Overnight Cinnamon French Toast Casserole

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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.

Close up of Overnight Cinnamon French Toast Casserole in a white baking pan

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:

  1. 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.
  2. 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.
  3. Chill. Cover the casserole and store it in the fridge for several hours or overnight.
  4. 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.
  5. Preheat oven. When you’re ready to make the casserole, preheat the oven and crumble the pre-made streusel topping over the casserole.
  6. 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.
A slice of Overnight Cinnamon French Toast Casserole with syrup on a white plate

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!

Close up of Overnight Cinnamon French Toast Casserole in a white baking pan

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.

A slice of Overnight Cinnamon French Toast Casserole with syrup on a white plate

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

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A slice of Overnight Cinnamon French Toast Casserole with syrup on a white plate

Overnight Cinnamon Baked French Toast Casserole

  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 Servings
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


Overnight Cinnamon Baked French Toast Casserole: easy to make and so incredibly good! Perfect for a holiday make-ahead breakfast or brunch.



  • 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


  • 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


1. Grease a 9 x 13 casserole dish and set aside.
2. Cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish.
3. In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla and cinnamon. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
4. Cover the casserole and store in fridge for several hours or overnight.
5. 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.
6. When you’re ready to bake the casserole, preheat oven to 350 degrees.
7. Crumble the streusel topping evenly over the top of the casserole, covering as much of it as you can.
8. Bake for 45 minutes to an hour. Bake less time for a softer, more moist texture. Bake longer for a firmer, less moist texture.
9. When casserole is ready, serve warm with syrup and other toppings such as powdered sugar or fresh fruit.


  • 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


Recipe modified from Pioneer Woman


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  1. Kim

    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.

  2. Anita

    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!

    1. Lindsay

      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!

  3. Erin

    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

  4. Kayla

    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.

  5. Bailey

    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!

  6. Tracy

    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.

  7. Kim

    Looks so yummy! Thanks so much for sharing!
    Would it be ok to use cut up canned cinnamon rolls instead of the bread?

  8. Juli Reeves

    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.

  9. Wendy Simonds

    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

  10. Eileen

    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.

  11. Eileen

    Question -has anyone tried this with Challah or Brioche breads? I’d like to make it for Christmas morning. Thanks!

  12. Chelsea E

    I’m wondering if I can double the recipe in the same 9×13 pan and just increase the cooking time? Thanks in advance!

  13. Courtney

    I tried this recipe last year (2020) for Thanksgiving. It was a hit!! I’m glad I gave it a try.

    I’m going to do it again this year for Christmas, but thinking about crescents. Would you recommend drying them out or are they too soft/airy for overnight recipe?

    1. Lindsay

      No, you want to cut the butter into the other ingredients so that it makes a crumble. If the butter is soft, it will all clump together.

  14. Candace

    Wow!! Delish!! Made this morning for teachers first day breakfast!!! Thank you, will be a tradition in this house!!

  15. Mary Card

    I made this instead of the usual recipe for Christmas Brunch. Ii was concerned as I only had regular bread to work with. It was DELICIOUS! The crunch/crumble topping was the thing that they loved the most. Thank you. I am making it again on the 28th for a larger family gathering and am using Cinnamon Raisin Bread as part of the base.

  16. Nancy

    I’m really excited to try this recipe. It sounds delicious! Would it be possible and would results be the same if I cooked half the time, traveled an hour & then cooked the last half of time? I need to making a breakfast item for brunch, but have some traveling to do. 

  17. Abby

    Can you use Texas toast? I wasn’t sure if the bread needed to be a thicker heavier bread for overnight soaking. 

    1. Lindsay

      I don’t think the butter and garlic on texas toast make that ideal. Unless there’s a version that I’m unaware of that is just the bread.

      1. Mary

        I think she means the thick sliced white sandwich bread that is used to make Texas toast. Not the pre-made kind from the freezer section.

    1. Lindsay

      I’m not totally sure since I haven’t tried it. Depends a little on how strong you want the flavor. I’d replace all the heavy cream and some of the milk. Maybe a cup? And see how the flavor is.

  18. Brooke

    I love your recipe!  We make this every year now and will now be a Thanksgiving and Christmas morning tradition with our family.

  19. Mary Ann

    Made this yesterday for Sunday breakfast. Only made half recipe. Added cinnamon to egg mixture and sprinkled some raisens on bread. Used fat free half and half instead of cream. Still had to cook about 45 minutes. It was enough for breakfast today and another day during the week. 

  20. Chris

    What is the best way to reheat this entire casserole? I’ve been asked to make a few for a friend and I will need to bake it the day prior to serving because she is very intimidated by anything kitchen related Lol. Thank you for your help!

    1. lifeloveandsugar@gmail.com

      I haven’t ever tried to reheat the entire casserole before. That’s a tough one. I’d be afraid that if you put the whole thing back in the oven it’d dry out. I’m not sure I haven’t any good suggestions. I’m sorry.

    1. lifeloveandsugar@gmail.com

      That sounds delicious! But if it’s sliced bread I’d be careful because it could be too thin.

  21. Felicia

    Yesterday I was asked to make a breakfast dish to serve 20 people for a meeting at 6:30am. After the initial panic, this post came to mind. A quick trip to the store to buy 2 loaves of bread (the rest of the ingredients already on hand) I prepped (2) 9×13 pans and stuck them in the fridge before heading off to bed. Into the oven they went the next morning while I got myself ready. I also slid in a large jelly roll pan of link sausage on the bottom rack during the last part of cooking to serve with the casserole. They came out perfectly and everyone enjoyed it! Thanks for saving the day with this post!

  22. Risa

    I have this sitting in the fridge waiting for Christmas morning! I did 1stick +1Tbsp butter and 3/4 cup brown sugar and 3/4 cup flour and just a pinch extra on the cinnamon for the topping, plus a mix of chopped walnuts and pecans. Can’t wait to try it!

  23. Pennie

    I just came across this recipe, and Oh. My. Goodness. My mouth is literally watering. Do you think I could put the cinnamon topping on the casserole the night before and bake it like you suggested in the morning?

    1. lifeloveandsugar@gmail.com

      I’m sorry, I didn’t see this! I hope you were able to figure it out! I just meant a general even layer, but it will be piled on top of each other.

  24. Rebecca

    I made this and was very yummy but the middle of it was still pretty wet and didn’t seem cooked well. I left it in the oven for 55 minutes. Has this happened to anyone else? Any suggestions?

  25. Snow Day Recipes | How to Use That Bread and Milk! | Brownie Bites | Tales, Trips, Tastes, and Tinkers

    […] Overnight French Toast Casserole by Life, Love, & Sugar.  Ohh my goodness, this looks absolutely amazing – your kids will be on a sugar high and ready to run out into the snow to burn off the excess energy after a breakfast like this! […]

  26. Sarah Marshall

    I have a feeling this one could go on my breakfast favorites list! It looks heavenly and involves some of my favorite flavors! Must try!

  27. Barbara F.

    This looks delish! That topping just puts it right over the top. I think this will be a Black Friday brunch recipe. Thanks for sharing it!

  28. Rebecca Helms

    I can’t wait to try this recipe. There is so much cooking that has to be done for the holidays and this would be great.

  29. Robin F

    I love make ahead breakfasts like this! My suggestion…heat your syrup on the stove in a small pan before serving. Add a tablespoon of butter after it is warm and whisk in an additonal teaspoon of cinnamon. Yum!

  30. Julia

    YUM! This is the most scrumptious breakfast cinnamon casserole I’ve yet seen, and I LOVE sourdough bread :), so definitely making this not just over holidays, but whenever company is around to entertain 🙂

  31. Bernice Kalisz

    Oh my this looks so yummy I will have to try it. I have tried several recipe on Recipe Lion and they are so good love it.

    1. Life, Love and Sugar

      I’m not sure at what stage you are talking about adding cream cheese and I’ve never tried it. I would think you probably could, but it’s not something I could advise you on. Sorry.

  32. Jennifer

    Question… I just found this on Pinterest & can’t wait to try! Did you mean 2 TEASPOONS of vanilla? I see that it says TABLESPOONS and had to check!

    1. Life, Love and Sugar

      Hi Jennifer! It actually is 2 tablespoons. I can understand why you weren’t sure though – it’s a lot. But it’s good, you’ll love it!

      1. Lindsay

        I haven’t ever tried it, but I imagine it would be fine. It probably isn’t as hearty as something like a French bread loaf, so it may not soak up as much of the moisture, and may need longer to bake.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29