Baked French Toast Casserole is a wonderful breakfast treat that combines soft, custardy bread with a crispy, golden top. It’s like a big warm hug of cinnamon, vanilla, and a touch of sweetness, all baked together until perfectly set. The bread soaks up the egg mixture overnight, making it wonderfully tender inside and delightfully crunchy on the edges.
I love making this casserole because it’s such an easy way to serve a crowd without standing over the stove flipping slices of bread. I usually prepare it the night before, so the flavors really blend well, and in the morning, I just pop it into the oven while I get myself ready for the day. It feels like a special breakfast without a lot of fuss, which is exactly what I want on a weekend!
My favorite way to enjoy baked French toast casserole is with a drizzle of maple syrup and a handful of fresh berries on top. Sometimes I add a sprinkle of powdered sugar for a little extra sweetness. It’s perfect for brunch with family or a cozy weekend breakfast when you want something comforting and a bit special. Plus, leftovers taste great heated up the next day.
Key Ingredients & Substitutions
Bread: Using thick breads like brioche or challah gives a rich, soft texture inside while holding up well in the custard. If you want a lighter option, try country white or sourdough bread. Avoid super soft sandwich bread as it gets mushy.
Milk and Cream: Whole milk and cream create a creamy custard. You can swap heavy cream for all milk if you want it lighter. Dairy-free? Use almond, oat, or soy milk, but skip the cream.
Eggs: Eggs are the base of the custard, giving structure and richness. Use large eggs for best results; smaller eggs may change texture.
Sugar & Spices: Granulated sugar sweetens the custard; brown sugar works well too for a hint of molasses flavor. Cinnamon and optional nutmeg add warmth—feel free to adjust to your taste or add a pinch of cardamom or allspice.
How Do You Get the Perfect Custardy Texture and Crispy Top?
Two things matter most to nail this: soaking time and baking temperature.
- After soaking the bread in the egg mixture, give it at least 30 minutes to absorb. For the best custardy texture, cover and refrigerate overnight. This allows the custard to fully soak into the bread.
- Bake at 350°F (175°C) uncovered. This moderate heat helps set the custard gently while creating that golden top.
- Keep an eye on the bake time—45-55 minutes is usual. You want a slightly firm center (test with a knife) but plenty of softness inside.
- The drizzle of melted butter before baking helps the top brown nicely and adds a small buttery crust that contrasts nicely with the soft inside.
- For a crunchier top, you can sprinkle a little extra cinnamon sugar just before baking or broil for a minute at the end, but watch carefully to avoid burning.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – to whisk together the eggs, milk, and spices comfortably.
- Whisk – helps blend the custard smooth and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts.
- Butter knife or spoon – for drizzling melted butter over the top.
Flavor Variations & Add-Ins
- Add fresh berries or sliced apples for bursts of fruity sweetness and texture.
- Stir in chopped nuts like pecans or walnuts for crunch and nutty flavor.
- Try swapping vanilla extract for almond extract to give a different aroma.
- Mix in chocolate chips or a swirl of Nutella to satisfy a chocolate craving.
Baked French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf of thick bread (such as brioche or challah), cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- 1/4 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Optional for Serving:
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This recipe needs about 15 minutes for prep, plus at least 30 minutes (or overnight) for the bread to soak in the custard. Baking takes 45 to 55 minutes until the casserole is golden and set. So plan for about an hour and a half total if soaking overnight; otherwise add the soaking time needed.
Step-by-Step Instructions:
1. Get Your Oven and Dish Ready:
Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish so the casserole doesn’t stick.
2. Arrange the Bread:
Put the cubed bread evenly into your buttered baking dish, spreading it out nicely.
3. Mix the Custard:
In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg if you’re using it, and salt. Make sure everything is smooth and well combined.
4. Soak the Bread:
Pour the egg mixture over the bread cubes. Press down gently so the bread absorbs as much custard as possible. Drizzle the melted butter on top.
5. Let it Rest:
Allow the casserole to sit for at least 30 minutes so the bread soaks up the custard. For best results, cover it and refrigerate overnight — this makes the dish extra creamy inside.
6. Bake Your Casserole:
Place the dish uncovered in the oven and bake for 45 to 55 minutes. The top should turn golden brown, and a knife inserted in the center should come out clean.
7. Serve and Enjoy:
Let the casserole cool a little once out of the oven. Dust with powdered sugar if you like, then serve warm with plenty of maple syrup. It’s soft and custardy inside with a lovely crisp top. Enjoy!
Can I Use Frozen Bread for This Recipe?
Yes! Just make sure to thaw the bread completely before cutting it into cubes. Using day-old or slightly stale bread also works well because it soaks up the custard better.
Can I Prepare the Casserole the Night Before?
Definitely. In fact, refrigerating the soaked bread overnight helps the flavors meld and gives you a creamier texture inside. Just cover the dish tightly before placing it in the fridge.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven until warmed through.
What Can I Use Instead of Brioche or Challah?
You can use other sturdy breads like French bread, sourdough, or even whole wheat. Avoid very soft sandwich bread which may become too mushy after soaking.