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.
Hi! I’m looking to make this but a bit confused by the bread. Is this a baguette or more of a loaf? When I hear french bread, my mind goes to baguette but Im afraid that will be too hard.
It’s a loaf, not the harder baguette.
Positively DELICIOUS!! I made this casserole for a pot luck Easter brunch at our son and daughter in law’s house. I put it all together before we left and then popped it in the oven when we got there. Once out, I sprinkled powdered sugar over the top. I put out pure maple, apple cinnamon and maple pecan syrups for everyone to choose from. The entire casserole was eaten with people going back in and scraping the sides of the dish for anything left in the dish. I was not only pleased but very impressed with this simple yet scrumptious recipe! This will now be a go to recipe for my family any time we want an indulgent breakfast.
I made this as well but part of the butter/brown sugar bottom stuck to the pan, & I hated that I had a hard time getting it out so I’m going to use parchment paper in bottom of pan next time to eliminate this problem because that part is really yummy. Also, I added 3/4 cup of pecans & about 1/2 pound sausage on top the bread crumbs before adding egg mix which gave it extra yumminess! This recipe is a keeper!
Had this casserole this morning for an Easter Brunch for my family. It was delicious and so easy. I used French bread and prepared it the night before. This morning I just put it in the oven while I was making other things. It was so good and everyone loved it. Definitely making this again!
Hi. I’m looking to make this for Mother’s Day brunch at my house and I’m trying to do as much as possible ahead of time. I see you made this the night before- did the bread get soggy from sitting all night soaking up the egg? I was thinking of making it just in the morning then baking it a few hours later only. But I don’t want it soggy.
This is one of the most delicious things I have ever made! It was just perfect!! I added blueberries and they were a wonderful addition. It was so easy to make too. I put it together the night before and popped it into the oven in the morning. Thanks for an amazing recipe!
If you leave the bread out to dry on a cookie sheet, should it be covered?
Hi Beth, I don’t bother to cover mine but you definitely can with a couple of light towels if you’d like!
Do you think I could add blueberries to this? Of so any suggestions?
Yes, I think that would be delicious!
I used Hawaiian rolls when I made this during the past Thanksgiving holiday..they were left over and I didnt want to waste them. My family LOVED the casserole
This recipe is the best french tast casserole I’ve tried yet! My family loved it. It was very moist and sweet and took less time than others. Wonderful. Adding it to the rotation.
I used leftover popovers instead of French bread, and they worked well in this dish. Thank you for such a yummy recipe!
Great for Sunday brunch!
Made this this morning. It was AAAAMMMMAAAZZZIIINNGGG! PEOPLE just make it! You won’t be disappointed. Thank you for the recipe! This will be added to the family recipe book for future generations to enjoy!!!
Whole family loved this! Added two sliced bananas to the top and sprinkled with turbinado sugar. Perfectly fantastic! Next time I’ll add the bananas before the bread since they turned brown on top, so kinda like an upside down french toast?!
Does it matter? I only have salted butter
I always use salted butter & it turns out delicious! I like to make when the kids have friends sleep-over or there’s a snow day. Super easy & makes the house smell heavenly!
This casserole is Soo good. The brown sugar glaze on the bottom is brilliant. This is something I will make on Christmas morning!!
Do you use salted or unsalted butter??
unsalted
Very quick and easy to make. Made one with chocolate chip brioche and one with plain white bread. I did let the bread dry out as recommended. Assembled and baked a couple hours later. The texture was a bit soggy in the middle, so next time I will bake immediately, just wasn’t possible this time. But this was very good, will make this for big groups regularly.
Quick and easy and yummy