Overnight French Toast Casserole is the perfect brunch dish for a crowd. Prepare it the night before, then bake and serve in the morning.
Whether it’s a holiday brunch or a cozy weekend morning at home, this Overnight French Toast Casserole is perfect for the occasion. Along with some Praline Bacon and Italian Sausage Breakfast Patties, it’ll be the perfect dose of comfort food to start your day!
The casserole is soft and custardy on the bottom and crunchy on top, thanks to the cinnamon-sugar-loaded bread cubes poking out from the casserole. Best of all, it’s really easy to make.
It’s made to sit in the refrigerator overnight, so start it the night before. In the morning, you’ll just need to bake it, make the coffee, and brunch is served!
Ingredients
- A one-pound loaf of french bread is the base of this recipe. It should be soft in the middle and a little crusty on the outside.
- Milk, eggs, and vanilla create a rich vanilla custard that the bread will soak up.
- Cinnamon and sugar dot the top of the casserole, which adds crunch and a gorgeous golden hue.
How to make french toast casserole
Start the night before by slicing the loaf of french bread into 1 inch cubes. I find that a large serrated knife is easiest for this—it cuts through the crust easily and doesn’t squish the soft and fluffy interior.
Place the bread in a greased 13×9 inch casserole dish. I grease mine with an oil mister
, though cooking spray from the grocery store works great, too.
Whisk the eggs, milk, salt, sugar, and vanilla extract in a large bowl, then pour the mixture over the bread.
Press on the bread gently with your hands so it soaks up the vanilla custard. Then, cover and refrigerate the casserole overnight (or for a minimum of two hours).
The next morning, dot the casserole with butter, and sprinkle cinnamon sugar on top.
Bake for 45–50 minutes, or until golden brown. Let sit for 5 minutes before serving.
Then, cut into slices and serve with maple syrup.
FAQs
How long do I have to refrigerate the casserole before baking?
Give the casserole at least two hours in the refrigerator before baking. You can keep it in the refrigerator for up to 12 hours, if desired.
What’s the best type of bread for french toast casserole?
Per its name, french bread is ideal. 🙂 A soft Italian loaf or brioche would work well, too.
Variations
French toast casserole is delicious on its own, but if you want to change it up, here are a few ideas:
– add a half of a cup of chocolate chips
– add a cup of fresh blueberries or sliced strawberries (or a mix of the two)
– drizzle the finished casserole with caramel sauce instead of maple syrup
When adding either the chocolate chips or fruit, toss them with the bread and then add the vanilla custard.
Serving suggestions
Maple syrup is a must for this casserole! It’s just lightly sweet on its own, so the syrup is the perfect complement.
For a protein-packed side dish, scrambled eggs or a quiche (like this asparagus & gruyere quiche) would make a great accompaniment.
Praline bacon is ALWAYS a hit. And how about a brunch cocktail? A bellini in the spring/ summer or a clementine rosemary cocktail in the fall/winter will get your morning started on the right foot!
If you make this recipe, please leave me a comment below, or tag me on Instagram or Pinterest. I love hearing from you!
Overnight French Toast Casserole
Ingredients
For the casserole:
- 1 lb loaf french bread, cut into 1 inch cubes (about 10 cups)
- 8 eggs
- 3 cups milk
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the topping:
- 2 tablespoons unsalted butter, cut into small cubes
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- To serve: maple syrup
Instructions
- Place the bread in a greased 13x9 inch baking dish.
- In a large bowl, whisk together the eggs, milk, 1 tablespoon granulated sugar, salt, and vanilla extract. Pour the mixture over the bread cubes.
- Press the bread cubes lightly with your hands so that they soak up the vanilla custard.
- Cover and refrigerate overnight (or for at least two hours).
- When you're ready to bake the casserole, preheat the oven to 350°F.
- Uncover and dot the casserole with the butter cubes, then sprinkle with cinnamon sugar.
- Bake for 45–50 minutes, or until the top is golden brown and the custard is set.
- Let stand for 5 minutes, then cut into slices and serve with maple syrup.
Chantelle Wanser says
Very good recipe, thank you! 🙂
Kate Shungu says
I’m so glad that you enjoyed it! <3
Rita says
Can I use a crockpot for this recipe I would like to make it and share at work
Chantelle Wanser says
Grease the inside of a slow cooker insert and add the cubed bread.
In a large bowl, whisk together the milk, eggs, vanilla, cinnamon, and sugar mixture,
Pour the egg mixture over the bread and press down the bread to help it soak up the liquid. Cover and refrigerate overnight for 6-12 hours.
The next morning, cut the butter into small pieces and dot it over the top of the casserole. Sprinkle the top evenly with the remaining sugar mixture and cover.
Cook in the crockpot on high for 2.5 hours or low for 4.5 hours. Top with desired toppings and serve.