Why You’ll Love French Toast Casserole Recipe

You can assemble it ahead of time — whether the night before or even freeze it for later.
It combines simple pantry ingredients into a comforting, crowd‑pleasing breakfast.
The texture is custardy inside with a golden, slightly crisp top.
It’s versatile — you can add fruit, nuts, or change up the bread.
Reheats well, making it ideal for leftovers or serving to guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bread (a sturdy loaf, cut into cubes)
Eggs
Milk (or cream / combination)
Sugar
Vanilla extract
Ground cinnamon
Salt
Butter
Optional additions: fruit (berries, apples), nuts, streusel topping

Directions

Prepare the pan: Grease or butter an oven‑safe casserole dish (e.g. 8×8 or similar size).
Layer the bread: Place the cubed bread evenly in the bottom of the dish.
Make the custard: In a bowl, whisk together eggs, milk, sugar, vanilla extract, a pinch of salt, and cinnamon until smooth.
Soak: Pour the egg mixture over the bread, pressing lightly so the bread absorbs the liquid. Let it rest (for example 10–15 minutes) so the liquid permeates the bread.
Top it: Dot or brush with melted butter. Combine a little sugar + cinnamon and sprinkle it on top.
Bake: Bake in a preheated oven (around 350 °F / 175 °C) until the center is set and the top is golden, about 40–50 minutes (depending on dish depth).
Rest & serve: Let it rest a few minutes before slicing. Serve warm, with syrup, fruit, or butter if desired.

Servings and timing

Servings: about 6 (depending on dish size)
Prep time: ~ 15 minutes (not counting soak time)
Bake time: ~ 40–50 minutes
Total time: ~ 1 hour (including soak and rest)

If you double the recipe (for a 9×13 dish), baking time may extend closer to 50–60 minutes (or until the center is fully set).

Variations

Fruit additions: Stir in or layer fresh or frozen berries (blueberries, raspberries) under the custard.
Apples: Toss chopped apples with a bit of sugar and cinnamon and tuck them into the bread layer.
Nuts or streusel: Add chopped pecans or walnuts, or a crumb streusel topping (butter + flour + sugar + cinnamon) for crunch.
Bread choice: Use French bread, sourdough, brioche, or Italian bread. Stale or day‑old bread works best for absorbing liquid without becoming mushy.
Dairy swap: Substitute part of the milk with cream, half & half, or a non‑dairy milk (adjust richness).
Spice tweaks: Add nutmeg, cardamom, or a pinch of ground cloves for warmth.

Storage/Reheating

Make‑ahead (refrigerator): You may assemble and refrigerate (covered) up to 24 hours before baking.
Freezer option: Fully assemble in a freezer‑safe pan, wrap tightly in plastic and foil, and freeze up to ~3 months. Before baking, thaw overnight in refrigerator.
After baking: Store leftovers in the refrigerator, covered, for 2–3 days.
Reheating: For the best texture, reheat uncovered in a preheated 350 °F (175 °C) oven for ~15–30 minutes (longer if large dish). An air fryer can work too for smaller portions. Microwaving is quicker but will soften the top crust.

FAQs

What type of bread gives the best result?

Sturdy, crusty bread (French, sourdough, brioche, Italian) works best. Day‑old bread helps absorb the custard without turning soggy.

Can I use gluten‑free bread?

Yes — just choose a good quality gluten‑free loaf and use it in the same manner. Watch soaking time, as GF bread may absorb liquid differently.

Can I assemble more than 24 hours in advance in the fridge?

It’s not recommended for food safety due to the egg mixture. If you need more lead time, consider freezing the assembled casserole instead.

How do I know when it’s done?

The center should be set (not jiggly) and ideally reach about 165 °F (74 °C) internally. The top should be lightly golden.

What if the center is soggy?

Bake it a few more minutes, or even transfer portions to a rimmed baking sheet to crisp. Make sure your dish isn’t too deep.

Can I skip the topping (butter + cinnamon sugar)?

You can, but the topping gives a lovely golden crust and extra flavor contrast. You could substitute a crumb topping or nuts instead.

Does it freeze well after baking?

Yes — you can freeze baked portions. Wrap well and store up to ~3 months. Reheat gently to avoid drying it out.

Can I reheat in a microwave?

Yes, for speed — but the top won’t stay crisp. Use short intervals, and consider finishing in the oven if you want the crust restored.

How do I scale the recipe?

You can halve it for 2–3 servings or double it for a large crowd. Use proportionate scaling of ingredients. Baking times may vary with depth and dish size.

Is this like bread pudding?

They are similar; French toast casserole is a breakfasty version with lighter sweetness, whereas bread pudding is often richer, more dessert-like, and may include raisins, heavier cream, or sauces.

Conclusion

This French toast casserole is a smart and flexible breakfast solution — you can prep it ahead, adapt it to your preferences, and enjoy warm, custardy slices with a crisp, sweet top. Whether for a weekend brunch or weekday treat, it’s comforting, forgiving, and delicious. If you like, I can format the complete recipe card (with measurements) for you or convert it into metric — would you like me to do that?