This overnight French toast casserole recipe is the perfect breakfast for most! It’s simple and delicious, with a crunchy topping and a custardy middle.
This French toast casserole recipe is the easiest way to make French toast for most people. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, pour it over a rich, cinnamon-spiced custard, and bake it with pecans and brown sugar on top. It’s easy to assemble the morning you plan to serve it, but if you want to streamline this French toast casserole recipe, you can assemble it the day before and refrigerate overnight. The next morning, all you have to do is add the nutty topping, pop it in the oven, and bake!
When it comes out of the oven, this French toast casserole is crispy on top and moist and custardy in the middle, just like a breakfast bread pudding. Topped with a generous drizzle of maple syrup, it’s as good as it gets classic French toast, if not better. hope you like it!
French Toast Casserole Recipe Ingredients
Here’s what you’ll need to make this easy French toast casserole recipe:
- bread – Quality counts! Choose a good loaf of challah, brioche, French bread, or sourdough bread, and put it on the counter for a day before making this French toast casserole. Eggy custard soaks up eggy custard easier with dry, day-old bread than with fresh bread. Whatever you do, steer clear of pre-sliced sandwich bread, which quickly becomes soggy.
- Eggs – A signature French toast ingredient! They add richness and bind the bread cubes together.
- Almond milk – For moisture. I use almond milk because it’s what I keep on hand, but feel free to use a different kind of milk if you like. For example, whole milk and oat milk both will be great.
- brown sugar – You take some of the custard mixture and sprinkle more over the top of the casserole.
- Cinnamon, nutmeg, and vanilla extract – For warm, cozy depth of flavor.
- Butter or coconut oil – This helps the top of the French toast casserole to crisp up in the oven.
- Pecans – They add a rich, nutty crunch.
- Sea salt – It brings out all the flavors.
- And maple syrup – For delivery.
Find the complete recipe with measurements below.
How to Make an Overnight French Toast Casserole
This baked French toast casserole recipe is so easy to make!
Be sure to buy your bread a day or two in advance. When slightly dry, the custard mixture soaks up more easily, making the casserole wetter(!) and softer in the middle. Cut it into 1-inch cubes when you’re ready to build the casserole and place them in an oiled 9×13-inch pan.
Then, make the custard mixture. Combine eggs, almond milk, brown sugar, cinnamon, vanilla, nutmeg, and salt.
Next, pour the egg mixture over the bread. Try to pour it as evenly as possible, wetting as much bread as possible. A few dry spots are ok–they get nice and crispy in the oven!
If you make this French toast casserole recipe ahead, cover it with foil, plastic wrap, or a lid and refrigerate it overnight. If you make it the day-of, let it stand for 30 minutes at room temperature. Both options give the bread a chance to soften and soak up the rich egg mixture.
Then, bake. Pour the melted butter over the breakfast casserole and sprinkle with the brown sugar and pecan topping. Cover and bake for 35 minutes at 350°F, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture is almost set.
Remove the casserole from the oven, cover it loosely with foil, and let it stand for 10 minutes before digging in. Enjoy!
What to Serve with French Toast Casserole
Don’t skip the maple syrup! While some French toast casserole recipes are very sweet on their own, I make this one a little sweet so that it goes with the maple syrup. I love the sweet taste of maple with toasted pecans and warm spices. I don’t recommend skipping it. If you want to dress up this French toast casserole, give it a dusting of with powdered sugar and fresh fruit in addition to maple. banana slices, pomegranate seedsand fresh berries like strawberries or raspberries would be great.
This French toast casserole recipe is perfect for special occasions like Christmas morning, but it’s also at home on any weekend brunch. Pair it with something delicious, like a frittata o fried eggs, and fresh fruit. Don’t forget the coffee, tea, or mimosas drink!
This recipe is best the day it is made, but leftovers will store well in an airtight container in the refrigerator for up to 3 days. Reheat in microwave, or cover and heat in 325°F oven until heated through.
More Favorite Brunch Recipes
If you love French toast casserole recipes, try one of these delicious brunch recipes next:
French Toast Casserole
Serving 8 until 12
This French toast casserole recipe is a delicious, easy breakfast or brunch! It has a crunchy brown sugar topping and a moist, custardy middle. To make ahead, assemble it the night before and bake the next morning. Serve with maple syrup!
- Unsalted butter or coconut oil, for the pan
- 1 bread challah bread, about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes
- 5 large eggs
- 1½ cups unsweetened almond milk, or any milk
- 2 spoon brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- MAPLE syrup, for delivery
For the topping
- 2 spoon unsalted butter or coconut oil, melted
- 2 spoon brown sugar
- ½ cup chopped pecans
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Grease a 9×13-inch or similar baking dish. Place the bread cubes in the baking dish.
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In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread. If making the casserole ahead, cover the baking dish and refrigerate overnight. Otherwise, let stand for 30 minutes at room temperature to allow the bread to absorb the egg mixture.
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Preheat the oven to 350°F.
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Add the topping: Pour the butter into the casserole and sprinkle with the brown sugar and pecans. Cover and bake for 35 minutes, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture is almost set. Remove from oven, cover loosely with foil, and let stand 10 minutes.
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Serve with maple syrup.
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