Baked French Toast Casserole is the perfect combination of soft, custardy bread layered with cinnamon, vanilla, and a touch of sweetness, all baked to golden perfection. It’s like a warm, cozy hug on a plate first thing in the morning. The edges get slightly crispy while the middle stays wonderfully soft and gooey, making every bite a little celebration of breakfast joy.
I love making this casserole when I have guests over or for a slow weekend morning. It’s super easy to prepare the night before, which means less stress and more relaxing in the morning. I usually sprinkle some powdered sugar on top and add fresh berries or a drizzle of maple syrup right before serving. It always feels like a special treat without any fuss!
This dish reminds me of holidays and family breakfasts, where we all gather around the table, chatting and savoring each bite. It’s one of those recipes that brings people together and fills the kitchen with the best smells. If you want a breakfast that feels a little extra but doesn’t take forever, this baked French toast casserole is a wonderful go-to.
Key Ingredients & Substitutions
Bread: Day-old brioche or challah is perfect because it soaks up the custard without falling apart. If you don’t have these, use thick-cut white bread or even sourdough for a bit of tang.
Eggs and Dairy: Eggs create the custard’s rich texture. Whole milk and heavy cream keep it creamy. If you want a lighter version, swap heavy cream for extra milk or use a dairy-free milk like almond or oat milk.
Flavorings: Vanilla and cinnamon give classic warmth. If you don’t have cinnamon, nutmeg or pumpkin spice can work well too. I love extra vanilla for a sweeter aroma.
Sugar and Butter: Sugar sweetens the custard and topping, while butter adds richness and helps make the topping crispy. For less sugar, reduce a bit but keep some for caramelization.
How Do You Get the Perfect, Custardy Center Without a Soggy Bottom?
The secret is soaking the bread well and baking it just right:
- Use slightly stale bread so it holds up and absorbs the custard without falling apart.
- After pouring custard over the bread, press the bread gently to soak up the liquid fully.
- Refrigerate for at least 4 hours or overnight so the custard soaks deep into the bread.
- Bake uncovered at 350°F until it’s golden and set, about 45-50 minutes. This bakes off excess moisture, so the bottom isn’t soggy.
Letting it cool a few minutes before serving helps the custard firm up just right. I find this method keeps it creamy inside with a crisp, buttery top every time!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even baking and easy serving.
- Mixing bowl – handy for whisking the custard ingredients smoothly.
- Whisk – helps blend eggs and liquids without lumps.
- Measuring cups and spoons – to keep your ingredient amounts spot on.
- Plastic wrap – to cover and soak the bread overnight in the fridge.
Flavor Variations & Add-Ins
- Add fresh or frozen berries between bread layers for a burst of fruitiness.
- Stir in chopped nuts like pecans or walnuts for crunch and warmth.
- Swap cinnamon for pumpkin pie spice in fall for cozy seasonal flavor.
- Mix in chocolate chips for a sweet surprise, especially good with brioche bread.
Baked French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf (about 12 oz) day-old brioche or challah bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar, divided
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, divided
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Optional Toppings:
- Powdered sugar
- Maple syrup
- Fresh berries
- Whipped cream
How Much Time Will You Need?
This baked French toast casserole takes about 15 minutes to prepare, plus 4 hours or overnight to soak in the fridge, and then around 45-50 minutes to bake until golden and custardy. It’s perfect for preparing the night before and baking fresh in the morning!
Step-by-Step Instructions:
1. Prepare the Bread:
Lightly grease a 9×13 inch baking dish with butter. Spread the cubed bread evenly in the dish, making sure it’s well distributed.
2. Make the Custard Mixture:
In a large bowl, whisk together the eggs, whole milk, heavy cream, half of the sugar (1/2 cup), vanilla extract, half of the cinnamon (1/2 teaspoon), and salt. Whisk until smooth and well combined.
3. Combine and Soak:
Pour the custard mixture evenly over the bread cubes. Press the bread down gently to help it soak up the custard. Cover the dish tightly with plastic wrap and place it in the refrigerator for at least 4 hours or preferably overnight to allow the bread to absorb the custard fully.
4. Prepare the Topping and Bake:
Preheat your oven to 350°F (175°C). In a small bowl, mix the remaining sugar (1/4 cup), melted butter, and the rest of the cinnamon (1/2 teaspoon) until crumbly but moist. Remove the casserole from the fridge, sprinkle this topping evenly over the soaked bread, and bake uncovered for 45-50 minutes. The top should be golden brown, crispy, and the custard set.
5. Serve and Enjoy:
Let the casserole cool for a few minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or add fresh berries or whipped cream if you like. Enjoy your warm, gooey, and delicious breakfast treat!
Can I Use Frozen Bread for Baked French Toast Casserole?
Yes! Just make sure to thaw the bread completely before cubing it. Using day-old or slightly stale bread still works best for soaking up the custard.
How Long Can I Prepare This Casserole Ahead of Time?
You can assemble and soak the casserole in the fridge overnight (up to 24 hours). This makes for an easy morning—just bake it fresh before serving.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap the whole milk and heavy cream for your favorite plant-based milks like almond, oat, or coconut milk. For the butter topping, use a dairy-free alternative or coconut oil.