French toast casserole

I remember the first time I made this French toast casserole. It was a chaotic Saturday morning, the kind where everyone is hungry at once, and I desperately needed something that felt special without requiring me to stand over a hot stove flipping pancakes for an hour. I stumbled upon a concept for baked French toast, and let me tell you, it was a game-changer. This French toast casserole is now our go-to for lazy weekend mornings, holidays, or honestly, any time we just need a little comfort in a dish. It’s so much easier than traditional French toast, but it delivers all that same gooey, custardy, cinnamon-spiced goodness, just in a perfectly shareable format. Think of it as the ultimate lazy baker’s dream, a hug in casserole form.

What is French Toast casserole?

So, what exactly is French toast casserole? At its heart, it’s exactly what it sounds like: French toast, but baked in a casserole dish instead of being fried piece by piece. You take slices of bread (stale bread is actually your best friend here, it soaks up the custard like a dream!), soak them in a rich mixture of eggs, milk, and spices, and then bake it all together until it’s puffed up, golden, and utterly irresistible. It’s essentially a make-ahead breakfast dream because you can assemble it the night before and just pop it in the oven in the morning. No more standing around the kitchen while your family stares at you with hungry eyes! It’s all the cozy, cinnamon-sugar flavors you love about classic French toast, but with a fraction of the fuss.

How do I make French Toast Casserole?

Quick Overview

The magic of this French toast casserole lies in its make-ahead nature and the simple assembly. You’ll be layering bread into a baking dish, pouring over a rich custard, and letting it soak. The overnight soak is key for perfect texture, but even a few hours will do in a pinch. The filling adds bursts of flavor, and the optional glaze ties it all together beautifully. It’s a hands-off approach to a delightful breakfast or brunch that’s as easy to whip up as it is to devour.

Ingredients

For the Main Batter:
You’ll need about 8-10 cups of cubed bread. Day-old challah or brioche are my absolute favorites because they’re rich and have a wonderful texture that soaks up the custard beautifully. But honestly, even a good quality white bread or French baguette works wonderfully. Just make sure it’s not too fresh or it can get mushy. I usually just buy a loaf a day or two ahead and let it sit out on the counter. For the liquid, I use 4 large eggs, whisked until they’re nice and frothy, and 2 cups of milk. Whole milk gives the creamiest result, but I’ve tested this with 2% and even a good quality almond milk, and it actually made it even creamier! A touch of heavy cream or half-and-half also elevates it if you’re feeling fancy. Then come the warm spices: 1 teaspoon of ground cinnamon is a must, and a generous half teaspoon of nutmeg adds that cozy depth. A pinch of salt balances everything out, and 2 tablespoons of granulated sugar add just a hint of sweetness to the custard itself.

For the Filling:
This is where you can really play! My absolute go-to filling is a simple swirl of brown sugar and cinnamon. I mix about 1/4 cup of brown sugar with 1 teaspoon of cinnamon and a tablespoon of melted butter. It creates these little pockets of caramel-y goodness. You can also add fresh or frozen berries – blueberries, raspberries, or chopped strawberries are fantastic. If you’re feeling decadent, chocolate chips are always a hit, especially with the kids. Some chopped pecans or walnuts add a lovely crunch too. Just make sure whatever you choose isn’t too wet, as it can make the casserole soggy.

For the Glaze:
This is optional but highly recommended! It adds a lovely finishing touch. For a simple powdered sugar glaze, I whisk together 1 cup of powdered sugar with about 2-3 tablespoons of milk or cream until it’s smooth and pourable. You can add a splash of vanilla extract or even a little lemon zest for a brighter flavor. If you want a maple glaze, just use maple syrup as your liquid base. The key is getting the consistency right – thick enough to drizzle but thin enough to spread. I usually aim for something like thick pancake batter.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). This is your standard baking temperature and works perfectly for this casserole. Then, grab a 9×13 inch baking dish. You can use glass, ceramic, or even metal. Generously grease it with butter or cooking spray. This step is crucial to prevent sticking and ensure those lovely edges get a nice crisp. I always make sure to butter all the corners and sides thoroughly.

Step 2: Mix Dry Ingredients

In a large bowl, we’re going to combine the dry ingredients for the custard. Whisk together your cubed bread, granulated sugar, cinnamon, nutmeg, and salt. You want to make sure the spices are evenly distributed throughout the bread cubes. This ensures every bite is infused with that delicious flavor. Don’t worry if some pieces break apart a bit; that’s perfectly fine and can actually help them absorb the custard better.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk the eggs until they’re well combined and a little frothy. Then, pour in your milk (and cream, if using). Whisk it all together until it’s thoroughly blended. This creates the rich, custardy base that makes French toast so wonderful. I always give it a good whisk to make sure the yolks and whites are fully incorporated.

Step 4: Combine

Now, pour the wet egg mixture over the bread cubes in the large bowl. Gently toss everything together with a spatula or your hands until all the bread is coated. You want to make sure every single piece of bread gets a good soaking. Let it sit for about 5-10 minutes, giving it another gentle toss halfway through, allowing the bread to absorb the liquid. This is the start of achieving that perfect custardy texture.

Step 5: Prepare Filling

If you’re using the brown sugar and cinnamon swirl, in a small bowl, mix together 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1 tablespoon melted butter. If you’re using fruit or chocolate chips, have them ready to go. For berries, make sure they’re not overly juicy. If using frozen, don’t thaw them completely, as this can release too much liquid.

Step 6: Layer & Swirl

Pour about half of the soaked bread mixture into your prepared baking dish, spreading it out evenly. If you’re adding a filling, sprinkle about half of your chosen filling over this layer. Now, carefully pour the remaining soaked bread mixture on top. If you’re doing a swirl, dot spoonfuls of your brown sugar mixture over the top. Then, using a butter knife or a skewer, gently swirl it through the top layer of the bread mixture to create those beautiful ribbons of flavor. Don’t over-swirl; you want distinct pockets of deliciousness.

Step 7: Bake

Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown, puffed up, and a knife inserted into the center comes out clean. The exact time can vary slightly depending on your oven, so keep an eye on it. You’re looking for that lovely, caramelized top and a set, custardy center.

Step 8: Cool & Glaze

Once it’s out of the oven, let the French toast casserole rest for about 10-15 minutes before slicing. This allows it to set up properly, making it much easier to serve. While it’s resting, prepare your glaze if you’re using one. Whisk together your powdered sugar and liquid until you reach your desired consistency. Drizzle it generously over the warm casserole. The glaze will melt slightly into the top, making it even more irresistible.

Step 9: Slice & Serve

Cut the casserole into generous squares and serve warm. It’s delicious on its own, but a little extra syrup, whipped cream, or a dusting of powdered sugar never hurt anyone! Enjoy the fruits of your labor – this is a dish meant to be savored.

What to Serve It With

This French toast casserole is so wonderfully versatile; it truly fits any occasion. For a cozy Breakfast, I love serving it with a simple cup of freshly brewed coffee. The rich flavors of the casserole pair perfectly with that slightly bitter warmth. A few fresh berries on the side add a nice burst of color and freshness. When it’s time for Brunch, I like to elevate the presentation a bit. Perhaps serve it with a side of crispy bacon or sausage, and a mimosa or a sparkling cider. It looks so inviting in the center of the table. For a truly decadent Dessert, a scoop of vanilla bean ice cream melting into a warm slice is pure heaven. A dusting of powdered sugar or a drizzle of chocolate sauce makes it feel extra special after dinner. And for those Cozy Snacks when you’re just craving something sweet and comforting, this casserole is perfect. You can just slice off a piece, warm it up, and enjoy it with a glass of milk or even a warm chai latte. My family has traditions of having this on Christmas morning, and it’s always a huge hit. Another favorite is to make it for a weekend movie night – it’s so much easier to share than individual slices!

Top Tips for Perfecting Your French Toast Casserole

I’ve made this French toast casserole more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the bread, as I mentioned, stale is best! If your bread is too fresh, it can get mushy. You can even lightly toast cubes of fresh bread in the oven for about 10 minutes at 300°F before using them – this helps them hold their shape and absorb the custard better. When it comes to mixing the batter, resist the urge to overmix once the bread is in. You want the bread to soak up the custard, not turn into complete mush. A gentle toss is all it needs. Let it sit for at least 30 minutes, or better yet, overnight. This long soak is crucial for achieving that wonderfully soft, custardy interior while the edges get beautifully caramelized. For the filling, a common mistake is adding fillings that are too wet, like fresh, uncoked berries that release a lot of juice. If you’re using fruit, consider giving them a quick toss with a teaspoon of cornstarch and a little sugar to help thicken any juices, or opt for frozen berries which tend to hold their moisture better. When you’re layering, try not to pack the bread too tightly; you want the custard to be able to seep into all those nooks and crannies. For the swirl filling, a little goes a long way! You don’t want it to overpower the delicate French toast flavor. For baking, the foil-covered stage is important. It steams the casserole gently, ensuring the inside cooks through without the top burning. Then, uncovering it allows for that glorious golden-brown finish. If your oven tends to run hot, you might want to bake it closer to 325°F or keep an eye on it more closely. When it comes to the glaze, the consistency is key. Too thick and it’s hard to drizzle; too thin and it just runs off. Aim for something that slowly streams off your spoon. A good test is to dip your spoon in and see how it flows. You can always add more powdered sugar for thickness or more liquid for thinness. And finally, don’t be afraid to experiment! I’ve tried this with different extracts like almond or a touch of orange zest in the custard, and it’s delicious. This recipe is very forgiving, so trust your instincts and have fun with it!

Storing and Reheating Tips

This French toast casserole is fantastic for making ahead, which is why it’s such a lifesaver. Once it’s baked and cooled slightly, you can store any leftovers. If you have any, that is! For storing at Room Temperature, I would only do this if it’s cooled completely and you plan to eat it within a couple of hours. It’s best to cover it loosely with plastic wrap or foil to keep it from drying out. However, for longer storage, the refrigerator is your best bet. I usually transfer any cooled leftovers to an airtight container. It will keep well in the Refrigerator Storage for about 2-3 days. The texture might change slightly, becoming a bit denser, but it’s still delicious. To reheat, you have a few options. You can reheat individual slices in a toaster oven or a conventional oven at around 350°F until warmed through. Microwaving works too, but it can sometimes make the texture a little softer or rubbery, so I tend to avoid it if I can. For Freezer Instructions, this casserole freezes surprisingly well! Let it cool completely, then wrap it tightly in a double layer of plastic wrap followed by a layer of aluminum foil. You can freeze it whole or cut into individual portions. It should keep in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight before reheating. For the glaze, I always recommend adding it fresh when serving. If you store the glazed casserole, the glaze can become sticky or dissolve too much. So, store it plain and then whip up a fresh glaze just before serving leftovers, or simply dust with powdered sugar.

Frequently Asked Questions

Final Thoughts

I really hope you give this French toast casserole a try. It’s more than just a recipe to me; it’s a source of comfort and joy, a way to make mornings feel a little more special without a lot of fuss. The way the bread soaks up all those warm, spiced flavors, creating a texture that’s both custardy and slightly crisp on the edges – it’s just pure breakfast perfection. It’s the kind of dish that brings everyone to the table, asking for seconds, and leaving you feeling like a kitchen hero. If you loved this, you might also enjoy my recipe for Fluffy Cinnamon Swirl Pancakes or my Easy Overnight Oats for other make-ahead breakfast ideas. Seriously, you won’t regret making this. It’s become a staple in our home, and I’m sure it will in yours too. Let me know in the comments below how yours turns out, or if you have any fun variations you’ve tried! Happy baking!

French Toast Casserole

A delightful and easy French toast casserole perfect for breakfast or brunch. It's make-ahead friendly!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 8 slices bread stale or day-old is best
• 4 large eggs
• 2 cups milk whole milk recommended
• 0.5 cup granulated sugar
• 2 teaspoons ground cinnamon
• 0.5 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 0.25 cup butter melted

Instructions

 

Preparation Steps

• Grease a 9x13 inch baking dish with butter.
• Arrange the bread slices in a single layer in the prepared baking dish.
• In a large bowl, whisk together the eggs, milk, granulated sugar, cinnamon, nutmeg, and vanilla extract until well combined.
• Pour the egg mixture evenly over the bread slices, ensuring all pieces are coated. Press down gently to help the bread absorb the liquid.
• Drizzle the melted butter over the top of the casserole.
• Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to soak up the custard.
• Preheat your oven to 350°F (175°C).
• Bake for 40-50 minutes, or until the casserole is golden brown and set in the center. A knife inserted into the center should come out clean.
• Let it cool slightly before serving. Serve warm with your favorite toppings like maple syrup, powdered sugar, or fresh fruit.

Notes

This French toast casserole is incredibly versatile. You can add berries or chocolate chips to the mixture before baking for extra flavor. For a crisper top, you can uncover it for the last 10-15 minutes of baking.