french toast casserole recipe
The Best french toast casserole recipe
This recipe is perfect for weekend brunches, holiday mornings, or even just a cozy weekday treat. It’s hearty enough to keep everyone full but still feels special, like a little indulgence. Plus, it’s a great way to use up stale bread, which makes it practical too. I like to load it up with eggs and milk for protein, and if I’m feeling fancy, I’ll toss in some fresh berries or a drizzle of maple syrup for extra flavor. It’s one of those dishes that feels like a hug on a plate, and I always get requests for seconds.
Overnight French Toast Casserole
A delicious and easy make-ahead breakfast casserole that combines the classic flavors of French toast with a creamy, custard-like texture. Perfect for feeding a crowd or preparing ahead for a stress-free morning.
🥘Ingredients
- 1 (12 oz) loaf brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cubed
- Maple syrup
- Fresh berries
- Powdered sugar
👨🍳Directions
-
1
Grease a 9×13-inch baking dish with butter or nonstick spray. -
2
Spread the cubed bread evenly in the prepared baking dish. -
3
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined. -
4
Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Cover with aluminum foil and refrigerate overnight (or at least 4 hours). -
5
Preheat the oven to 350°F (175°C). -
6
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. -
7
Sprinkle the topping evenly over the chilled casserole. -
8
Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the center is set. -
9
Let the casserole cool for 5-10 minutes before serving. Garnish with maple syrup, fresh berries, or powdered sugar if desired.
🔧Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Fork or pastry cutter
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Overnight French Toast Casserole Works
❓ Frequently Asked Questions About Overnight French Toast Casserole
1. Can I make French toast casserole ahead of time?
Yes! French toast casserole is perfect for making ahead. Prepare the casserole the night before, cover it, and refrigerate. In the morning, simply bake it as directed—it may need a few extra minutes if it’s cold from the fridge. Some recipes even taste better after sitting overnight as the flavors meld together.
2. What kind of bread works best for French toast casserole?
Thick, sturdy breads like brioche, challah, or day-old French bread work best because they absorb the custard without falling apart. Avoid soft sandwich bread, as it can become mushy. Stale bread is ideal since it soaks up the egg mixture more effectively.
3. Can I freeze French toast casserole?
Absolutely! Assemble the casserole (without baking), cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to eat, thaw it in the fridge overnight, then bake as usual. You can also freeze leftovers after baking—just reheat in the oven or microwave.
4. How do I prevent my French toast casserole from being soggy?
To avoid sogginess, use stale or lightly toasted bread, and don’t oversoak it in the custard. Let the casserole sit for at least 15–30 minutes before baking to allow the bread to absorb the mixture evenly. Baking at the right temperature (usually 350°F/175°C) and ensuring it’s fully cooked (with a golden top) also helps.
5. Can I make French toast casserole without dairy or eggs?
Yes! For a dairy-free version, use plant-based milk (like almond or oat milk) and dairy-free butter. For an egg-free option, substitute eggs with a flaxseed or chia seed “egg” (1 tbsp ground flax/chia + 3 tbsp water per egg) or use silken tofu blended with a little milk. The texture may vary slightly, but it can still be delicious.
