French Toast Casserole
I grew up with a version of this French toast casserole that turned sleepy weekend mornings into a full-on celebration. It’s a make-ahead, crowd-pleasing baked brunch that soaks thick bread in a rich egg-and-cream custard and bakes up golden and slightly crisp on top. If you love berry-topped breakfasts, this is right up your alley—think of it as a warm, shareable French toast that doubles as a showy centerpiece; it even pairs well with a berry French toast casserole for variety like the one I often turn to for summer gatherings: berry French toast casserole.
What makes this recipe special
This casserole takes everyday ingredients and turns them into something that feels special without demanding last-minute fuss. It’s ideal for holiday brunches, overnight guests, or a lazy Sunday when you want to wake up and simply pop something in the oven. The custard—eggs, milk, a touch of cream and sugar—soaks the bread, producing a custardy interior with a pleasantly browned top once baked.
“Comfort food that’s effortless to prep and impressive to serve—our guests always ask for the recipe after brunch.”
Also, if you like fruit-forward twists, you might enjoy faster variations such as a quick blueberry French toast casserole for busy mornings: quick blueberry French toast casserole.
Step-by-step overview
Before you gather ingredients, here’s the simple flow. Cube the bread and tuck it into a greased casserole dish. Whisk together eggs, milk, cream, sugar, vanilla and cinnamon into a smooth custard. Pour the custard over the bread and press so the cubes soak evenly. Scatter fresh berries on top, cover, and chill for at least two hours (or overnight). Bake until puffed, set and golden. Serve warm with powdered sugar and maple syrup.
I sometimes add a short rest on the counter after baking so the casserole finishes setting without overbrowning.
What you’ll need
- 8 slices of bread (day-old or slightly stale works best; brioche or challah give extra richness)
- 6 large eggs
- 2 cups milk (whole milk preferred; skim will thin the custard)
- 1/2 cup heavy cream (adds silkiness; can reduce to 1/4 cup if you prefer lighter)
- 1/4 cup granulated sugar (increase slightly for a sweeter dessert-style version)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Fresh berries (strawberries, blueberries, raspberries — about 1–2 cups total)
- Powdered sugar (for dusting when serving)
- Maple syrup (for serving)
Notes: If you want seasonal depth, swap some of the vanilla for a pumpkin twist from a fall pumpkin French toast breakfast idea: pumpkin French toast breakfast. For dairy-free swaps, use full-fat coconut milk and a tablespoon of dairy-free creamer in place of heavy cream.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- Cut the bread into roughly 1-inch cubes and spread them evenly in the prepared dish.
- In a large bowl, whisk the eggs until smooth. Add the milk, heavy cream, sugar, vanilla, and cinnamon, and whisk to combine.
- Pour the egg mixture slowly over the bread cubes, pressing the bread down gently so it absorbs the custard. Make sure the custard covers most pieces.
- Scatter fresh berries over the top so they sink slightly into the bread.
- Cover the dish tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor and texture.
- Uncover and bake on the middle rack for 35–40 minutes. The top should be golden brown and the center set (a knife inserted should come out mostly clean).
- Let rest 5 minutes, then dust with powdered sugar and serve warm with maple syrup.
Best ways to enjoy it
Serve slices warm on a platter. A light dusting of powdered sugar and a generous drizzle of maple syrup are classic. For a brunch spread, offer lemony whipped cream, toasted pecans, or a simple compote alongside. If you like contrast between sweet and savory, a small casserole of bubbly baked onions or a hearty pot of eggs would pair well—think of something in the savory vein like French onion chicken orzo casserole for a full meal balance.
Pairings:
- Coffee, latte, or a citrusy mocktail
- Crispy bacon or maple sausage for salty contrast
- Yogurt and granola on the side for texture
Storage and reheating tips
- Refrigeration: Store cooled leftovers in an airtight container or cover the baking dish tightly. Keep refrigerated for up to 3–4 days.
- Reheating: Rewarm individual portions in a 350°F oven for 8–12 minutes until heated through, or microwave a single serving for 60–90 seconds. Cover lightly when microwaving to prevent splatter.
- Freezing: Cut into portions and wrap each piece tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating in the oven to maintain texture.
- Food safety: Don’t leave the custard-soaked casserole at room temperature for more than two hours before chilling, and always cool to room temperature before sealing for refrigeration.
Pro chef tips
- Use slightly stale bread. It soaks liquid without falling apart, giving a custardy interior instead of mush.
- Cut cubes uniformly so they cook evenly.
- For a richer crust, dot the top with a few small butter pieces before baking.
- If the top browns too quickly during baking, tent foil loosely for the last 10 minutes.
- If prepping for a crowd, assemble the night before—this dish improves with the overnight soak.
For a fun twist that plays with texture, try tossing half the berries in a tablespoon of sugar and letting them macerate for 15 minutes before adding to the casserole.
Creative twists
- Cinnamon-streusel top: Add a crumbly streusel (butter, flour, brown sugar, cinnamon) before baking for a crisp topping.
- Citrus-brandy splash: Add a tablespoon of orange liqueur or lemon zest to the custard for brightness.
- Savory version: Omit sugar and berries, add sharp cheddar and herbs, and fold in cooked sausage for a savory strata.
- Bite-sized: Make mini versions in a muffin tin for portable servings similar to eggnog French toast bites: eggnog French toast bites.
- Gluten-free: Use a gluten-free brioche-style loaf and check the soak—sometimes GF bread needs a slightly longer soak time.
Common questions
Q: How long does the casserole need to soak?
A: At least 2 hours is fine, but overnight (8–12 hours) yields the best texture and flavor because the custard fully penetrates the bread.
Q: Can I use any type of bread?
A: Yes, but richer breads like brioche, challah, or Texas toast give a creamier, more custard-like interior. Day-old or slightly stale bread works best to avoid sogginess.
Q: Can I make this dairy-free or egg-free?
A: For dairy-free, use full-fat coconut milk plus a dairy-free creamer in place of milk and cream. Egg-free versions are tricky because eggs set the custard; try a firm tofu-coconut milk blend plus a thickener like cornstarch, but expect a different texture.
Q: Is it safe to make this the night before?
A: Yes. Cover and refrigerate after assembling. Bake from cold the next morning and allow extra baking time if needed. Always chill within two hours of assembly to meet food safety guidelines.
Q: Can I add nuts or other fruits?
A: Absolutely—toasted pecans, sliced apples, or banana slices work beautifully. If using apples, consider a quick sauté with butter and cinnamon first to soften them.
If you want more make-ahead French toast ideas or seasonal spins, explore other variations like the quick blueberry or pumpkin-inspired recipes earlier in the article.
French Toast Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- Cut the bread into roughly 1-inch cubes and spread them evenly in the prepared dish.
- In a large bowl, whisk the eggs until smooth. Add the milk, heavy cream, sugar, vanilla, and cinnamon, and whisk to combine.
- Pour the egg mixture slowly over the bread cubes, pressing the bread down gently so it absorbs the custard. Make sure the custard covers most pieces.
- Scatter fresh berries over the top so they sink slightly into the bread.
- Cover the dish tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor and texture.
- Uncover and bake on the middle rack for 35–40 minutes. The top should be golden brown and the center set (a knife inserted should come out mostly clean).
- Let rest for 5 minutes, then dust with powdered sugar and serve warm with maple syrup.
