Baked French Toast Casserole is the perfect breakfast treat that’s warm, sweet, and easy to make ahead. It’s a casserole loaded with thick slices of bread soaked in a cinnamon-spiced custard, all baked until golden and bubbly on top. The soft inside and crispy edges make it a wonderful mix of textures.
I love making this casserole the night before because it gives the bread plenty of time to soak up all the goodness. When you wake up, all you have to do is pop it in the oven for a bit, and your kitchen fills with the amazing smell of cinnamon and vanilla. It’s such a comforting way to start the day, especially on a chilly morning.
My favorite way to serve this is with a drizzle of warm maple syrup and a sprinkle of fresh berries. Sometimes I like to add a handful of chopped nuts for a little crunch. It’s a dish that always feels a bit special, making family breakfasts and weekend brunches extra memorable.
Key Ingredients & Substitutions
Brioche or Challah Bread: These breads soak up the custard nicely thanks to their soft texture and slight sweetness. If you can’t find them, use thick-cut white bread or day-old French bread.
Eggs: Eggs help set the custard and give richness. Use large eggs, or if needed, egg substitutes work but may change the texture slightly.
Milk or Half-and-Half: Half-and-half makes the custard richer and creamier. Whole milk works well too. For dairy-free options, try almond or oat milk, but the texture will be less creamy.
Sugars: Granulated and brown sugar add sweetness and a hint of caramel flavor. Brown sugar also helps with the casserole’s golden color.
Vanilla and Cinnamon: These spices bring warm, classic flavors. Feel free to add nutmeg or pumpkin spice for a twist.
Butter: Melted butter adds richness and helps the crust brown. You can swap with a dairy-free margarine if needed.
How Do You Get the Best Soaking and Baking Results?
The secret to a perfect baked french toast casserole is soaking the bread in custard long enough and baking just right.
- Soak Overnight: Cover the assembled casserole tightly and refrigerate for at least 4 hours, ideally overnight. This step lets the bread fully absorb the custard for a creamy inside.
- Press Bread Gently: When pouring custard, press bread cubes lightly to help them soak evenly but avoid squashing.
- Room Temperature Before Baking: Take the dish out 20 minutes early so it bakes evenly and avoids cold spots.
- Bake Uncovered: This helps the top get a lovely golden crust. If the top browns too quickly, loosely cover with foil to prevent burning.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even baking and soaking bread cubes.
- Mixing bowl – large enough to whisk eggs, milk, and spices together easily.
- Whisk – helps blend the custard smooth and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts.
- Plastic wrap or foil – to cover the dish tightly while soaking overnight.
- Spatula – useful for pressing down the bread and spreading custard evenly.
Flavor Variations & Add-Ins
- Add fresh or frozen berries for a fruity burst and natural sweetness.
- Mix in chopped nuts like pecans or walnuts for extra crunch and texture.
- Sprinkle chocolate chips before baking for a sweet surprise in each bite.
- Use pumpkin puree and pumpkin pie spice for a cozy fall twist.
Baked French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf of brioche or challah bread (about 12-16 ounces), cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk or half-and-half
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted (plus extra for greasing)
For Serving:
- Maple syrup
- Powdered sugar (optional, for dusting)
- Fresh berries (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time. You’ll then need to let the casserole soak in the fridge for at least 4 hours or preferably overnight. Baking takes around 45 to 55 minutes, plus a short cooling time before serving. It’s mostly hands-off time that yields a delicious breakfast!
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish generously to prevent sticking. Cut the brioche or challah bread into 1-inch cubes and spread them evenly in the dish.
2. Make the Custard:
In a large bowl, whisk together the eggs, milk or half-and-half, granulated sugar, brown sugar, vanilla extract, ground cinnamon, salt, and melted butter until everything is smooth and well combined.
3. Combine and Soak:
Pour the custard mixture evenly over the bread cubes. Press down gently with a spatula to help the bread absorb the custard. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight, for the best soaking.
4. Bake the Casserole:
Remove the casserole from the fridge about 20 minutes before baking to bring it closer to room temperature. Bake uncovered in the preheated oven for 45 to 55 minutes until the top is golden brown and a knife inserted in the center comes out clean.
5. Cool and Serve:
Let the casserole cool for about 10 minutes. Serve warm with a drizzle of maple syrup and, if you like, a dusting of powdered sugar or some fresh berries to brighten it up.
Can I Use Frozen Bread for This Casserole?
Yes! Frozen bread works well, but make sure to thaw it completely before cubing and assembling. Day-old or slightly stale bread also soaks up the custard better than fresh bread.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and assemble the casserole the night before, then refrigerate overnight. This enhances the flavors and texture. Simply bake it fresh in the morning.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven until warmed through.
What Are Some Good Variations for This Casserole?
Try adding fresh berries, chopped nuts, or chocolate chips for extra flavor. You can also mix in pumpkin puree with pumpkin spice to give it a fall twist.
