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.
So easy and delicious! It was a big hit with everyone! No one wanted syrup, it was great just as it was! I used the original recipe, I make sourdough and it would be perfect for this!
This recipe recieved rave reviews in my Sunday School class. It’s super easy to make. I like using french bread. To dry my bread, I sat it in a hot oven after I turned the oven off from cooking a dish.
Delish, mine was a bit thicker and took a bit longer to cook but it was so delish! Love the carmelized sugarszzz….
My grandmother always made this growing up and we loved it. She always put a crumb topping on it so I made this recipe and added one. It was great. I loved the brown sugar/butter at the bottom it definitely improved it from what grandma used to make. I’m betting she would have loved it if she were still with us. I’m with you on the French bread as well it gives the best consistency. Challahs ok in a pinch but only if I can’t find any French bread.
Delicious recipe! I used brioche chocolate chip bread and the kids rated it 10 out of 10!
I liked the final result just ok. Substituting coconut oil for butter doesn’t work. It separated and crystallized so I had to throw it away and use butter instead. Almond milk is watery and doesn’t mix well. It may be a good alternate but the 1:1 ratio substitute isn’t accurate. End result, crusty top layer, soggy bottom layer. Doesn’t save time or ingredients from traditional French toast.
So again, someone has altered essentially every aspect of the recipe and rated it based on their terrible alterations?
If you aren’t following the base recipe, don’t rate it.
Thanks for sharing, Candy. I’m planning to make this for an upcoming reunion and would have attempted these dairy-free options. Life saver!
I would have left a 5 star rating but it’s basically…. Me being a dork and forgetting the rating when I made a comment previously…. 😂 Omgoodness, I can’t believe that post. But really it’s super tasty as is or easy enough to add your own flare. Great recipe!
I can’t have dairy so I substituted margarine for butter and for the milk substitution I used half oat milk regular and half oat milk creamy and woooooow! So good!
I made with dairy following the directions for my husband who is “grumpy” about substituting butter. I had a tiny bite! Plus I had my kids taste test each and we all agreed the dairy free was better! More than anything, I felt like the dairy one didn’t thicken as much and ended up a bit runny. That being said. It was so tasty. Lol
Thank you for such deliciousness!
Could I use challah bread? I heard that makes a good French toast bake.
Yes that works as well.
This recipe was amazingly delicious, I followed it to the tee , however I did drizzle it with homemade cream cheese icing and poured a little butter maple syrup on top ! Perfect, only a coner was left ! Can’t wait to make it again! 5 Starrs ! Thank you!
Amazing. I used brown sugar alternative to cut the sugar down and put cool whip on top. Put a couple more eggs in for added protein. So delicious! Thanks !
So many things you could add to this. Baked apples, peaches, berries!
Can I use heavy cream in place of milk? Made it with milk seveal times yum.
Hi Deb, I haven’t tried it with heavy cream before, but I bet that would be tasty. To keep it from being too rich, I would probably only use half heavy cream and half milk.
Recently made this for a baby shower/brunch and it went over very well. I doubled the recipe and all but a serving or two was left. Received many compliments and request for recipe. When your scrolling for recipes stop at this one! Comes together quickly with ingredients you already have on hand.
Did you use 2 9×13 pans when you doubled the recipe? Or were you able to fit everything in one dish?
I’m wondering what pans you used too.
This recipe was so easy and delicious! I made it and left it unbaked until morning and topped with a little easy frosting of powdered sugar, milk, and vanilla extract. I definitely will be making it again!
Frank R. – Just want to thank you for your comment to Leigh. I agree with you that her comment regarding this French Toast Casserole was unnecessary and arrogant. I was confused right at the start: “Would have given 5 stars basically the same recipe as…” And she launched into a TOTALLY DIFFERENT recipe in that it has apples. I didn’t waste time trying to figure out why she thinks that the recipes are similar. The arrogance of posting a recipe in the comments of another recipe astounds me. Guess she has something to prove to somebody! Thanks again for commenting, I was relieved to see your response to Leigh.
Made this for mother’s day. It’s delicious. Added a touch more brown sugar on top . Other than that it was soooooo good ! Thanks so much. Making again today
Amazing receipe! Its perfect as it is down to the temperature and timing. Just added few additions, chocolate chips and nuts on top. Thank god for this receipe didn’t have to soak overnight and it was perfecto!