Overnight French Toast Casserole

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

Overnight French Toast Casserole

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• Author: ARTICLE PINTEREST
• Total Time: Overnight + 60–70 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Heat oven to 350°F (175°C). Mix topping and drizzle over casserole; add nuts if using. Cover with foil and bake 30 minutes.
3. 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

1. 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.
2. 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.
3. 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