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The short answer: French toast casserole is French toast made in one baking dish: cubed bread soaked overnight in a cinnamon custard, then baked until puffed and golden. **Cube 1 pound of day-old brioche or challah into a buttered 9x13 pan, whisk 8 eggs with 2½ cups of milk, ½ cup of cream, ⅓ cup of brown sugar, 2 teaspoons of vanilla and 2 teaspoons of cinnamon, pour it over, cover and refrigerate overnight.
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Prep time: 15 minCook time: 1 hr 5 minTotal time: 9 hr 30 minServings: 8 to 10 servingsTotal includes 8 hr 10 min of resting, chilling or rising.
In the morning, add a brown sugar crumble and bake at 350°F for 45 to 55 minutes, until the center is set.** It serves 8 to 10, and all the work happens the night before. Below are the ingredients, steps, bake times, swaps and how to store it.
I love cooking, and on a holiday morning I'd rather be at the table with my family than standing at a griddle flipping one slice at a time. This is the breakfast that makes that possible.
French toast casserole ingredients
| Ingredient | Amount | Note or swap |
|---|---|---|
| Day-old brioche, challah or French bread | 1 pound (about 12 cups cubed) | Texas toast or sourdough also work |
| Eggs | 8 large | |
| Whole milk | 2½ cups | 2% works; skip skim |
| Heavy cream or half-and-half | ½ cup | More milk if needed |
| Brown sugar | ⅓ cup | Maple syrup, same amount |
| Vanilla extract | 2 teaspoons | |
| Ground cinnamon | 2 teaspoons | Add ¼ teaspoon nutmeg |
| Salt | ¼ teaspoon | |
| Butter for the pan | 1 tablespoon |
Crumble topping: ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon and 6 tablespoons cold butter, rubbed together until crumbly. Add ½ cup chopped pecans if you like.
How to make overnight French toast casserole
- Dry the bread. Cut it into 1-inch cubes. If it's fresh, spread the cubes on a sheet pan and bake at 300°F for 10 minutes.
- Fill the pan. Butter a 9x13 baking dish and add the cubes in an even layer.
- Make the custard. Whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon and salt until no streaks of egg remain.
- Soak. Pour the custard over the bread and press the cubes down so they all get wet. Cover and refrigerate for 8 to 12 hours.
- Make the crumble. Bag it separately in the fridge so it stays crisp.
- Bake. Take the dish out while the oven heats to 350°F. Sprinkle on the crumble and bake for 45 to 55 minutes. Cover loosely with foil if the top browns before the center sets.
- Check and rest. It's done when the middle doesn't jiggle and reads 160°F, the safe internal temperature for egg dishes on FoodSafety.gov's safe minimum temperature chart. Rest it 10 minutes, then serve with warm syrup.
Soak time and bake time at a glance
| Version | Soak | Bake at 350°F | Result |
|---|---|---|---|
| Overnight (best) | 8 to 12 hours | 45 to 55 minutes | Soft, custardy middle, crisp top |
| Same morning | 1 to 2 hours | 40 to 50 minutes | A little firmer; use very dry bread |
| Half batch, 8x8 pan | Overnight | 35 to 45 minutes | Serves 4 to 5 |
Easy variations
- Cinnamon roll style: skip the crumble and drizzle a cream cheese glaze over the warm casserole.
- Berry: scatter 2 cups of blueberries or raspberries between the bread layers.
- Apple pecan: fold in 2 diced apples sautéed in butter, plus pecans in the crumble.
- Eggnog: swap 1½ cups of the milk for eggnog and cut the sugar to 2 tablespoons.
- Dairy-free: use oat milk and coconut cream, and plant butter in the crumble.
Want a savory dish next to it? Our Christmas breakfast casserole is the egg, sausage and cheese version, and the full list of Christmas breakfast ideas has sides and drinks to round out the table.
Storing, reheating and freezing
Keep the unbaked casserole covered in the fridge, and the USDA's egg safety guidance is a good reminder to keep raw egg mixtures cold and bake them through. After baking, refrigerate leftovers within 2 hours; FoodSafety.gov's cold storage chart gives cooked egg dishes 3 to 4 days in the fridge. Reheat single slices in the microwave for about 45 seconds, or a whole pan covered at 325°F for 20 to 25 minutes.
Plan the whole holiday morning
A French toast casserole is one of the cheapest ways to feed a crowd breakfast, because day-old bread, eggs and milk do most of the work. Put it on the plan the week before so you buy the bread early and let it go stale on purpose.
- Meal Planner & Grocery List, $3.99. Plan the holiday week's meals, including the night-before prep, and shop from one list.
- Christmas Budget & Gift Planner, $4.99. Set a holiday food budget next to your gift list so breakfast for a crowd doesn't surprise you.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). The meal planner and Christmas planner together, plus a cleaning schedule and savings trackers.
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Like this custard-soaked bread? Our bread pudding recipe is the dessert version, with sauce and add-in ideas.
Want a savory overnight egg bake instead? Try strata, the bread-and-egg casserole.
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Frequently asked questions
How do you make French toast casserole? To make French toast casserole, cube 1 pound of day-old bread into a buttered 9x13 pan, pour over a custard of 8 eggs, 2½ cups of milk, ½ cup of cream, ⅓ cup of brown sugar, 2 teaspoons of vanilla and 2 teaspoons of cinnamon, then refrigerate it overnight. Add a cinnamon crumble and bake at 350°F for 45 to 55 minutes.
Can you make French toast casserole the night before? Yes, French toast casserole is best made the night before. Soaking for 8 to 12 hours in the fridge lets the bread drink up the custard, so the middle bakes up soft and even. Keep the crumble topping in a separate bag and add it just before baking.
What is the best bread for French toast casserole? Brioche, challah or a sturdy French loaf make the best French toast casserole. Use bread that's a day or two old, or dry fresh cubes in a 300°F oven for 10 minutes, so they soak up custard without turning to mush.
Why is my French toast casserole soggy? French toast casserole turns soggy when the bread is too fresh, there's too much milk, or it's underbaked. Use dry bread, keep to about 3 cups of dairy for 8 eggs, and bake until the center is set and reads 160°F.
How do you know when French toast casserole is done? French toast casserole is done when the top is puffed and golden, the center no longer jiggles, and a thermometer in the middle reads 160°F, the safe temperature for egg dishes. If the top browns first, cover it loosely with foil.
Can you bake French toast casserole right away? Yes, you can bake French toast casserole right away, but let it soak at least 1 hour first. A short soak works with very dry bread; press the cubes down every 15 minutes so they absorb the custard evenly.
Can you freeze French toast casserole? Yes, French toast casserole freezes well after baking. Cool it, wrap it tightly and freeze it for up to 2 to 3 months, then thaw it overnight in the fridge and reheat it covered at 325°F for 20 to 25 minutes.
How long does French toast casserole last in the fridge? Baked French toast casserole keeps 3 to 4 days in the fridge. Refrigerate it within 2 hours of baking and reheat slices in the microwave or a 325°F oven.
How many people does a 9x13 French toast casserole serve? A 9x13 French toast casserole serves 8 to 10 people. Serve it with fruit and bacon or sausage and it easily feeds a full holiday breakfast table.
Can you make French toast casserole without eggs? French toast casserole depends on eggs to set the custard, so an egg-free version works more like a bread pudding. A store-bought egg replacer can work, but expect a softer texture and check the center carefully before serving.
What do you serve with French toast casserole? French toast casserole goes well with fresh fruit, crispy bacon or sausage, yogurt and warm maple syrup. For a holiday brunch, add scrambled eggs or a breakfast casserole so there's something savory on the table too.
How do I plan a stress-free Christmas breakfast? Plan Christmas breakfast as part of the whole week's menu so the shopping is done once. The Meal Planner & Grocery List from HomeBase Paper Co. ($3.99) puts the casserole, its overnight prep step and the grocery list on one page.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Shell eggs from farm to table fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
