French Toast Casserole
This easy French Toast Casserole has a soft, custard-soaked center with a crisp cinnamon-sugar topping. For the best results, prep the casserole the night before, refrigerate overnight, and bake in the morning. If you're short on time, you can chill it for just 30 minutes before baking. It’s our favorite make-ahead breakfast for the holidays!
Ingredients
- 1 loaf day-old French bread challah, brioche, or ciabatta, cut into 1-inch cubes (about 10 cups)
- 6 large eggs
- 2 ¼ cups milk whole milk used; almond milk also works well
- 1 tablespoon pure maple syrup or light brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Topping:
- 4 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar or pure maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Lightly spray a 9x13-inch baking dish with cooking spray. Spread the bread cubes in an even layer in the dish.
- In a large bowl or measuring cup, whisk together the eggs, milk, 1 tablespoon maple syrup (or brown sugar), ½ teaspoon cinnamon, vanilla, and salt. Pour the mixture evenly over the bread.
- Prepare the topping: In a small bowl, whisk together the melted butter, 2 tablespoons brown sugar (or maple syrup), and cinnamon. Drizzle evenly over the casserole.
- At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for at least 30 minutes in the refrigerator before baking.
- When ready to bake, preheat the oven to 350°F. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 15-25 minutes more, until the top is lightly browned and the casserole is set.
- Serve warm with fresh fruit and maple syrup, if desired.
Notes
I've tested this recipe with both overnight chilling and just 30 minutes of rest time before baking. The overnight method works best, as it allows the bread to absorb more of the egg mixture. When baked after only 30 minutes, the bottom was slightly eggier. (Both versions baked for 30 minutes covered and about 22 minutes uncovered.)
Leftovers reheat well. Warm them in the microwave or in the oven at 350°F, covered, until heated through.
I like to save leftover French bread in the freezer for this recipe. Simply cut it into 1-inch cubes and store in a gallon-size zip-top bag in the freezer. Once the bag is full, it's ready to be used in this French toast casserole—no need to thaw the bread cubes before baking!