French Toast Casserole
Want to make French toast without being stuck at the stove all morning? This French Toast Casserole is your new best friend! Prep it the night before, and wake up to the most amazing breakfast ever. Perfect for busy mornings or when you have a house full of guests at the holidays.
This French toast casserole is the answer to lazy weekend mornings and special holiday breakfasts when you want to impress without stressing out.
It’s seriously the easiest thing ever. Just throw some cubed French bread into a dish, pour over a simple mixture of eggs and milk with some cinnamon and brown sugar, and let it hang out in the fridge overnight. The next morning, all you have to do is pop it in the oven!
It’s perfect for those busy holiday mornings (hello, Christmas breakfast!) or when you have friends staying over and don’t want to spend all morning cooking. The best part? Everyone can add their favorite toppings – fresh berries, maple syrup, powdered sugar, or whatever you love.
I like to serve this with some crispy bacon on the side, maybe a bowl of fresh fruit, or a cottage cheese smoothie, to make it a complete breakfast. Trust me, once you try making French toast this way, you’ll never go back to the regular version!
My other favorite breakfast casseroles are my biscuits and gravy casserole, this pancake and bacon casserole, and this corned beef hash casserole. Any of these are perfect for lunch or dinner too!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Bread – Use a sturdy bread like French bread, Challah, Brioche, or even sourdough.
- Cinnamon – I like to use Siagon cinnamon for this. It has the best flavor and worth every penny. It’s sweeter, has a more robust flavor, and not as acidic.
- Milk – Use regular, whole, or dairy free milk. Substitute whipping cream of heavy cream for a richer flavor.
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How To Make French Toast Casserole
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
How long does it last?
This casserole is great for leftovers! Store it in an airtight container in the fridge for up to 4 days. When you’re ready for another slice, just pop it in the microwave until warm and add your favorite toppings – I always go for a fresh drizzle of maple syrup!
Want to make it way ahead? You can totally freeze this! After baking, let it cool completely, then wrap it tightly with plastic wrap and aluminum foil and freeze. It’ll keep for up to 2 months. Just thaw overnight in the fridge and reheat when you’re ready to dig in.
Perfect for planning ahead for Christmas morning or any busy holiday!
Can I make this the night before?
That’s actually the magic of this recipe! Not only can you make it the night before – it’s even better when you do! Just prep everything, cover the dish tightly with plastic wrap or a lid, and let it hang out in the fridge overnight. The next morning, all that’s left is to pop it in the oven.
Here’s why overnight is best: giving the bread time to soak means it can really absorb all that amazing custard mixture. The cinnamon, eggs, and milk work their way into every piece of bread, making each one perfectly flavored and super moist without being soggy. Trust me, it’s worth the wait!
Can I use a different type bread?
You’ve got lots of options here! While French bread is my go-to, I’ve used all sorts of bread with great results. Regular white bread, sandwich bread, brioche (oh my goodness, so good!), and even sourdough all work beautifully.
The secret isn’t really in which bread you choose – it’s making sure whatever bread you use is a bit dried out. This helps it soak up all that delicious egg mixture without turning mushy.
Pro tip: if you’re craving something extra special, try it with brioche – it makes the casserole taste like a fancy bakery breakfast!
Can I make this dairy free?
Absolutely! This recipe is super easy to make dairy-free. Just swap out the regular milk for your favorite non-dairy alternative – almond milk, oat milk, or any plant-based milk will work great.
Just make sure to double-check that your bread is dairy-free too (some breads surprisingly contain dairy!). The casserole will still come out delicious and perfect for serving to friends and family with dairy restrictions.
Tips For The Best Casserole
- No day-old bread on hand? No worries! You can speed up the process by cutting fresh bread into cubes and laying them on a baking sheet in a 200°F oven for about 10 minutes to dry them out.
- Want to add some extra flavor? Try mixing in 1/4 teaspoon of nutmeg with the cinnamon, or add a splash of almond extract along with the vanilla – it’s amazing!
- Don’t have French bread? Other breads like challah bread, brioche bread, or even regular white sandwich bread will work too. Just make sure whatever you use is sturdy enough to hold up to the custard.
- For easier serving, let the casserole rest for about 10 minutes after baking. This helps it set up and makes it easier to cut into nice, clean squares.
- Love a little crunch? Try sprinkling some chopped pecans or sliced almonds on top during the last 5 minutes of baking.
- To check if it’s done, insert a knife in the center – it should come out clean without any wet custard. The center should also feel set and not jiggly.
This super easy french toast casserole recipe is perfect for a weekend brunch or a busy weekday morning. Full of thick bread, a creamy egg custard, and topped with maple syrup, it’s a full breakfast in a single bite.
French Toast Casserole
Ingredients
- 10-12 cups French bread cubed
- 2 cups milk or heavy cream
- 8 large eggs
- 2 teaspoons ground cinnamon
- 2/3 cup brown sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Spray a 9×13 casserole dish with Non-stick spray and set aside.
- Cut French bread into bite sized pieces, and place into prepared pan.
- In a large bowl, combine milk, eggs, cinnamon, brown sugar and vanilla extract. Pour over top of the French bread.
- Cover with aluminum foil or plastic wrap and place in the fridge for at least 2 hours or up to overnight.
- Preheat oven to 350F and remove covering from the pan. Cook for 35-40 minutes or until done and lightly browned on the top.
- Remove from oven and top with berries, powdered sugar and maple syrup or your favorite toppings! Enjoy!
Notes
- No day-old bread on hand? No worries! You can speed up the process by cutting fresh bread into cubes and laying them on a baking sheet in a 200°F oven for about 10 minutes to dry them out.
- Want to add some extra flavor? Try mixing in 1/4 teaspoon of nutmeg with the cinnamon, or add a splash of almond extract along with the vanilla – it’s amazing!
- For easier serving, let the casserole rest for about 10 minutes after baking. This helps it set up and makes it easier to cut into nice, clean squares.
- Love a little crunch? Try sprinkling some chopped pecans or sliced almonds on top during the last 5 minutes of baking.
- To check if it’s done, insert a knife in the center – it should come out clean without any wet custard. The center should also feel set and not jiggly.
- If the top gets too brown before the egg custard is done, cover with foil and continue baking.
- Refrigerate overnight for best results but if you don’t have that much time, at least 2 hours will work.
Nutrition
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