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French Toast Casserole Recipe

This French Toast Casserole Recipe is a rich, oven-baked breakfast made with custard-soaked bread, warm cinnamon, and vanilla. Perfect for make-ahead brunches, holidays, or feeding a crowd with minimal effort.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 380 kcal

Ingredients
  

  • 10 –12 cups day-old brioche or challah bread cut into 1–1½ inch cubes
  • 8 large eggs
  • 3 cups whole milk or 2 cups milk + 1 cup heavy cream for extra richness
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • Zest of 1 orange optional, for brightness
  • Optional Toppings
  • ½ cup brown sugar
  • ¼ cup cold unsalted butter cubed
  • ¾ cup chopped pecans or walnuts
  • Maple syrup powdered sugar, or fresh berries for serving

Instructions
 

Prepare the baking dish

  • Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Add the bread

  • Spread the cubed bread evenly into the prepared dish.

Make the custard

  • In a large bowl, whisk together the eggs, sugar, cinnamon, salt, vanilla extract, and orange zest (if using). Slowly whisk in the milk (and cream, if using) until fully combined.

Assemble the casserole

  • Pour the custard mixture evenly over the bread. Gently press the bread down with a spatula so it absorbs the liquid.

Soak

  • Cover and refrigerate for at least 30–45 minutes, or overnight for best flavor and texture.

Preheat the oven

  • Preheat oven to 350°F (175°C).

Add toppings (optional)

  • If using a crumble topping, mix brown sugar, butter, and nuts, then sprinkle evenly over the casserole.

Bake

  • Bake uncovered for 45–55 minutes, until the top is golden brown and the center is set. If browning too quickly, loosely cover with foil.

Rest and serve

  • Let the casserole rest for 10–15 minutes before slicing. Serve warm with maple syrup or desired toppings.

Notes

  • Make-ahead friendly: This casserole is best when assembled the night before and baked fresh in the morning.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezing: Bake, cool completely, and freeze portions for up to 2 months. Reheat in the oven for best texture.
  • Variations: Add berries, sliced apples, bananas, or chocolate chips before baking.
  • Texture tip: Use day-old or slightly dried bread to avoid a soggy casserole.