How To Make The Absolute Best French Toast Casserole Recipe

There's something magical about waking up to the scent of cinnamon, vanilla, and buttery goodness drifting through the house. This French Toast Casserole is everything you love about classic French toast—soft on the inside, golden and crisp on top—only easier, bigger, and perfect for feeding a crowd.

I started making this recipe one Christmas morning, desperate for something that didn’t require standing over a skillet flipping individual slices. Now, it’s my go-to for lazy weekends, holiday brunches, and whenever I want to impress overnight guests without losing sleep. Best of all? It’s make-ahead friendly and comes together with everyday ingredients.

Whether you’re planning a special breakfast or just want to make a regular morning feel extraordinary, this French Toast Casserole is about to become your new favorite.

Why You’ll Love This French Toast Casserole

Get ready to fall in love with the easiest, coziest breakfast you’ll ever make. This French Toast Casserole delivers all the nostalgic comfort of traditional French toast—but with way less effort and way more wow factor.

First of all, it’s effortlessly impressive. You can assemble it the night before, let it soak in the fridge, and pop it in the oven the next morning. No flipping, no fuss—just pure breakfast bliss.

It’s also budget-friendly and uses pantry staples you probably already have. A loaf of bread, eggs, milk, sugar, and a few warm spices are all it takes to make something truly special.

This recipe is wonderfully family-friendly. Kids love the soft, custardy center and the sweet, crunchy topping, while adults appreciate how satisfying and nostalgic it is. It feeds 6–8 people easily, so it’s perfect for gatherings.

And if you’re a fan of customization, this dish is your blank canvas. Add berries, swap out the bread, drizzle with maple glaze—it adapts beautifully to whatever you have on hand.

Once you try this version, you'll never go back to standing at the stove flipping slices. Let’s dive into what makes this casserole so delicious.

Ingredients Notes

The magic of this French Toast Casserole lies in its simple yet intentional ingredient choices. Each one plays a part in creating a custardy, golden, perfectly spiced breakfast that’s both nostalgic and elevated.

Brioche or challah bread is the gold standard here. Their slightly sweet, enriched dough and fluffy texture soak up the custard beautifully without becoming mushy. If you can’t find either, French bread or even thick-sliced white bread will do in a pinch—just make sure it’s a little stale so it holds its shape.

Eggs are the backbone of the custard. I use six large eggs to get that rich, slightly firm texture that mimics classic French toast. They bind everything together and ensure every bite is creamy, not soggy.

Whole milk and heavy cream combine to create a decadent custard base. Whole milk keeps things light enough, while the heavy cream adds richness and a silky finish. You can use all milk or even half-and-half if needed, but that little bit of cream really takes it over the top.

Brown sugar, vanilla, cinnamon, and nutmeg infuse the casserole with deep flavor and warm spice. Brown sugar adds a touch of molasses-y sweetness, while the cinnamon and nutmeg make it smell like a bakery as it bakes. Don’t skip the vanilla—it ties everything together.

To finish it off, the streusel topping made with butter, brown sugar, flour, and cinnamon creates a crunchy, caramelized crown on top. It’s optional, but I highly recommend it for texture and flavor.

No fancy tools required here—just a 9x13 baking dish, a mixing bowl, and a whisk. A serrated knife makes cubing the bread easier, and if you're prepping ahead, some foil or plastic wrap for covering the dish overnight.

How To Make This French Toast Casserole

Creating this irresistible French Toast Casserole is a breeze, whether you’re prepping it the night before or baking it fresh in the morning. Here’s how it all comes together.

Start by cubing your day-old bread into 1-inch chunks. You’ll need about 10 cups. Spread the cubes evenly in a greased 9x13-inch baking dish, making sure they fill the dish all the way to the top. Slightly packing them in helps the casserole hold its shape.

In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and a pinch of salt until well combined. This is your custard base—rich, spiced, and silky. Pour it evenly over the bread cubes, using a spoon to gently press the bread down so it starts soaking up the liquid.

If you’re making it ahead, cover the dish tightly and refrigerate overnight. This gives the bread plenty of time to absorb the custard, resulting in a perfectly soft center. If you’re short on time, even 30 minutes of soaking will work.

Before baking, prepare the streusel topping. In a small bowl, mix softened butter with brown sugar, flour, and cinnamon until it resembles coarse crumbs. Sprinkle it generously over the top of the casserole just before it goes in the oven.

Bake at 350°F (175°C) for 45–55 minutes. The casserole is done when the center is set and the top is golden and crisp. If it starts to brown too quickly, cover it loosely with foil during the last 10–15 minutes.

Let it cool for 10 minutes before serving. The inside will be tender and custardy, with a crunchy cinnamon-sugar top. Serve with maple syrup, fresh berries, powdered sugar, or even a drizzle of cream cheese glaze.

From start to finish, you’re looking at about 20 minutes of prep and under an hour in the oven. It’s the kind of recipe that rewards you with maximum payoff for minimal effort.

Storage Options

This French Toast Casserole stores beautifully, making it perfect for meal prep or leftovers the next day.

If you have leftovers, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The texture holds up surprisingly well and reheats like a dream.

To freeze, wrap individual slices or the whole (cooled) casserole tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating is easy. For single servings, microwave on high for 60–90 seconds. To reheat the entire dish, cover with foil and warm in a 325°F oven for 20–25 minutes until heated through. If you want to bring back the crisp topping, uncover for the last 5 minutes.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Once you master the base, the variations are endless.

For a fruity twist, try layering in fresh or frozen berries between the bread cubes before adding the custard. Blueberries, raspberries, or sliced strawberries add pops of color and tartness.

Want a nutty crunch? Sprinkle chopped pecans or walnuts into the streusel topping or directly onto the bread before baking. It adds a delightful texture and a toasty depth of flavor.

Craving a fall-inspired version? Add a half cup of pumpkin purée to the custard and increase the spices with a little ground ginger and cloves. It becomes like pumpkin pie meets French toast.

You can also switch up the bread. Use cinnamon raisin bread for extra flavor or croissants for a luxurious, buttery version. Just make sure to use a sturdy bread that holds up to the custard.

For a dairy-free version, swap in almond or oat milk and use coconut cream or a plant-based half-and-half alternative. It still comes out rich and satisfying without the dairy.

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