French Toast Casserole with just 6 ingredients and 10 minutes of prep. It’s the easiest, crowd-pleasing make-ahead brunch recipe that you can pop in the oven before your eyes are even fully open.
Custardy inside and golden on top and packed with the best French toast flavor, this French Toast Casserole is my go-to Christmas breakfast.
Overnight French Toast Casserole Ingredients
Simple pantry ingredients; exact amounts are in the recipe card below.
- Day-old brioche bread or challah bread, cubed
- Eggs
- Whole milk (or a non-dairy milk alternative)
- Heavy cream (or more milk for a lighter version)
- Granulated sugar (or half brown sugar for a more caramel flavor)
- Vanilla extract
- Ground cinnamon
- Kosher salt
- Butter (for the pan)
Optional finishing touches:
- I like to sprinkle the casserole with powdered sugar + toasted walnuts (or pecans) before serving, plus maple syrup at the table.
Tools
- 9×13 baking dish
- Large bowl and whisk
- Instant-read thermometer
- Aluminum foil for tenting
How to Make Overnight French Toast Casserole
Whisk the Custard
Whisk eggs, milk, cream, sugar, vanilla, cinnamon and a pinch of salt until smooth.
Assemble & Soak Overnight
Butter the 9×13. Add bread cubes. Pour egg mixture evenly over top, press gently so every cube hydrates. Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
Bake Until Set (Custard 175–185°F)
Bake at 350°F until puffed and the center reads 175–185°F on an instant-read thermometer. Start covered for about 20 minutes, then uncover to brown. Rest 5–10 minutes before slicing.
How to Serve
Serve with warm maple syrup. Add breakfast sausages or crispy bacon on the side for balance.
Pretty Finishing Touches
- Dust with confectioners’ sugar and top with toasted nuts
- Pomegranate arils and mint leaves are also beautiful and festive
- Fresh berries and greek yogurt or whipped cream are nice if serving in the spring/summer
- Maple syrup at the table is highly recommended
Variations
- Want as baked French toast slices? Make my quick French Toast Bake.
- Want citrus? Try my Orange Cream French Toast Casserole.
- Want savory? You’ll love my Tater Tot Breakfast Casserole
Make Ahead
Assemble the casserole up and cover with plastic wrap; refrigerate 8–12 hours and bake straight from the fridge.
Storing Leftovers
- Store extras in the refrigerator up to 3 days, in an airtight container.
- Reheat at 300–325°F covered until hot; uncover briefly to re-crisp the top.
Pro Tips + Science
- Day-old bread absorbs better for an even set.
- Press, don’t mash the cubes to hydrate without compressing.
- Target 175–185°F in the center for set custard with a tender bite.
- Rest 5–10 minutes so slices cut cleanly.
FAQs: Overnight French Toast Casserole
Yes, assemble up to 24 hours ahead for best texture. Beyond that, the crumb can break down and bake denser.
Custard sets reliably between 175–185°F. It prevents underbaked centers and avoids curdling.
Use day-old bread, hydrate evenly, bake covered then uncovered, and pull only when the center temperature is in range.
Yes, freeze baked slices up to 2 months. Thaw in the fridge and reheat covered at 300–325°F; uncover briefly to re-crisp.
To avoid thermal shock, let the dish sit 20–30 minutes at room temperature or place it in a cold oven and preheat with the oven.
Easy French Toast Casserole (with Overnight Option!)
Ingredients
- 1 lb day-old brioche challah, or French bread (about 9–10 cups, cut into 1-inch cubes)
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream or half-and-half
- ¼ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 4 tbsp unsalted butter melted
Instructions
- Grease a 9×13-inch baking dish. Spread bread cubes evenly in the dish.
- In a large bowl, whisk eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt until smooth. Pour evenly over bread cubes, pressing gently so they soak.
- Drizzle melted butter over top. Cover and refrigerate at least 1 hour or overnight.
- Bake at 350°F until puffed and the center reads 175–185°F on an instant-read thermometer. Start covered for about 20 minutes, then uncover to brown. Rest 5–10 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this casserole be fully prepared and then frozen? Thanks
Is there a substitute for eggs?
This is going on repeat for every holiday breakfast from now on. So simple but tastes like you worked hard 💖
Made this for brunch with friends and it was gone in minutes. Everyone wanted the recipe!
Possibly the most delicious thing I’ve eaten all year. And so so easy, my goodness!