This Overnight French Toast Casserole combines everything you love about French toast in one easy pan. It is perfect for breakfast, brunch, or any holiday feast, such as Christmas, Easter, or Mother’s Day. Enjoy it with sweet cream butter, fresh berries, or a drizzle of warm maple syrup.
This make-ahead French toast casserole recipe is the perfect breakfast or brunch dish for a crowd. Made with simple ingredients and easy to customize, it’s sure to be a hit with everyone. Prep the casserole the night before for a tasty and easy breakfast treat. Try these other make-ahead brunch ideas: hashbrown breakfast casserole, tater tot breakfast casserole, chile relleno casserole, and biscuits and gravy casserole.
Ingredient Notes and Substitutions
- Bread: I love this recipe with crusty French bread, but if you prefer a shorter soaking period, use challah, sourdough, or brioche bread and soak for at least 4 hours.
- Eggs: large ones
- Milk: whole or 2%
- Cream: heavy or whipping cream
- Sugar: a mixture of granulated and brown
- Vanilla extract: the pure stuff, please
- Butter: preferably unsalted. If using salted butter, eliminate any added salt.
How to make French Toast Casserole
First, spread the bread cubes into an even layer in a well-greased 9×13-inch casserole dish. Then, in a large mixing bowl, whisk together the eggs, milk, whipping cream, brown sugar, granulated sugar, and vanilla extract. Pour the egg mixture over the bread cubes. Use the flat side of a spatula to push the bread cubes down into the custard mixture, so they start soaking up the custard. Cover the dish with plastic wrap and refrigerate overnight.
In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt with a fork. Cut in the butter using a pastry cutter until crumbly. Cover and store in the refrigerator.
Remove the casserole from the fridge about 40 minutes before baking to let it come to room temperature. Right before baking, sprinkle it with the topping. Bake uncovered for 50-60 minutes or until set, puffy, and golden brown. Cool for a few minutes before slicing.
Preparation Tips
- I love this recipe with crusty French bread, but if you prefer a shorter soaking period, use challah, sourdough, or brioche bread and soak for at least 4 hours.
- It is best to remove the casserole from the fridge 40 minutes before baking to bring it to room temperature. But don’t remove the topping from the fridge until you are ready to sprinkle and bake.
- For those of you who love nutmeg, add a couple of pinches. It adds great flavor, but my daughter is allergic to it and loves this casserole, so I do not add it.
- Top individual slices with sweet cream butter, fresh blueberries, strawberries, raspberries, blackberries, warm maple syrup, chopped pecans, or a dusting of powdered sugar.
Serving Suggestions
French toast casserole is always a treat, but it is even more delicious when served with fresh, ripe berries and warm maple syrup or with crisp bacon, sausage patties, or scrambled eggs. This make-ahead casserole is ideal for brunch combined with fresh fruit salad, baked oatmeal, strawberry spinach salad, tater tot breakfast casserole, and strawberry mimosas.
Storage and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 1 minute increments until warm. Alternately, cover the casserole with aluminum foil and reheat in a 300-degree oven for 30 minutes or until warm.
Frequently Asked Questions
You can prep it up to 24 hours in advance, cover it with plastic wrap, and store it in the fridge. Remove the casserole 40 minutes before baking to bring it to room temperature. Sprinkle the topping over the casserole before baking. I use French bread when making it that far in advance.
To freeze, first fully cool, then put slices in a sturdy airtight container and store in the freezer for up to 2 months. If freezing the whole casserole, cover it with plastic wrap and then aluminum foil. Thaw in the refrigerator overnight. Reheat in the microwave at 50% power for 1 minute increments until warm. Alternately, cover the casserole with aluminum foil and reheat in a 300-degree oven for 30 minutes or until warm.
More Breakfast Recipes
Baked French Toast Casserole
Ingredients
French Toast
- 1 loaf french bread 16 ounces cut into 1 inch cubes
- 9 large eggs
- 2 cups milk
- ½ cup heavy cream whipping
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
Topping
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
- ½ cup unsalted butter cut in small cubes
Instructions
- Spread the bread cubes out in a well-greased 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, whipping cream, brown sugar, granulated sugar, and vanilla extract. Pour the egg mixture over the bread cubes. Use the flat side of a spatula to push the bread cubes down into the egg mixture, so they start soaking up the custard.
- Cover the dish with plastic wrap and refrigerate overnight.
- In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry knife until crumbly. Cover and store in the refrigerator.
- Remove the casserole from the fridge 40 minutes prior to baking to let it come to room temperature. Right before baking, sprinkle it with the topping. Bake at 350 degrees uncovered for 50-60 minutes or until set, puffy, and golden brown.
Notes
- I love this recipe with crusty French bread, but if you prefer a shorter soaking period, use challah, sourdough, or brioche bread and soak for at least 4 hours.
- It is best to remove the casserole from the fridge 40 minutes before baking to bring it to room temperature. But don’t remove the topping from the fridge until you are ready to sprinkle and bake.
- For those of you who love nutmeg, add a couple of pinches. It adds great flavor, but my daughter is allergic to it and loves this casserole, so I do not add it.
- Top individual slices with sweet cream butter, fresh blueberries, strawberries, raspberries, blackberries, warm maple syrup, chopped pecans, or a dusting of powdered sugar.
Nutrition
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Julie Hagman
I made this dish last year for Xmas Eve for my family and they absolutely loved it! It’s easy enough to make and serving it with choices of fruit was a hit with warm maple syrup. I will be making it again this year for sure.
Beth Pierce
Thanks so much, Julie! I am so glad that you and your family liked it.