This overnight French toast casserole is easy to make with day-old bread and a rich custard flavored with cozy cinnamon, brown sugar, and vanilla. Assemble the casserole the night before and bake it the next morning for a crowd-friendly breakfast. I always make this French toast casserole during the holidays, and it disappears fast!
I can’t even count how many times I’ve made this overnight French toast casserole recipe. It’s an easy breakfast, and a one-pan alternative to conventional French toast recipes when we’ve got family in town, especially during holidays. Cozy French toast casserole has been our Christmas morning breakfast on more than one occasion!
In fact, I love this recipe so much that I’ve made several variations, like my Apple French Toast Casserole, Pumpkin French Toast Casserole, and Banana French Toast Casserole. All are wonderful make-ahead breakfasts that are easy to put together the night before.
The Best Overnight French Toast Casserole
If you’re looking for an easier way to prepare French toast for a crowd, you’ll love this overnight French toast casserole. Here’s why:
- An easy way to make French toast. This overnight breakfast casserole has all the flavors of classic French toast, baked in one pan and prepped the night before. You don’t need to hover over a hot griddle on a busy holiday morning.
- Streusel topping. I love the contrast between the crunchy streusel topping and the soft, pillowy casserole layers. You can customize the topping with add-ins like pecans. It adds a layer of delicious crunch.
- Use up older bread. Similar to bread pudding and traditional French toast, a French toast casserole is a great way to use up day-old or stale bread. The dried-out bread soaks up all that creamy custard!
You’ll Need These Ingredients
The ingredients in this casserole are the same as those in regular French toast recipes. It’s only the method that’s different! Scroll to the recipe card for the printable recipe amounts.
- Loaf of Bread – The best bread for French toast is slightly stale bread. You’ll want a pound-sized loaf to cut into chunks. Sourdough is my favorite, but French bread and just about any sturdy, crusty bread will work, too.
- Eggs and Milk – To make a basic custard. I recommend whole milk or 2%.
- Heavy Whipping Cream – I like to add this to make a richer custard. You could use half-and-half or additional milk if you’d prefer.
- Sugars – This recipe uses both white and brown sugar. The brown sugar adds a touch of caramel flavor that is downright addictive.
- Vanilla Extract and Cinnamon – For those signature French toast flavors. You can replace cinnamon with nutmeg or pie spice if you’d like.
- Streusel – My favorite thing about a baked French toast casserole is that you can add a crumbly streusel on top! You can make a classic streusel with flour, butter, sugar, and cinnamon.
How to Make a French Toast Casserole
This casserole fills the whole house with the smell of warm spices while it bakes. Before that, though, you’ll assemble it the night before with the following steps.
- Cut the bread into cubes. First, cut your loaf of bread into 1-inch chunks. Then, spread the bread evenly in the bottom of a 9×13-inch baking dish.
- Add the custard. Next, combine the custard ingredients. Whisk everything together so it’s well combined. Pour the mixture evenly over the bread, trying to soak all of it.
- Refrigerate. Now, cover the casserole and store it in the fridge for several hours, or overnight.
- Make the streusel topping. While the French toast casserole chills in the fridge, pre-make the streusel topping. Combine the flour, brown sugar, cinnamon, and salt. Cut the butter into the mixture to make a crumble. You can cover the bowl and keep the topping in the fridge until it’s time to bake.
- Prepare to bake. The next day, preheat the oven to 350ºF. Take out your casserole and pre-made streusel, and crumble the streusel topping over the casserole.
- Bake and serve. Bake the casserole for about 45 minutes to an hour, depending on whether you want a softer or firmer texture. When it’s ready, serve slices with fresh fruit, powdered sugar, and plenty of maple syrup.
Optional Toppings
Oh, let me count the ways you could top a slice of this French toast casserole. Of course, you can’t go wrong with a generous glug of maple syrup and a dusting of confectioners’ sugar, but there are so many more options! Here are some of my favorite French toast topping ideas.
- Homemade whipped cream
- Fresh fruit and berries
- Caramel sauce or fudge sauce
- Honey
- Maple cream
- Chopped pecans
- Icing and sprinkles for a birthday cake French toast casserole!
Tips to Prevent Soggy French Toast
Especially with a casserole soaked overnight, you might be thinking, “But how does it not become soggy?” The secret is in the type of bread you use.
- Use day-old bread. Fresh, soft bread becomes soggy in the custard. If you don’t have stale-ish bread at home, look for a loaf of day-old bread from the baker’s or bakery section at the grocery store. The plus side is that they’re usually discounted!
- Or, dry out the bread cubes. If you’re using softer breads like brioche or challah, I recommend slicing the cubes and letting them sit out for several hours to harden, or toasting them in the oven first. By drying out the bread, you make it easier for the bread cubes to soak up the custard without turning to mush.
How to Store and Reheat
- Refrigerate. Keep the baked French toast casserole airtight in the fridge for up to 3 days.
- Reheat. You can warm up the French toast casserole in the oven at 350ºF, or in the microwave.
- Freeze. You can freeze any leftover casserole for up to 2 months. Double-wrap the leftovers in plastic wrap. Thaw the casserole in the fridge before reheating.
Overnight French Toast Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 Servings 1x
- 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 of 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
- Grease a 9 x 13 casserole dish and set aside.
- Cut bread into 1-inch chunks and spread them evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the eggs, milk, cream, both sugars, vanilla, and cinnamon. Pour the mixture evenly over the bread, coating all the pieces.
- Cover the casserole and store it in the fridge for several hours or overnight.
- To make the streusel topping (this can be made ahead and refrigerated), combine the flour, brown sugar, cinnamon, and salt. Add butter and cut into the dry mixture until it all comes together to form a crumble. You can store this mixture in the fridge overnight if you’d like.
- When you’re ready to bake the casserole, preheat the oven to 350ºF.
- Crumble the streusel topping evenly over the top of the casserole, covering as much of it as you can.
- Bake for 45 minutes to an hour. Bake for less time for a softer, more moist texture. Bake longer for a firmer, less moist texture.
- When the casserole is ready, serve it warm with syrup and other toppings such as powdered sugar or fresh fruit.
Notes
- Recipe modified from Pioneer Woman
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
This is very good but I think the 2 tablespoons of vanilla extract is way too much. When I made it a second time I used only 2 teaspoons and it was much better.
Is there a way to make this without the whipping cream?
You could try replacing it with something else, like regular milk. It may take longer to bake though and not be quite as thick when baked.
Do you leave tin foil on while baking it?
I don’t leave the foil on.
I have been making this recipe every Christmas morning for the past 4 years and I’m pretty sure it’s the reason my fiancé is marrying me
LOL! I’m glad he enjoys it!
Can this be made more than one day in advance?
I’ve never tested it. Generally, uncooked opened eggs like that should not be left for more than two days. Otherwise, I think it would be OK.