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Gooey, warm, and perfect with syrup, this French Toast Casserole Recipe is easy to make and so good to eat! Custard-soaked bread is sweetened and spiced with cinnamon – it’s the perfect breakfast or brunch!
With just three in my family, I don’t make breakfast casseroles very often – but I think I need to rethink that. My sister-in-law makes French toast casserole every holiday and I’ve fallen in love with it – so I had to recreate it.
I have a requirement for French toast – it has to be just eggy enough to make it custardy but not so much it’s eggy, if you know what I mean. This easy breakfast casserole is the perfect combination – custard and bread spiced with cinnamon. Traditionally you’d serve this with syrup we we like it plain with dessert!
Ingredient Notes
- Bread: You need a crusty loaf of stale bread. You can use French bread, sourdough bread, brioche or even challah bread. I’ve also use cinnamon raisin bread!
- Whole Milk: It’s important to use whole milk (instead of fat free) for a thick custard. You can substitute nondairy milk for dairy-free French toast.
- Large Eggs: Eggs and milk together make the custard part of the casserole – you can’t have French toast without eggs!
Variations
Baked French Toast Casserole has many variations and substitutions you can use to change it up to your liking:
- Add fresh berries: sprinkle the top with chopped strawberries, raspberries, or blueberries.
- Sprinkle an even layer of chocolate chips on top (I do this for my Croissant French Toast!)
- You can do a mix of milk and heavy cream or half and half for a thicker egg custard.
- Some people make cream cheese French toast – just drop dollops of cream cheese over the top.
How to make French Toast Casserole Tips
- Make sure your bread is day-old bread and a little stale. It will soak up the custard better.
- Cut the bread cubes into bite size pieces so it’s easier to eat.
- Make sure to beat your eggs really well – no one wants pieces of egg white in their custard mixture.
- The bread needs to soak for at least 4 hours – you can turn this easily into an Overnight French Toast Casserole by just letting it sit in the fridge overnight. This makes breakfast so easy!
- Dust it with powdered sugar before serving – this is great plain, with a drizzle of maple syrup or even whipped cream.
Storing and Make Ahead
- Store leftovers covered with plastic wrap or in an airtight container at room temperature for up to 2 days, but refrigerate for longer storage.
- You can technically freeze this before or after baking but it’s better fresh.
- To make ahead – assemble it and refrigerate overnight before baking.
Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 4 hours
Total Time 4 hours 40 minutes
Prevent your screen from going dark
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Spray a 9×13-inch pan with nonstick cooking spray. Slice bread into bite size chunks and spread evenly in prepared pan.
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Whisk eggs, milk, brown sugar, vanilla, cinnamon, and salt. Pour over bread in pan.
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Allow to sit, covered and refrigerated, at least 2 hours to soak (you can do it as long as 8 hours to overnight for a faster morning breakfast).
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When ready to bake, preheat oven to 350°F.
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Mix brown sugar and cinnamon for topping; sprinkle evenly over the casserole. Bake approximately 40minutes, or until filling is bubbly and top is golden. If the top starts to brown too quickly, tent the pan with foil.
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Serve warm with maple syrup and/or powdered sugar.
Store leftovers in refrigerator, covered.
Serving: 1serving | Calories: 168kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 126mg | Potassium: 147mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 239IU | Vitamin C: 0.01mg | Calcium: 97mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
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