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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.
I made this for a get together with friends a few months ago. It was a HIT! (So much so, we have another one this weekend and I was told this is what I need to bring!) Thanks for sharing it.
LOL! That’s a good sign!! So, glad they all liked it that much! Thank you for letting me know!
My dad recently had to have his hand/wrist amputated due to an accident at work, and I am currently waiting to put mine in the oven to take to him tonight for dinner! I am sure he will love it!!! Looks delicious!! My brother in law makes a French toast bake, so I’m hoping mine is better than his!! ???? Thanks for the recipe!!
I’m sorry to hear about your dad! I hope this will cheer him up & that it is better than your brother in laws! 😉
I’m sorry to hear about your dad! I hope this will cheer him up & that it’s better than your brother in laws 🙂
Hello, I’m trying this recipe and just curious how ‘eggy’ one is to expect this to come out? OR how hot the dish should get before being ready to consume. I wouldn’t want to serve uncooked egg and I’m unsure if this is even a valid concern.
This specific recipe isn’t too eggy, like french toast usually is. Since it is baked, you shouldn’t be too worried about any uncooked eggs 🙂 Hope that helps & hope you like it!
I made this for a brunch potluck at work, and it was a huge hit! I made it all the night before (10 minutes to put together – amazing!), so it would be cool enough to bring in the morning, warmed it in the microwave on low for 10 min and it was so moist and delicious. The one modification I did make, was to cut the sugar in the custard to 1/2 cup and I think if I made it again, I’d cut it even more to 1/4 cup. I’m not used to super sweet French toast and with the brown sugar in the topping, I think less sugar in the custard still works super well. Thanks so much for the great recipe!
Oh, I am so glad to hear that!! We love this recipe!! Thanks so much for sharing!
We have breakfast for dinner all the time. We even have it a name….brenner. Lol
Haha…love it!! Breakfast for dinner is the best!
Think I can prep this Sat am to be eaten Sun am? I know it says to just sit overnight but would 24ish hours be ok?
That should be ok! I hope you enjoy!! Thank you!
Delicious! I used challah bread and baked it for 55 minutes. I served it with fresh berries and blueberry syrup. This recipe is a keeper and so easy to put together, if I can keep myself from eating chunks of the challah bread as I was making it! Thank you so much for your recipe!
Haha!! That sounds great! Thank you for trying it and I’m glad it’s a keeper!
Looks like bread pudding
OMG! This was sooooo good! I was a little worried about using sourdough, but it was delicious! So easy too! The topping made it! This will be my new go to for brunch! Thanks so much for the recipe!
Yay!!! SO glad 🙂 Thank you for letting me know!!
Made this for Mother’s Day brunch. It was a huge hit. Delicious. Cut the white sugar by 1/4 cup.
That’s great!! Thanks so much for sharing!