French Toast Casserole

It was a rainy Saturday in early November, one of those mornings when the kids were still in their pajamas at noon and my coffee cup was refilled more times than I’ll admit. I hadn’t planned breakfast ahead—just a few eggs, some slightly stale sourdough, and a carton of milk in the fridge. And somehow, in that moment, the idea of a warm, custardy French toast casserole floated into my mind like a memory I didn’t know I had. That first version was humble, baked in a slightly chipped ceramic dish my mother handed down to me. It wasn’t perfect—too much cinnamon, not enough soaking time—but my family devoured it and asked for seconds. Over time, I tweaked it, learned its moods, and now it’s a regular guest at our table, especially during holidays or when I want to make a morning feel like something special without waking up at the crack of dawn. This French toast casserole is now a part of our story, and I’d be honored for it to become a part of yours too.

Why You’ll Love This Recipe:

• Simple ingredients you likely already have on hand
• A make-ahead dream for holidays and busy mornings
• Feeds a crowd with very little active prep
• Comforting, custardy texture with golden, crisp edges
• Flexible for any bread you love (or have to use up)

Ingredients You’ll Need:

Bread – I usually use day-old sourdough or a French loaf, something sturdy that can hold up to the custard without turning to mush. Brioche and challah make it extra rich, but I’ve used sandwich bread in a pinch and it still turned out fine—just let it dry out a bit first.

Eggs – Six large eggs give the custard enough structure without making it taste eggy. If you prefer a firmer set, you can add a seventh, but I find six just right for a tender bite.

Milk & Cream – I like a mix of whole milk and heavy cream. The cream adds a bit of luxury, especially for brunches or holidays. If all you have is milk, use it—just know the texture will be a bit lighter (still delicious).

Maple Syrup – I use real maple syrup in the custard and sometimes drizzle a bit more on top after baking. It adds depth that plain sugar doesn’t. Brown sugar is a fine substitute if that’s what you’ve got.

Vanilla Extract – A full tablespoon might sound like a lot, but it brings such warmth and aroma. Trust me here.

Cinnamon & Nutmeg – Just a touch of nutmeg along with cinnamon makes the flavor feel cozy, not overpowering. I grate my nutmeg fresh, but the jarred kind is fine too.

Butter – Melted and poured over the top before baking, it gives the casserole that golden finish and a little richness in every bite.

Optional Toppings – Chopped pecans, a dusting of powdered sugar, or a crumble topping if you’re feeling indulgent. I’ll share a version of that later in the post.

How to Make It (Step-by-Step Instructions):

Start by buttering a 9×13 baking dish. It may sound trivial, but don’t skip it—there’s nothing worse than having half your casserole stick to the bottom. Cut your bread into roughly 1-inch cubes. They don’t have to be perfect, just aim for uniform so they soak evenly. Scatter them into the dish, mounding them slightly. You want a good amount of loft so the casserole has some texture and doesn’t compress too flat.

In a large mixing bowl, whisk together the eggs, milk, cream, maple syrup, vanilla, cinnamon, and nutmeg. Really whisk—you’re aiming for a smooth, unified custard with no streaks of egg white. Once it’s mixed, slowly pour it over the bread cubes. I like to use a ladle to distribute it more evenly, letting it seep in between the pieces. Then I gently press down on the top with the back of a spatula just to encourage the bread to start soaking it all up.

Here’s the important part: let it rest. You can cover it and refrigerate overnight (my preferred method for better flavor and texture), or let it sit at room temperature for about 30 minutes if you’re short on time. The longer it rests, the more the custard soaks in, and the more tender and flavorful it becomes.

When you’re ready to bake, preheat the oven to 350°F. Dot the top with small pats of butter or drizzle melted butter across the surface. If you’re adding nuts or a crumble topping, now’s the time. Bake uncovered for about 45–50 minutes. The edges should be crisp and golden, and the center just set. I usually give the dish a little jiggle to check—it should move as one, not slosh. If the top starts browning too fast, tent it with foil for the last 10 minutes.

Let it rest for at least 10 minutes before serving. It holds together better and the flavors seem to settle just right.

Expert Tips for the Best Results:

The bread you choose matters more than you’d think. It needs to be dry enough to absorb the custard without disintegrating. I often cube my bread the night before and let it sit out uncovered on a tray. If I forget (which happens often), I’ll toss the cubes into a 300°F oven for about 10 minutes just to dry them out a bit. Also, don’t rush the resting time before baking—that’s when the magic happens. A well-soaked casserole bakes evenly and develops that luscious, custardy center you want in every bite.

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Variations & Substitutions:

Once, on a whim, I added a handful of frozen blueberries and a few dollops of cream cheese between the layers—turned out like a blueberry cheesecake breakfast and no one complained. I’ve also made it dairy-free with almond milk and coconut cream, and it was surprisingly close to the original. You can swap the maple syrup for honey or brown sugar, and if you’re feeling adventurous, try adding a splash of orange zest or a swirl of apple butter. The base recipe is flexible, forgiving, and welcomes your creativity (or pantry limitations) with open arms.

Serving Suggestions:

I usually serve this warm, straight from the oven, with a side of crispy bacon or fresh fruit—something bright to cut through the richness. A little dusting of powdered sugar over the top is pretty, especially for brunches or holidays, and if it’s just the family, we’ll drizzle on more maple syrup or even a spoonful of jam. It’s one of those dishes that feels right on quiet weekends or as the centerpiece for a festive breakfast spread.

Storage & Reheating Instructions:

Leftovers keep well in the fridge for about three days, tightly covered. The top softens a bit over time, but the flavor deepens. I reheat slices in the oven at 325°F, covered with foil to keep them from drying out. A splash of milk over the top helps refresh it if it’s feeling a bit firm. Microwave works too, though the texture’s softer—still comforting in its own way.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it the night before, cover it with foil, and let it sit in the fridge. It actually tastes better after resting overnight.

What’s the best bread to use?
I like a crusty sourdough or French loaf, but honestly, any slightly stale bread will work. Just avoid anything too soft like white sandwich bread unless it’s been dried out.

Can I freeze this casserole?
You can. I prefer freezing it after baking. Let it cool completely, then wrap it well. Reheat in the oven, covered, until warmed through. The texture holds up surprisingly well.

Can I cut this recipe in half?
Absolutely. Use an 8×8 dish and reduce the baking time to around 30–35 minutes. I do this all the time when it’s just me and my husband at home.

Conclusion:

This French toast casserole has grown from a last-minute idea into a family favorite that shows up on our table more often than I ever planned. I hope you’ll give it a try and let it find a home in your kitchen too. If you make it, I’d love to hear how it turned out—what you added, what you changed, or how your family reacted. Sometimes the most ordinary ingredients lead to the most memorable meals, and this dish is proof of that. So pour yourself some coffee, warm up the oven, and let’s make breakfast something worth gathering around.

Nutrition Information (Approximate per serving, based on 10 servings):

Calories: 290
Fat: 14g
Carbohydrates: 32g
Protein: 8g
Sugar: 12g
Fiber: 1g
Sodium: 220mg