Soft and custardy on the inside, slightly crispy on top
Easy to customize with mix-ins or toppings
Uses simple pantry ingredients
Kid-approved and family-friendly
Works with fresh or day-old bread
Great for breakfast, brunch, or dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread (French bread, brioche, or challah)
Eggs
Milk (whole, 2%, or non-dairy alternatives)
Heavy cream (optional for extra richness)
Granulated sugar
Brown sugar
Vanilla extract
Ground cinnamon
Salt
Butter (for greasing and optional topping)
Optional toppings: powdered sugar, maple syrup, fresh berries, nuts
Directions
Grease a 9×13-inch baking dish with butter or cooking spray.
Cut the bread into 1-inch cubes and place them evenly in the dish.
In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth.
Pour the egg mixture evenly over the bread, gently pressing the bread down to absorb the liquid.
Cover and refrigerate for at least 30 minutes, or overnight for best results.
Preheat the oven to 350°F (175°C).
Remove the dish from the fridge while the oven preheats. Optionally, add a crumble topping of butter, brown sugar, and cinnamon for extra texture.
Bake uncovered for 40–50 minutes, or until golden brown and the center is set.
Let cool slightly before serving with your favorite toppings.
Servings and timing
This recipe makes approximately 8 servings and takes about 15 minutes to prep, plus 40–50 minutes to bake. Chill time is optional but recommended for best results.
Variations
Use cinnamon raisin bread for added flavor and texture.
Add diced apples, bananas, or blueberries before baking.
Mix in cream cheese cubes for a stuffed French toast effect.
Swap in non-dairy milk and butter for a dairy-free version.
Sprinkle chopped nuts like pecans or walnuts on top for crunch.
Use maple syrup or honey in the custard for natural sweetness.
Add a dash of nutmeg or pumpkin spice for seasonal flair.
Storage/Reheating
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F for 10–15 minutes or in the microwave in 30-second intervals until warmed through.
Freezing: Freeze baked casserole in individual portions or whole. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I make French Toast Casserole the night before?
Yes, this recipe is ideal for overnight prep. Assemble everything, cover, and refrigerate overnight. Just bake in the morning.
What kind of bread is best for this casserole?
Sturdy breads like French bread, brioche, challah, or sourdough work best. Day-old or slightly stale bread holds up better to the custard.
Can I use non-dairy milk?
Yes, almond milk, oat milk, or soy milk all work well in place of dairy milk.
Do I need to use both white and brown sugar?
No, but the combination adds depth. You can use only one type if preferred.
Can I add fruit to the casserole?
Absolutely. Fresh or frozen berries, sliced bananas, or chopped apples are great additions.
How do I keep the top from burning?
If the top is browning too quickly, loosely cover with foil during the last 10–15 minutes of baking.
Can I freeze French Toast Casserole?
Yes, it freezes well. Cool completely, wrap tightly, and freeze for up to 2 months.
What toppings go well with this dish?
Maple syrup, powdered sugar, fresh berries, whipped cream, or yogurt all pair perfectly.
How do I know when it’s done baking?
The top should be golden, and the center should be set but slightly soft. A knife inserted in the center should come out mostly clean.
Can I make this in a smaller pan?
Yes, you can halve the recipe and use an 8×8 or 9×9-inch dish. Adjust baking time to about 30–40 minutes.
Conclusion
Easy French Toast Casserole is a delicious, fuss-free way to enjoy a classic breakfast favorite with less effort and more flavor. Whether you’re serving guests or feeding your family on a lazy weekend morning, this warm and comforting dish delivers every time. Prep it ahead, customize it to your taste, and enjoy a cozy, homemade breakfast that feels like a treat.
Easy French Toast Casserole is a warm, comforting baked breakfast made with cubed bread soaked in a rich egg custard and baked to perfection. Ideal for make-ahead mornings, this dish is soft and custardy inside with a golden, slightly crisp top.
Author:Catherine
Prep Time:15 minutes
Cook Time:40–50 minutes
Total Time:1 hour 5 minutes
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 loaf French bread, brioche, or challah (about 12 cups), cut into 1-inch cubes
6 large eggs
2 cups milk (whole, 2%, or non-dairy)
1/2 cup heavy cream (optional for extra richness)
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons butter (for greasing dish and optional topping)
Optional toppings: powdered sugar, maple syrup, fresh berries, chopped nuts
Instructions
Grease a 9×13-inch baking dish with butter or nonstick spray.
Spread the bread cubes evenly in the dish.
In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt until fully combined.
Pour the custard mixture evenly over the bread, gently pressing the bread down to help it absorb the liquid.
Cover and refrigerate for at least 30 minutes, or overnight for best results.
Preheat oven to 350°F (175°C). If desired, prepare an optional topping by mixing 2 tablespoons butter, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon and dotting over the top.
Bake uncovered for 40–50 minutes, until the top is golden and the center is set.
Let cool slightly before serving. Top with syrup, powdered sugar, fruit, or nuts as desired.
Notes
Use day-old bread for best texture—it holds up better to the custard.Add fruits like berries, bananas, or apples for a fruity twist.Halve the recipe for a smaller batch and bake in an 8×8 or 9×9-inch dish.Cover with foil during baking if the top browns too quickly.Freezes well—cool completely, wrap, and freeze for up to 2 months.
