French Toast Casserole

The first time I made this French toast casserole was Christmas morning at my sister's house, where everyone stumbled into the kitchen in pajamas expecting cold cereal. Instead, they found this bubbling, cinnamon-scented dish that turned a chaotic morning into something almost sacred.

Last winter my neighbor texted at midnight asking for the recipe after smelling it through our shared wall. Now she makes it every Sunday and her teenage sons actually voluntarily come downstairs before noon.

Ingredients

• Brioche or challah bread: These rich eggy breads transform into something custard-like and decadent, though day-old versions work even better for soaking up all that liquid
• Large eggs: The backbone of your custard, room temperature eggs will blend more smoothly with the dairy
• Whole milk and heavy cream: This combination creates that restaurant-style richness without being overly heavy
• Ground cinnamon and nutmeg: Freshly grated nutmeg makes such a difference here, but pre-ground works perfectly fine
• Brown sugar: The molasses in brown sugar creates those irresistible caramelized pockets in the topping

Instructions

Prep your bread and dish:

Cut your bread into uniform cubes so everything bakes evenly, then butter your baking dish thoroughly—trust me, you do not want stuck corners later.

Make the custard base:

Whisk everything until completely smooth, no streaks of egg visible, like you are making the most important hot chocolate of your life.

Combine and soak:

Pour that fragrant custard over the bread, pressing gently with your hands to help every cube drink it up—this is what makes the final texture so perfect.

Prepare the topping:

Mix the melted butter with brown sugar and cinnamon until it forms this amazing paste, then stir in nuts if your family is into that crunch.

Layer and chill:

Scatter the topping across the surface, cover it up, and let it rest in the fridge overnight—the bread really needs this time to absorb all that flavor.

Bake until golden:

Start covered so everything steams nicely, then uncover for the last fifteen minutes to develop that caramelized top that makes people's eyes light up.

Save

My mother-in-law still talks about the time I forgot to add the topping layer before refrigerating overnight. We just pressed it on in the morning and it still disappeared in minutes, though she claims she could tell something was different.

Make-Ahead Magic

This casserole was practically invented for busy mornings and holiday hosting. You can assemble everything up to 24 hours in advance, which means you are not stuck in the kitchen while guests arrive or kids open presents.

Serving Suggestions

While this is incredible on its own, a drizzle of warm maple syrup or a handful of fresh berries takes it over the top. My niece likes hers with a dollop of whipped cream, because why not start Sunday with a little extra joy.

Storage and Reheating

Leftovers keep beautifully in the refrigerator for up to three days, though in my house they rarely last that long. Reheat individual portions in the microwave for about 30 seconds, or warm the whole dish in a 325°F oven until heated through.

• Freeze unbaked portions for up to one month
• Add fresh fruit right before serving so it does not get soggy
• Cover leftovers tightly to prevent the custard from drying out

Save

There is something profoundly comforting about a dish that brings people to the table without any fuss. This French toast casserole has become my go-to for moments when I want to feed people something that feels like a hug.

Recipe FAQs

→ Can I make this the night before?

Absolutely. In fact, refrigerating overnight helps the bread fully absorb the custard, resulting in a creamier texture. Simply cover and refrigerate before baking.

→ What type of bread works best?

Brioche or challah are ideal due to their rich texture and ability to absorb liquid without becoming mushy. Stale bread works even better than fresh.

→ Can I freeze this casserole?

Yes, assemble the casserole and freeze before baking. Thaw overnight in the refrigerator, then bake as directed. Leftovers also freeze well for up to 3 months.

→ How do I know when it's done baking?

The casserole is ready when the top is golden brown and the custard is set. A knife inserted in the center should come out clean, not wet.

→ What can I serve with this?

Fresh berries, maple syrup, or a dusting of powdered sugar complement the flavors. Crispy bacon or fresh fruit salad makes a nice side dish.

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with oat milk or coconut milk, and use plant-based butter for the topping.