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.
Could you add berries to this? (Blueberries and strawberries)
Thank you!
Sure!
Do you ever make it ahead of time and put it in the refrigerator overnight and cook in the morning?
Yes, it works great to make ahead of time!
Absolutely delicious! Thank you for sharing
I used a variety of leftover dinner rolls (wheat, potato, and white), as that is what I had on hand. I halved the brown sugar/butter mixture and still had plenty to cover the bottom of a 9×13″ baking dish. (Just preference on that count!) I would definitely make this again. The custard was particularly delicious. Thank you for sharing the recipe!
Has anyone baked this in disposable aluminum pans?
Yes, and it works just fine plus you don’t have to wash a pan! I recommend placing the disposable aluminum pan on a cookie sheet for stability.
How long should I bake a double batch? Should I use a different size pan or different temperature?
Hi Stephanie, if you want to make a double batch I would recommend using two pans.
This is the best recipe, it is so good ! It has now made it to my keep file . I have made it as is, the 2nd time I did a couple of tweaks. I added 2t of cinnamon to the bread mixture and added pecans to the topping.
This is always requested from my kids when we all get together. We never have any leftovers. I have made it the night before and the day of and it is great either way!
Delicious and so easy. I made it exactly as it was written and everyone loved it. Thank you!
YUMMMMMM GIRL THIS WAS INCREDIBLE I MADE IT FOR MY BIRTHDAY MORNING AND IT MADE MT DAY I LOVE YOU FOR YOUR RECIPE THANK YOU IM OVERWHEMLED IT WAS SO YUMMY!!!!!❤️
Basically bread pudding which I love! Thanks for posting
Absolutely love this recipe. I’m making it again for my Galentines Day party
Love this recipe to get rid of heels. I do 1/2 the milk, add raisins to the egg mixture and top it off with pecans. I use coconut sugar.
How long should you wait after pouring milk/egg mixture before you place in oven? My chunks are nice and dry, I left them overnight. Concerned about it being too soggy or dry.
I have a brunch at 11 at my home, its 830 now.
Hi Jen, that time should be fine. I often make this the night before and keep it in the fridge. Hope you all enjoyed it!
Most DELICIOUS! Thanks for sharing this recipe! I made this for my family this morning with one modification, I used a homemade gluten-free bread. It’s a sandwich bread that was week old and was perfect to chunk up for this recipe. It turned out perfect. I did let it sit and soak up the custard mixture for 20 minutes before placing it in the oven since the bread was gluten-free and takes a bit to absorb liquids. As a matter of fact, I will let it soaknfor 30inutes next time. And there will DEFINITELY be many more next times.
Thanks again!!!
if I make it the night before, do I pour the egg all over it and then place it in the refrigerator? Will it be too soggy the next morning to bake?
I have made this so many times and we all love it! Aside from being our new Christmas breakfast tradition, my kids love these for breakfast for packed lunches and weekend brunches!