Baked French Toast Casserole is like a big, cozy hug in breakfast form. It’s made with thick slices of bread soaked in a cinnamon and vanilla egg custard, then baked until golden and bubbly. The outside gets a little crisp while the inside stays soft and custardy, making every bite just right.
I love making this casserole for weekend mornings when I have some extra time to enjoy the day. One of my favorite parts is how easy it is to prep the night before—just mix everything up, pop it in the fridge, and wake up to a kitchen filled with warm, sweet smells. It feels like a special treat without much fuss.
Serving it with fresh fruit or a drizzle of maple syrup makes it even better, and my family always asks for seconds. This dish really brings everyone together—it’s perfect for sharing and starting the day with something tasty and comforting.
Key Ingredients & Substitutions
Bread: Brioche or challah are my favorites for their soft crumb and slight sweetness. If you don’t have these, thick-sliced white bread or sourdough work well too. Just avoid bread that’s too fresh; day-old bread soaks up the custard better.
Milk or Half-and-Half: Whole milk creates a creamy custard, but you can swap with any milk you prefer, including plant-based milks like almond or oat. Just keep in mind the flavor will change slightly.
Eggs: Eggs make the custard rich and bind everything. For a dairy-free option, try using a flax egg substitute, but the texture will be less custardy.
Vanilla and Cinnamon: These add warm flavor. If cinnamon isn’t your thing, try nutmeg or pumpkin pie spice to switch it up.
Butter: Melted butter adds richness. Use a good-quality butter or margarine. For a dairy-free version, a neutral oil or vegan butter works okay.
How Do You Get the Custard Perfectly Soaked and the Top Golden Brown?
Soaking the bread is the secret to a soft, creamy inside. Here’s how I do it:
- Cut bread into cubes and spread evenly in the dish.
- Whisk the eggs, milk, sugar, vanilla, cinnamon, salt, and melted butter well so the custard is smooth.
- Pour the custard slowly over the bread, pressing gently to help it absorb fully.
- Refrigerate uncovered or covered for at least two hours—overnight is ideal. This step allows the bread to soak up all the flavors.
- Bake uncovered so the top can crisp and turn golden. Baking too long can dry it out, so check for a set center and a nicely browned top.
Patience during soaking and watching the bake time carefully make all the difference in texture and taste!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold the bread and custard for even cooking.
- Mixing bowl – large enough to whisk together eggs, milk, and spices smoothly.
- Whisk – helps blend the custard ingredients without lumps.
- Measuring cups and spoons – for accurate amounts of milk, sugar, vanilla, and cinnamon.
- Rubber spatula or wooden spoon – to press custard into bread cubes gently.
Flavor Variations & Add-Ins
- Add a handful of chopped nuts like pecans or walnuts for crunch and nutty flavor.
- Mix in fresh or frozen berries (blueberries, raspberries) before baking for fruity bursts.
- Stir in cream cheese dollops for creamy pockets throughout the casserole.
- For a richer taste, swap half the milk with heavy cream or add a splash of orange juice for brightness.
Baked French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf of thick bread (such as brioche or challah), cut into 1-inch cubes (about 8 cups)
- 8 large eggs
- 2 cups whole milk or half-and-half
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted (plus extra for greasing)
For Serving:
- Powdered sugar, for dusting
- Maple syrup, for serving
- Fresh berries (optional, for garnish)
Time Needed
This recipe takes about 15 minutes to prepare, then needs at least 2 hours to chill in the fridge (or overnight if you prefer). Baking takes 45 to 55 minutes. Altogether, plan for about 3 hours from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepare and Grease Your Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter to keep your casserole from sticking.
2. Layer the Bread Cubes:
Place the cubed bread evenly in the prepared baking dish, spreading it out so it’s level.
3. Make the Custard Mixture:
In a medium bowl, whisk together the eggs, milk (or half-and-half), sugar, vanilla extract, cinnamon, salt, and melted butter until everything is smooth and well combined.
4. Soak the Bread:
Pour the egg mixture over the bread cubes evenly. Gently press down on the bread to help soak up the custard mixture well.
5. Chill the Casserole:
Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours. Chilling lets the bread absorb all the flavors and makes the casserole tender.
6. Bake Until Golden:
Remove the cover and bake the casserole uncovered in your preheated oven for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and the custard is set in the middle.
7. Finish and Serve:
Let the casserole cool for about 5 minutes once it’s out of the oven. Dust the top with powdered sugar, then serve warm with a drizzle of maple syrup and fresh berries, if you like.
Can I Use Stale or Day-Old Bread?
Yes! Stale or day-old bread is perfect because it soaks up the custard better without becoming too mushy. If your bread is fresh, you can lightly toast the cubes to help dry them out.
Can I Prepare the Casserole the Night Before?
Absolutely! In fact, refrigerating the casserole overnight allows the bread to soak up all the flavors fully, resulting in a more tender and delicious dish.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through or microwave individual portions.
Can I Use a Different Type of Bread?
Yes, you can! Brioche and challah are ideal, but thick slices of white bread, sourdough, or even cinnamon raisin bread work well. Just avoid very thin or soft sandwich bread for best results.
