Baked French Toast Casserole is a perfect breakfast or brunch dish that’s warm, comforting, and easy to make. It combines thick slices of bread soaked in a rich mixture of eggs, milk, cinnamon, and vanilla, then baked until golden and fluffy. The top usually gets a little crispy, offering a nice contrast to the soft inside.
I love making this casserole the night before because it lets all those flavors soak in, making mornings so much easier. One of my favorite touches is sprinkling some brown sugar and chopped nuts on top before baking—that gives it a lovely crunch and a bit of extra sweetness. It’s also a great way to use up day-old bread without it feeling like a second chance.
Serving it with fresh fruit and a drizzle of maple syrup always feels like a treat. I like to enjoy it with a cup of coffee or fresh juice for a relaxed weekend morning. It’s the kind of meal that brings everyone together around the table, and I’ve found it’s always a crowd-pleaser no matter who’s eating.
Key Ingredients & Substitutions
Bread: Thick bread like challah or brioche works best because it absorbs the custard well. If you don’t have those, French bread or even a sturdy sandwich bread will do. Avoid very soft or fresh bread—it might fall apart.
Eggs & Milk: Eggs give the casserole structure and richness. Whole milk or half-and-half adds creaminess. For a lighter option, you can use 2% milk, or for a dairy-free twist, try almond or oat milk—just expect a slight flavor change.
Flavorings: Vanilla extract and ground cinnamon bring warmth and sweetness. If you’re out of cinnamon, nutmeg or pumpkin spice work well too. The brown sugar topping caramelizes and adds a nice crunch, but you can swap it for maple syrup or honey if preferred.
How Can I Make Sure the Bread Soaks Up the Custard Perfectly?
Soaking the bread thoroughly is key for a soft, custardy casserole. Here’s how I do it:
- After mixing the egg and milk custard, pour it evenly over the bread cubes in the dish.
- Press down gently on the bread to help it soak up the liquid—don’t squish it too much or it’ll get mushy.
- Cover and refrigerate for at least an hour, or better yet, overnight. This rest time lets the bread absorb the flavors deeply.
- Before baking, let the casserole sit out for 20 minutes to take off the chill and help it cook evenly.
This slow soak step makes all the difference between dry bread and a moist, tender inside.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – big enough to whisk the custard without spilling.
- Whisk – helps blend eggs, milk, and spices smoothly.
- Measuring cups and spoons – for accurate ingredient amounts to get the best flavor.
- Plastic wrap or foil – to cover the dish while soaking in the fridge.
- Rubber spatula or spoon – useful for pressing the bread gently to soak up the custard.
Flavor Variations & Add-Ins
- Add fresh berries or sliced apples for a fruity twist that adds natural sweetness and freshness.
- Mix in chopped nuts like pecans or walnuts before baking for a crunchy contrast to the soft bread.
- Stir cinnamon chips or chocolate chips into the custard for an extra cozy or indulgent touch.
- Swap brown sugar topping for a streusel made with oats, butter, and brown sugar for a crumbly, textured top.
How to Make Baked French Toast Casserole
Ingredients You’ll Need:
Bread and Custard:
- 1 loaf thick bread (such as challah, brioche, or French bread), cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk or half-and-half
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
Topping and Serving:
- ½ cup brown sugar (preferably packed)
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting (optional)
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour of soaking time in the refrigerator (overnight works best!). Baking takes between 45 and 55 minutes. So, plan for about 1 hour and 15 minutes total for a perfectly soft and flavorful casserole.
Step-by-Step Instructions:
1. Prepare and Soak the Bread:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Place the cubed bread evenly in the dish. In a large bowl, whisk together the eggs, milk or half-and-half, sugar, vanilla extract, cinnamon, and salt until smooth. Pour this mixture over the bread cubes and gently press down to help the bread soak up the liquid. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor.
2. Add the Brown Sugar Topping and Bake:
When you’re ready to bake, take the casserole out of the fridge and let it sit at room temperature for about 20 minutes. Mix the brown sugar and melted butter together in a small bowl, then sprinkle it evenly over the soaked bread. Bake uncovered for 45 to 55 minutes, until the top turns golden brown and the custard is fully set. To check, insert a knife into the center—the knife should come out clean.
3. Serve and Enjoy:
Allow the casserole to cool slightly once out of the oven. Dust with powdered sugar if you like, then serve warm with a drizzle of maple syrup. This dish is a cozy, delicious treat perfect for breakfast or brunch!
Can I Use Frozen Bread for This Recipe?
Yes! Just make sure to thaw the bread completely before cubing it. Using slightly stale or day-old bread actually works best as it soaks up the custard better.
Can I Make This Casserole Ahead of Time?
Absolutely! The casserole tastes even better when soaked overnight in the fridge. Just cover it tightly and bake it the next morning, adding a few extra minutes to the bake time if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk if it seems dry.
What Are Some Good Variations to Try?
Try adding fresh berries, chopped nuts, or chocolate chips before baking. You can also swap the brown sugar topping for a streusel made with oats and butter for a crunchy twist.