Baked French Toast Casserole is a warm, comforting dish that everyone loves for breakfast or brunch. It’s made with thick slices of bread soaked in a custardy mixture of eggs, milk, and a touch of cinnamon, all baked until golden and fluffy on top. The casserole has a soft, creamy center with a slightly crispy edge, giving you the best of both textures in every bite.
I really enjoy making this casserole on a slow weekend morning when there’s time to let it soak overnight in the fridge. That way, the bread absorbs all the flavors and becomes extra tender and delicious when it bakes. It feels like a special treat but comes together easily without standing by the stove scrambling eggs or flipping bread.
My favorite way to serve it is with a drizzle of maple syrup and a sprinkle of powdered sugar. Sometimes I add fresh berries or sliced bananas on top for a pop of color and a little brightness. It’s perfect for sharing with family or friends because it makes a big dish that everyone can dig into together, making mornings feel cozy and relaxed.
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Key Ingredients & Substitutions
Bread: French bread or brioche works best because they soak up custard well. Stale or day-old bread helps absorb the liquid without turning mushy. If you can’t find brioche, challah or Texas toast are great alternatives.
Eggs & Dairy: Eggs and a mix of whole milk and heavy cream create the rich custard. For a lighter version, try using half-and-half or just milk. Dairy-free options like almond or oat milk can be used but may affect creaminess.
Flavorings: Vanilla extract and cinnamon add warmth and sweetness to the dish. Nutmeg is optional but adds a nice touch if you like a bit of spice. Feel free to adjust cinnamon to your taste.
Sugar: Granulated sugar sweetens the custard but you can swap it for maple syrup or honey for a more natural flavor. Just reduce other liquids slightly if you make this change.
How Do I Get the Perfect Custardy Texture Without Soggy Bread?
The key is soaking and baking properly:
- Use sturdy bread cut into uniform cubes and let it dry out a bit before using.
- Whisk the eggs, milk, cream, and flavorings well to make a smooth custard.
- Pour the custard evenly over the bread and gently press down so every piece absorbs liquid.
- Cover and refrigerate for several hours or overnight — this allows bread to soak fully without becoming mushy.
- Bring the dish to room temperature before baking — it helps cook evenly.
- Bake uncovered until the top is golden and the inside feels set but still moist. A toothpick should come out clean but not dry.
Following these tips will give you a soft, creamy casserole with a slightly crisp top edge — just like the best baked French toast should be!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowl – use a large one so you can whisk the custard without spills.
- Whisk – helps blend eggs and milk smoothly for a lump-free custard.
- Measuring cups and spoons – to get your ingredients just right.
- Plastic wrap or foil – to cover the dish while soaking in the fridge.
Flavor Variations & Add-Ins
- Add chopped apples and a sprinkle of nutmeg for a cozy fall twist.
- Mix in chocolate chips before baking for a sweet surprise in every bite.
- Top with toasted pecans or walnuts for extra crunch and flavor contrast.
- Swap out cinnamon for pumpkin pie spice during autumn for seasonal flair.
Baked French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf of French bread or brioche, cut into 1-inch cubes (about 8 cups)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 tablespoon melted butter (for greasing the baking dish)
Optional Toppings:
- Powdered sugar
- Maple syrup
- Fresh berries
How Much Time Will You Need?
Preparing this dish takes about 15 minutes for mixing and assembling. Then, you’ll need at least 2 hours (or preferably overnight) for the bread to soak up the custard in the fridge. Baking takes around 45 to 55 minutes until the top is golden and set. So plan for roughly 3 hours total, counting prep and chilling time.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter to prevent sticking. Spread the bread cubes evenly into the dish.
2. Make the Custard Mixture:
In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until fully blended.
3. Assemble the Casserole:
Pour the custard mixture evenly over the bread cubes. Gently press the bread down so it absorbs the liquid. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 2 hours or overnight to allow the bread to soak up all the flavors.
4. Bake and Serve:
Take the casserole out of the fridge about 30 minutes before baking to let it warm up slightly. Bake uncovered for 45 to 55 minutes or until the custard is set and the top is nicely golden. A knife inserted in the middle should come out clean. Let it cool for a few minutes, then dust with powdered sugar and drizzle with maple syrup. Add fresh berries or sliced fruit on top if you like.
Enjoy your warm, comforting baked French toast casserole!
Can I Use Frozen Bread for This Casserole?
Yes! Just be sure to thaw the bread completely before cubing it. Using slightly stale or day-old bread, whether fresh or previously frozen, helps absorb the custard better without getting too soggy.
Can I Prepare This Recipe the Night Before?
Absolutely! In fact, letting the bread soak in the custard overnight in the fridge is ideal for the best texture and flavor. Just cover it tightly and bake it fresh the next morning.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm up the whole dish in the oven at 325°F until heated through.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the whole milk and heavy cream with your favorite non-dairy milk alternatives like almond, oat, or coconut milk. Keep in mind the custard might be slightly less rich but still delicious.
