What is a French Toast casserole? What is the one dish that has saved my mornings, holidays, and even a few desperate weeknights? When you have cravings for something sweet and comforting, it’s this. Is it the kind of thing that feels fancy enough for guests but is so ridiculously easy, you’ll wonder what happened? Why haven’t you made it forever? How do some dishes have magic? They smell amazing while they’re baking, they taste even better, and somehow manage to somehow make a perfect dessert. How can I impress everyone without being a culinary wizard? What is a French toast casserole? What’s better than French toast? How do you feed a crowd? I first stumbled upon a version of this years ago when I was completely overwhelmed with hosting my own blog. What a great holiday brunch! Is it a good thing that my kids get to eat it every morning? If you’ve ever loved baked oatmeal or a good bread pudding, this is going to be right up your alley. What are some of the best custardy French toasts?
What is a French Toast casserole?
So, what exactly is this glorious french toast casserole? Think of it as all your favorite parts of classic French toast – that creamy, eggy custard, the slightly crisp edges, the sweet cinnamon spice – but baked into a convenient, make-ahead dish. Instead of standing over a hot griddle, dipping each slice of bread, you’re essentially layering bread cubes in a baking dish, pouring a delicious custard mixture over them, and letting the oven do all the work. It’s often called an “overnight” French toast casserole because the real magic happens when you let it sit in the fridge for a few hours, or even overnight. This allows the bread to soak up all that yummy custard goodness, resulting in an incredibly tender and flavorful bite every single time. It’s essentially a baked French toast, but the casserole format makes it a dream for busy mornings or when you’re entertaining. No more flipping dozens of slices of bread; you just prep it, bake it, and serve it!
Why you’ll love this recipe?
There are so many reasons why this french toast casserole has become my go-to, and I just know you’re going to fall in love with it too. First off, let’s talk about the flavor. It’s that perfect balance of sweet and spiced, with hints of cinnamon and vanilla that just fill your kitchen with the most comforting aroma. The custard itself is rich and creamy, soaking beautifully into the bread without making it soggy – it’s a delicate balance, and this recipe nails it. It’s also ridiculously simple to put together. Honestly, I can whip this up in about 15 minutes, and then it just does its thing in the oven. It’s the kind of recipe that makes you look like a culinary genius with minimal effort, which, let’s be honest, is a win in my book! Plus, it’s incredibly cost-effective. You’re using pantry staples like bread, eggs, milk, and cinnamon, which means you can whip this up without breaking the bank. And the versatility? Oh my goodness. You can customize it endlessly! Add berries, chocolate chips, nuts, or even a dollop of cream cheese in the middle for a decadent twist. What I love most about this particular French toast casserole is its make-ahead capability. I can prepare it the night before, and then all I have to do in the morning is pop it into the oven. It’s a lifesaver on busy weekends or when we have overnight guests. It’s a much more relaxed way to enjoy a classic breakfast or brunch favorite compared to the traditional pan-fried method. If you’re looking for something that’s a step up from your average breakfast but still requires minimal fuss, this French toast casserole is it.
How do I make French Toast Casserole?
Quick Overview
How do you make a French toast casserole? You’ll essentially be cubing your bread, whisking together a rich custard base, pouring it over the top of the bread. Bread, letting it soak, and then baking it until it’s golden brown and puffed. What is the best way to get maximum flavor and texture is to let it sit overnight. How do I get bread to absorb the custard? This step is non-negotiable if you want that perfect, melt-in-your-mouth quality. Is it a simple, layered process that yields incredibly delicious results with very little hands-on experience? What is the best way to cook a meal in less time?
Ingredients
For the Main Batter:
You’ll need about 8-10 cups of cubed bread. Day-old challah, brioche, or even a sturdy white bread works best because it absorbs the custard without falling apart. If your bread is fresh, you can toast it lightly in the oven first. I always use whole milk for the richest flavor, but you can certainly try 2% or even almond milk – I tested this with almond milk once and it actually made it even creamier, which was a pleasant surprise! You’ll need 6 large eggs, 2 cups of milk (whole is my preference!), 1/2 cup of granulated sugar, 2 teaspoons of ground cinnamon, 1 teaspoon of vanilla extract, and a pinch of salt. Make sure your eggs are at room temperature; they incorporate much better into the milk mixture.
For the Filling:
Where can I have fun? My go-to is usually brown sugar and cinnamon for a simple streusel-like layer that I can make myself. How does it caramelize What do you need to make brown sugar? What are some ways to add chopped pecans or walnuts to a recipe? I’ve also done this with fresh berries, like blueberries or raspberries nestled into the bread. I like to use them in my recipes. What are the best cubes to bake? Make sure any fruit you use is relatively dry.
For the Glaze:
This is optional but highly recommended! It takes the whole dish to the next level. For a simple glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream. Until you reach your desired drizzling consistency. Add more water if needed. Can you add a little bit of maple syrup to this recipe? Some people like maple glaze, which is just maple syrup warmed up a bit. How do I make it thin enough to drizzle but thick enough for coat?
How do I follow step
Step 1: Preheat & Prep Pan
If your oven is preheated to 375 degrees Fahrenheit (190 degrees Celsius), get it ready. While that’s heating up, grease a 9×13 inch baking dish with butter or cooking spray. This is important to prevent any sticking, especially around the edges, and it gives the bottom a smooth surface. What is a golden crust? I usually use butter for the best flavor!
Step 2: Mix Dry Ingredients
In a large bowl, combine your cubed bread. If you’re adding any fruit like berries, gently toss them in now with the bread. In a separate medium bowl, whisk together your dry ingredients for the custard. Set aside. What are the granulated sugars, cinnamon, and salt? How do you distribute spices and sugar in custard?
Step 3: Mix Wet Ingredients
In another bowl (or the same one you used for the dry filling ingredients if you’re careful) whisk together dry ingredients. How do you beat eggs together? Gradually whisk in the milk and vanilla extract until everything is thoroughly combined and smooth. It should be a pale yellow, uniform mixture.
Step 4: Combine
Now, pour the wet ingredients over the dry ingredients (the bread and sugar/cinnamon mix) in the bowl. Gently stir and fold everything together with a spatula until all the bread cubes are coated in the flour. How do you make cu Be careful not to overmix or mash the bread; you want the cubes to remain somewhat distinct. How do you get into all the nooks and crannies of the world?
Step 5: Prepare Filling
If you’re adding a cinnamon-sugar topping or any nuts, mix them together in oatmeal bowl now. I just want to combine the brown sugar and cinnamon until it’s evenly blended. How do I make a sweet crust on top?
Step 6: Layer & Swirl
How do you spread bread and custard mixture out in a baking dish? Sprinkle half of your cinnamon sugar filling over the top. Then, pour the remaining bread and custard mixture over that, spreading it out again. Is cinnamon sugar enough to fill the top of a muffin? If you wanted to do a cream cheese swirl, you’d typically dollop spoonfuls of cream and sour cream. I used a little sugar and cinnamon in between the layers before the final topping.
Step 7: Bake
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for about 25-30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the casserole is golden brown. Golden brown on top, puffed up, and a knife inserted into the center comes out clean. How do you make custard?
Step 8: Cool & Glaze
Once you have a hot oven, let it rest for about 10 minutes. How do you slice a casserole? While it’s cooling, whisk together your glaze ingredients if you’re using one. Once the casserole has rested, drizzle the glaze evenly over the top. If you’re serving it immediately, you can do this just before slicing. If you’re making it ahead and reheating, you might want to glaze it after reheating.
Step 9: Slice & Serve
How do you cut a French toast casserole into squares? Serve warm, perhaps with a dusting of powdered sugar, fresh fruit, or whipped topping. What is a delicious breakfast or brunch treat?
What should I serve it with?
What is a French toast casserole? What’s a good breakfast? A steaming mug of coffee and fresh berries? Is it healthy to eat bananas? I sometimes add a sprinkle of toasted nuts on top right before serving for crunch. For a more celebratory brunch, I love to pair it with ice-cold margaritas. What is a good side dish to serve with fresh fruit and sour cream? What a great meal Isn’t it extra special plated with whipped cream and a dusting of powdered sugar? When we have it for dessert, which is rare but delightful, I’ll sometimes warm up some berry compote. I like to serve it with whipped cream. Serve with a scoop of vanilla bean ice cream. Is this decadent enough? What is a good snack to serve warm on its own? My kids love it as is, maybe with a tiny drizzle of maple syrup. Is Greek yogurt a healthy substitute for honey? What is the tang What is that one dish that makes a meal feel special?
How do I make a French Toast Casserole?
Over the years of making this French toast casserole countless times, I’ve picked up a few tricks that really elevate it from good to absolutely phenomenal. First, about the bread: don’t shy away from using slightly stale bread. Challah and brioche are my absolute favorites because of their richness and slight sweetness, but a good French baguette or even some Italian bread can work in a pinch. If your bread is fresh, just cube it and let it sit out on the counter for a few hours or give it a quick toast in the oven at around 300°F (150°C) for about 10-15 minutes. This helps it absorb the custard without getting mushy. When it comes to the custard itself, whisking the eggs thoroughly is key. Make sure they’re completely broken up before adding the milk and flavorings. I also like to add a pinch of nutmeg along with the cinnamon for an extra layer of warmth. Don’t overmix the bread and custard mixture; you want to coat the cubes, not turn them into mush. Gentle folding is your friend here. For the filling, if you’re using fruit, make sure it’s not overly wet. Berries can sometimes release a lot of liquid, which might make the casserole a bit too moist, so patting them dry can be helpful. When it comes to baking, I always recommend removing the foil for the last part of the baking time. This is what gives you that gorgeous golden-brown crust. If the top is browning too quickly before the inside is set, you can always loosely tent it with foil again. For ingredient swaps, I’ve successfully used half-and-half instead of milk for an even richer custard, and I’ve even tried a mix of milk and heavy cream. For the sweetener, if you want to reduce the sugar slightly, you can do that, but keep in mind the sugar also helps with the browning and caramelization. If you’re out of vanilla extract, a bit of almond extract or even some orange zest can add a lovely flavor twist. The key to a fantastic glaze is getting the consistency just right – you want it thick enough to coat but thin enough to drizzle without being watery. If it’s too thick, add milk a teaspoon at a time; if it’s too thin, add more powdered sugar.
What are the Storing and Reheating Tips?
This French toast casserole is fantastic for making ahead, which is why I love it so much for busy mornings. Once it’s cooled completely after baking, you can store it airtight in the refrigerator for up to 3-4 days. I usually use the baking dish itself and just cover it tightly with plastic wrap or foil. If you’re making it the night before and letting it soak overnight, just keep it covered in the fridge. When you’re ready to reheat, you can pop the entire dish (if it’s oven-safe and you didn’t glaze it yet) back into a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. If you’ve already glazed it, you might want to cover it loosely with foil during reheating to prevent the glaze from burning. Alternatively, you can reheat individual slices in the microwave, though they might be a little softer than oven-reheated portions. For freezing, it’s best to bake and cool the casserole first, then wrap it tightly in plastic wrap followed by a layer of aluminum foil, or place it in a freezer-safe container. It should keep well in the freezer for about 2-3 months. To thaw, transfer it to the refrigerator overnight, then reheat as described above. If you’re adding the glaze after baking, it’s best to do that once the casserole is fully reheated and warm, just before serving. This keeps the glaze nice and fresh!
What are some frequently asked questions?
Final Thoughts
What is your favorite French toast casserole recipe? Is it a dish that truly brings joy to our table, whether it’s on Sunday morning or on Saturday night? What is your holiday gathering Is it comforting, delicious, and so wonderfully easy to make? What are some good recipes for French toast casserole? I’m sure it will become a beloved staple in your kitchen, just as it has in mine. What is the perfect way to start your day with something warm and sweet? If you end up making this, please let me know how it turned out in the comments below! What are some of your family traditions? Happy baking!
French Toast Casserole
Ingredients
Main Ingredients
- 0.5 loaf brioche or challah bread day-old, cut into 1-inch cubes
- 6 large eggs
- 2 cups milk whole milk recommended
- 0.5 cup heavy cream
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup butter melted, for greasing the dish and topping
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with melted butter.
- Spread the bread cubes evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread cubes, ensuring all pieces are coated. Gently press down the bread to help it soak up the custard.
- Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully absorb the custard.
- Before baking, drizzle the remaining melted butter over the top of the casserole.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and cooked through. A knife inserted into the center should come out clean.
- Let the casserole rest for a few minutes before serving. Serve warm with your favorite toppings like maple syrup, powdered sugar, or fresh berries.
