How To Make The Absolute Best French Toast Casserole Recipe

There's nothing quite like waking up to the warm, cinnamon-kissed aroma of French Toast Casserole baking in the oven. The edges turn golden and crisp, while the inside stays rich, fluffy, and custard-like—pure breakfast bliss in a single dish.

this Recipe

I first made this casserole on Christmas morning, trying to simplify the usual pancake chaos. One bite, and we were hooked. Now it’s a weekend favorite that’s earned a permanent spot in our brunch rotation—easy to prep the night before and always a crowd-pleaser.

Whether you're hosting brunch or just want a no-fuss morning meal, this baked French toast delivers the comforting flavors you love with half the work. Let’s dive in.

Why You'll Love This French Toast Casserole

This easy French Toast Casserole takes everything you love about traditional French toast—crispy edges, creamy centers, warm spices—and transforms it into a fuss-free, make-ahead breakfast bake.

It’s ridiculously easy to make. All you need is a few pantry staples, a loaf of bread, and about 10 minutes of prep. You can assemble it the night before, pop it in the fridge, and bake it fresh in the morning. Perfect for holidays, brunch parties, or lazy weekends.

Great for feeding a crowd. Unlike traditional French toast that has you flipping slices one by one, this casserole bakes up in one big dish. It serves 8-10 people with ease and always gets rave reviews.

Budget-friendly ingredients, big flavor. You don’t need anything fancy to make this dish taste like it came from a café. Stale bread, eggs, milk, and a few spices create something downright magical.

Customizable to your heart’s content. Whether you add fruit, nuts, or a splash of vanilla bourbon, this casserole is incredibly forgiving and fun to tweak. It also works beautifully with gluten-free bread or dairy-free milk.

Once you try this version, you’ll never go back to standing over a skillet again. Let's take a closer look at what you'll need.

Ingredient Notes

The beauty of this French Toast Casserole lies in how simple ingredients come together to create something so warm and comforting. Each one plays a crucial role in flavor and texture.

Let’s start with the bread. A slightly stale loaf works best—brioche, challah, or French bread are ideal. Their denser crumb absorbs the custard mixture without turning mushy. If your bread is too fresh, just cube it and let it sit out for an hour or toast it lightly in the oven.

The custard base is made from eggs, whole milk, and a touch of heavy cream. This combo creates that rich, velvety texture we all crave in French toast. You can use all milk if that’s what you have, but the cream adds an extra dose of indulgence.

Brown sugar, cinnamon, and a pinch of nutmeg bring cozy, spiced sweetness to the mix. The brown sugar also caramelizes slightly as it bakes, adding depth and a gentle crunch around the edges.

A good splash of vanilla extract ties everything together. It’s subtle, but absolutely essential to making the casserole taste bakery-level good. If you really want to elevate things, try using vanilla bean paste.

As for tools, you'll need a 9x13-inch baking dish, a mixing bowl, a whisk, and some foil or plastic wrap if you’re assembling it the night before.

How To Make This French Toast Casserole

Putting this breakfast beauty together is surprisingly simple. It’s all about layering, soaking, and baking to golden perfection.

Start by greasing your baking dish with butter or nonstick spray. Then cube your bread into bite-sized pieces—around 1-inch is perfect—and spread them evenly in the dish. Try to get a good mix of crusty and soft pieces for the best texture.

In a large mixing bowl, whisk together the eggs, milk, cream, brown sugar, cinnamon, nutmeg, and vanilla until fully combined. You want the sugar to dissolve and the spices to distribute evenly throughout the custard.

Now pour the custard evenly over the bread, making sure every piece gets coated. You can press the bread down lightly with a spatula to help it soak in. Cover the dish and refrigerate it overnight, or for at least 4 hours if you're making it the same day.

When you’re ready to bake, take the casserole out of the fridge and let it sit at room temperature while the oven preheats to 350°F. This helps it cook evenly and prevents a soggy center.

Bake uncovered for about 45-50 minutes, or until the top is golden brown and the center is set. If it starts browning too quickly, you can loosely tent it with foil halfway through. The finished casserole should puff slightly and jiggle just a bit in the middle—like a good custard.

From fridge to fork, expect the whole process (not including chilling time) to take about an hour. And trust me, your kitchen will smell like a dream the entire time.

Storage Options

This casserole stores beautifully, making it a great make-ahead option for busy mornings.

If you have leftovers, let the casserole cool completely. Then cover the dish tightly with foil or transfer slices to an airtight container. It will keep in the fridge for up to 4 days.

For longer storage, you can freeze individual portions. Wrap each slice in plastic wrap and foil, then store in a freezer-safe bag. They’ll stay good for up to 2 months. Just thaw overnight in the fridge before reheating.

To reheat, pop individual slices in the microwave for about 45–60 seconds, or warm the entire dish in a 300°F oven for 10–15 minutes. You can even reheat from frozen—just add a few extra minutes.

Variations and Substitutions

This recipe is endlessly customizable, which is part of what makes it so fun to make over and over again.

For a fruity twist, try adding fresh or frozen berries before baking. Blueberries, raspberries, or sliced bananas work beautifully and add a burst of sweetness and color.

If you're a fan of crunch, sprinkle the top with chopped pecans or walnuts before baking. For an extra treat, mix them with a little butter, brown sugar, and cinnamon for a streusel-style topping.

Want something extra decadent? Swirl in some cream cheese or dollop in a few spoonfuls of Nutella before adding the custard. You could also toss in chocolate chips for a dessert-style breakfast.

For a dairy-free version, swap the milk and cream for almond or oat milk and use a plant-based butter. It still turns out beautifully rich and satisfying.

You can also make it gluten-free by using your favorite GF bread—just make sure it’s hearty enough to absorb the custard without falling apart.

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