Make-ahead magic for busy mornings. This Overnight French Toast Casserole bakes up custardy in the middle with a golden, crunchy top perfect for brunch or meal prep. Tested twice in a 9×13 pan; best texture comes from a 20–30 minute uncovered finish after baking covered.
At a Glance
- Hands-on: 15 minutes
- Soak: overnight (8–18 hours)
- Bake: 45–55 minutes at 350°F (175°C)
- Yield: 8–10 servings
- Why it works: Dry-ish bread soaks up a balanced custard; a butter-cinnamon sugar top gives crunch without turning the center dry.
Ingredients
- 1 loaf day-old brioche or challah (about 18–20 oz / 510–570 g), cut into 1½-inch (4 cm) cubes
- 6 large eggs (300 g)
- 2 cups (480 ml) milk (or unsweetened almond milk for dairy-free)
- ½ cup (120 ml) heavy cream (or coconut cream for dairy-free)
- ⅓ cup (67 g) granulated sugar
- 2 tbsp (25 g) light brown sugar
- 2 tsp pure vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ¼ tsp fine salt
Topping
- 3 tbsp (42 g) unsalted butter, melted (or dairy-free butter)
- 2 tbsp (25 g) light brown sugar
- 1 tbsp (12 g) granulated sugar
- ½ tsp ground cinnamon
- Optional: ½ cup (60 g) chopped pecans or walnuts
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Almond milk + coconut cream + dairy-free butter | Same bake time; color may brown a touch faster. |
| Gluten-free | Sturdy gluten-free bread | Use slightly stale slices; cube and dry 10 minutes at 300°F (150°C). |
| No alcohol/pork | Not used | Keep it family-friendly; maple + vanilla bring plenty of flavor. |
| Pantry substitutes | Regular sandwich bread | Dry cubes in oven 10–12 minutes to mimic day-old texture. |
Overnight French Toast Casserole
- Total Time: Overnight + 60–70 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Make-ahead overnight French toast casserole with a crunchy cinnamon-sugar top and custardy center. Prep in 15 minutes at night, bake in the morning for an easy brunch.
Ingredients
- 1 loaf day-old brioche or challah (18–20 oz / 510–570 g), cubed
- 6 large eggs
- 2 cups (480 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (25 g) light brown sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp fine salt
- Topping: 3 tbsp (42 g) melted butter, 2 tbsp (25 g) brown sugar, 1 tbsp (12 g) granulated sugar, 1/2 tsp cinnamon, optional 1/2 cup (60 g) chopped nuts
Instructions
- Grease a 9×13-inch (23×33 cm) dish. Add bread cubes. Whisk eggs, milk, cream, sugars, vanilla, spices, and salt. Pour over bread; press to soak. Cover and chill 8–18 hours.
- Heat oven to 350°F (175°C). Mix topping and drizzle over casserole; add nuts if using. Cover with foil and bake 30 minutes.
- Uncover and bake 15–25 minutes more until set in the center and golden. Rest 10 minutes before serving.
Notes
Dairy-free: Use almond milk + coconut cream + dairy-free butter.
Gluten-free: Use sturdy GF bread.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
Reheat: Cover and warm at 325°F (165°C) until hot.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 recipe)
- Calories: 380
- Sugar: 22 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 170 mg
Keywords: Overnight French Toast Casserole, French toast bake, make-ahead breakfast, brunch casserole, cinnamon custard, one-pan breakfast, dairy-free option
Step-By-Step Instructions
- Assemble (at night): Grease a 9×13-inch (23×33 cm) baking dish. Add bread cubes. In a bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt. Pour evenly over bread. Press down to soak. Cover tightly; chill 8–18 hours.
- Top & bake (morning): Heat oven to 350°F (175°C). Stir melted butter, sugars, and cinnamon. Drizzle over casserole; sprinkle nuts if using. Cover with foil; bake 30 minutes.
- Finish uncovered: Remove foil and bake 15–25 minutes more, until the center is set (no liquidy jiggle) and the top is deeply golden. Rest 10 minutes before serving.
Pro Tips & Variations
- Use slightly stale bread; fresh bread can get soggy. If fresh, dry cubes in the oven first.
- For extra crunch, scatter 1 cup cinnamon toast cereal on top for the last 10 minutes.
- Want less sweet? Cut total sugar by 2–3 tablespoons; serve with warm maple syrup to taste.
- Make it fruity: tuck in 1½ cups blueberries or sliced strawberries between layers.
- Add protein: fold in 8 oz (225 g) dairy-free cream cheese cubes before soaking for a cheesecake vibe.
- Meal prep: portion into 8 squares and refrigerate; reheat per below.
Serving Suggestions
- Dust with powdered sugar and serve with warm maple syrup.
- Add fresh berries or sliced bananas and a dollop of Greek yogurt.
- Pair with turkey bacon, beef bacon, or sautéed mushrooms for a savory side.
Storage & Reheating
- Refrigerate: Cool, then store airtight up to 4 days.
- Freeze: Wrap portions tightly; freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover and warm at 325°F (165°C) for 12–18 minutes (single piece 8–10 minutes). Microwave 30–60 seconds per slice.
- Food safety: Keep below 2 hours at room temp; reheat leftovers to 165°F (74°C).
Troubleshooting
- Soggy center → Bread too soft or not enough bake time. Use sturdier bread and bake uncovered longer until center reads 175–185°F (79–85°C).
- Dry edges → Too little custard or overbaked. Tent with foil sooner and check at 40 minutes.
FAQs
Q1: Can I bake it right away without overnight soaking?
A1: Yes—let it sit 30 minutes to hydrate, then bake. Texture will be slightly less custardy.
Q2: What’s the best bread?
A2: Brioche or challah for richness; sturdy French bread for a less sweet option.
Q3: Can I make it dairy-free?
A3: Use almond milk + coconut cream and dairy-free butter. Bake times are the same; watch browning.
Nutrition (per serving)
Calories: ~380; Protein: 12 g; Carbs: 46 g; Fat: 16 g