French Toast Casserole

French Toast Casserole Ingredients

• Bread (1 24-ounce loaf of sourdough, brioche, French bread or challah): The main idea is that you want the bread to be sturdy enough that the bread cubes will hold up after being combined with the egg mixture.
  • PRO TIP: For any of these breads, you can slice and toast or let slices sit out for 24 hours to make them more stale and sturdy.
• Eggs (8 large): Create the rich custard and give the casserole structure.
• Milk (2 cups) and heavy cream (½ cup): Add moisture and richness.
• Vanilla extract (1 tablespoon): Adds warm, sweet flavor.
• Sugar (¾ cup): Sweetens the custard perfectly.

Topping

• All-purpose flour (½ cup): Helps create the crumble texture.
• Packed light brown sugar (½ cup): Adds caramel-like sweetness.
• Ground cinnamon (1 teaspoon): Brings warm, cozy flavor.
• Salt (¼ teaspoon): Balances the sweetness.
• Cold unsalted butter (½ cup, cut into pieces): Creates the crumbly, golden topping.

How to Make French Toast Bake

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BREAD. Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.

EGG MIXTURE. In a medium bowl, whisk eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.

CHILL. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

TOPPING. Mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.

BAKE. When ready to bake, preheat the oven to 350°F. Unwrap the baking dish and sprinkle the topping evenly over the bread. Bake, uncovered, for 45–60 minutes, depending on how soft you like it. This overnight French toast casserole should be soft on the bottom and crisp on the top.

Serve it with some of our favorites, including: Buttermilk Syrup, Cinnamon Buttermilk Syrup, Whipped Cream and sliced strawberries

Kristyn’s Recipe Tips

• BREAD. Choose sturdy bread such as sourdough, challah, or brioche so it can soak up the custard without getting soggy.
• OVERNIGHT. Soak overnight to let the flavors deepen and the bread fully absorb the custard.
• TOPPING. Keep the topping chilled until you are ready to bake, then sprinkle it over the bread for the best texture.
• TOO SOGGY. If your casserole comes out too soggy try some of these tips:
  • Soak the bread in a separate bowl. If there’s too much egg in the pan it may be left a little soggy. One way around this is to store your bread mixture overnight in a bowl. In the morning, transfer the bread to the baking dish leaving behind the extra liquid.
  • Not soaking the bread long enough. You want the egg mixture to seep deep into the bread for a soft custardy center. If the mixture doesn’t have time to soak into the bread it may end up creating a soggy mess.

5 from 3435 votes

French Toast Casserole Recipe

By: Kristyn Merkley

This French Toast Casserole is soft, sweet, and baked to perfection. It is an easy overnight breakfast everyone will love.

Servings: 8

Prep: 15 minutes mins

Cook: 45 minutes mins

Refrigerate Overnight or 4 hours: 4 hours hrs

Total: 5 hours hrs

Video

Ingredients 

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French Toast

• ▢ 1 (24-ounce) loaf sourdough bread (or brioche, challah or French bread)
• ▢ 8 large eggs
• ▢ 2 cups milk
• ▢ ½ cup heavy cream
• ▢ 1 tablespoon vanilla extract
• ▢ ¾ cup sugar

Topping

• ▢ ½ cup all-purpose flour
• ▢ ½ cup packed light brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ ½ cup cold unsalted butter, cut into pieces

Instructions 

• Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
• In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
• To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
• When ready to bake, preheat the oven to 350 degrees F.
• Unwrap the baking dish and sprinkle the topping evenly over the bread.
• Bake, uncovered, for 45-60 minutes, depending on how soft you like it.

Notes

Make ahead of time. This bake can be prepared through step 4 and frozen; store the topping separately and add it once the bake is thawed. It can also be frozen after baking. Wrap the dish with plastic wrap, then aluminum foil, and store for up to 2 months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Remove all the wrapping and bake at 350°F. If it had been prebaked, bake for 20 minutes; if not, bake according to the recipe directions above.
Variations.
o For a more savory casserole, add ham and cheese, chorizo, green chilies, sausage, or crumbled bacon. 
o For a sweet casserole, add thinly sliced apple, orange zest, sliced apricots, sliced pineapple, blueberries, or chopped pecans.

Nutrition

Serving: 1g, Calories: 564kcal, Carbohydrates: 72g, Protein: 15g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 218mg, Sodium: 599mg, Potassium: 267mg, Fiber: 2g, Sugar: 38g, Vitamin A: 910IU, Vitamin C: 0.1mg, Calcium: 158mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

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