Finding time to make a special breakfast on busy mornings can feel nearly impossible. Between getting everyone ready for school and work, there’s barely enough time to grab a bowl of cereal, let alone whip up something that feels like a treat.
That’s where this french toast casserole comes in handy. You can prep it the night before, pop it in the oven when you wake up, and have a warm, satisfying breakfast ready for the whole family without any morning stress.
Why You’ll Love This French Toast Casserole
- Perfect for feeding a crowd – This casserole lets you serve everyone at once instead of standing at the stove flipping individual pieces of French toast.
- Make-ahead friendly – You can prep this the night before and just pop it in the oven in the morning, making busy weekday breakfasts or holiday brunches a breeze.
- Simple ingredients – You probably have everything you need in your kitchen already – just bread, eggs, milk, and pantry staples.
- Quick and easy – Ready in under 45 minutes from start to finish, this recipe is faster than making French toast for a group the traditional way.
- Tastes like dessert for breakfast – The buttery brown sugar layer creates a caramelized bottom that makes this feel like a special treat, even though it’s easy enough for any day of the week.
What Kind of French Bread Should I Use?
Any French bread from your local bakery or grocery store will work great for this casserole. Day-old or slightly stale bread is actually better than fresh because it soaks up the egg mixture without getting too soggy or falling apart. If you only have fresh bread on hand, you can leave the cubes out on the counter for a few hours or pop them in a low oven for about 10 minutes to dry them out a bit. In a pinch, you could also substitute with a similar crusty bread like a baguette or even challah if that’s what you have available.
Options for Substitutions
This casserole is pretty forgiving, so here are some swaps you can make:
- French bread: If you don’t have French bread, try using challah, brioche, or even day-old sourdough. Texas toast or thick-sliced sandwich bread works too – just make sure whatever you use is a bit stale or dried out so it soaks up the custard without getting mushy.
- Milk: Whole milk gives the best creamy texture, but you can use 2% or even half-and-half for something richer. Non-dairy options like almond or oat milk work fine too, though the flavor will be slightly different.
- Butter: You can swap butter for coconut oil if needed, but keep in mind it’ll add a slight coconut flavor. Margarine works in a pinch, though the taste won’t be quite as rich.
- Brown sugar: Regular white sugar can replace brown sugar if that’s what you have, though you’ll lose some of that caramel-like depth. Use the same amount.
- Vanilla extract: Maple extract or almond extract can stand in for vanilla – just use about half the amount since they’re stronger.
Watch Out for These Mistakes While Baking
The biggest mistake with French toast casserole is skipping the overnight soak – if you’re short on time, let it sit for at least 2 hours in the fridge so the bread cubes can fully absorb the egg mixture and create that custardy texture instead of staying dry in spots.
Another common error is not spreading the butter and brown sugar mixture evenly on the bottom of the pan, which can lead to some pieces getting that delicious caramelized coating while others miss out entirely.
Watch your baking time carefully since ovens vary – the casserole is done when the center is set and no longer jiggly, but pulling it out too early means you’ll end up with a runny middle that nobody wants for breakfast.
What to Serve With French Toast Casserole?
French toast casserole is pretty sweet and filling on its own, so I like to balance it out with some fresh fruit on the side – berries, sliced bananas, or even a simple fruit salad work great. Crispy bacon or breakfast sausage links add a nice savory contrast that keeps things from feeling too dessert-like. If you’re feeding a crowd for brunch, scrambled eggs are always a good addition, and they’re easy to make while the casserole is baking. A dollop of whipped cream or a drizzle of warm maple syrup on top takes it over the edge, though honestly it’s delicious enough without any extras.
Storage Instructions
Store: Leftover French toast casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or transfer it to an airtight container. It makes breakfast so easy during the week when you can just grab a piece and go!
Make Ahead: This is one of my favorite recipes to prep the night before. Assemble the whole casserole, cover it with foil, and stick it in the fridge overnight. In the morning, just pop it straight into the oven and bake as directed – you might need to add 5-10 extra minutes since it’s cold from the fridge.
Freeze: You can freeze baked casserole for up to 2 months. Let it cool completely, then wrap it well in plastic wrap and foil. Thaw it overnight in the fridge before reheating.
Reheat: Warm up individual portions in the microwave for about 30-60 seconds, or reheat the whole thing covered with foil in a 350°F oven for 15-20 minutes. It tastes almost as good as fresh!
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 45-55 g
- Fat: 85-95 g
- Carbohydrates: 320-340 g
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Ingredients
For the casserole:
- 8 oz french bread, cut into cubes (day-old works best)
- 1 tsp ground cinnamon
- 1/2 cup butter (room temperature)
- 6 eggs
- 1 cup packed brown sugar
- 2 cups milk
- 2 tsp vanilla extract
For the topping:
- 1 tbsp brown sugar
- powdered sugar (for dusting)
- 1 tsp ground cinnamon
Step 1: Prepare the Baking Pan
- 1/2 cup butter (room temperature)
Preheat your oven to 425°F (220°C).
Butter a 13×9 inch baking pan thoroughly and set it aside.
I always make sure to get all the corners, so nothing sticks later.
Step 2: Make the Brown Sugar-Butter Base
- 1/2 cup butter (room temperature)
- 1 cup packed brown sugar
Melt butter in a small saucepan over medium heat.
Once melted, stir in 1 cup packed brown sugar until it’s fully dissolved and the mixture is smooth.
Pour this buttery mixture into the bottom of your prepared pan and spread it out evenly.
Step 3: Layer the Bread Cubes
- 8 oz french bread, cut into cubes (day-old works best)
Evenly spread the bread cubes on top of the brown sugar-butter mixture in the pan.
Gently press them down so they begin to soak up some of the sugary base.
Step 4: Mix and Pour the Custard
- 6 eggs
- 2 cups milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
In a medium bowl, whisk together the eggs, milk, vanilla extract, and 1 teaspoon of ground cinnamon until fully combined.
Pour this custard mixture carefully over the bread cubes, making sure all the bread is saturated.
I like to gently press down on the cubes so the custard seeps into every piece.
Step 5: Add the Topping and Bake
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
Sprinkle the top with the remaining 1 teaspoon of ground cinnamon and 1 tablespoon of brown sugar.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and set.
Step 6: Finish and Serve
- powdered sugar (for dusting)
Remove the baked French toast from the oven.
If desired, dust with powdered sugar before serving.
I always add a generous sprinkle—it gives a lovely finishing touch!
Mouthwatering French Toast Casserole
Ingredients
For the casserole:
- 8 oz french bread, cut into cubes (day-old works best)
- 1 tsp ground cinnamon
- 1/2 cup butter (room temperature)
- 6 eggs
- 1 cup packed brown sugar
- 2 cups milk
- 2 tsp vanilla extract
For the topping:
- 1 tbsp brown sugar
- powdered sugar (for dusting)
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C). Butter a 13x9 inch baking pan thoroughly and set it aside. I always make sure to get all the corners, so nothing sticks later.
- Melt butter in a small saucepan over medium heat. Once melted, stir in 1 cup packed brown sugar until it's fully dissolved and the mixture is smooth. Pour this buttery mixture into the bottom of your prepared pan and spread it out evenly.
- Evenly spread the bread cubes on top of the brown sugar-butter mixture in the pan. Gently press them down so they begin to soak up some of the sugary base.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and 1 teaspoon of ground cinnamon until fully combined. Pour this custard mixture carefully over the bread cubes, making sure all the bread is saturated. I like to gently press down on the cubes so the custard seeps into every piece.
- Sprinkle the top with the remaining 1 teaspoon of ground cinnamon and 1 tablespoon of brown sugar. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and set.
- Remove the baked French toast from the oven. If desired, dust with powdered sugar before serving. I always add a generous sprinkle—it gives a lovely finishing touch!
