This post may contain affiliate links. Please read our disclosure policy.
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.
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. 😉
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.
How to make French Toast Casserole
This baked French toast takes a few steps but is quite simple.
- 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.
SeRVING TIP
This French toast bake is delicious when drizzled in maple syrup, but here are a few more tasty ideas.
- Buttermilk Syrup
- Cinnamon Buttermilk Syrup
- Whipped Cream and sliced strawberries
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.
More French Toast Recipes:
French Toast Casserole Recipe
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
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.
Video
Notes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Mormon Mavens in the Kitchen.
Very easy and delicious. I made it for the 1st time for Christmas breakfast and it was a hit with everyone.
Made this for the first time this morning. Grocery was out of sourdough so I got a big round Italian loaf. Cubed it the day before to dry out a bit. Let it soak overnight in a big bag with the eggs, etc. Super easy this morning pouring into pan and sprinkling topping over. Baked 50 min and it was delicious. Top parts were a little crispy. Most was yummy and custardy.
Easy topping prep: I cut a cold stick of butter into small pieces and froze. Put in my mini food processer w/ other toppings ingred and pulsed.
Thanks for the delicious recipe!
We make this yearly for Christmas Day brunch. We have used Pepperidge Farm sourdough loaf, homemade sourdough loaf, and brioche over the years. ALL are good! We have added eggnog in place of the milk sometimes. Any way you make this is is great.
Holy molee! Made this for Christmas brunch 2021 and was told by the fam this recipe needs to go in the recipe box!
I substituted leftover Belgian waffles for the bread, prepped everything the night before and assembled it the morning. I let it sit with the egg mix 15 mins then in the oven for 40 mins. I did not do the overnight egg soak because I thought it would be too soggy with the waffle substitute, and I was right!
I will try this with brioche bread and sourdough in the future, but I will DEFINITELY be making this again! 5 stars well-earned!
I’m so glad you all enjoyed the recipe!! Thanks for sharing what you did. Sounds delish!
Made this with a loaf of cinnamon raisin brioche bread. Used half and half instead of milk and heavy cream. Coconut sugar instead of white. Sprinkled the flour, sugar, cinnamon over the top, then dotted with pats of butter. It was a hit with my family.
my crumble didn’t turn out as a crumble it’s more like a paste. what did i do wrong ?
Mine too! The butter has to be incorrect but n the ingredient list…that is a LOT of butter for a crumble!
Your butter has to be cold. If it’s too warm it will turn into paste
I love this recipe. It would be helpful if you included approximately how many cups of cubed bread. Sourdough comes in different size loaves and it would also be helpful if I am using a different kind (or kinds) of bread.
Thanks for the feedback!! So glad to hear you enjoy the recipe!
I put my butter in the freezer while I prepare everything else, about 20 minutes or so, and cut with a very sharp knife. Works perfect!
The only thing I can think is perhaps the butter was too soft. You’ll want to make sure to use cold butter.
I make this every year for Christmas morning! My absolute favorite!!
made this with cinnamon brioche bread. Fabulous
A friend made this for us once and it was amazing! One question now that we will make ourselves- Salted or unsalted butter?
I’m not 100% sure, but I would say unsalted butter because it says to use 1/4tsp of salt in the topping portion of the recipe
Yes, I usually use unsalted butter.
This was excellent! Made it for my family this morning. Did not soak overnight, but it was fine. Just reduce milk a little. Added apples. Yum!