Once everything is gently mixed, cover the dish tightly with plastic wrap. This is the magic step. Place the whole dish in the refrigerator and let it soak overnight, for at least 8 hours and up to 12. I cannot overstate the importance of this long soak. This is when the dry bread transforms, absorbing the custard completely so it bakes up creamy inside. In the morning, take the casserole out of the fridge while you preheat your oven to 350°F (175°C). Bake it, uncovered, for 45 to 55 minutes, until the top is a deep, glorious golden brown and the center is set.
Pro Tips for Best Results
For the absolute best texture, use a combination of breads. I often use two-thirds of a French bread loaf and one-third of a challah or brioche loaf. The richer, eggier challah adds an extra layer of decadence and soaks up the custard like a dream. This little trick elevates the casserole from great to absolutely unforgettable. I tested this three different ways, and the mixed-bread version was the unanimous family favorite.
When mixing your custard, ensure your eggs, half-and-half, and milk are all at room temperature. Cold ingredients don’t blend as seamlessly and can lead to a slightly uneven bake. If I forget to take them out, I place the cold eggs in a bowl of warm water for 5 minutes and gently warm the dairy for 30 seconds in the microwave, just to take the chill off. This ensures a smooth, perfectly emulsified custard.
Don’t skip the step of letting the casserole sit at room temperature for 20-30 minutes before baking. Going straight from a cold fridge to a hot oven can cause the center to stay custardy for too long while the edges over-brown. Letting it temper ensures a more even bake from edge to center. I use this time to preheat the oven and set the table—it’s the perfect pause.
Common Mistakes to Avoid
The first mistake I made was using fresh, soft bread. It completely fell apart and turned into a dense, bread-pudding-like mass without the right texture. You need bread with some structure and chew. A day-old baguette, Italian loaf, or even a sturdy sourdough is perfect. If your bread is too fresh, cube it and toast it in a 300°F oven for 15 minutes to dry it out. This step saves the recipe.(See the next page below to continue…)