French toast casserole

You know those mornings? The ones where you just want something utterly comforting, a little sweet, and that smells like pure happiness wafting through the house? That’s exactly when my mind drifts to this French toast casserole. It’s honestly one of those recipes I turn to when I need a win, whether it’s a lazy Sunday or a busy Saturday morning when the kids are practically bouncing off the walls begging for breakfast. It’s the kind of dish that feels incredibly special but is surprisingly simple to pull together, and let me tell you, it’s way easier than making a whole batch of individual French toast slices. Think of it as your shortcut to breakfast bliss, a warm hug in casserole form that will have everyone asking for seconds. It’s become such a staple for us, I can’t imagine a weekend without it. This French toast casserole is pure comfort food gold.

What is French Toast casserole?

So, what exactly is this magical dish? At its heart, a French toast casserole is a baked version of everyone’s favorite breakfast treat. Instead of dipping each slice of bread individually into a custard, you soak chunks of bread right in the baking dish and then bake it all together. It’s essentially all the deliciousness of traditional French toast – that lovely custardy interior, the slightly crispy edges, and that hint of sweetness – but baked into a single, shareable casserole. The name itself, “French toast casserole,” really says it all, doesn’t it? It’s a deconstructed, baked marvel that makes serving a crowd a breeze. It’s that warm, custardy goodness you love, just reimagined for easier mornings and less fuss. It’s like a bread pudding met French toast and they decided to have a delicious baby!

How do I make French Toast Casserole?

Quick Overview

This recipe is all about soaking bread in a rich custard and then baking it to golden perfection. You’ll cube your bread, whisk together the custard ingredients, let them mingle, and then bake until puffed and golden. It’s incredibly straightforward, making it perfect for even beginner bakers. The magic happens as it bakes, transforming humble bread into a decadent, custardy delight that’s perfect for sharing. It’s designed to be fuss-free and incredibly rewarding!

Ingredients

For the Main Batter:
I always opt for a sturdy bread that can hold up to all that soaking. Challah or brioche are my absolute favorites because they’re slightly sweet and have a wonderful texture. Day-old bread is actually best here; it absorbs the custard better without getting mushy. You’ll need about 8 cups of cubed bread, which usually comes out to about one large loaf. For the custard itself, I use 6 large eggs, 2 cups of whole milk (you can try almond or oat milk too, it makes it extra creamy!), ½ cup of granulated sugar, 2 teaspoons of pure vanilla extract, and 1 teaspoon of ground cinnamon. A pinch of nutmeg is also lovely if you have it on hand!

For the Filling:
This is where you can really have some fun! For a classic touch, I love to add a simple cinnamon-sugar swirl. You’ll need ¼ cup of softened butter, ½ cup of brown sugar (packed), and 1 teaspoon of cinnamon. You can also fold in some fresh berries like blueberries or raspberries, or even some chopped apples or pears for a fruity twist. Just make sure they’re not too wet!

For the Glaze:
This is optional, but highly recommended for that extra special touch. It’s just a simple mix of 1 cup of powdered sugar, 2-3 tablespoons of milk (or lemon juice for a tangier flavor), and ½ teaspoon of vanilla extract. Whisk it until it’s smooth and pourable.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). While the oven heats up, generously butter or grease a 9×13 inch baking dish. This step is crucial to prevent any sticking and ensures that beautiful golden-brown crust all around the edges. Don’t skimp on the butter or cooking spray!

Step 2: Mix Dry Ingredients

In a large bowl, you’ll want to combine your cubed bread. If you’re adding any fruit like berries or chopped apples, gently toss them in with the bread now. Make sure everything is evenly distributed so you get those lovely bursts of flavor in every bite.

Step 3: Mix Wet Ingredients

In a separate, even larger bowl (trust me, you’ll need it!), whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and nutmeg (if using). Whisk until everything is well combined and there are no streaks of egg yolk visible. You want a smooth, uniform custard.

Step 4: Combine

Now for the magic! Pour the wet custard mixture over the cubed bread in the large bowl. Gently stir everything together with a spatula or large spoon, making sure all the bread cubes are coated. Let it sit for about 10-15 minutes, stirring occasionally. This allows the bread to soak up all that delicious custard. If it looks a little dry, don’t worry, it will all come together in the oven.

Step 5: Prepare Filling

While the bread is soaking, let’s whip up that simple cinnamon-sugar swirl. In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mash it together with a fork until it forms a paste. This is what gives you those lovely pockets of sweet, spiced goodness throughout the casserole.

Step 6: Layer & Swirl

Pour half of the soaked bread mixture into your prepared baking dish. Dot spoonfuls of the cinnamon-sugar filling over the top. Then, add the remaining bread mixture, spreading it evenly. You can gently swirl the remaining filling on top with a knife or spoon for a pretty marbled effect. Don’t overthink it; rustic is good here!

Step 7: Bake

Place the baking dish in the preheated oven. Bake for 35-45 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean. You might see some areas of the custard still a little wet, but that’s okay; it will set up as it cools slightly. If the top is browning too quickly, you can always loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, carefully remove the casserole from the oven and let it cool for about 10-15 minutes. This is the perfect time to whip up the glaze. In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle the glaze over the warm casserole. It’s okay if it’s not perfectly uniform; the drizzly look is charming!

Step 9: Slice & Serve

Use a sharp knife to cut the French toast casserole into squares. Serve warm, with extra maple syrup on the side if you like. It’s absolutely delicious on its own, but a side of fresh fruit really brightens it up.

What to Serve It With

This French toast casserole is so wonderfully versatile, it pairs beautifully with so many things, depending on the meal you’re aiming for. For a classic, cozy breakfast, a simple cup of good coffee is all you really need. Sometimes I’ll add a sprinkle of fresh berries, like raspberries or blueberries, right on top before serving. For a more celebratory brunch, I love to pair it with some crispy bacon or savory breakfast sausages. A mimosa or a fresh fruit salad would be a lovely addition too, making it feel extra special. If you’re feeling adventurous, you can even serve it as a dessert! A scoop of vanilla bean ice cream or a dollop of whipped cream takes it to a whole new level. And for those random, “I need something sweet” moments, just a warm slice on its own is pure perfection. My family usually just devours it as is, but we’ve also enjoyed it with a side of Greek yogurt for a little extra protein.

Top Tips for Perfecting Your French Toast Casserole

Over the years, I’ve learned a few little tricks that really make this French toast casserole shine. For starters, the bread is key! Don’t use fresh, soft bread unless you absolutely have to; it will just turn to mush. Day-old challah or brioche are my absolute favorites, but even a good quality sourdough or French bread works beautifully as long as it’s a day or two old. When you’re mixing the custard, make sure you whisk it really well. You want it to be smooth and homogenous so every bite of bread gets evenly coated in that luscious eggy mixture. And speaking of soaking, don’t be afraid to let it sit for at least 15-20 minutes, stirring a couple of times. This is what guarantees that perfectly tender, custardy interior. If you’re adding fruit, like blueberries, try to pat them dry a bit before tossing them with the bread. This helps prevent extra moisture from making the casserole soggy. When you’re making the cinnamon-sugar swirl, don’t go overboard; a little bit goes a long way to add that sweet, spiced surprise throughout. For baking, keep an eye on it. Ovens can be finicky, and you want that beautiful golden-brown top without burning. If you notice it browning too quickly, just tent it loosely with foil for the last 10-15 minutes. And for the glaze? My secret is to make it just slightly thicker than I think I want it, because it will thin out as it warms on the casserole. A good swirl pattern is lovely, but honestly, just drizzling it artfully is just as delicious. I’ve tried different milks, and while whole milk gives the richest flavor, a good quality almond milk or even a light oat milk can work, making it slightly less rich but still wonderfully creamy. This recipe is forgiving, so don’t stress too much – the most important thing is to enjoy the process and the delicious outcome!

Storing and Reheating Tips

One of the best things about this French toast casserole is how well it stores! If you happen to have any leftovers (which is rare in my house!), you can store them at room temperature for a few hours if they’re covered loosely. However, for longer storage, pop it into the refrigerator. Make sure it’s completely cooled first, then cover it tightly with plastic wrap or transfer it to an airtight container. It should stay good in the fridge for about 2-3 days. Reheating is super simple. You can gently reheat individual slices in the microwave for about 30-60 seconds, or if you have a larger portion, pop it back into a 300°F (150°C) oven for about 10-15 minutes until warmed through. I often make this casserole the night before and just bake it fresh in the morning, so leftovers are truly a bonus. If you’ve drizzled the glaze on already, it might get a bit sticky, but it’s still delicious. If you plan to freeze it, I recommend letting it cool completely, then wrapping it tightly in plastic wrap and then in foil. It should keep well in the freezer for up to 1-2 months. Thaw it overnight in the refrigerator before reheating. The glaze is best applied fresh, so if you know you’ll be freezing leftovers, it’s a good idea to store the glaze separately and drizzle it on after reheating.

Frequently Asked Questions

Final Thoughts

Honestly, this French toast casserole is more than just a recipe; it’s a memory-maker. It’s the kind of dish that brings everyone to the table with smiles, and it’s proof that you don’t need complicated techniques to create something truly spectacular. I hope you love making it as much as my family loves devouring it. It’s that perfect balance of effort and reward, making it ideal for any occasion, or no occasion at all! If you enjoyed this, you might also love my Banana Bread Pancakes or my Lemon Blueberry Scones for more breakfast and brunch inspiration. Don’t forget to let me know in the comments below how your French toast casserole turns out, and if you try any fun variations! Happy baking!

French Toast Casserole

A delicious and easy French toast casserole that can be made ahead for a perfect breakfast or brunch.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 loaf Brioche or Challah bread cut into 1-inch cubes
• 0.5 cup butter melted
• 6 large eggs
• 2.5 cup milk
• 0.5 cup granulated sugar
• 2 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Instructions

 

Preparation Steps

• Butter a 9x13 inch baking dish. Place the bread cubes in the dish.
• Drizzle the melted butter over the bread cubes and toss to coat.
• In a large bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract until well combined.
• Pour the egg mixture evenly over the bread cubes.
• Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to soak.
• Preheat oven to 350°F (175°C).
• Bake for 45-50 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean.
• Let stand for a few minutes before serving. Serve warm with your favorite toppings like maple syrup, powdered sugar, or fresh fruit.

Notes

This casserole is incredibly versatile. You can add a sprinkle of brown sugar and pecans on top before baking for extra flavor and texture.