Barefoot Contessa Baked French Toast Casserole Recipe – Ina’s Best Brunch

This Barefoot Contessa Baked French Toast Casserole recipe is your answer – straight from Ina Garten’s iconic cookbook, but simplified for home cooks. Imagine fluffy challah bread soaked overnight in a rich, custardy mixture of eggs, half-and-half, vanilla, and a hint of orange zest, then baked to golden perfection with a crunchy streusel topping of brown sugar, pecans, and butter. It’s the perfect blend of sweet, creamy, and crispy in every bite!

This easy recipe serves a crowd and is ideal for holidays, brunches, or lazy weekends. As a homemade version of the Barefoot Contessa classic, it’s beginner-friendly with our step-by-step guide, requiring just 20 minutes of active prep. Whether you’re new to baking or a seasoned pro, this Barefoot Contessa Baked French Toast Casserole recipe will have your family raving. Plus, it’s customizable for dietary tweaks. Dive in and elevate your mornings!

Prep Time: 20 minutes Cook Time: 40-45 minutes Total Time: 1 hour (plus overnight chilling) Servings: 8-10

Ingredients

This Barefoot Contessa Baked French Toast Casserole recipe uses simple, high-quality ingredients for maximum flavor. We’ve organized them into tables for easy reference – one for the base and one for the streusel topping.

For the French Toast Casserole Base

For the Streusel Topping

Step-by-Step Instructions

Follow this detailed step-by-step guide to create the perfect Barefoot Contessa Baked French Toast Casserole recipe at home. It’s an easy recipe that’s forgiving for beginners – just assemble the night before and bake in the morning!

1. Prepare the baking dish: Preheat your oven to 350°F (175°C) for later, but first, generously grease a 9×13-inch baking dish with 2 tablespoons of softened butter. This prevents sticking and adds flavor.
2. Cube the bread: Cut the challah into 1-inch cubes. Spread them evenly in the prepared baking dish. If your bread is fresh, toast the cubes lightly in the oven at 350°F for 5 minutes to dry them out – this helps absorb the custard better.
3. Make the custard mixture: In a large bowl, whisk together the eggs, half-and-half, whole milk, granulated sugar, vanilla extract, orange zest, and kosher salt until smooth and well combined. Bullet points for clarity:
   • Ensure eggs are fully incorporated to avoid lumps.
   • Taste the mixture – it should be sweetly custardy with a citrus hint.
   • For extra fluffiness, let it sit for 2 minutes before pouring.
4. Soak the bread: Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula to ensure all pieces are submerged. Cover the dish tightly with plastic wrap or foil and refrigerate overnight (at least 8 hours). This is the magic step that makes this homemade Barefoot Contessa Baked French Toast Casserole recipe so tender and flavorful!
5. Prepare the streusel topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and chopped pecans (if using). Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Bullet points for best results:
   • Keep butter cold to create that crunchy texture.
   • Don’t overmix – lumps are good for the streusel.
   • Store covered in the fridge if prepping ahead.
6. Assemble and bake: Remove the casserole from the fridge 30 minutes before baking to come to room temperature. Preheat oven to 350°F. Sprinkle the streusel evenly over the top. Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set (it should jiggle slightly in the center). If the top browns too quickly, tent with foil.
7. Rest and serve: Let the casserole cool for 10 minutes before serving. This allows the flavors to settle and makes slicing easier.

Pro Cooking Tips for Success

To nail this Barefoot Contessa Baked French Toast Casserole recipe on your first try, here are some expert tips:

• Use day-old bread: Fresh bread can become mushy; drying it out ensures the perfect texture.
• Don’t skip the overnight soak: This infuses every cube with custard – rushing it won’t yield the same results.
• Check doneness: Insert a knife in the center; it should come out clean with no raw egg.
• Oven variations: If baking at high altitude, reduce temperature by 25°F and increase time by 5 minutes.
• Make it your own: Add a dash of nutmeg to the custard for warmth.

For a quick visual guide, refer to our table below on common baking pitfalls and fixes:

Serving Suggestions

This Barefoot Contessa Baked French Toast Casserole recipe shines as the star of any brunch table. Serve it warm with:

• Fresh berries, maple syrup, and powdered sugar for a classic touch.
• Whipped cream or Greek yogurt for creaminess.
• Bacon or sausage on the side for a hearty balance.
• Coffee or mimosas to complete the homemade brunch vibe.

It’s perfect for holidays like Christmas morning or Mother’s Day – feeds 8-10 easily!

Storage & Make-Ahead Tips

One of the best parts of this easy recipe is its make-ahead convenience:

• Refrigerator: Store leftovers covered in the fridge for up to 3 days. Reheat slices in a 350°F oven for 10 minutes or microwave for 30-60 seconds.
• Freezer: Assemble the soaked casserole (without streusel) and freeze for up to 2 months. Thaw overnight, add topping, and bake as directed. Baked portions freeze well too – wrap individually.
• Pro tip: The streusel can be made and frozen separately for up to 1 month.

Delicious Variations

Customize this Barefoot Contessa Baked French Toast Casserole recipe to suit your tastes:

• Berry Version: Fold in 2 cups of mixed berries before soaking for a fruity twist.
• Chocolate Chip: Add 1 cup of mini chocolate chips to the bread cubes.
• Pumpkin Spice: Swap orange zest for 1 tsp pumpkin pie spice in fall.
• Savory Spin: Use a savory bread like sourdough and add cheese/herbs (though it strays from the original sweet profile).

Substitutes for Common Ingredients

If you’re out of something, no worries – this homemade Barefoot Contessa Baked French Toast Casserole recipe is flexible:

• No challah? Brioche or French bread works; avoid sandwich bread as it’s too soft.
• Dairy-free: Use almond milk and coconut cream instead of half-and-half and milk; vegan butter for greasing.
• Nut-free: Skip pecans or use oats/seeds in the streusel.
• Sugar alternatives: Coconut sugar for brown sugar; maple syrup in the custard.

Healthier Options

For a lighter take on this step-by-step guide to the Barefoot Contessa Baked French Toast Casserole recipe:

• Low-Cal: Use low-fat milk and reduce sugar to ¼ cup; opt for whole-grain bread.
• Gluten-Free: Swap all-purpose flour in streusel for almond flour; use GF challah or bread.
• Vegan: Replace eggs with flax eggs (1 Tbsp flax + 3 Tbsp water per egg); plant-based milk and butter.
• Nutritional Boost: Add chia seeds to the custard for omega-3s.

Check this table for a quick health comparison:

Expert Notes from a Pastry Chef

As someone who’s baked countless Inas-inspired treats, the key to this Barefoot Contessa Baked French Toast Casserole recipe is balance: the orange zest cuts through the richness without overpowering. Ina Garten emphasizes fresh ingredients – don’t skimp on real vanilla or butter. If your custard separates, whisk vigorously next time. This easy recipe scales beautifully; double for a crowd but use two dishes to avoid overcrowding. Finally, serve family-style for that cozy, homemade feel!

Nutritional Information (per serving, based on 10 servings)

Q: Can I bake the Barefoot Contessa Baked French Toast Casserole recipe right away without overnight soaking?

A: Yes, but it’s not ideal. You can assemble and bake immediately after a 30-60 minute soak at room temperature for decent results. However, the overnight chill allows deeper flavor absorption, making the texture fluffier and more authentic to Ina’s version. If short on time, this shortcut works for busy mornings!

Q: What’s the best bread for this Barefoot Contessa Baked French Toast Casserole recipe?

A: Challah is Ina’s go-to for its eggy richness and ability to hold custard without falling apart. Brioche is a close second. Avoid dense breads like rye; they won’t soak properly. For best results in this easy recipe, use slightly stale bread to prevent sogginess.

Q: How do I make this Barefoot Contessa Baked French Toast Casserole recipe dairy-free?

A: Easily! Substitute half-and-half and milk with full-fat coconut milk or almond milk blend. Use vegan butter for greasing and in the streusel. For eggs, try aquafaba (chickpea liquid) or commercial egg replacer. The flavor stays close to the original homemade delight, just with a subtle nutty twist.

Q: Why is my streusel not crunchy in the Barefoot Contessa Baked French Toast Casserole recipe?

A: Cold butter is crucial – if it’s too warm, the topping melts into the custard. Ensure you cut it in quickly to form crumbs, and bake uncovered for full crispiness. If it’s still soft, broil for 1-2 minutes at the end (watch closely!). This step-by-step guide tip ensures that signature crunch every time.

Q: Can I freeze the Barefoot Contessa Baked French Toast Casserole recipe for later?

A: Absolutely, it’s freezer-friendly! Assemble up to the baking step, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight, add streusel, and bake as directed (add 5-10 minutes to cook time). Baked leftovers freeze well portioned – reheat in the oven for best texture in this versatile, make-ahead easy recipe.

Barefoot Contessa Baked French Toast Casserole

Barefoot Contessa Baked French Toast Casserole: Ina Garten’s easy make-ahead recipe! Rich custard-soaked challah with crunchy streusel topping. Perfect 20-min prep overnight brunch for holidays & weekends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 7 people

Calories 450 kcal

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Sharp serrated knife
• Cutting board
• Measuring Cups & Spoons
• Pastry cutter or fork
• Plastic wrap or foil
• Aluminum foil (optional)

Ingredients

  

• Challah bread day-old preferred,
• Large eggs
• Half-and-half
• Whole milk
• Granulated sugar
• Pure vanilla extract
• Orange zest
• Kosher salt
• Unsalted butter
• Light brown sugar packed,
• All-purpose flour
• Unsalted butter cold, cubed,
• Ground cinnamon
• Chopped pecans

Instructions

 

• Prepare the baking dish: Preheat your oven to 350°F (175°C) for later, but first, generously grease a 9x13-inch baking dish with 2 tablespoons of softened butter. This prevents sticking and adds flavor.
• Cube the bread: Cut the challah into 1-inch cubes. Spread them evenly in the prepared baking dish. If your bread is fresh, toast the cubes lightly in the oven at 350°F for 5 minutes to dry them out – this helps absorb the custard better.
• Make the custard mixture: In a large bowl, whisk together the eggs, half-and-half, whole milk, granulated sugar, vanilla extract, orange zest, and kosher salt until smooth and well combined. Bullet points for clarity:
• Ensure eggs are fully incorporated to avoid lumps.
• Taste the mixture – it should be sweetly custardy with a citrus hint.
• For extra fluffiness, let it sit for 2 minutes before pouring.
• Soak the bread: Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula to ensure all pieces are submerged. Cover the dish tightly with plastic wrap or foil and refrigerate overnight (at least 8 hours). This is the magic step that makes this homemade Barefoot Contessa Baked French Toast Casserole recipe so tender and flavorful!
• Prepare the streusel topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and chopped pecans (if using). Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Bullet points for best results:
• Keep butter cold to create that crunchy texture.
• Don't overmix – lumps are good for the streusel.
• Store covered in the fridge if prepping ahead.
• Assemble and bake: Remove the casserole from the fridge 30 minutes before baking to come to room temperature. Preheat oven to 350°F. Sprinkle the streusel evenly over the top. Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set (it should jiggle slightly in the center). If the top browns too quickly, tent with foil.
• Rest and serve: Let the casserole cool for 10 minutes before serving. This allows the flavors to settle and makes slicing easier.