Baked French Toast Casserole is a warm, comforting breakfast dish that brings the best parts of French toast into one easy-to-share pan. It’s filled with soft, custardy bread pieces soaked in a cinnamon-spiced egg mixture and baked until golden and slightly crispy on top. A drizzle of maple syrup or a sprinkle of powdered sugar makes it extra special.
I love making this casserole for lazy weekend mornings when I want something delicious but don’t want to stand over the stove flipping slices. It’s one of those recipes that feels like a treat but is actually simple to prepare the night before, then pop in the oven when you’re ready to eat. Plus, it always fills the kitchen with that cozy, sweet smell of cinnamon and vanilla.
My favorite way to serve baked French toast casserole is with fresh fruit on the side and a dollop of whipped cream for a little extra fun. It’s a great dish for family gatherings or brunch with friends because everyone can scoop out their own perfect portion. I always end up wanting seconds, and sometimes even thirds!
Key Ingredients & Substitutions
Bread: Day-old challah or brioche works best because they soak up the custard without falling apart. If you don’t have those, thick-sliced French bread or even a sturdy sandwich bread is okay.
Eggs & Dairy: Eggs and a mix of whole milk and heavy cream give richness and creaminess. For a lighter dish, use all milk but keep the cream for best texture.
Spices & Flavor: Cinnamon is key for that warm flavor. Nutmeg is optional but adds a nice touch. Vanilla extract brings sweetness and depth, making the custard taste amazing.
Butter: Melting butter over the top helps create a golden, crispy crust as it bakes. You can swap for margarine if needed, but butter adds the best flavor.
How Do You Make Sure the Bread Absorbs the Custard Perfectly?
Soaking the bread evenly is crucial to getting that soft, custardy inside without soggy spots. Here’s how to do it right:
- Cut bread into even cubes for consistent soaking.
- Whisk your egg and milk mixture thoroughly to blend sugar and spices well.
- Pour the custard slowly over the bread, pressing down gently so it sinks in.
- Let the dish sit for 5-10 minutes before baking to allow full absorption.
- Cover with foil during baking to steam the casserole and keep it moist.
- Removing foil halfway helps the top brown nicely without drying out the inside.
These steps give you a soft inside with that slightly crisp top everyone loves in baked French toast casseroles.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – roomy enough to whisk together eggs, milk, and spices without spills.
- Whisk – helps blend the custard smooth and mixes spices evenly.
- Measuring cups and spoons – for accurate ingredient amounts, especially sugar and spices.
- Aluminum foil – used to cover the casserole while baking to keep it moist.
Flavor Variations & Add-Ins
- Add fresh or frozen berries for a burst of natural sweetness and color.
- Stir in chopped nuts like pecans or walnuts for crunch and nutty flavor.
- Mix in chocolate chips for a sweeter treat that melts perfectly into the custard.
- Use pumpkin puree and pumpkin pie spice in fall for a seasonal twist.
How to Make Baked French Toast Casserole?
Ingredients You’ll Need:
Bread and Custard:
- 1 loaf day-old bread (such as challah, brioche, or French bread), cut into 1-2 inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ⅔ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
Topping and Serving:
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 55-60 minutes to bake. You can also soak the bread in the custard ahead of time to save morning prep, making it perfect for overnight prepping. After baking, allow about 5 minutes of cooling before serving.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray so your casserole doesn’t stick.
2. Arrange the Bread:
Place your bread cubes evenly in the greased baking dish, spreading them out so each piece has space to soak in the custard.
3. Make the Custard Mixture:
In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg if using, and salt until everything is well combined.
4. Combine Bread and Custard:
Pour the egg and milk mixture evenly over the bread cubes. Gently press the bread down so it soaks up the custard well.
5. Add Butter and Bake:
Drizzle the melted butter evenly over the top of the soaked bread. Cover the dish with foil and bake for 40 minutes.
6. Finish Baking Uncovered:
Remove the foil and bake for another 15-20 minutes or until the top turns golden brown and the custard is fully set.
7. Serve and Enjoy:
Let the casserole cool for about 5 minutes. Dust with powdered sugar if you like, and serve warm with a generous drizzle of maple syrup. It’s a comforting start to any day!
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw the bread completely before cubing it. This helps the bread absorb the custard evenly without becoming soggy.
Can I Prepare This Recipe the Night Before?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. Bake it the next morning, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers covered in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make the Casserole Dairy-Free?
Yes, substitute dairy milk and cream with your favorite plant-based alternatives like almond, oat, or soy milk. Use a dairy-free butter substitute for the melted butter topping.
