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French Toast Casserole

Delicious French Toast Casserole for Cozy Mornings

This Ultimate Make-Ahead French Toast Casserole brings cozy flavors to your breakfast table, combining classic French toast elements into a delightful casserole perfect for sharing.
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Prep Time 15 minutes
Cook Time 40 minutes
Soaking Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 6 pieces Large Eggs
  • 2 cups Whole Milk can substitute with non-dairy milk
  • 1/2 cup Granulated Sugar use less for a lighter touch
  • 1 tablespoon Vanilla Extract opt for pure vanilla for best flavor
  • 1 teaspoon Ground Cinnamon can increase for variations
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter melted
  • 8 cups Brioche, Challah, or French Bread cut into 1-inch cubes
For the Overnight Variation
  • 1/2 cup Brown Sugar dark brown adds deeper flavor
For the Cinnamon Roll Version
  • 1 can Refrigerated Cinnamon Rolls cut into quarters

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish with unsalted butter or nonstick spray.
  3. Evenly distribute the bread cubes across the prepared baking dish.
  4. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
  5. Pour the egg mixture evenly over the bread cubes in the baking dish.
  6. Drizzle melted butter over the top of the casserole.
  7. Let the casserole sit for about 10 minutes.
  8. Bake uncovered for 40 minutes, until the top is golden brown.
  9. Remove from the oven, cool for a few minutes, then serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For optimal flavor, soak overnight in the fridge, and use slightly stale bread for structure.

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