The Best French Toast Casserole Recipe

I’ve always been drawn to recipes that strike that perfect balance between indulgence and simplicity, and this French toast casserole is no exception. With its golden, caramelized top and soft custard-soaked center, it’s a dish that feels special without being overly complicated. What makes it truly stand out is the way it absorbs flavors overnight, transforming into something much greater than the sum of its parts. Want to know the secrets behind achieving that ideal texture and depth?

Recipe

Let me tell you, this French Toast Casserole isn’t just breakfast—it’s a total game-changer. Imagine this: buttery brioche soaked in a rich custard, baked until golden and crisp on the outside, yet irresistibly soft and custardy in the middle.

Add a sprinkle of cinnamon, a drizzle of maple syrup, and you’ve got a dish that tastes like a hug in breakfast form.

What makes it special? It’s insanely easy—just assemble it the night before, pop it in the oven the next morning, and let the aroma of cinnamon and caramelized goodness wake everyone up.

Whether you’re feeding a crowd or treating yourself, this casserole is guaranteed to earn everlasting brunch bragging rights. Trust me, once you try it, there’s no going back to plain old French toast.

Ingredients

The secret to next-level French toast casserole lies in the quality of your ingredients—think of this as a custardy bread pudding with a crispy top.

Stale bread is your friend here (it soaks up the custard without turning mushy), and whole milk or cream guarantees a rich, velvety texture.

Don’t skimp on the vanilla or cinnamon—they’re the flavor powerhouses.

For the Casserole:

• 1 loaf stale challah or brioche (about 12 oz, cubed; day-old bread absorbs better)
• 4 large eggs (room temp blends smoother)
• 1 ½ cups whole milk or heavy cream (or half-and-half for balance)
• ¼ cup granulated sugar (brown sugar works for a deeper flavor)
• 1 tbsp pure vanilla extract (imitation vanilla will taste flat—trust us)
• 1 tsp ground cinnamon (freshly ground adds warmth)
• Pinch of salt (balances sweetness)

For the Topping:

• ¼ cup cold butter, cubed (unsalted preferred; adds crispness)
• ¼ cup brown sugar (creates a caramelized crust)
• ½ tsp cinnamon (double the spice, double the joy)

Pro Tips:

• Bread swap: No challah? Use thick-cut French bread or croissants for extra decadence.
• Dairy-free? Coconut milk or almond milk works, but add 1 tbsp cornstarch to thicken the custard.
• Elevate it: Toss in ½ cup raisins or diced apples for texture, or orange zest for brightness.
• Non-negotiable: Real vanilla and fresh cinnamon—your taste buds will thank you.

Little Win: Dust with powdered sugar or drizzle with maple syrup before serving for that Instagram-worthy finish.

How to Make the Best Cinnamon French Toast Casserole

• Bake until golden**** – Place in a preheated 350°F oven for 45–50 minutes. It’s done when the top is crisp and the center is set (no jiggling).

Tent with foil if the top browns too quickly.

• Rest before serving** – Let it sit** for 5–10 minutes after baking.

This helps the custard set, making slices neater. Serve warm with maple syrup or fresh fruit.

• Storage tip**** – Cover leftovers and refrigerate for up to 3 days.

Reheat in the oven (not microwave) to revive crispiness.

Freeze unbaked—assemble the night before, then bake in the morning.

Nutrition

This French Toast Casserole is a delicious breakfast option with a balance of carbs, protein, and fats. Here’s the nutritional breakdown per serving:

Chef Tips

For a perfect French toast casserole, I always recommend using stale bread—it soaks up the custard better without falling apart.

Whisk the custard thoroughly to guarantee even texture.

Let the bread soak for at least 30 minutes; overnight works best.

Preheat your oven for consistent baking.

I add a sprinkle of cinnamon sugar on top for extra crunch.

Let it cool slightly before serving to set the layers.