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This best-loved French toast casserole is perfect for making ahead of time! It’s perfect for holidays and gatherings and is delicious.

This French toast casserole is by far my most popular, but people also love our Cinnamon Roll French Toast Bake, and for a savory casserole – Sausage Breakfast Casserole.

Easy French Toast Casserole topped with powdered sugar.

WE Love it + You Will too!

We love breakfast foods. I could eat it any time of the day, and it’s fairly common to come over to the Merkley home on an evening and find us eating Belgian Waffles or this French Toast Casserole, which we LOVE.

Here is why you’ll love it too:

  • CASSEROLE OF A CLASSIC. Everyone loves French Toast and this casserole version is even better, especially served with Buttermilk Syrup.
  • MAKE AHEAD. This recipe is best when made the day before but also makes crazy days even more simple.
  • HOLIDAY + SPECIAL DAY FAVORITE. It’s a great recipe for special days but since it’s made ahead of time, it makes cooking for holidays (like Christmas) so much easier!

It’s also great for brunch and baby showers. 😉

Cut up sourdough bread topped with eggy mixture.

Best Bread TO USE?

This oven French toast bake calls for sourdough bread, which is my personal favorite.

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.

Here are some other options:

  • Brioche
  • Challah
  • Pullman Loaf
  • French Bread

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.

Brown sugar topping in a ziploc bag.

How to make French Toast Casserole

This baked French toast takes a few steps but is quite simple.

  1. BREAD. Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
  2. EGG MIXTURE. In a medium bowl, whisk eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.
  3. CHILL. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
  4. 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.
  5. 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.

SeRVING TIP

This French toast bake is delicious when drizzled in maple syrup, but here are a few more tasty ideas.

Cubes of bread topped with brown sugar mixture in a glass baking dish.

French Toast Bake Recipe Tips

This baked French toast casserole should be soft on the bottom and crisp on the top.

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.

Variations

Change up your French toast casserole recipe with these delicious twists:

  • For a more savory casserole: ham and cheese, chorizo, green chiles, sausage, or crumbled bacon.
  • For a sweet casserole: thinly sliced apple, orange zest, sliced apricots, sliced pineapple, blueberries, raspberries, and chopped pecans.
  • You can also swap ingredients, like milk for almond milk, cinnamon for nutmeg and more!

Be sure to also check out our: Cream Cheese French Toast Casserole, Blueberry French Toast Casserole and our Pumpkin French Toast Casserole.

How TO Store French Toast Casserole

  • FREEZE. Freeze this easy French toast casserole before or after baking. Wrap the dish with plastic wrap then foil and freeze for up to 2 months.
    • When you’re ready to eat, thaw overnight in the fridge, remove all the wrapping, and bake.
    • If it has been prebaked, cook it at 350°F for 20 minutes. If it has not been pre-baked, cook according to the recipe directions.
  • STORE. If you have any leftover baked French toast casserole, cover the pan with plastic or divide it into individual airtight containers. Keep it in the refrigerator for 3-4 days. Reheat in the microwave.
French Toast Casserole served in a baking dish topped with powdered sugar.

More French Toast Recipes:

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5 from 3301 votes

French Toast Casserole Recipe

By: Lil’ Luna
This best-loved French toast casserole is perfect for making ahead of time! It's eggy with a hint of cinnamon.
Servings: 8
Prep: 15 minutes
Cook: 45 minutes
Refrigerate Overnight or 4 hours: 4 hours
Total: 5 hours

Ingredients 

French Toast

  • 1 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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 the 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°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.

Video

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.

Additional Info

Course: Breakfast
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe from Mormon Mavens in the Kitchen.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 3301 votes (2,597 ratings without comment)

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Recipe Rating




1,638 Comments

  1. Alyssa says:

    Anyone unprepared like me and not do the soaking overnight or for 4 hours and have it more like 30 min and have it still turn out okay?

  2. Dana says:

    We love this recipe so much!!! Does anyone have experience using gluten free bread???

  3. Beverly Hillard says:

    5 stars
    Everyone Loves this recipe. I make it for all overnight guests and for Holidays. It is always requested when they return. Super easy and great to not have to do anything in the morning besides make coffee!!

  4. Debbie G. says:

    5 stars
    Made this for the first time today. It came out absolutely amazing and delicious!! I used half and half instead of heavy cream. I used sourdough bread and I let it soak overnight. I brought it to a ladies brunch this morning and everyone loved it!! I had to leave a 5 star review cause it was that good!

  5. M says:

    I don’t like to use heavy cream in anything. Can I substitute it for half and half or anything else? Thank you.

    1. Annie says:

      I have made this recipe so many times and it’s always great. I never have heavy so I cut the amount of sugar and then substitute the cream for coffee creamer. It adds a new flavor profile and always comes out great.

      1. Lil'Luna Team says:

        That sounds tasty! Thanks for sharing what you do.

    2. Lil'Luna Team says:

      Yes you can! Lots of people have shared in the comments different things they have used that have turned out too, if you need any other ideas.

  6. Patience Renzulli says:

    Does anyone have any experience with freezing this recipe? Was it better frozen before baking or after baking? THANKS!!!!