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I love this Overnight Cinnamon French Toast Casserole! It’s an easy breakfast idea flavored with vanilla, cinnamon and brown sugar. You assemble it the night before, then pop it in the oven in the morning. We always make this french toast bake for the holidays and it disappears fast!
The Best French Toast Casserole
I can’t even count the number of times I’ve made this overnight french toast casserole. It’s a classic in our family for an easy breakfast when we’ve got family in town and especially for holidays. Christmas morning breakfast anyone?
In fact, I love this recipe so much I’ve made several variations, like my Cinnamon Apple French Toast Casserole, Birthday Cake French Toast Casserole and Banana French Toast Casserole. All are wonderful overnight casseroles that are easy to put together and perfect for making ahead!
Recipe Ingredients
This version of my french toast casserole has classic flavors so pretty much everyone likes it.
- Loaf of Bread – You’ll want a pound sized loaf to cut into chunks. Sourdough is my favorite, but French bread would work too.
- Eggs
- Milk – Whole milk or 2%
- Heavy Whipping Cream
- Sugars – This recipe uses both white and brown sugar. The brown sugar adds a touch of caramel flavor that is downright addictive.
- Vanilla Extract
- Cinnamon – Is there such a thing as too much cinnamon?
You’ll also need a few other things for the streusel topping, including some flour and butter.
How to Make Baked French Toast Casserole
This recipe is so easy and it makes your home smell amazing while its baking in the oven! Here’s how to make it:
- Cube bread and add to pan. The first thing you’ll want to do is cut up your loaf of bread into about 1 inch chunks and spread them evenly in the bottom of a 9×13 inch pan.
- Make the custard & pour over bread. Next, combine the other casserole ingredients and whisk everything together so that it’s well combined. Pour the mixture evenly over the bread, trying to wet all of it.
- Chill. Cover the casserole and store it in the fridge for several hours or overnight.
- Make streusel topping. While it’s in the fridge, you can also pre-make the streusel topping. Combine the flour, brown sugar, cinnamon and salt, then cut the butter into the mixture until it forms crumbles. Leave it in a bowl and store it in the fridge until you’re ready to bake the casserole.
- Preheat oven. When you’re ready to make the casserole, preheat the oven and crumble the pre-made streusel topping over the casserole.
- Bake and serve. Bake the casserole from about 45 minutes to an hour, depending on whether you want a softer or firmer texture. When it’s ready, serve it with fresh fruit, powdered sugar and some syrup.
Topping Ideas
Oh let me count the ways you could top a slice of this french toast casserole – there are so many! Here are some of our favorite ways to top it:
- Maple syrup – Of course.
- Whipped cream – Another classic! You can use canned whipped cream, or if you’re feeling fancy you can make this easy homemade whipped cream.
- Confectioners sugar – You can sprinkle it on with a spoon, or if you have a sifter you can add a nice dusting all over each slice.
- Fruit – Blueberries, raspberries, blackberries and strawberries all go well with french toast. If I have extra time I sometimes cook up peeled and sliced apples with a bit of water, sugar and cinnamon for another topping option.
- Honey or Maple Cream – Not as common as maple syrup, but both solid options!
It probably goes without saying, but I’m a big fan of doing all of these toppings at the same time. Might as well go all in!
Why Do I Love this Recipe?
The final casserole is wonderful! The streusel topping is part of what makes it so good and there’s plenty on top of this! Each bite is addicting. I love contrast between the crunch streusel topping and the soft, pillowy casserole layers.
And with the ease of making it and the fact that you can make it the night before, it’s perfect for busy mornings or holidays when there’s a bunch of things going on.
The Secret to Preventing Soggy French Toast
People often wonder: How do I make sure my French toast is not soggy? Especially with a casserole that is soaked overnight, you might think that soggy French toast will be the result. Not so!
Want to know why? The secret is in the kind of bread you use. If you use a soft bread for your French toast casserole there isn’t enough room in the bread for it to soak up the extra moisture. That’s why I prefer a crusty bread like sourdough or french bread.
If you really want to use softer breads like brioche or challah, then I always recommend slicing the cubes and letting them sit out for several hours to harden, or toasting them in the oven first. By drying them out a bit you make it easier for the bread cubes to soak up the custard.
I hope you love this recipe! If you make it please come back and let me know what you think.
More Breakfast Recipes
Easy Fluffy Homemade Waffles
Overnight Sausage and Egg Breakfast Casserole
Easy Homemade Monkey Bread
Fluffy Homemade Pancakes
Blueberry Streusel Coffee Cake
Overnight Cinnamon Baked French Toast Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 Servings
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Overnight Cinnamon Baked French Toast Casserole: easy to make and so incredibly good! Perfect for a holiday make-ahead breakfast or brunch.
Ingredients
CASSEROLE
- 1 pound loaf Sourdough Or French Bread
- 8 large eggs
- 2 cups (480ml) milk (whole or 2%)
- 1/2 cup (120ml) heavy whipping cream
- 1/2 cup (104g) granulated sugar
- 1/4 cup (36g) packed light brown sugar
- 2 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
TOPPING
- 3/4 cup (98g) all-purpose flour
- 3/4 cup (169g) packed light brown sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (112g) butter, cut into pieces
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 351
- Sugar: 27.3 g
- Sodium: 164.8 mg
- Fat: 19.1 g
- Carbohydrates: 36.1 g
- Protein: 7.9 g
- Cholesterol: 191.5 mg
Categories
Recipe modified from Pioneer Woman
Enjoy!
I made this for Mother’s Day brunch along with an egg casserole and many others dishes and it was a favorite! The entire family loved it. I also switched out the milk to skim milk. I will definitely be making it for another family event.
I’m so glad it was a hit!
My sister and I prepared and cooked this casserole last weekend. We used brioche bread, which worked out fine. Everyone loved it! Our one problem, though, was deciding how much longer to cook it after the 45 minute mark. We checked it every 5 minutes. A knife came out reasonably clean, but the casserole was always “jiggly” if you you know what I mean. We didn’t want the topping to burn and also wanted to make sure the egg/bread mixture was cooked enough. Sis thought maybe my often temp was too low; it actually was closer to 375 degrees than 350. I think we ended up cooking it an extra 30-45 minutes!
Did you use a smaller pan by any chance? That could make it take longer to bake. As far as telling when it’s done, if a knife was coming out mostly clean (without any uncooked eggyness) it should be fine. It may still “jiggle” but it should also seem set. Another way to look is to stick the knife in towards the middle and actually pull a bit of the casserole to the side and see if any liquid pools. If it does, it probably needs more time. I hope that helps!
How long ahead of time is too ahead of time to make this? Would 24 hours in advance be too long?
I’ve never actually left it for 24 hours to see if it has an affect, but I think that should be fine.
I don’t see anywhere in the post whew it lists the oven temp?!?! Guessing 350.. it looks like it will be amazing just hope I get the oven temp correct
The oven temperature is written in step six.
Made this recipe for my family for Christmas morning and everyone loved it!
The flavor was good. The recipe was easy to follow. The only complaint we had was it was VERY sweet. We are going to try it again, without so much sugar in the casserole part.
Should it be covered or uncovered when baking?
I usually bake it uncovered. But if it starts to brown too much on top, you could always cover it.
Such a great and easy recipe!
I’m so glad you enjoyed it!
Made this morning, and it was delicious! I still have quite a lot of leftovers, so I’m wondering how long it will keep in the fridge? 3 days max, maybe? Great recipe though!
Glad you enjoyed it! Yes, 3-4 days in the fridge should be fine.
Has anyone froze this raw and baked it from frozen or partially frozen? I’d like to make it a few days ahead and freeze it so it is easier to transport to the cabin for the weekend.
Did you freeze it? If so how did it turn out?
Looks so yummy! Thanks so much for sharing!
Would it be ok to use cut up canned cinnamon rolls instead of the bread?
Hey! Can this be made in a crockpot?
I’m thinking it can, I just haven’t done it myself to be able to advise.
Making for the first time today; it’s in the oven and smells delicious! My sourdough loaf was 1 1/2 pounds and I left several slices out to get down to a pound. I still had a ton of bread and had to layer my pieces. Is that normal? They all seemed to soak up the egg mixture. Hoping the bottom pieces aren’t too soggy.
This recipe is amazing. Made it for a breakfast item, before a wrestling tournament. It was loved by all. I use a variety of bread mixed together. Cinnamon brioche, vanilla brioche& Texas toast. It is all about the textures.
I do however would like to know. Does the cooking time need to be adjusted if I want to add raisins to the mix?
Thank you
So glad it was a hit! I don’t think adding some raisins would make any difference to the cook time.
I love this recipe make it all the time but I use panetone bread it comes out great
Delicious! Our family enjoyed it Christmas morning, looking forward to having it again. I made it with Brioche bread (14 oz loaf – Cubed the bread early in the day and let it sit out to dry a bit), proceeeded with the recipe as written. Next time will add some chopped pecans to the topping.