French Toast Casserole

Last Christmas morning, my sister stumbled into the kitchen at 7 AM, still in pajamas, asking what smelled like heaven. I had just pulled this casserole out of the oven, and honestly, the whole house smelled like a French bakery. We ended up eating it standing up around the counter because nobody could wait another second for a proper table setting.

I learned this the hard way my first time making French toast casserole for a crowd. Fresh bread turns into mush, while slightly stale brioche or challah soaks up that custard like a dream and holds its shape beautifully. Now I purposefully buy my bread two days ahead, cube it up, and let it sit out on the counter overnight.

Ingredients

• Brioche or challah bread (1 loaf): The rich egg based breads make the difference here. I have used regular sandwich bread in a pinch, but the texture just is not the same.
• 6 large eggs: Room temperature eggs whisk into the custard more smoothly. I take them out about 30 minutes before I start mixing everything together.
• Whole milk and heavy cream: This combination creates that luxurious texture that makes restaurant French toast taste so incredible. Using all milk works, but the cream adds something special.
• Ground cinnamon and nutmeg: The cinnamon hits you first, but the nutmeg is this subtle background note that makes people ask what your secret ingredient is.
• Brown sugar butter topping: This creates this incredible caramelized crust on top. I have doubled this topping before when serving a crowd, and it disappears every single time.

Instructions

Prep your baking dish:

Butter that 9x13 inch dish thoroughly. I mean really get into the corners. Nothing sadder than delicious custard stuck to the bottom of a pan.

Arrange your bread cubes:

Spread them evenly so they all get equal time soaking up that custard. Do not pack them down too tight though, they need a little room to breathe.

Whisk together the custard base:

Get your arm workout in here. Whisk until the sugar is completely dissolved and everything is smooth and slightly frothy.

Pour and press:

Pour that custard slowly and evenly. Then gently press the bread down with your hands to help it drink up all that goodness. This is my favorite part, feeling the bread transform under my fingers.

Mix your topping:

Stir together melted butter, brown sugar, and cinnamon until it forms this amazing paste. Toss in the nuts if you are using them, they add this lovely crunch.

The overnight rest:

Cover it up and let it hang out in the fridge for at least 2 hours, but honestly overnight is better. This is what makes it so perfect for company.

Preheat and bake:

Let your casserole come to room temperature while the oven heats up to 350°F. Cover it with foil for the first 30 minutes, then uncover and let it get golden and gorgeous.

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My dad, who is not a breakfast person, went back for thirds the first time I made this. He kept saying there was something different about it compared to regular French toast. Turns out the overnight soak was what converted him. Now he requests it every time he visits.

Make Ahead Magic

I have learned to assemble this the night before a big brunch and keep it covered in the refrigerator. The bread absorbs even more flavor overnight, and the morning of, you just pop it in the oven. It has saved me so much stress when hosting.

Serving Suggestions

Fresh berries are the perfect contrast to all that rich custard. I also love a drizzle of good maple syrup, even though the casserole is sweet on its own. Something about the combination just works.

Storage And Reheating

Leftovers (if you somehow have them) reheat beautifully in the microwave. I actually think the flavors get even better the next day, like most great breakfast dishes.

• Cover leftover portions with a damp paper towel when microwaving to keep them from drying out
• The casserole keeps in the refrigerator for up to 3 days
• You can also freeze individual portions and reheat them for quick weekday breakfasts

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There is something so special about serving a breakfast that feels fancy but was actually incredibly easy to put together. This casserole has become my go to for bringing people together around the table.

Recipe FAQs

→ What type of bread works best for this dish?

Brioche or challah bread works exceptionally well due to their rich, eggy texture and tight crumb. These breads absorb the custard beautifully without becoming mushy. Stale bread (1-2 days old) is actually preferable as it holds up better during soaking and baking.

→ Can I prepare this the night before?

Absolutely. In fact, refrigerating overnight for 8-12 hours allows the bread to fully absorb the custard mixture, resulting in better texture and flavor distribution. Let it sit at room temperature for 20-30 minutes while the oven preheats before baking.

→ How do I know when it's done baking?

The casserole is ready when the top is golden brown and slightly crispy, while the center feels set when gently pressed. A knife inserted near the center should come out clean, not liquidy. The internal temperature should reach 160°F (71°C).

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with oat milk, almond milk, or coconut milk. Use vegan butter in both the custard and topping. The texture may vary slightly, but the flavor remains delicious.

→ What toppings pair well with this casserole?

Fresh berries like blueberries, strawberries, or raspberries add brightness. Pure maple syrup, powdered sugar dusting, or a dollop of whipped cream enhance the sweetness. Sliced bananas or sautéed apples work beautifully too.

→ How long does this keep in the refrigerator?

Leftovers store well in an airtight container for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes or warm the entire dish in a 350°F oven for 15-20 minutes until heated through.