This easy French Toast Casserole recipe can be made the day before and refrigerated overnight so it’s ready to bake and enjoy in the morning. It has an incredible cinnamon sugar topping that takes it to the next level!
Looking for more breakfast recipes to make in advance? Try my Overnight Cinnamon Rolls, Overnight Breakfast Casserole, or Strawberry Overnight Oats!
Why I love this recipe:
- The Topping – The easy topping really sets this recipe apart from others and makes it the best french toast casserole. It adds the perfect crunchy texture on top, and tastes incredible!
- Make Ahead – Nothing beats a breakfast recipe that I can just throw in the oven when I wake up. I love how I can do all the prep the night before!
- Crowd Pleaser – This Baked French Toast fills a 9×13 pan and I always get so many compliments on it! Everyone loves the flavors of french toast, and this is an easy way we can all enjoy it without standing at the stove making them.
How to make French Toast Casserole:
Slice Bread: Lightly butter the bottom and sides of a 9×13” baking dish. Cut bread into 1 inch chunks and place in dish.
Make Batter: Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.
Combine and Refrigerate: Gently toss the bread around to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.
Make Topping: Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.
Bake: Sprinkle the topping evenly over top of the french toast casserole. Bake for 40-50 minutes or until top is golden.
Serve: Allow french toast to cool for at least 10 minutes before cutting into squares. I love eating this just with berries. But you could also top with homemade syrup, maple syrup, or whipped cream.
Make Ahead and Freezing Instructions:
To Make Ahead: Make this french toast casserole and topping the day before and keep covered separately in the refrigerator overnight. In the morning, sprinkle the topping on and bake.
To Freeze: Baked french toast can be frozen before baking. Cover very well with plastic wrap and tinfoil and store in the freezer for up to 2 months. Thaw overnight in the fridge then sprinkle on the topping and bake.
More Breakfast Favorites:
- Classic French Toast
- German Pancakes
- Breakfast Quesadillas
- Buttermilk Pancakes
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
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Recipe
French Toast Casserole
Ingredients
- 1 pound loaf of brioche, challah, french bread, or white bread
- 8 large eggs
- 1 cup heavy cream
- 2 cups milk
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 Tablespoon vanilla extract
For the Topping:
- 1/4 cup light brown sugar , packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons cold butter , cut into pieces
Instructions
- Lightly grease the bottom and sides of a 9×13'' baking dish. Cut bread into 1 inch chunks and place in dish.
- Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.
- Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.
- For the Topping: Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry blender or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.
- Preheat oven to 350 degrees F. Uncover french toast pan and sprinkle the topping evenly over top. Bake for 45-50 minutes or until top is golden and casserole is set.
- Allow french toast to cool for at least 10 minutes before serving. Top with homemade syrup , berries, whipped cream or any other toppings you'd like.
Notes
Nutrition
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*I originally shared this recipe in June 2014. Updated December 2018 and March 2023.
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Only a few days ago I read an online recipe for bread pudding whose description stated that it was really just French toast casserole! LOL (Butter pecan ice cream would be a matchless topper for this dish… m-m-m…)
Made this for my kids tonight and they devoured it. Said it was the best thing I’ve ever made and asked me to make it all the time. I doubled to topping recipe, so I’m sure all that extra sugar helped haha. I also added some frozen blueberries, and made it with rock hard, old french bread,
I have a countertop casserole maker. Can this recipe be cooked in it?
I’m not familiar with that but give it a try and let us know how it goes!
Mine turned out super eggy in the middle – bottom layer. Is that normal?! Tasted almost like scrambled eggs which creeped me out, but I followed the ratio. I even put it back in the oven for quite a bit longer.
I’d like to add raisins. How much would you suggest? Thank you!!