Now, the most important step: the soak. I cover the dish tightly with plastic wrap and refrigerate it for at least 4 hours, but ideally overnight. I cannot stress this enough. I once tried to bake it after only an hour, and the bread cubes on top were dry and crunchy. The overnight soak allows every single cube of bread to absorb the custard, which guarantees a uniformly soft, pudding-like texture throughout. When ready to bake, I preheat my oven to 350°F (175°C). I take the casserole from the fridge, remove the plastic, cover it loosely with aluminum foil, and bake for 45 minutes. Then, I remove the foil and bake for another 20-30 minutes until the top is beautifully golden brown, puffed at the edges, and the center is completely set.
Pro Tips for Best Results
My best tip is the overnight rest. I tested this three different ways: a 1-hour soak, a 4-hour soak, and an overnight soak. The overnight soak was the clear, undisputed winner. The bread fully hydrates, resulting in a casserole with a sublime, uniform texture that’s moist but not soggy, with no dry bits. It also gives the flavors time to marry beautifully.
For the perfect golden top without over-browning the edges, use the foil technique. I bake it covered for the first 45 minutes to ensure the center cooks through gently, then uncover it to let the top crisp and brown. If you see the edges getting too dark too quickly, you can create a foil “shield” just for the edges.
Let the casserole rest for 10 minutes after pulling it from the oven. I learned this the hard way when I cut into it immediately and the steam made it slightly wet and harder to slice cleanly. A brief rest allows it to set fully, making it easier to serve in neat squares.
Common Mistakes to Avoid
The first mistake I made was using fresh, soft bread. It turned into a gloppy, mushy layer at the bottom. You need bread that’s a day or two old, or you can cube fresh bread and toast it in a low oven for 15 minutes to dry it out. This sturdier bread holds its shape and gives you that perfect texture.(See the next page below to continue…)