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.
Hello!
I hosted a Friendsmas brunch this past weekend and decided that it wasn’t brunch without French toast and came upon this recipe, so I decided to make it! What a great move that was! As my friends were entering the house, they caught whiffs of spices and sugar coming from the oven and by the time it hit the table, it was one of the first dishes to start disappearing! Most went back for seconds. I loved it myself! I will definitely use this again-probably for Christmas morning with my family! Thank you so much!
Do you use light or dark brown sugar
Light!
Can’t wait to make this for Christmas morning! Is there a certain milk you prefer? We use all kinds in my household, just wondering which one you’d prefer 🙂
I use whatever I have on hand which is usually 2%!
I used a dense cinnamon burst bread from local bakery it was amazing !
Hi, I want to make this for Christmas brunch however I have to make it early on Christmas eve, is it okay to make it 24 hours in advance? Do I need to add more liquid or will it be okay? Thanks for your help.
It should be ok to make it in advance like that. Enjoy!
I need a casserole to feed 40 people. Has anyone ever quadrupled this recipe and “baked” it in a roaster pan?
I can’t say I would recommend quadrupling this recipe and baking it in a roaster pan. I think it would take much longer to bake, waiting for the middle to finish cooking. You’d most likely end up with a soggy under baked middle and an over baked exterior and edges.
If you need to bake for 40, you could still probably quadruple the recipe, but divide it into multiple pans for baking if possible. Better to do it in several smaller batches than one giant batch where the cooking won’t be even throughout.
Making this tecipe tonight for Christmas morning. Can’t wait. I make a variation of this every year. Makes the house smell amazing. Adding blueberries to half.
Not sure if it’s too late but you’d be better off using a few 9×13s than a deep roaster. If it’s piled in too thickly, the center will be mush. The height of the 9×13 prevents that.
I’m going to use this reciepe the morning of my granddaughters wedding. The bridesmaids will be doing hair and make up and my house. By adding some fresh fruit it should take them late in the afternoon. I’ll let you know how they loved it. Sounds so yummy. Has brides approval.
This looks so delicious! I’m planning to make it for a brunch this weekend. For the French bread loaf, are we talking about one of those chunky loafs from Safeway, or a thin baguette? I have a baguette and I assume that would require the whole thing vs half. Thanks!
It’s the thicker loaf, not the baguette!
I used a baguette and it was great!! I used more like 12 oz or 3/4 of a 16 oz french baguette and it was perfect.
Absolutely delicious!! Made this as Breakfast ForDinner the other night. Was a hit!! Will definitely be making this many more times.
Easy peasy to make and beyond scrumptious
Made this with bagels. It turned out amazing. Thank you for your recipe.
Enjoyed this recipe as written.
This was sooo delicious. And super easy.
It’s a yummy cross between French toast and caramel rolls. Definitely a keeper!
Made this for a breakfast potluck. It was delish. By the time we got there and breakfast was served, all the caramelly goodness soaked up in the casserole which made it even better. So much yum. Loved that it didn’t take any special ingredients and I had everything at home to make it. Adding this to our rotation!!!
We had leftover bread that was a few days from going bad. Guilt struck – what to do? Then I found this recipe! Had everything on hand to make this yummy recipe, and it was yummy. Perfect instructions and simple ingredients. End product was perfectly cooked – not too sweet and filling.