French Toast Casserole

Before You Get Started

• Use thick bread slices. Your bread should be at least 3/4-inch to 1-inch thick. Brioche, challah, Texas toast, Italian bread, or thick-cut French bread all work beautifully. Thin bread gets soggy and falls apart.
• Day-old bread works best. Slightly stale bread absorbs custard better than fresh. If you’re using a fresh loaf, let it sit out overnight uncovered, or toast the slices lightly before assembling.
• Don’t skip the overnight soak. Refrigerate for at least 2 hours, but overnight is ideal. The longer the bread sits in the custard, the better the flavor and texture.

Best Bread for French Toast Casserole

The best bread for this recipe is thick, sturdy, and a little stale. Thin or fresh bread turns soggy and doesn’t hold up to the custard.

→ French bread and Italian bread are the top choices. Look for a crusty loaf with a soft interior, and slice it thick (about 1-inch).

→ Brioche and challah also work beautifully. They’re rich, slightly sweet, and have the perfect texture for soaking up liquid without falling apart.

→ Texas toast is a convenient option if you want something easy. It’s thick-sliced white bread (often frozen and pre-buttered) that holds up well and adds a little extra richness.

→ Fresh vs. stale: Day-old or slightly stale bread is ideal because it absorbs custard better. If you’re using a fresh loaf, let it sit out overnight or toast the slices lightly before using them.

How to Make French Toast Casserole

This overnight French toast casserole comes together in just a few simple steps. The key is layering the bread, soaking it thoroughly in custard, and letting it rest before baking. Here’s how to do it.

Step 1: Prep the Baking Dish and Add the Bread

Grease a 9 x 13-inch baking dish with butter or non-stick spray. For extra richness, you can pour a few tablespoons of melted butter into the bottom of the dish before adding the bread. The butter soaks into the bread as it bakes and adds amazing flavor.

Arrange the bread cubes in an even layer in the dish.

** Quick Note: If you’re making a smaller batch, use an 8 x 8-inch dish and cut the ingredient amounts in half. The baking time stays the same.

Step 2: Prepare the Custard

In a large bowl, whisk together the eggs, milk, sugars, vanilla, cinnamon, nutmeg, and salt until smooth and well combined. Drizzle in the melted butter.

Whole milk gives you the creamiest texture, but you can also use 2% milk, half-and-half, or even heavy cream if you want it extra rich.

** Pro Tip: Don’t skip the vanilla. It adds warmth and depth to the custard that really makes the casserole taste special.

Step 3: Combine

Pour the custard evenly over the bread cubes, pressing lightly with a spatula to help the bread absorb the liquid. Don’t press too hard or the bread will get mushy, but make sure every piece gets coated.

** Quick Note: Some of the bread will float a little at first. That’s fine. As it sits, it will soak up the liquid and settle.

Step 4: Cover and Refrigerate

Cover the dish tightly with plastic wrap or foil and refrigerate for at least 2 hours. Overnight is even better. The longer it sits, the more the bread absorbs the custard, which gives you that perfect custardy texture inside.

** Pro Tip: If you’re really short on time, you can bake it after just 30 minutes in the fridge, but the texture won’t be quite as good.

Step 5: Mix the Streusel Topping

If you’re preparing the optional topping, combine flour, brown sugar, cinnamon, and salt in a small bowl. Add the melted butter and stir small clumps form. Cover and refrigerate until you’re ready to bake the casserole (it will firm up as the butter hardens in the fridge).

Step 6: Add the Topping

When you’re ready to bake, preheat your oven to 350°F.

Remove the casserole and the topping from the fridge and let them sit on the counter while the oven heats up. This takes the chill off so the casserole bakes more evenly, and softens the topping a bit.

Sprinkle the topping over the casserole, if you’re using the optional streusel.

Step 7: Bake the Casserole

Bake uncovered for 50-60 minutes, or until the top is golden brown and the center is set.

The casserole is done when the center no longer jiggles and a knife inserted in the middle comes out mostly clean.

** Pro Tip: If the top starts to brown too quickly during the final 20 minutes, tent it loosely with foil to protect it.

Step 8: Let It Rest

Once the casserole is out of the oven, let it rest for about 10 minutes before slicing. This gives it time to set up so the pieces hold their shape instead of falling apart.

Step 9: Serve and Enjoy

Slice the casserole into squares and serve warm. Top with maple syrup, a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. It’s also delicious with a side of crispy pig candy (candied bacon) or sausage for a sweet-and-savory breakfast.

** Quick Note: Leftovers reheat beautifully. Just pop a slice in the microwave for 30-60 seconds, or warm the whole dish covered in a 350°F oven for 15-20 minutes.

Variations and Serving Ideas

• Topping ideas: Add chopped pecans or walnuts to the streusel for crunch. Drizzle with maple syrup or dust with powdered sugar before serving.
• Flavor mix-ins: Layer in fresh or frozen berries (blueberries, strawberries), chocolate chips, or dollops of cream cheese between bread layers for extra richness.
• Dairy swaps: Use almond milk, oat milk, or half-and-half in place of whole milk.
• Serving suggestions: Pair with crispy bacon, sausage links, fresh fruit, or a dollop of whipped cream.
• Texas toast variation: For the original Texas toast version, use frozen buttered Texas toast (not garlic) and follow the same method. This adds extra buttery flavor and convenience.

Storage, Freezing & Make Ahead

• Make-Ahead: Assemble the casserole up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven for 15-20 minutes.
• Freezing: Assemble the unbaked casserole, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking. You can also freeze baked leftovers; thaw and reheat as needed.

Frequently Asked Questions

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