Would you like to save this?
We'll email this post to you, so you can come back to it later!
French Toast Casserole Recipe
This easy, baked French Toast Casserole Recipe is a delicious, make-ahead breakfast or brunch centerpiece that’s both comforting and crowd-pleasing.
I first whipped up this French toast casserole on a chilly Saturday morning when the kids were home from college—there’s something special about the aroma of cinnamon-spiced custard soaking into thick brioche. This casserole stands out because you prep it the night before (hello, make-ahead magic!), pop it in the oven in the morning, and voilà—everyone’s greeted with warm, golden-brown slices that taste like a hug. It’s perfect for holiday gatherings or a lazy Sunday breakfast, and you can keep it lighter by swapping half-and-half for whole milk or even almond milk if you’re watching dairy. Honestly, I’ve lost count of how many times this simple recipe has saved me when I needed something easy, delicious, and just a touch fancy.
Why You’ll Love This Recipe
- Make-ahead friendly—prep the night before and sleep in!
- Baked (no standing over a hot griddle) so you get free hands for coffee.
- Feeds a crowd—ideal for family gatherings or casual brunch parties.
- Versatile—add berries, nuts, or a splash of vanilla to suit your taste.
- Comforting flavors—warm cinnamon, nutmeg, and a hint of maple syrup.
- Uses day-old bread—zero waste and budget-friendly.
- Kid-approved—my grandkids call it “cinnamon bread pudding” and gobble it up.
- Easily doubled or halved—adjust servings without fuss.
Ingredients
• 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes (stale or day-old works best)
• 8 large eggs, at room temperature
• 2 cups whole milk (or half-and-half for extra creaminess; almond milk as a dairy-free swap)
• ½ cup pure maple syrup (plus extra for drizzling)
• ¾ cup granulated sugar (or swap half for brown sugar for depth)
• 2 teaspoons pure vanilla extract (look for Nielsen-Massey brand for top flavor)
• 1 teaspoon ground cinnamon (add ¼ teaspoon nutmeg for a warm twist)
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter, cut into small pieces (plus more for greasing)
• Optional toppings: fresh berries, toasted pecans, powdered sugar, whipped cream
Ingredient Tips:
– Choose day-old brioche for sturdy cubes that soak without turning to mush.
– Let eggs come to room temp for a fluffier bake.
– If you like a sweeter breakfast casserole, add an extra 2 tablespoons of syrup.
Directions
-
Preheat & Prep
Preheat your oven to 350°F and lightly butter a 9×13-inch casserole dish (glass or ceramic works great). Scatter a handful of cubes on the bottom to check if they stick—if they slide, add a touch more butter. -
Whisk Custard
In a large bowl, whisk together eggs, milk, maple syrup, sugar, vanilla, cinnamon, and salt until smooth and frothy—this ensures your bake is even and bubbly. -
Layer Bread
Gently fold the bread cubes into the custard, pressing down slightly so each piece soaks up that silky mixture. If you spot a dry corner, nudge cubes beneath the surface. -
Add Butter Bits
Dot the top with small butter pieces—these melt into golden pockets, giving the casserole its signature buttery crust. -
Cover & Chill
Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight. (Tip: chilling overnight boosts flavor and texture—custard firms up, bread fully absorbs.) -
Bake to Perfection
Remove foil, place dish on a baking sheet (to catch any drips), and bake for 40–45 minutes until the top is puffed and lightly browned. A knife inserted should come out mostly clean with just a few custard crumbs. -
Rest & Serve
Let the casserole rest for 5–10 minutes—this helps it set. Drizzle with extra maple syrup, scatter fresh berries or pecans, and dust with powdered sugar if you like a pretty finish.
Servings & Timing
• Yield: Serves 8–10 hungry brunchers
• Prep Time: 20 minutes
• Chill Time: 4 hours (or overnight for best results)
• Bake Time: 40–45 minutes
• Total Time: About 5 hours (including chilling) or roughly 1 hour morning-of
Variations
• Berry Bliss: Fold in 1 cup of fresh or thawed frozen blueberries or raspberries before chilling.
• Banana Nut Crunch: Add sliced bananas and ½ cup chopped walnuts; top with a sprinkle of brown sugar.
• Chocolate Lover’s Dream: Toss in ½ cup mini chocolate chips and swap cinnamon for a pinch of cocoa powder.
• Savory Spin: Skip the sugar, stir in ½ cup shredded cheddar, chopped green onions, and a pinch of garlic powder.
• Gluten-Free Friendly: Use gluten-free brioche or thick-cut GF sandwich bread.
• Dairy-Free Swap: Replace milk and half-and-half with your favorite plant-based milk + vegan butter.
Storage & Reheating
• Refrigerate: Store tightly covered for up to 3 days—reheat single servings in the microwave for 30–45 seconds.
• Freeze: Once fully cooled, wrap portions in plastic wrap + foil; freeze up to 2 months. Thaw overnight in the fridge, then warm through in a 325°F oven for 15–20 minutes.
• Make-ahead: Prep the night before; bake the next morning for a hands-off brunch win.
Notes
• Bread Texture: I tested with brioche, challah, and even thick-sliced Texas toast—brioche gave the richest crumb.
• Custard Ratios: If your bread feels dry after chilling, whisk up an extra ¼ cup milk + 1 egg and pour over before baking.
• Browning Tips: If edges brown too quickly, tent with foil halfway through roast.
• Flavor Depth: Stir in a pinch of cardamom or a swirl of bourbon for an adult twist—just a tablespoon!
FAQs
Q: Can I use croissants instead of brioche?
A: Absolutely—day-old croissants create a flakier texture and a slightly buttery flavor.
Q: Why did my casserole turn out soggy?
A: Likely underbaked or not chilled long enough—ensure custard’s absorbed and bake until set.
Q: Can I skip the sugar if I don’t have sweet tooth?
A: You can reduce sugar by half, but bear in mind maple syrup adds both sweetness and moisture.
Q: Is it okay to add frozen fruit directly?
A: Yes, but thaw and pat dry berries first to avoid excess liquid making it watery.
Q: How do I reheat without drying it out?
A: Cover loosely with foil and warm at 325°F for 10–12 minutes—this traps steam and prevents dryness.
Q: Can I swap half-and-half for heavy cream?
A: Sure—using heavy cream makes it ultra-rich, but you may want to cut back on added sugar.
Q: What’s the best bread thickness?
A: Slices about 1 inch thick work perfectly—too thin and they’ll dissolve; too thick and they stay undercooked inside.
Q: How do I get a crisp top?
A: After baking, broil on low for 1–2 minutes—watch closely to avoid burning.
Conclusion
This French Toast Casserole Recipe is your go-to for an easy, baked breakfast or brunch that tastes like a warm hug on a plate. With make-ahead convenience and endless variations, it’s perfect for busy mornings, special occasions, or whenever you crave a comforting, delicious baked treat. Give it a try, leave me a comment below, and don’t forget to explore my Cinnamon Roll French Toast for more brunch inspiration!
French Toast Casserole
Ingredients
- 1 loaf brioche or challah bread cut into 1-inch cubes (stale or day-old works best)
- 8 large eggs at room temperature
- 2 cups whole milk (or half-and-half for extra creaminess; almond milk as a dairy-free swap)
- 1/2 cup pure maple syrup (plus extra for drizzling)
- 3/4 cup granulated sugar (or swap half for brown sugar for depth)
- 2 teaspoons pure vanilla extract (look for Nielsen-Massey brand for top flavor)
- 1 teaspoon ground cinnamon (add 1/4 teaspoon nutmeg for a warm twist)
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter cut into small pieces (plus more for greasing)
- Optional toppings: fresh berries, toasted pecans, powdered sugar, whipped cream
Instructions
- Preheat your oven to 350°F and lightly butter a 9x13-inch casserole dish. Scatter a handful of bread cubes on the bottom to check if they stick.
- In a large bowl, whisk together eggs, milk, maple syrup, sugar, vanilla, cinnamon, and salt until smooth and frothy.
- Gently fold the bread cubes into the custard, pressing down slightly so each piece soaks up the mixture.
- Dot the top with small butter pieces for golden pockets and a buttery crust.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight to enhance flavor and texture.
- Bake for 40-45 minutes until puffed and lightly browned. Let it rest before serving with desired toppings.
