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.
I’m thinking of making this for a tailgate this weekend so I increased it to serving 32. It still only calls for one 9×13 pan. Shouldn’t that be increased?
Hi Angie, yes you would want to use two pans if you’re doubling the recipe.
Delicious, quick and easy. My company loved it. I made it true to the recipe.
I made this today and as my husband put it, it was fantastic! I made two little changes. I used vanilla infused brown butter and only half a cup of brown sugar. Three of us cleared more half the casserole! Very simple and delicious, will definitely be making this again and again!
I have probably already left a comment on this recipe, but it warrants another. This french toast casserole is absolutely delicious. It is a favorite at the place I work. Anytime we have a staff breakfast I bring this casserole and everyone raves about it. I follow the recipe as is, maybe adding a little extra brown sugar on top before baking. It is so easy to make and a definite crowd pleaser. Perfect casserole for Christmas morning. I always make it the night before and then pop it in the oven in the morning, by the time the gifts are opened breakfast is ready. Worth making again and again.
Wow! This was a fabulous recipe. My family loved it!
Can this be cooked at a lower temperature?
Yes, you could do that and bake it for a bit longer.
Absolutely delicious and the hit of our annual girls weekend. This will be a staple from now on. Thanks!
Hi,
Can I make this Friday morning and bake it Saturday morning?
Yes, that will work fine.
Hi, do you use a stick of butter or 1/2 cup.
Hi, it’s 1 stick which is the equivalent of 1/2 a cup.
This recipe is next level!! Was trying figure out what to make for dinner and this popped into my head. My son and I loved it!! Perfect texture!! I toasted my brioche before cutting to make it less soggy and it did the trick! Such a time saver too!! Whenever we want French toast… this is what I’m making!! Thank you for sharing!! ❤️😋
I ignored the instructions and doubled the recipe in one dish; it needed some extra cooking time (375 for 20 minutes under aluminum foil to prevent burning) but it turned out very nice!
I’m excited about making this for my son’s post wedding day brunch. Question for ya, how can 1/2 loaf of French breach be enough for eight people? It doesn’t seem like it would be enough to feed that many folks. Please advise.
I would double the recipe.
Can’t wait to make this! Do the leftovers have to be refrigerated?
Yes, I recommend refrigerating the leftovers.
I copied your recipe and this came out absolutely delicious! Is it normal for it to be a little soggy?
Yummy for breakfast
Hello! I am excited to make this for an upcoming event. I will be serving 20 people, can you recommend how many recipes to make and how I should handle pan size? Two small pans or one larger? I appreciate any feedback!
Hi Amy, I would make 4 of this recipe and use four pans (9×13) for it. You could use disposable pans to make it easier. Enjoy!
If you make 2x it calls for a 9×13. So 4x would be 2 9×13.