Chocolate French Toast Casserole
Anything with chocolate, French toast, and casserole in the same dish has to be delicious. In this recipe, I soak thick chunks of bread in a rich chocolate custard overnight and then bake it in the morning for the most sinful breakfast ever. This one will feed the whole family, and everyone will ask for more.
My recipe is made with care because I had to be sure every ingredient was measured ideally to get the exact ratio of bread to custard. I do not like soggy bread, so I did not want to serve it to anyone else. Like my croissant casserole, this recipe is perfect for using leftover bread and making it in advance. These are big bonus points since I don’t like wasting food, and I love anything I can make the night before to enjoy breakfast.
Table of contents
Crusty Challah or sourdough bread is soaked overnight in a sweet chocolate mixture. Then, it is baked to golden perfection and served with maple syrup and fresh fruits. This breakfast is loaded with chocolate chips and topped with a drizzle of chocolate sauce, and it is an indulgent way to start the day. It is perfect for Christmas morning or special occasions, especially when you have to feed a crowd!
Why you will love this recipe
- Three comfort foods in one: chocolate, French toast, and casserole? Wow! These are three of my favorites. Having chocolate for breakfast is the best way to start the day. It’s perfect for special occasions or Christmas morning.
- Better than any restaurant: Handmade with fresh ingredients chosen for the best reasons and made with easy-to-find ingredients and minimum prep work and dishes to clean.
- It is ready in the morning: Prepare it in advance, take it out of the fridge, bake, and serve. There is no mess, no fuss. It is perfect for brunch parties and bigger crowds.
- Don’t worry about leftovers: Wrap them in plastic, and they can stay in the freezer for up to three months.
What you will need
I make this recipe with Challah or sourdough bread, which are perfect for French toast casserole. The bread should be about three days old to soak the custard properly. Try my simple recipe for challah bread.
I also use eggs and half-and-half to make a rich and creamy custard. I mix in unsweetened cocoa powder, instant chocolate, and lots of chocolate chips to make it extra chocolaty. I add vanilla extract and cinnamon to give the French toast a sweet and warm taste.
I make a scrumptious sauce that I pour on top of the French toast casserole by combining butter and brown sugar. It ties together all the delicious flavors and textures!
How to make it
Prepare the pan: First, I prepare a 9×13 baking dish by coating it with baking spray.
Sauce: I whisk the cocoa powder, eggs, half-and-half, vanilla, cinnamon, salt, and instant cocoa in a large bowl until smooth and shiny.
Coat: I add the bread and mix gently to coat it, scoop it into the baking dish, and pour the rest of the cocoa mixture on top.
Chill overnight: I add brown sugar and butter to a small saucepan and melt them over medium heat, stirring continuously for about five minutes.
Pour: When the mixture is smooth and shiny, I pour it over the bread. Then, wrap the dish tightly with plastic and place it in the fridge overnight.
Bake and serve: The next day, I remove the casserole from the refrigerator and let it come to room temperature while the oven heats to 350 degrees F. Then, I bake it for 30 to 35 minutes until golden brown. Start checking after 25 minutes. Serve immediately with syrup.
Expert tip
Avoiding a soggy casserole
While I have never had that issue with my recipe, I can see that happening if the wrong bread type is used or the bread is too fresh. I recommend using Challah or sourdough bread, which needs to be a few days old. If the bread is too fresh, it will absorb the liquid quickly and become soggy.
Another tip I want to share is to avoid skim milk or low-fat ingredients. Using milk will make the mixture too watery, and the casserole can end up soggy. I recommend using half and half or heavy cream.
A runny casserole is never pleasant, but it is not the end of the world. I can suggest some things. First, remove the casserole and drain the excess liquid. Then, add a bit of cornstarch slurry if there is still too much liquid left over. If that does not work, use a slotted spoon to remove the bread from a cooking sheet and bake it at 425 degrees F for five minutes. That should crisp things up nicely.
More tips to consider:
- Let the casserole sit out for about 45 minutes to an hour to come to room temperature before baking it. This will help it bake more evenly.
- Instead of chopping up the bread, fan it out or layer it to make it look fancier.
- Make sure the bread is thick and sturdy (like challah bread). It has to be able to absorb the custard without getting too soggy. Cut the bread into thick pieces to prevent it from getting too soggy.
- Also, be sure the measuring and cooking temperature are correct, or the casserole may end up soggy.
- Since the bread is thick and dense, ensure it gets enough liquid. After soaking the bread in the mixture, pour some on top.
- Also, use large chocolate chips so they do not melt all the way. The extra chocolatey surprise is terrific.
Recipe variations and add-ins:
- Extra creamy: For an extra creamy casserole, add about half a brick of chopped cream cheese to the top before pouring the custard.
- Go nuts: Sprinkle chopped pecans or walnuts on top for a crunchy casserole.
- Add caramel: Drizzle some caramel sauce before baking, making it more delectable.
- Dress it up: Make it a festive breakfast by adding rainbow sprinkles for the kids.
- Fresh fruit: Some raspberries, blueberries, and strawberries would be delicious on this casserole.
Serving suggestions:
This would be delicious served with a side of homemade hash browns. It’s an easy recipe that only requires six ingredients. For a buffet, serve this along with scrambled eggs, chocolate donuts, strawberry scones, muffins, coffee, and tea. The adults can have a London fog latte while the kids enjoy this tropical smoothie.
If you are serving it for brunch, don’t forget the mimosas; try my apple cider mimosa recipe. Instead of serving it for breakfast, this delicious dish would also make a warm, scrumptious dessert topped with a scoop of vanilla ice cream.
How to store:
- Refrigerate: Leftovers can be refrigerated for three days in an airtight container.
- Freezing: To freeze, let it chill and then wrap it in plastic wrap and foil. It will stay fresh for three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor and texture.
- Reheating: You can reheat it in the oven for 20 to 30 minutes at 350 degrees F or in the microwave for one to two minutes.
Frequently asked questions
Letting it sit all night allows the bread to soften and the custard to infuse it. This way, the bread pieces absorb all of the flavors. It will be extra soft and full of chocolate, brown sugar, vanilla, and cinnamon in the morning. It is ready to be baked first thing in the morning, so breakfast is waiting to be served when everyone sits at the table to eat.
The best French toast casserole recipes use stale bread. If the bread is freshly baked, it will get soggy quickly and is more prone to crumbling and breaking. To fix this, slice the fresh bread into cubes and bake it at 350 degrees for 10-15 minutes. Check on it often; it should not turn into croutons; it just needs to develop a crunchier layer on the outside to protect it from getting soggy.
I would not make it any further ahead of time than 24 hours because the bread will dry out in the fridge. However, it can be cooked and frozen for up to three months. Cook it as usual and let it cool completely. Then, put it in the fridge until it is chilled. After, wrap it in plastic wrap and then in aluminum foil twice before freezing it. Remember to remove it from the freezer and put it in the fridge the night before. Then, let it come to room temperature and cover with foil before reheating at 350 degrees F for 20 to 30 minutes.
More breakfast recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Chocolate French Toast Casserole
Ingredients
- 1 Challah bread loaf cut into large 2-3 inch pieces
- 8 eggs room temperature
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- ½ tablespoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup unsweetened cocoa powder
- 1 packet Instant hot cocoa dry mixture
- 1 cup chocolate chips
- 1 stick butter unsalted
- 1 cup dark brown sugar
Instructions
- Add eggs, half-and-half, vanilla, cinnamon, salt, cocoa powder, and one Instant packet of hot cocoa to a large mixing bowl. Whisk well to combine until the mixture is smooth and shiny.
- Add the challah bread pieces to the bowl in a few batches. Gently stir to ensure the bread is coated and has absorbed the mixture.
- Add bread to the prepared baking dish and top it with chocolate chips, repeating this with the remaining bread. Pour any remaining chocolate mixture over the bread.
- Add butter and brown sugar to a small saucepan and melt over medium heat, stirring continuously for about 5-7 minutes. When the mixture is smooth and shiny, pour it over the bread. Wrap tightly with plastic wrap and place in refrigerator overnight.
- Preheat oven to 350F.
- Allow the casserole to stay at room temperature for 10-15 minutes before transferring to the oven.
- Bake for about 30-35 minutes until golden brown. Start checking at 25 minutes.
- Once it bakes, serve immediately, preferably with maple syrup and fresh fruits!