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French Toast Casserole

This French Toast Casserole is an easy, make-ahead breakfast dish that combines all the flavors of classic French toast in a baked, custardy casserole. Perfect for brunch, holidays, or meal prep, this dish is packed with warm cinnamon flavor, a crunchy caramelized topping, and a soft, pillowy center. Just prep the night before and bake in the morning for a stress-free, crowd-pleasing meal!
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 6 hours
Total Time 7 hours
Course Breakfast
Servings 8 servings

Ingredients
  

For the Casserole:

  • 1 loaf about 14 oz day-old bread (French, brioche, or challah), cubed
  • 6 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ⅔ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt

For the Topping:

  • ¼ cup unsalted butter melted
  • ⅓ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ cup chopped pecans optional

Optional Toppings:

  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream

Instructions
 

  • Cut your day-old bread into bite-sized cubes. If using fresh bread, dry it out in a 300°F (150°C) oven for 10 minutes to prevent sogginess.
  • In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.
  • Grease a 9x13-inch baking dish with butter or non-stick spray.
  • Evenly spread the cubed bread in the dish.
  • Pour the custard over the bread, making sure every piece is soaked.
  • Lightly press the bread down with a spatula so it absorbs the liquid.
  • Rest (Overnight or 30 Minutes): For best results, cover and refrigerate overnight for a deep, rich flavor. For a quick option, let it sit at room temperature for at least 30 minutes.
  • In a small bowl, mix the melted butter, brown sugar, and cinnamon.
  • Stir in pecans if using.
  • Sprinkle the mixture evenly over the casserole.
  • Preheat oven to 350°F (175°C).
  • Bake uncovered for 40-45 minutes: 40 minutes for a softer, bread-pudding-like texture. 45 minutes for a firmer casserole with a crisp top.
  • If browning too quickly, cover with foil for the last 10 minutes.
  • Let the casserole cool for 5-10 minutes before slicing. Top with maple syrup, powdered sugar, berries, or whipped cream.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

Make-Ahead & Freezing Tips:

  • To make ahead: Assemble the casserole the night before and bake in the morning.
  • To freeze: Assemble (but do not bake), wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.
  • To reheat: Warm individual slices in the microwave for 30-60 seconds or in a 300°F oven for 10 minutes.