Why You’ll Love French Toast Casserole That Will Change Your Mornings Forever Recipe
Perfect for holidays, brunch gatherings, or busy mornings, this casserole is easy, crowd-pleasing, and requires minimal morning effort. It can be customized with different breads, toppings, and mix-ins, and the overnight soak allows the bread to fully absorb the custard, creating a soft, flavorful interior with a golden, slightly crisp top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Day-old bread (French bread, brioche, or challah)
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Eggs
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Milk or half-and-half
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Granulated sugar
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Brown sugar
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Cinnamon
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Vanilla extract
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Butter
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Optional toppings: powdered sugar, maple syrup, fresh berries, whipped cream
Directions
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Grease a 9×13-inch baking dish. Cut bread into cubes and arrange in the dish.
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In a large bowl, whisk together eggs, milk, granulated sugar, cinnamon, and vanilla extract until smooth.
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Pour the mixture evenly over the bread, pressing down lightly to help it soak.
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Cover and refrigerate for at least 6 hours or overnight.
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Preheat oven to 350°F (175°C).
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Before baking, sprinkle the top with a mixture of brown sugar and small pieces of butter for extra flavor.
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Bake uncovered for 40–45 minutes, until golden brown and set in the center.
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Let cool slightly before serving with your favorite toppings.
Servings and timing
Serves 8–10.
Preparation time: 15 minutes
Chilling time: 6–12 hours
Baking time: 40–45 minutes
Total time: 6 hours 55 minutes – 12 hours 55 minutes
Variations
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Berry French Toast Casserole: Add blueberries, raspberries, or strawberries before baking.
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Nutty Crunch: Sprinkle chopped pecans or walnuts on top.
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Apple Cinnamon: Layer thinly sliced apples and extra cinnamon for a fall twist.
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Chocolate Lover’s: Add chocolate chips or a drizzle of Nutella before baking.
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Savory Version: Skip sugar and cinnamon, add cheese, cooked sausage, and herbs.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm slices in the microwave for 30–60 seconds or in the oven at 325°F (160°C) for 10–15 minutes. You can also freeze individual portions for up to 2 months, reheating straight from frozen in the microwave.
FAQs
Can I use fresh bread instead of day-old?
Yes, but day-old bread absorbs the custard better without becoming mushy.
Can I make it dairy-free?
Yes, use almond milk, oat milk, or coconut milk instead of dairy milk.
Can I use gluten-free bread?
Yes, just choose a sturdy gluten-free loaf.
Can I bake it right after assembling?
You can, but the overnight soak gives it a better texture.
Can I prepare it more than one day in advance?
Yes, you can assemble it up to 24 hours ahead.
Why is my casserole soggy?
It may have too much liquid or not baked long enough—bake until the center is set.
Can I reduce the sugar?
Yes, adjust to taste without affecting the structure.
Can I add cream cheese?
Yes, dot softened cream cheese between bread layers for richness.
What’s the best bread to use?
Brioche, challah, or sturdy French bread work best.
Can I make mini portions?
Yes, assemble in ramekins and reduce baking time to 20–25 minutes.
Conclusion
This French toast casserole is a game-changer for stress-free mornings, delivering a warm, comforting breakfast with minimal morning work. With its custardy center, golden crust, and endless topping possibilities, it’s sure to become a favorite for both everyday breakfasts and special occasions.
French Toast Casserole That Will Change Your Mornings Forever
A warm, fluffy, custard-soaked bread casserole topped with a sweet cinnamon streusel — perfect for making ahead so mornings are stress-free and delicious.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the casserole:
- 1 loaf (about 14–16 oz) day-old French bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- Pinch of salt
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Grease a 9×13-inch baking dish and add bread cubes evenly across the bottom.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour the egg mixture evenly over the bread, gently pressing bread down so it soaks up the custard.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- To make the streusel, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry cutter or fork until mixture is crumbly. Refrigerate until ready to use.
- When ready to bake, preheat oven to 350°F (175°C). Sprinkle streusel evenly over the casserole.
- Bake uncovered for 45–55 minutes, until golden brown and set in the center.
- Serve warm with maple syrup, powdered sugar, or fresh fruit.
Notes
- Best made the night before for maximum flavor and convenience.
- Try using brioche or challah bread for an even richer casserole.
- Leftovers reheat beautifully in the oven or microwave.
