French toast casserole is the best breakfast to wake up to. Golden bubbles of warm cinnamon spiced bread met with syrup or fresh fruit. I mean, seriously, what’s better than that?
Why this recipe works
There’s something that feels so special about French toast casserole. Maybe it’s the soft, warmly spiced bread with golden tops, or maybe it’s because I don’t have to stand over a hot skillet flipping piece by piece for an extended amount of time that wins me over… I think it’s both.
This breakfast casserole can be prepped ahead of time, which is ideal for Christmas and Easter morning when you have multiple other things going on. Think of a cross between a warm slice of French toast and a heaping scoop of bread pudding. The ideal vehicle for a generous drizzle of maple syrup, if I don’t say so myself.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BREAD – Any type of bread will do. This works great when I have leftover homemade Italian bread or even brioche buns that we didn’t use up fast enough! I’ve found that stale bread works best for this as it’s begun to dry out, which allows it to soak up the egg mixture better.
EGGS – The eggs are your binder which helps the milk mixture transform into a custard-like filling that the bread soaks up.
MILK – I prefer to use whole milk here, it’s not as heavy compared to cream or half-and-half but still provides that richness you want for the filling. You can substitute with 2% milk if that’s what you have on hand. I personally wouldn’t use all heavy cream or all half-and-half, but if you wanted to incorporate it, I would suggest using 1 cup milk and 1 cup half-and-half/heavy cream. Otherwise, your filling mixture will likely be too thick.
How to Make French Toast Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut bread into cubes and place in a large bowl.
- In a separate large bowl, whisk together eggs, vanilla, salt, 1/2 tablespoon of the cinnamon, 1 1/2 tablespoons of the brown sugar, and milk.
- Pour egg mixture over the bread cubes and combine well.
CHEF TIP: Using gloves is the best way to distribute the mixture without breaking up the cubes. Gently toss bread in the mixture several times.
- Brush 1 tablespoon of melted butter all over the bottom and sides of the baking dish. Add the bread cube mixture to the pan. Cover with plastic wrap and allow to sit at room temperature for one hour, or in the fridge up to overnight.
- When ready to bake, preheat oven to 400 F.
- Combine remaining 1/2 tablespoon of the cinnamon, remaining 1 1/2 tablespoons of the brown sugar and, and remaining 1 tablespoon melted butter. Distribute all over the top of the casserole.
- Bake uncovered for 25 minutes or until top is golden brown and a toothpick poked in the center comes out clean.
- Allow to cool for 5-10 minutes before cutting and serving.
Frequently Asked Questions & Expert Tips
Thicker, sturdier breads such as Italian bread, French bread, brioche, Texas toast, or challah are all great options as they are hearty enough to not become soggy from the filling. However, you can pretty much use any kind of bread to make this casserole. In fact, stale bread has served me best!
Absolutely! You can assemble the casserole the night before, cover it tightly with plastic wrap or an airtight lid, and store it in the refrigerator. Then, bake as normal! This actually gives the bread even more time to soak up the flavors.
Yes, to freeze, assemble the casserole then cover it tightly with a layer or two of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Allow the casserole to thaw in the fridge overnight then bake as usual. If you are baking it in a glass dish, it’s best to let it rest at room temperature for around 30 minutes before placing in a hot oven.
French toast casserole is done when the center is no longer liquidy and the edges are browned. To test for doneness, insert a toothpick or butter knife into the center, it should come out mostly clean.
Serving Suggestions
Funny thing is, my youngest daughter says she “doesn’t like” French toast. Anyone who’s had kids knows that either means they’ve never tried it, or are afraid to try it. Her friend spent the night and in the morning they each had two helpings of this casserole!
Serve your French toast casserole warm with maple syrup, dusted powdered sugar, and optional chopped fruit such as strawberries and blueberries!
More Breakfast Recipes
- Lemon Sweet Rolls
- Blueberry Breakfast Cake
- Cinnamon Roll Casserole
- Breakfast Casserole with Ham and Cheese
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French Toast Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 18 ounces French or Italian bread 1 loaf
- 6 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 Tablespoon ground cinnamon divided
- 3 Tablespoons brown sugar divided
- 2 cups whole milk
- 2 Tablespoons melted butter divided
Optional Garnish
- powdered sugar
- maple syrup
Things You’ll Need
Before You Begin
- Thicker, sturdier breads such as Italian bread, French bread, brioche, Texas toast, or challah are all great options as they are hearty enough to not become soggy from the filling. I’ve found that stale bread works best for this as it’s begun to dry out, which allows it to soak up the egg mixture better.
Instructions
- Cut bread into cubes and place in a large bowl.18 ounces French or Italian bread
- In a separate large bowl, whisk together eggs, vanilla, salt, 1/2 tablespoon of the cinnamon, 1 1/2 tablespoons of the brown sugar, and milk.6 large eggs, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 2 cups whole milk
- Pour egg mixture over the bread cubes and combine well.TIP: Using gloves is the best way to distribute the mixture without breaking up the cubes. Gently toss bread in the mixture several times.
- Brush 1 tablespoon of the melted butter all over the bottom and sides of the baking dish. Add the bread cube mixture to the pan. Cover with plastic wrap and allow to sit at room temperature for one hour, or in the fridge up to overnight.
- When ready to bake, preheat oven to 400 F.
- Combine remaining 1/2 tablespoon of the cinnamon, remaining 1 1/2 tablespoons of the brown sugar and 1 tablespoon of melted butter. Distribute all over the top of the casserole.
- Bake uncovered for 25 minutes or until top is golden brown and a toothpick poked in the center comes out clean.
- Allow to cool for 5-10 minutes before cutting and serving.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 3 days.
- This casserole can be reheated in the oven, but we don’t recommend the microwave as that can make it soggy. To reheat, cover with foil and bake in a 350 F oven for 10-20 minutes.
- You can assemble the casserole the night before, cover it tightly with plastic wrap or an airtight lid, and store it in the refrigerator. Then, bake as normal! This actually gives the bread even more time to soak up the flavors.
- To freeze, assemble the casserole then cover it tightly with a layer or two of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Allow the casserole to thaw in the fridge overnight then bake as usual. If you are baking it in a glass dish, it’s best to let it rest at room temperature for around 30 minutes before placing in a hot oven.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Ria says
Absolutely delicious!!! I have always loved French toast . And this recipe takes it up to the top.
Amanda Davis says
So glad you loved it as much as we did!