French Toast Casserole
By Nora WhitfieldPublished Nov 8, 2026
Overnight French toast casserole with cinnamon, brown sugar and crunchy pecans. A holiday brunch favorite.
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French Toast Casserole is the easiest way to serve French toast to a crowd. Cubes of bread soak overnight in a cinnamon custard, then bake into a golden, puffy casserole with a sweet, crunchy topping.
You prepare it the night before, so holiday and weekend mornings are relaxed. Just pop it in the oven and enjoy.
Why You’ll Love This French Toast Casserole
- Assemble the night before
- Feeds 8 with almost no morning work
- Sweet, cinnamony and crunchy on top
- Perfect for holidays and brunch parties
Ingredients You’ll Need
Day-old bread soaks up the custard best. Use thick brioche, challah or French bread. Whole milk and eggs make a rich custard.
How to Make French Toast Casserole
Place cubed bread in a baking dish. Whisk eggs, milk, vanilla, cinnamon and maple syrup and pour over the bread. Chill overnight, sprinkle with a brown sugar and pecan topping and bake.
Tips for the Best French Toast Casserole
- Press the bread down so it soaks up the custard
- Chill at least 4 hours or overnight
- Let the casserole sit out 20 minutes before baking
- Cover with foil if the top browns too fast
Variations
- Add fresh or frozen blueberries
- Use pumpkin spice for fall
- Top with a drizzle of cream cheese glaze
How to Store and Reheat
Refrigerate for up to 4 days. Reheat in a 325°F oven or microwave. Freeze baked portions for up to 2 months.
Why This French Toast Casserole Works
French Toast Casserole works because bread cubes soak up a rich custard overnight, so every piece becomes soft and flavorful all the way through. The next morning, baking turns the top golden and slightly crisp, while the inside stays tender and custardy, almost like bread pudding.
The brown sugar and pecan topping bakes into a sweet, crunchy crust, and a little cinnamon in the custard gives it a cozy flavor. Preparing it the night before also means you spend very little time in the kitchen when everyone is hungry.
Ingredient Notes and Substitutions
- Bread: Brioche, challah or French bread work best. Day-old bread soaks up custard without turning mushy
- Dairy: Whole milk with a little cream makes a rich custard. Half-and-half can replace both
- Sweetener: Maple syrup in the custard and brown sugar on top give a layered sweetness
- Nuts: Pecans are classic. Walnuts or sliced almonds also work, or leave them out for a nut-free dish
- Flavor: A pinch of nutmeg, orange zest or a splash of vanilla can deepen the taste
Common Mistakes to Avoid
- Using very fresh, soft bread, which can turn mushy
- Skipping the soak time, leaving dry spots in the middle
- Overbaking until the custard turns rubbery instead of just set
- Cutting the casserole right out of the oven, instead of letting it rest for 10 minutes
What to Serve With French Toast Casserole
Serve French toast casserole warm with plenty of maple syrup and a spoonful of fresh berries or sliced bananas. Add crisp bacon or breakfast sausage for a savory contrast, and a scoop of whipped cream or Greek yogurt if you like. A pot of hot coffee or a pitcher of orange juice makes it a complete holiday brunch.
Frequently Asked Questions
Can I make it the same day?
Yes. Let the bread soak at least 30 minutes before baking.
What bread is best?
Brioche, challah or a sturdy French loaf, ideally a day old.
How do I know it is done?
It is done when the center is set and a knife comes out clean.
Can I bake French toast casserole without refrigerating it overnight?
Yes. Let the bread soak for at least 30 minutes, pressing it down, before baking. Overnight gives the best flavor and texture.
How do I store leftover French toast casserole?
Cover and refrigerate for up to 4 days. Reheat squares in the microwave or in a 325°F oven until warm.
More Breakfast & Brunch to Try
French Toast Casserole
Ingredients
Method
- Grease a 9 by 13-inch baking dish and spread the bread cubes in it.
- Whisk the eggs, milk, cream, maple syrup, vanilla and cinnamon. Pour over the bread and press down.
- Cover and refrigerate at least 4 hours or overnight.
- Heat the oven to 350°F. Mix the brown sugar, pecans and butter and sprinkle over the top.
- Bake 40 to 45 minutes until puffed, golden and set. Rest 10 minutes and serve with syrup.
Notes
Meet Nora
Hi, I’m Nora Whitfield. I share make-ahead breakfasts, easy brunch ideas and crispy air fryer meals for busy days.
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