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.
Does the butter & sugar mixture on the bottom of the pan get stuck on the pan instead of the bread? I haven’t made this yet but would like to learn from those who have tried. Thank you!
I cut the recipe basically in half and baked in a 8×8 pan. Use dry bread, let the custard soak at least half an hour, and it turns out great.
Hey All!
I can’t be the only one concerned about the sugar. So, I halved it and didn’t put it on the top and it was still really good! I’m a serious frenchtoast maker so…. I also used brioche due to lack of frenchbread. Next, time I will follow it EXACTLY because there is a layer of deliciousness at the bottom. Also friendly note this puppy RISES in the oven so don’t use a small dish, use the recommended size or close to it! Happy Eatting!
This recipe is amazing. To avoid a soggy outcome that some people complain about I used a full loaf of thick brioche bread, cut into one inch cubes and after I poured the egg mixture I gently pushed the bread down into the mix to soak it all up. Baked it 20 mins covered in foil and another 10 with foil off. Came out perfect.
I love this recipe. I usually use it when I have left-over rolls that are starting to get stale. For those who are having problems with it being soggy, It could be because they don’t let it sit in the egg mixture long enough before cooking. I let it sit for about 2 hours before cooking–I also mix the bread and the egg mixture together so it will evenly soak up the mixture. Then I dump the bread/egg mixture on top of the brown sugar layer in the baking dish. It’s so buttery and sweet (especially with some brown sugar on top), it doesn’t even need syrup!
This is the best French toast casserole recipe! My family and I love it! It’s so easy to make and so yummy! The fact that you can make it ahead of time is a bonus! Thank you so much for sharing!
So I planned on making this Christmas morning but when I woke up I realized we only had 3 eggs left! My bread was already cubed so I googled substitutes and saw mashed banana so gave it a try. The banana smell reminded me of chocolate so I added about 1/2 cup semisweet chocolate chips. AMAZING definitely recommend as mixins. I traded 3 of the eggs for 1 mashed banana 👏 🤩
Big Xmas morning hit! Delicious
I just double it! I also mix my dried bread cubes into the custard mixture before I add it to the pan. And I always prep it the night before- it our Christmas morning staple!
I made this recipe using gluten-free and dairy-free ingredients, and the result was wonderful.
Hi! Could you add blueberries?
Yes for sure!
I made this the night before & it baked perfectly—it was a hit for brunch. I’m making it the same way tonight for a Christmas party tomorrow.
Love the taste but always comes out soggy on the bottom. Even cooked it for 35 minutes. This last time, I let it sit while the oven was heating up then drained 4 ounces of the egg/milk mixture. Still soggy. Any ideas?
I would use more bread! We used kings Hawaiian rolls and used the whole package for the 8oz of french bread.
I’ve made this a couple times now and I can never get the brown sugar to caramelize properly. Could I swap the brown sugar/butter for a can of dulce de leche in the bottom of the pan instead?
Hi Carla, I’ve never tried it with dulce de leche before but I bet that would be tasty. Let me know if you try it!
I made this recipe but doubled it and followed all instructions. It has now been in the over for over an hour and is still a soggy mess. Definitely not what I was hoping for.
Hi Nicole, if you doubled the recipe you should use two separate pans. It will not bake properly in one pan with that many ingredients, unfortunately.
This recipe nails it every time. If you doubled though, it needs two separate 9×13 pans.
A family favourite.