Baked French Toast Casserole is like a warm, cozy hug on a plate. It’s packed with layers of soft, custardy bread soaked in a sweet cinnamon-vanilla mixture, all baked until golden and a little crispy on top. The gooey texture combined with the fragrant spices makes it a perfect dish for a leisurely breakfast or brunch.
I love making this casserole when friends or family come over because it’s easy to prep ahead of time and fills the whole kitchen with a wonderful smell. I often sprinkle some chopped nuts or a drizzle of maple syrup on top just before serving for a little extra crunch and sweetness. It’s one of those dishes that everyone goes back for seconds, and I totally get why!
My favorite way to enjoy this dish is with a side of fresh fruit and a dollop of whipped cream or yogurt. It feels like a special treat but without all the fuss of flipping individual slices. This casserole turns breakfast into something a bit more exciting and is always a crowd-pleaser at my table.
Key Ingredients & Substitutions
Bread: Day-old brioche or challah works best because they soak up the custard without falling apart. If you can’t find these, thick-cut French or white bread is a good substitute.
Milk & Cream: Using a mix of whole milk and heavy cream gives a rich, creamy texture. For a lighter option, swap heavy cream with extra milk or use a milk alternative like oat or almond milk.
Eggs: Eggs are essential for binding and giving the custard that silky texture. Large eggs are standard, but if you need less cholesterol, you can try egg whites plus one whole egg—though it may change the richness a bit.
Spices & Flavor: Cinnamon and vanilla extract bring warmth and sweetness. Nutmeg is optional but adds nice depth. You can also add a pinch of ground cloves or cardamom for a twist.
Butter: Melting butter over the top adds a golden crust and richness. If you prefer dairy-free, try coconut oil or a vegan butter alternative.
How Can I Make Sure the Bread Soaks Up the Custard Perfectly?
Proper soaking is key to a custardy French toast casserole. Here’s how I do it:
- Cut the bread into 1-inch cubes so each piece can hold the custard well.
- Whisk the eggs, milk, cream, sugars, and spices until smooth and pour evenly over the bread.
- Press down gently on the bread cubes with a spatula or spoon to help them absorb the custard fully.
- Cover the dish and refrigerate for at least 2 hours, ideally overnight. This step lets the bread soak up the liquid thoroughly for that soft, rich inside.
If you skip this rest time, the texture might be more dry or uneven, so don’t rush it!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering the bread and baking evenly.
- Mixing bowl – big enough to whisk the custard ingredients together without spilling.
- Whisk – helps blend eggs, milk, and spices smoothly for an even custard.
- Measuring cups and spoons – to make sure your sugar, spices, and liquids are just right.
- Spatula or wooden spoon – handy for pressing down bread cubes to soak up the custard fully.
Flavor Variations & Add-Ins
- Add fresh berries (blueberries or raspberries) between bread layers for bursts of fruity freshness.
- Sprinkle chopped nuts (pecans or walnuts) on top for extra crunch and flavor contrast.
- Mix in chocolate chips for a sweeter, dessert-like twist that kids and adults both enjoy.
- Use pumpkin puree and pumpkin pie spice instead of cinnamon for a seasonal fall version.
Baked French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf day-old bread (such as brioche or challah), cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- Pinch of salt
- 4 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, at least 2 hours (or overnight) to let the bread soak up the custard, plus 45-55 minutes to bake. Plan ahead for the best, custardy results!
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Spread the bread cubes evenly in the dish.
2. Mix the Custard:
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until smooth and combined.
3. Combine Bread and Custard:
Pour the custard mixture evenly over the bread cubes. Use a spatula or spoon to gently press the bread down, helping it soak up the custard well. Drizzle the melted butter on top.
4. Let Soak:
Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, or overnight. This resting time allows the bread to absorb the custard fully, which makes the casserole moist and creamy inside.
5. Bake the Casserole:
Remove the cover and bake the casserole in the preheated oven, uncovered, for 45 to 55 minutes. The top should be golden and the inside set (test by inserting a knife — it should come out clean).
6. Serve and Enjoy:
Let the casserole cool a few minutes before dusting with powdered sugar. Serve warm, drizzled with maple syrup and, if you like, fresh fruit or whipped cream on the side.
Can I Use Frozen Bread for This Casserole?
Yes! If using frozen bread, thaw it completely before cutting into cubes. Day-old bread works best, so drying it out a bit helps the custard soak in well.
Can I Prepare This Recipe the Night Before?
Absolutely! In fact, soaking the bread overnight in the custard makes the texture even more custardy and delicious. Just cover and refrigerate before baking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep it cozy and soft.
Can I Add Fruit or Nuts to the Casserole?
Definitely! Fresh berries, chopped nuts, or chocolate chips make great additions. Just sprinkle them between bread layers before pouring in the custard.
