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A square slice of golden-brown French toast casserole on a white plate, with visible bread cubes, drizzled caramel sauce pooling at the base, and a light dusting of powdered sugar.

French toast casserole

A foolproof overnight French-toast casserole that delivers crispy golden edges and a creamy, custardy center perfect for easy weekend brunches or holiday crowds.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Best overnight French toast casserole, Blueberry French toast casserole, French toast casserole easy, French toast casserole with sliced bread, Healthy French toast casserole, Orange French toast Casserole, Overnight French toast casserole, Sourdough French toast casserole
Prep Time: 20 minutes
Cook Time: 45 minutes
Soak Time: 8 hours
Total Time: 9 hours 5 minutes
Servings: 9
Calories: 350kcal
Cost: $12

Equipment

  • 1 9x13 inch baking dish (Glass or enameled, well-greased)
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Sharp knife (For cubing bread)
  • 1set Measuring cups & spoons
  • 1s Plastic wrap (For overnight soak)

Ingredients

  • 1 loaf Brioche or challah - Day-old cut into 1″ cubes
  • 8 slices Sourdough - Thick cut optional alternative
  • 4 slices French bread - Thick cut optional alternative
  • 4 slices Texas toast - Thick cut optional alternative
  • 8 large Eggs - Room temperature
  • 2 cups Heavy cream
  • 1 cup Whole milk - Or half-and-half for extra richness
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Salt - Kosher or sea salt
  • ½ cup Brown sugar - Light or dark
  • 2 tablespoon Unsalted butter - for streusel or topping
  • 4 oz Cream cheese - Cut into small chunks
  • — — Maple syrup - For serving
  • — — Orange zest - Freshly grated for serving

Instructions

  • Cut the day-old bread into cubes and air-dry until slightly firm
    “A cream baking dish containing a smooth pool of cinnamon-speckled custard, its surface glossy and just beginning to settle, awaiting the bread cubes.”
  • Whisk eggs, cream, milk, sugars, vanilla, cinnamon, and salt until silky smooth
    “A cream-colored rectangular baking dish layered with 1″ bread cubes and generously sprinkled with coarse, golden-brown streusel crumbs, ready to go into the oven.”
  • Layer bread cubes and cream-cheese chunks, pour custard, press gently
    “A cream-interior, turquoise-blue Staub baking dish holding a just-baked French-toast casserole, its surface bubbling and deep-golden, set atop a black wire cooling rack on a white marble countertop.”
  • Cover the dish and chill for several hours to allow full custard absorption
  • Remove wrap and bake at 350 °F until top is golden and custard is set
    “A single square of homemade French-toast casserole on a simple white plate: the top cubes are golden-brown with crisp edges, the interior custardy and flecked with vanilla, a thin ribbon of amber maple syrup drips down one corner and pools beneath.”

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 350kcal (18%) | Carbohydrates: 400g (133%) | Protein: 8g (16%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 170mg (57%) | Sodium: 30mg (1%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 800IU (16%) | Vitamin C: 1mg (1%) | Calcium: 150mg (15%) | Iron: 1.5mg (8%)
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