French Toast Casserole Recipe

Waking up to a warm, comforting breakfast is one of life’s little joys, especially when that breakfast happens to be French Toast Casserole. There’s something magical about combining the flavors of cinnamon, vanilla, and custard-soaked bread, and letting the oven do most of the work while you sip your coffee. What I love about this recipe is that it’s perfect for lazy weekends, family gatherings, or holiday mornings when you want to treat yourself without the hassle of flipping individual slices of French toast on the griddle.

I still remember the first time I made this French Toast Casserole for a Sunday brunch with friends. I had stumbled upon the idea when I was trying to figure out how to feed a crowd without spending hours in the kitchen. I wanted something I could prep ahead of time, something that would fill the house with the cozy smell of cinnamon and vanilla as it baked. This casserole ended up being the star of the meal—everyone kept asking for the recipe, and I’ve made it a tradition ever since.

this RECIPE

🍞 Why this French toast casserole will change your breakfast game

If you’ve ever made French toast the traditional way, you know it’s a bit of a labor of love. While it’s undoubtedly delicious, standing at the stove, flipping each slice individually, can be a time-consuming process. This French Toast Casserole solves that problem beautifully. You can prepare everything the night before, and in the morning, all that’s left to do is pop it in the oven and relax while it bakes to golden perfection. The top layer gets crispy and sweet thanks to a buttery cinnamon-sugar crumble, while the inside remains custardy and soft—basically, it’s the best of both worlds.

Memories of weekend brunches

I have such fond memories of making this casserole for the first time. It was one of those weekends where you can feel fall in the air—leaves crunching underfoot, a crisp breeze, and the smell of spices filling the kitchen. I invited a few friends over for brunch, and instead of stressing about getting everything ready that morning, I prepared this casserole the night before. The next day, all I had to do was slide it into the oven, and we could sit back and catch up over cups of coffee while it baked. The smell of cinnamon slowly started to drift through the house, and by the time the casserole came out of the oven, we were all starving! Needless to say, it disappeared fast, and I’ve been tweaking the recipe to perfection ever since.

The origin story of French toast (and this clever casserole version)

French toast, or “pain perdu” as the French call it, dates back to ancient times. The concept is simple: a way to use up stale bread by soaking it in a mixture of eggs and milk, then frying it. It’s interesting to note that almost every culture has its own version of French toast. In Germany, it’s known as “Arme Ritter” or “poor knights,” while the British call it “eggy bread.”

The casserole version is a more modern twist, designed for convenience. Instead of frying each piece of bread individually, you layer everything in a dish and let the oven do the heavy lifting. It’s perfect for feeding a crowd without the fuss.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

The best part of this recipe is its flexibility. Here’s a breakdown of the key ingredients and how to make them work for you:

• Sourdough bread: I love using sourdough for the slightly tangy contrast it provides, but brioche or challah are excellent choices too for a richer, softer texture. If you’re out of any of these, even French bread will work in a pinch. Just make sure it’s a day or two old, so it soaks up all that custard.
• Eggs: These form the base of your custard, adding richness and structure. For a lighter version, you could swap out a couple of yolks for egg whites, but I personally love the richness that whole eggs bring to the table.
• Milk and heavy cream: This combination gives the casserole its custardy interior. If you need to go dairy-free, I’ve had great results with almond milk or coconut milk in place of the regular milk. Just be aware that coconut milk will add a slight tropical flavor.
• Vanilla and cinnamon: The classic flavor duo for any French toast! If you’re feeling adventurous, you could add a pinch of nutmeg or even a dash of cardamom for an unexpected twist.
• Brown sugar and flour: These come into play for the streusel topping, giving the casserole its sweet, crunchy top layer. If you want to make this a bit healthier, you can substitute the flour with oat flour or even almond flour, though it will change the texture slightly.

Kitchen gear: What you need (and what you can totally skip)

You don’t need any fancy gadgets to make this French toast casserole, but there are a few tools that will make your life easier:

• 9-x-13-inch baking dish: This is essential. If you don’t have one, you could divide the recipe into two smaller dishes or even use a cast iron skillet for a rustic look.
• Mixing bowls: One for the custard and one for the topping. If you only have one, you can rinse it out between uses, but having two will save you some time.
• Whisk: This makes it easy to combine your eggs and milk without lumps. If you don’t have a whisk, a fork will do in a pinch, but be prepared to put in a little extra elbow grease.
• Plastic wrap: To cover the dish while it rests in the fridge overnight. Aluminum foil works too, but plastic wrap creates a tighter seal, which helps the custard soak in.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Now for the fun part—making this delicious casserole. I’ll walk you through each step, sharing some of my tips along the way:

1. Cut the bread: Start by cutting your loaf into 1-inch cubes. Trust me, the size matters! If the cubes are too small, they can turn mushy. Scatter them evenly in a greased 9-x-13-inch baking dish.
2. Make the custard: In a medium bowl, whisk together the eggs, milk, heavy cream, vanilla, and sugar. You want everything well-combined but not too frothy. Pour this mixture evenly over the bread cubes. Don’t worry if it looks like a lot of liquid—it will soak in beautifully overnight.
3. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal. This gives the bread plenty of time to absorb the custard. (Pro tip: If you’re in a rush, you can bake it after just 2 hours, but the texture won’t be quite as rich.)
4. Make the topping: In a bowl, mix together the flour, brown sugar, cinnamon, and salt. Then, cut in the cold butter until the mixture is crumbly. You can do this with your hands, a fork, or a pastry cutter. I like to make the topping the night before as well and store it in a resealable bag in the fridge.
5. Bake: When you’re ready to bake, preheat your oven to 350°F. Sprinkle the crumble topping evenly over the casserole and bake for 45-60 minutes. If you like a softer texture, pull it out closer to 45 minutes. For a firmer, more set casserole, leave it in the full hour.

Variations and twists: Make it your own

This recipe is so versatile, and there are plenty of ways you can tweak it based on what you have on hand or any dietary needs:

• Gluten-free: Simply swap out the bread for a good quality gluten-free loaf. The texture might be a bit different, but it will still be delicious.
• Vegan: Replace the eggs with a mixture of flaxseed and water (1 tablespoon flaxseed to 3 tablespoons water per egg), and use almond or coconut milk in place of the dairy.
• Seasonal variations: In the summer, I like to add fresh berries to the custard for a burst of fruity flavor. In the fall, try mixing in some pumpkin puree and pumpkin pie spice for a seasonal twist.
• Add-ins: You can get creative with add-ins like chocolate chips, chopped nuts, or even dried fruit. Just sprinkle them in with the bread cubes before pouring the custard over.

Serving and presentation ideas: Impress your guests

Once your French toast casserole is golden brown and delicious, let it cool for about 5-10 minutes before serving. This gives it time to set up, making it easier to slice. For a pretty presentation, dust the top with powdered sugar, and serve it straight from the baking dish for a rustic, homey feel. If you want to be extra fancy, drizzle some maple syrup over the top, or serve it with a side of whipped cream or Greek yogurt.

Pair it with fresh fruit, like berries or sliced bananas, for a nice contrast to the richness of the casserole. And if you’re serving this for a special occasion, a side of scrambled eggs or a light salad can balance things out.

Beverage pairings

When it comes to drinks, you can’t go wrong with a steaming cup of coffee or tea alongside this rich casserole. For a special treat, try pairing it with a homemade vanilla latte or spiced chai tea.

If you’re serving this as part of a larger brunch spread, a fresh, citrusy juice like orange or grapefruit works beautifully to cut through the richness. Or, if you want something a bit different, try serving an iced matcha latte or a sparkling water with a slice of lemon for a refreshing contrast.

Storing leftovers: Save some for later (if you can)

If by some miracle you have leftovers, this casserole stores really well. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When you’re ready to reheat, simply pop a slice in the microwave for about 30 seconds, or warm it in the oven at 300°F for 10-15 minutes.

Adjusting for different serving sizes

This recipe is designed to serve about 8-10 people, but if you need to make more or less, it’s easy to scale. For a smaller gathering, you can halve the recipe and bake it in an 8-x-8-inch dish. Just check it a little earlier—around the 30-40 minute mark—since it will cook faster.

For larger groups, you can double the recipe and split it between two baking dishes. Just be sure to rotate the pans halfway through baking to ensure even cooking.

Frequently asked questions

Q: Can I use another type of bread?
A: Absolutely! Brioche, challah, or even French bread will all work well. Just be sure to use day-old bread for the best texture.

Q: Can I freeze French toast casserole?
A: Yes! You can freeze the casserole before baking or after. If freezing before, let it thaw overnight in the fridge before baking. If freezing after, just reheat individual slices in the microwave or oven.

Q: What if I don’t have heavy cream?
A: You can substitute with more milk, but the casserole won’t be quite as rich. For a non-dairy option, coconut milk or almond milk works great.

Q: How do I know when it’s done?
A: The top should be golden brown, and the custard should be set but still soft. If you like a firmer texture, bake it the full 60 minutes.

Q: Can I make this casserole the same day?
A: Yes, though letting it soak overnight gives the best flavor. If you’re in a pinch, you can let it soak for just 2 hours, but the texture may not be as rich.

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