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.
Made this last weekend and everyone loved it. Served it with assorted fresh berries, powdered sugar and maple syrup. My 6 year old grandson said it was the best breakfast he’d ever had!
This was so delicious- I like it way better than actual French toast! I did sub a 15 oz can coconut milk because I didn’t want to use 2 cups of my raw milk and it saturated the bread perfectly. This was such a hit, I’ll definitely be making it again.
This was delicious! I love that I can sneak some more eggs into my family’s breakfast and it still feels like a treat. I used sourdough and it worked well.
Phenomenal!!! Whole family adored it.
I made a few variations for preference.
Used lightly toasted whole slices of bread; added allspice and nutmeg in both the custard and sugar/butter; and covered it with syrup and melted butter once finished.
This is not a good recipe. Too much brown sugar. No need for syrup. Not sure what this is, but it’s not French toast casserole
This was a hit! I added frozen blueberries and prepped it the night before. The only thing I would change is that I would stir the bread before baking if you prep it the night before. I ended up needing to cover mine with foil to avoid the top burning, which I think was due to the custard settling a little bit, so the top layer was a touch drier than underneath.
The flavors were on point and the brown sugar took it over the top.
I will definitely be making this again!
Our family & friends had this for the first time and it was delicious! I made 1 pan with 1/2 & 1/2 and the other with oatmilk. Both were amazing. I call it cheater cinnamin rolls!
This has been a favorite for a while! If you’re not into eggs I only put 5 in and it turns out so good. I buy French bread and frozen mixed berries and I have everything else at home! It’s perfect for a quick grab. I share this recipe with everyone! 🙌🏻❤️
We were discussing how adding cut up apples into the butter and brown sugar mixture would turn out, thoughts?
If I prepare this the night before won’t it get dried out before I have a chance to bake it? JW because I’m having a houseful and I’d love to have this ready to go for the morning breakfast.
No, it won’t dry out. Just cover it and put in the fridge until you’re ready to bake it the next day.
If I double the recipe, should I adjust the baking time?
Hi Robin, no you don’t need to change the baking time. If you double the recipe, I would recommend just making it in two different pans.
I made this for breakfast one morning, had a three day old bread and was going to turn it into French toast then I thought why not try to make the French toast bake instead and don’t have to stand there and flip each individual slice of bread when cooking. I just prepared the mixture , let it soak in for 20 or so minutes a put in the 9×13 baking pan for 40 to 50 mins. The French toast bake was set with a crispy crust on top and topped it with fresh fruit and maple syrup …. Just delicious.
Everyone enjoyed it. Had leftovers for the next morning, which we warmed up in the air fryer, the air fryer added to the crispy bits so extra delicious x 2.
I will make French toast this way, it’s easier, faster and less mess to clean up in the end. Plus you can prepare the mixture the night before and let the bread soak up all the eggie/milk goodness overnight and bake in the morning so your not rushing around in the morning.
This is so good I could eat the whole pan! Sooo delicious and my family loves it!
Love the recipe, turned our great the first time. But the last couple times I’ve made it, the bottom became super hard/chewy. Not sure what I did differently. Any suggestions?
I have made this many times for different people and it’s always a hit! My husband loves it and he’s usually an egg and sausage breakfast kind of guy. The only thing I do different is I add a chopped Granny Smith apple and dried cranberries. I don’t add powdered sugar but I do use syrup on the. So delicious! Thank you for this recipe!
Excellent! I’ve made this several times now. I usually add a couple extra eggs. We love it!
I used cinnamon bread and added toasted pecans
Delicious