This French toast casserole is an easy, make-ahead breakfast that has everything you love about the classic dish without the hassle of cooking batch after batch. You still get a soft custardy center, golden edges (my favorite), and warm cinnamon flavor, all baked together in one simple dish. It's perfect for brunch parties, holiday mornings, or when you're hosting overnight guests.
What's great about this recipe
- Make-ahead friendly - Assemble it the night before and bake in the morning. It's perfect for holidays, brunches, or overnight guests. No early-morning prep required.
- Feeds a crowd - This casserole takes all the flavor of classic French toast and turns it into an easy, oven-baked dish that serves everyone at once. No need to stand at the stove flipping slices.
- Simple and affordable - Made with basic ingredients you probably already have on hand, this recipe is budget-friendly and easy to pull together. Plus, it puts day-old bread to good use.
Ingredients
🥖 Bread - Crusty French bread is ideal for this recipe because it holds up well when soaked in the custard. Slightly stale or lightly toasted bread works best, giving the casserole structure and a tender interior.
🧈 Dairy and fridge - Butter adds richness and helps the custard coat the bread. Eggs are the base of the custard mixture and bind the ingredients together. Milk and half & half make the custard smooth and creamy without being too heavy.
🧂 Flavoring - Sugar, cinnamon, and vanilla give this casserole its classic French toast flavor, adding sweetness and warm spice in every bite. Just a hint of salt balances the sweetness and enhances the overall flavor.
🥫 Pantry - Cooking spray or oil to grease the baking dish minimizes sticking (not pictured).
🍁 Garnish - Powdered sugar and maple syrup complement this dish beautifully, as they're the traditional toppings for French toast (optional but recommended, not pictured).
📖 See the recipe card for quantities and preparation.
How to make French toast casserole
Prep work: Grease a 9×13-inch baking dish with cooking spray or butter. Cut the bread into 1-inch cubes. If it's very soft or fresh, toast the cubes in a 300°F oven for 10-15 minutes to dry them slightly.
- In a large bowl, combine the melted butter, eggs, milk, half & half, 6 tablespoons sugar, 1 teaspoon cinnamon, vanilla, and salt. Whisk until smooth.
- Add the bread cubes and toss until evenly coated.
- Spoon the mixture into the prepared dish and spread it out in an even layer without packing it down.
- In a small bowl, combine the remaining 2 tablespoons sugar and 1 teaspoon cinnamon, then sprinkle evenly over the top.
- Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight. Before baking, let the dish sit at room temperature for 20-30 minutes.
- Preheat the oven to 350°F. Bake uncovered for 45-55 minutes, until puffed, golden brown, and set in the center. If the top browns too quickly, tent loosely with foil.
Let cool for 5-10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup, if desired.
Serving suggestions
- Dust with powdered sugar and drizzle with maple syrup for a classic finish.
- Top individual portions with fresh berries and a dollop of whipped cream.
- Drizzle with caramel sauce and sprinkle with chopped pecans or your favorite nuts.
- Make a quick icing by whisking together ½ cup powdered sugar with 1-2 teaspoons milk until smooth, then drizzle over the warm casserole.
Recipe tips and notes
- Use day-old or toasted bread. Fresh bread absorbs liquid too quickly and can turn soggy. If your loaf is soft, toast the cubes at 300°F for 10-15 minutes before adding them to the custard. This helps the casserole bake with a tender center and crisp top.
- Avoid temperature shock. If using a glass or ceramic dish, let it sit at room temperature for 20-30 minutes before baking. These materials don't handle sudden temperature changes well.
- Don't skip the soak. Giving the bread time to absorb the custard makes all the difference. Let it rest for at least 1 hour or refrigerate overnight for the best flavor and texture.
- Check for doneness. The casserole should be puffed, golden brown, and set in the center. Insert a knife near the middle, it should come out mostly clean. The internal temperature should reach 165°F; use an instant-read thermometer to confirm.
Storing and reheating instructions
Refrigerator: Store leftover French toast casserole in an airtight container for 3-4 days.
Freezer: To freeze, let the casserole cool completely, then cut into individual portions. Wrap each piece tightly in plastic wrap and then in foil, or place in an airtight, freezer-safe container. Label with the contents and date, and freeze for up to 2 months.
Reheating: If frozen, thaw in the refrigerator overnight before reheating. To reheat, place a portion on a microwave-safe plate, cover loosely with a paper towel, and heat on medium power in 30-second intervals until warmed through.
For the oven, preheat to 350°F. Place the casserole in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes, or until hot in the center.
Food safety: Reheat leftovers to an internal temperature of at least 165°F. Do not leave cooked food out at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F.
For more information on safe food handling and storage, visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this recipe, try a few more hearty breakfast favorites that are perfect for weekends and special occasions. For something savory, make my sausage hash brown casserole or huevos rancheros, both are full of flavor and great for feeding a crowd. Or, if you love comforting classics, sausage gravy served over biscuits is always a hit.
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📖 Recipe
French Toast Casserole
Ingredients
- 1 Loaf Crusty French Bread about 14-16 ounces, cut into 1-inch cubes (see notes)
- 4 tablespoons Butter melted
- 6 Large Eggs
- 1½ cups Milk
- ½ cup Half & Half
- 8 tablespoons Sugar divided (I use organic raw sugar)
- 2 teaspoons Cinnamon divided
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- Cooking Spray or extra Butter, to grease the baking dish
- Powdered Sugar for serving (optional)
- Maple Syrup for serving (optional)
Instructions
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Cut the bread into 1-inch cubes. If the bread is fresh and very soft, toast the cubes in a 300°F oven for 10-15 minutes to dry them slightly before using.
- In a large bowl combine the melted butter, eggs, milk, half & half, 6 tablespoons sugar, 1 teaspoon cinnamon, vanilla extract, and salt. Stir well with a whisk or fork until combined.
- Add the bread cubes and toss until coated with the mixture.
- Spoon the bread mixture into the prepared baking dish. Arrange it in an even layer without packing it down.
- In a small bowl combine the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar over the bread.
- Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Before baking, remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes to take the chill off. (Some bakeware does not do well with extreme temperature changes.)
- Preheat the oven to 350°F.
- Bake uncovered for 45-55 minutes, until puffed, golden brown, and set in the center (not jiggly). If the top begins to brown too quickly, place a piece of foil loosely over the dish, do not wrap. The casserole should reach at least 165°F in the center before removing it from the oven.
- Let cool for 5-10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup, if desired.
Notes
- Bread options: French bread works great for this recipe (we used a 15-ounce French bread baguette, toasted), but other sturdy breads like challah, brioche, or Italian bread also work well. Avoid very soft sandwich bread, which can become mushy.
- If the bread is fresh: To help it absorb the custard evenly and prevent a mushy texture, spread the cubes on a baking sheet and bake at 300°F for 10-15 minutes to dry them slightly. The surface should feel lightly toasted.
- Make-ahead instructions: The casserole can be assembled the night before, covered, and refrigerated overnight. Allow it to rest at room temperature for 20-30 minutes before baking.
- Texture tip: Baking time may vary depending on your oven, the thickness of your baking dish, and the type of bread used. The center should be set but still soft-avoid overbaking so it stays tender inside.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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