Baked French Toast Casserole is a wonderful breakfast dish that’s both comforting and easy to make. It features thick slices of bread soaked in a mixture of eggs, milk, cinnamon, and vanilla, then baked until golden and fluffy. The top gets a little crispy while the inside stays soft and custardy, making each bite a perfect blend of textures.
I love making this casserole when I have guests or when I want to wake up to something sweet and ready to enjoy without much fuss. The best part is that you can prepare it the night before, so all you need to do in the morning is pop it in the oven. I usually sprinkle some brown sugar and nuts on top for a little extra crunch and flavor that everyone seems to appreciate.
Serving this dish with a drizzle of maple syrup or fresh fruit makes it even more special. It reminds me of cozy weekend mornings spent with family, chatting and savoring good food. If you like a breakfast that feels warm and hearty but still a little special, this baked French toast casserole is a go-to in my kitchen.
Key Ingredients & Substitutions
Bread: Thick, sturdy breads like brioche or challah work best. They soak up the custard without falling apart. If you don’t have these, try French bread or even a good-quality sandwich bread. Day-old bread is great since it holds moisture without getting mushy.
Eggs and Dairy: Eggs are the base for the custard; use large eggs for balance. Whole milk and heavy cream add richness. For a lighter option, swap heavy cream for more milk or use a plant-based milk like almond or oat, though the texture will be lighter.
Flavorings: Cinnamon and vanilla make this dish warm and inviting. Nutmeg is optional but adds a nice touch. Feel free to adjust spice levels or add a pinch of cloves for a twist.
Butter: Melting butter on top gives a golden crust and flavor. You can replace it with coconut oil for a dairy-free version.
How Do You Get the Perfect Custard Soak and Crispy Top?
The secret is soaking and baking times. First, let the bread cubes soak in the egg and milk mixture at least 10 minutes, pressing gently so the liquid seeps in. Longer soaking (like overnight in the fridge) makes it even creamier.
- Use a large bowl to whisk eggs and dairy thoroughly for an even custard.
- Press bread gently into the custard; avoid stirring too much, so bread keeps its shape.
- After baking, the top should be golden brown and slightly crisp while the inside stays soft.
- Drizzle melted butter over the top before baking to help the crust brown well.
Keep an eye on the bake near the end to avoid overcooking and drying out the casserole. Let it rest a few minutes after baking so it sets up nicely before serving.
Equipment You’ll Need
- 9×13-inch baking dish – It’s the perfect size for layering bread and custard evenly.
- Large mixing bowl – You’ll whisk the eggs, milk, and spices together here without spilling.
- Whisk – Helps mix the custard smoothly and evenly without lumps.
- Measuring cups and spoons – For accurate ingredient amounts, especially sugar and spices.
- Rubber spatula or wooden spoon – To gently press the bread into the custard and scrape out mixtures.
Flavor Variations & Add-Ins
- Add sliced fresh strawberries or blueberries for a fruity twist and extra brightness.
- Sprinkle chopped pecans or walnuts on top before baking for added crunch and a nutty flavor.
- Mix in a handful of chocolate chips for a little sweetness that melts into the custard.
- Swap cinnamon for pumpkin pie spice in fall for a cozy, seasonal flavor.
Baked French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf of thick bread (such as brioche or challah), cut into 1-inch cubes (about 6 cups)
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
Toppings & Garnishes:
- Powdered sugar for dusting
- Fresh raspberries or other berries for garnish
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45 to 55 minutes to bake. If you have time, soaking the casserole overnight in the fridge helps the bread soak up the custard perfectly and makes it even more delicious. So, plan for prep plus baking, with optional overnight soaking.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed bread evenly in the dish.
2. Mix the Custard:
In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until the mixture is smooth and well combined.
3. Soak the Bread:
Pour the custard mixture evenly over the bread cubes. Gently press the bread down so it soaks up the liquid well. Then drizzle the melted butter over the top of the bread.
4. Rest or Refrigerate:
Let your casserole sit for at least 10 minutes to soak. For the best texture and flavor, cover and refrigerate it overnight.
5. Bake:
Bake uncovered for 45 to 55 minutes until the top turns golden brown and the custard is set. You can check by inserting a knife in the center; it should come out clean.
6. Serve and Enjoy:
Allow the casserole to cool slightly, dust with powdered sugar, and garnish with fresh raspberries or your favorite berries. Serve warm with maple syrup drizzled on top.
Can I Use Frozen Bread for the Casserole?
Yes! If using frozen bread, thaw it completely before cubing and assembling the casserole. This helps the bread absorb the custard evenly without becoming mushy.
Can I Prepare This Recipe the Night Before?
Absolutely! Preparing and soaking the casserole overnight in the refrigerator enhances the flavors and texture, making the bread custard-rich and soft inside after baking.
How Should 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 until warmed through.
What Are Some Good Substitutions for Bread?
While brioche and challah are ideal, you can use French bread, sourdough, or even good-quality sandwich bread. Just make sure the bread is sturdy enough to hold the custard without getting too soggy.
