French Toast Casserole

This French Toast Casserole is one of those recipes that proves you don’t need to fuss in the kitchen to make something memorable. Instead of flipping slices on the stove, everything bakes together in one dish, resulting in golden edges, a soft custard center, and the classic cinnamon-vanilla flavor.

I’ve made this casserole both as a quick weekend breakfast and as a make-ahead dish for busy holiday mornings like Christmas and Thanksgiving. Both versions work just fine but you do need to work in some time for the custard to set into the bread.

If you like fruity variations, you’ll love my Strawberry French Toast Casserole or the classic Blueberry French Toast Casserole.

Ingredients You’ll Need

Here’s what you’ll need to put this casserole together, plus a few notes from my own kitchen:

• White bread CRUSTS – about 8 cups, cut into 1-inch cubes. Crusts hold their shape well, but brioche, challah, or sourdough work too. Day-old bread is best, as it soaks up the custard without becoming soggy.
• Eggs, Milk, Granulated white sugar
• Vanilla extract – classic flavor that pairs perfectly with cinnamon.
• Cinnamon sugar – two teaspoons to bring that traditional French toast taste.

How to Make Overnight French Toast Casserole

Grease a 2 1/2-quart baking dish with nonstick spray.

Place the bread cubes into the dish.

In a bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon sugar until smooth.

Pour the custard evenly over the bread, pressing cubes down gently so they absorb the liquid.

Cover and refrigerate overnight for best results, or let stand 30 minutes if baking the same day.

Preheat oven to 350°F.

Bake 45–55 minutes, until the top is golden and the center is set. A knife inserted in the middle should come out clean. Serve warm with your favorite toppings.

Tips I’ve Learned Over Time

• Make it ahead: This is my go-to for holiday mornings. Assemble the night before, refrigerate, then bake while everyone wakes up. That’s why you’ll often see it called an overnight French toast casserole.
• Adjust for your dish: A 2 1/2-quart pan holds about 10 cups. Deeper pans may need extra baking time; shallower ones may finish faster. I use my oval CorningWare dish, and the timing is consistent.
• Bread swaps: Brioche makes it softer and richer, sourdough adds a slight tang, and French bread baguettes hold up with more texture.
• Serving a crowd: This recipe makes about 8–10 servings, approximately 1 cup each, making it perfect for a family brunch.

Favorite Topping Ideas

This casserole is delicious on its own, but the addition of toppings allows everyone to customize their own breakfast. Try one of the following:

• Maple syrup or honey
• Powdered sugar for a simple finish
• Chopped candied pecans or walnuts for crunch
• Whipped cream for a dessert-like twist
• Fruit compote (blueberry, apple, or strawberry)

If you love apple flavor, my Apple Breakfast Bake is another favorite that feels perfect for fall.

How to Store and Reheat

• Refrigerate: Cool to room temperature, then cover and refrigerate for up to 3 days.
• Reheat: Warm in a 300°F oven until heated through.
• Freeze: Wrap baked portions and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Food safety tip: don’t leave the casserole out more than 2 hours before refrigerating.

Why I Keep Coming Back to This Recipe

I’ve made dozens of breakfast casseroles over the years, from sweet fruit bakes to savory sausage versions.

This French Toast Casserole remains one of the most requested dishes at my table because it’s easy to prepare ahead and always turns out perfectly. It’s also one of the most reliable recipes for holiday mornings and I hope you love it!

More Breakfast Casseroles You’ll Love

If this recipe was a hit, here are more reader favorites:

• Overnight Cinnamon Roll Casserole – my go-to for prep-ahead needs
• Sausage Hashbrown Breakfast Casserole – hearty and savory for brunch, this is a highly rated classic.