French Toast Casserole
Make your mornings special with this easy French Toast Casserole. It has everything you love about traditional French Toast, and is baked all in one pan!
When I was growing up, my older sisters did a lot of the cooking. They each had their own specialties, and my younger brother and I always looked forward to their meals.
One of our favorites is French Toast, and to this day my sister makes it better than anyone I know. Since we are separated by lots of land, I don’t get to scarf down her French Toast as much as I would like.
But I have found that no matter if you’re missing your family or simply just the food of your memories, sometimes the only solution is to head to the kitchen and get a little creative.
I’m telling you right now that this French Toast Casserole is so good, you may find yourself wanting it for not only breakfast, but also for your lunch, midday snack, dinner, and dessert as well!
You will make the bottom layer with brown sugar and melted butter, and it is just absolutely swoon-worthy!
Ingredients to make French Toast Casserole
- french bread
- butter
- brown sugar
- eggs
- milk
- vanilla extract
- cinnamon
- powdered sugar
How to Make French Toast Casserole – Step by Step
- You’ll start out with half a loaf of French Bread and then cut it into cubes. I am going to be a stickler for this one, because while you could substitute other breads, it really just won’t have that perfect flavor and texture. After you chop up the bread, then next melt some butter in a small sauce pan and stir in a cup of brown sugar. This is the bottom layer of your French Toast Casserole and it gives it an amazing caramelly flavor once it’s been baked.
- Next you’ll add in your bread cubes, then pour a mixture of eggs, milk, cinnamon, and vanilla over the top.
- Pop it into the oven and bake for about 30 minutes, and you are on your way to one of the most yummy breakfasts you’ll ever sink a fork in to! Really, I mean it!
Tips and Notes
Which bread is best for French Toast Casserole?
I prefer to use french bread, and it’s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the french toast from becoming too soggy. If time allows, cut your french bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking.
You could also use sourdough, brioche, or Italian bread in this recipe, but like I said french bread is my favorite!
Can French Toast Casserole be Frozen?
Yes! Make the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.
Can this be Made Ahead of Time?
Yes, and that’s one reason why I love it for the holidays! It makes a great Christmas morning breakfast because you can prepare it in advance and pop it in the oven to bake while you open presents! Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning!
Gluten Free and Dairy Free Options
This recipe can be made with gluten free french bread, and can also be made dairy-free by substituting the butter and milk. You can replace the butter with either coconut oil or dairy free butter, and the milk with your favorite dairy free substitute like almond milk, coconut milk, or soy milk. All of these substitutions would be a 1:1 ratio.
More Delicious Breakfast and Brunch Recipes
Recipe: French Toast Casserole
Ingredients
- ½ a loaf of French bread, (about 8 oz) cut into cubes
- ½ cup butter
- 1 cup packed brown sugar
- 6 eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon, divided
- 1 Tablespoon brown sugar, for topping
- powdered sugar for topping, optional
Instructions
- Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside.
- In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly.
- Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
- In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
- Bake in preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired. Enjoy!
Notes
- Best Bread to Use: I prefer to use french bread for this recipe, and it's best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the french toast from becoming too soggy. If time allows, cut your french bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking. You could also use sourdough, brioche, or Italian bread in this recipe, but like I said french bread is my favorite!
- Freezer Option: This can be frozen by making the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.
- Make Ahead Option: This recipe can be made in advance and makes a great holiday breakfast or a great option for busy mornings. Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning.
- Gluten Free and Dairy Free Options: This recipe can be made with gluten free french bread, and can also be made dairy-free by substituting the butter and milk. You can replace the butter with either coconut oil or dairy free butter, and the milk with your favorite dairy free substitute like almond milk, coconut milk, or soy milk. All of these substitutions would be a 1:1 ratio.
Ashlyn, I made this today for New Years Day breakfast. Everyone went back for seconds. What more needs to be said but OMG, it was to die for! Thanks so much for sharing!
This was delicious the first time I made it for a party. I used 3/4 of a loaf of French bread and a 13×9 cake pan. This second time, I used half a loaf and a 11×7 pan – it overflowed and was very soggy. Definitely use 3/4 loaf and a deep enough pan. Soooo good if you do it right.
I plan to make this for a group of 50 Teenagers. Can I back in aluminum foil pans? Or should I use Stainless Steel baking pans? I ask because of the clean up and because I would prefer to keep the portion sizes as the recipe reads.
Yes, I’ve made this in disposable pans many times!
This was such a hit at Christmas brunch, that I cut the recipe in half and made it again less than a week later. Also, I used Trader Joe’s Pugliese bread. An Italian bread that’s firm with a nice chew. Thank you for a great recipe.
This is absolutely scrumptious! I made it twice, for two different occasions, and it was a hit both times. I also made it gluten free both time, with Udi French bread, for my daughter, and it was great that way. The second time I included fruit, blueberries in one and cranberries in the other, as I had lots of fruit to use up. It was absolutely wonderful both ways. I made it the night before and baked it in the morning. The second time was for a smaller group and there was a little bit left over. I froze it and reheated it later. It was great then, too. Make this with any group in mind, and it will not disappoint. Absolutely fantastic!
How did you add cranberries? Just raw ones over the top?
We made this for the first time using a croissant loaf of bread, and the casserole was delicious! This recipe has earned a spot in our family recipe book.
This was so good! It was easy too.
I made 2 pans of this for my family Christmas morning,they all loved it including me! Absolutely fantastic delicious recipe! Thank you for sharing! Will 100% be making again
Delicious! The caramel bottom absolutely makes this dish – scrumptious! I used a full loaf estimating it would be a double batch but the liquid to bread ratio didn’t quite work out – I think my loaf might have been larger than the original recipe, so I recommend weighing the bread like the recipe says. That should ensure the ratio is right. Will definitely make again!
Prepared last night using sourdough sandwich bread from Trader Joe’s and served today for Christmas brunch. It was delicious and a huge hit. Everyone loved it! This will be my go-to Christmas breakfast from now on.
I made this with fruit Panettone this Christmas and it was AMAZING. Thank you for this recipe! The caramel at the bottom is just…. *chef’s kiss*
I need to know what I did wrong! I made 1.5 recipe so I added a half to the ingredients. I used 3 cups of milk and 9 eggs. I baked the casserole for well over cook time because it was very eggy and moist. After baking it for another 15 min it was still very moist and eggy. This has happened to me before. What am I doing wrong?!
Same here! I was disappointed. Mine was very eggy and just not even appealing to eat. The top of mine burnt badly.
I’m going to make this recipe for the first time Christmas morning breakfast. I can’t wait. Sounds so yummy.
This is our go to breakfast along with a nice bowl of fresh fruit for Christmas morning ! So easy to prepare the night before and pop it in the oven in the morning. Everyone looks forward to our special time together with this delicious breakfast!
Do you bake it the night before and reheat in morning or hold baking till morning?
This was amazing! We poured the butter and brown sugar mixture on top of the bread and then poured over the egg. I also added a sprinkle of cinnamon over bread before the butter and egg mixtures.
Can you substitute the milk with vanilla or cinnamon egg nog?
Sure, that sounds delicious!