French Toast Casserole

This French toast casserole is an easy make-ahead breakfast everyone will love. Made with bread, cinnamon, and vanilla, it bakes up golden and fluffy, perfect for holidays, brunch, or weekend mornings.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 45

Refrigerate 1

Total Time 2 5

Servings

Calories 338kcal

Author Elizabeth Rodriguez

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.

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