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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.
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.
This is a true 5-star recipe!!!
So much so, that I’m taking the time to leave a big THANK YOU to Kristyn. No exaggeration: this was The Best overnight French toast I have ever made and one of the best dishes I have ever made. The flavours, the textures, everything came together beautifully.
Followed the recipe to an S: used a trio of different bakery items that were on the verge of dumpation. One even had plum jam. I dont know if that will need to be a secret ingredient in future reincarnations of the recipe.
In short: loved it!
(And it tastes great reheated too.)
Thank you SO much!! I’m so happy to hear that you loved the recipe!!
I have made so many different French toast casserole recipes through the years, and this is now my favorite. Thanks fir sharing. It is so good!!!
You’re welcome! I’m so glad you found the recipe and enjoy it!
Hi! What size loaf of sourdough do you use in oz?
Thanks!
Mikaela
I’d say a 16-24 oz. loaf would work great!
Is it possible to make this with less egg? I was thinking half (like 4). My youngest son has an egg allergy and can only take small amounts at a time if it’s mixed into a recipe. I’m scared to use 8 eggs!
I haven’t tried it with less eggs than the recipe calls for… so I’m not totally sure how well it will stay together and what the texture would be like. You can certainly give it at try and see though! You’ll have to let us know if it still turns out well with less eggs.
This recipe is great! I’ve made it several times using both challah and sourdough bread.
Mmm I bet they both turned out delicious!! Thanks for sharing. So glad you enjoyed the recipe!
Thank you for this recipe it’s a perfect snowy winter morning brunch my whole family loves it! I’ve made it several times using kings Hawaiian rolls and it comes out fantastic everytime. I used the suggestion of soaking the mixture in a separate bowl and straining spoon and transferring into my baking dish the next morning and I’ve have had great results time and time again. You will not be disappointed, it’s amazing definitely a must try!
Sounds tasty too! Thanks for sharing what you do.
Always a hit when I make it. Can you make it and freeze for another time or something to take to someone?
Yes! You can choose to freeze it before or after baking. Wrap dish with plastic wrap then foil. It can keep for up to 2 months in the freezer. When you’re ready to eat thaw overnight in the fridge, remove all the wrapping and bake. If it been prebaked cook at 350 degree F for 20 minutes. If it has not been pre-baked, cook according to recipe directions.
Made this recipe for a family gathering, it is amazing.
Thank you!! I’m so glad you enjoyed it!
Second time making this French toast, the favorite of my whole family with the exception of one son who likes one with cream cheese mixed in (the others hate that of course). The first time I used sourdough as recommended, and this time I used a loaf of ciabatta that I had sitting around for too long. Both very tasty but the textures very different. The ciabatta version ended up looking almost like a coffee cake, with the consistency of bread pudding. Now we have mixed reviews on which was better, but we all enjoyed both. Thanks for a great recipe!
You’re welcome!! Glad that you and your family enjoyed the bake!!
Made this casserole for a pot luck brunch. It was a huge hit. Everyone went back for seconds and wanted the recipe! I tweeked the recipe a bit though. I added almond extract and cinnamon to the egg mixture.
I’m so glad to hear it was a hit! Thanks for sharing what you did. 🙂