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) packed light brown sugar
- 2 tablespoons vanilla extract
- 1 ½ teaspoons ground cinnamon
TOPPING
- ¾ cup (98g) all-purpose flour
- ¾ cup (169g) packed light brown sugar
- 2 teaspoons 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
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.
Question -has anyone tried this with Challah or Brioche breads? I’d like to make it for Christmas morning. Thanks!
I’m wondering if I can double the recipe in the same 9×13 pan and just increase the cooking time? Thanks in advance!
I think the pan would likely overflow. I would probably do two pans.
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?
I’m not sure. I have been wanting to try crescents as well but haven’t had a chance. I’m guessing it may need to be a little bit like this recipe where I use a softer bread and actually reduce the amount of ingredients. https://www.lifeloveandsugar.com/berry-french-toast-casserole/
Should the butter be soft before adding to the topping?
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.
Wow!! Delish!! Made this morning for teachers first day breakfast!!! Thank you, will be a tradition in this house!!
Made this for mom, her husband (in from out of town) & my husband. Everyone really enjoyed it.
This was fairly easy & very enjoyable. Any tips for reheating?
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.
Merry Christmas 😊
Do you think it’s ok to make 24 hours ahead of time instead of just over night ?
I’m not sure. I’m sorry. Probably.
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.
I wouldn’t recommend baking it partially. I’d bake it all the way whenever you decide to bake it.
Can you use Texas toast? I wasn’t sure if the bread needed to be a thicker heavier bread for overnight soaking.
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.
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.
suggestions on how to substitute eggnog for the milk/heavy cream?
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.
Could you half this?
Yes, just use a smaller pan.
I love your recipe! We make this every year now and will now be a Thanksgiving and Christmas morning tradition with our family.
Wonderful!
Do you use salted or unsalted butter in your recipes?
I use both, but if I haven’t specified it was probably salted butter.
My husband absolutely loves this recipe.