche: Brioche is rich and buttery, providing a slightly sweeter and more indulgent flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients together.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in custard mixtures, providing a slightly nutty flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor, making the dish more exotic.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a distinct flavor that complements the other ingredients.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly floral note, enhancing the overall flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty undertone to the dish.

• vanilla extract - Substitute with maple extract: Maple extract provides a rich, sweet flavor that pairs well with the other ingredients.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that can be used in place of cinnamon.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a purer flavor, making it a good alternative.

• Allow the baguette French toast casserole to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the dish soggy.

• For storing in the refrigerator:

  • Cover the baking dish tightly with plastic wrap or aluminum foil.
  • Alternatively, transfer individual portions to airtight containers.
  • Store in the refrigerator for up to 3-4 days.

• For freezing:

  • Cut the cooled casserole into individual servings.
  • Wrap each serving tightly in plastic wrap, then place them in a freezer-safe zip-top bag or airtight container.
  • Label the container with the date and contents.
  • Freeze for up to 2 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the casserole or individual portions in an oven-safe dish.
  • Cover with aluminum foil to prevent drying out.
  • Heat for 15-20 minutes, or until warmed through.

• Reheating from frozen:

  • Thaw the casserole in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated storage.
  • For a quicker option, microwave individual portions on medium power for 2-3 minutes, checking and stirring halfway through.

• To maintain the best texture and flavor, avoid reheating multiple times. Reheat only the portions you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the leftover baguette French toast casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover it with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until warm.

• If you prefer a crispier texture, reheat the casserole in a skillet. Heat a non-stick skillet over medium heat, add a small amount of butter or oil, and place the slices in the skillet. Cook for 2-3 minutes on each side until heated through and slightly crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the casserole pieces in the basket, ensuring they are not overlapping, and heat for about 5-7 minutes or until warmed through and slightly crispy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt.

• Whisk: Essential for thoroughly combining the egg mixture ingredients.

• Baking dish: Holds the baguette slices and the egg mixture while baking.

• Knife: Used to slice the baguette loaf.

• Measuring cups: Used to measure out the milk and sugar accurately.

• Measuring spoons: Used to measure the vanilla extract, cinnamon, and salt.

• Cooling rack: Allows the casserole to cool evenly after baking.

• Spatula: Useful for serving the casserole once it has cooled slightly.

Prepare ingredients ahead: Slice the baguette and measure out the milk, sugar, and spices the night before.

Use a large mixing bowl: This allows you to whisk the egg mixture quickly and efficiently.

Soak bread overnight: Arrange the baguette slices in the baking dish and pour the egg mixture over them the night before. Refrigerate until ready to bake.

Preheat oven early: Start preheating your oven while you prepare the casserole to save time.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup.