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
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Ingredients
Casserole
- 1 pound loaf of Sourdough or French Bread
- 8 large eggs
- 2 cups (480ml) milk (whole or 2%)
- ½ cup (120ml) heavy whipping cream
- ½ cup (104g) granulated sugar
- ¼ cup (36g) light brown sugar (packed)
- 2 tablespoons vanilla extract
- 1 ½ teaspoons ground cinnamon
TOPPING
- ¾ cup (98g) all-purpose flour
- ¾ cup (169g) light brown sugar (packed)
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ 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
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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.
Can you use brioche or challah bread instead?
That should be fine.
Is it okay to make this two days ahead and have it soak in the fridge for 48 hours?
Gosh, I’m not sure. I haven’t left it for that long, but it might be fine.
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!
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.
Do you think it would be OK to use cinnamon swirl bread? 🙂
That sounds delicious! But if it’s sliced bread I’d be careful because it could be too thin.
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!
I’m so glad you enjoyed it! It’s definitely a go-to recipe of mine!
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!
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?
Yea, I think it’d be fine to add it the night before.
It says lay out evenly, should i not layer the bread on top of each other? I am making this tonight
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.
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?
Thanks!
Hmm, I know 55 minutes is a long time, but it still could have needed to cook longer.
very nice, will try it tonight for thanksgiving day!
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!
I love french toast and cinnamon! A wonderful smell on Christmas morning!
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!
I will definitely be trying this one!
Looks yummy! Love breakfast casseroles on holidays and when we have over night company.