French Toast Casserole

French Toast Casserole is an easy make-ahead breakfast that’s perfect for holidays, brunch, or slow weekend mornings. Cubes of sourdough or challah soak in a rich cinnamon vanilla custard overnight, then get topped with a buttery brown sugar crumble and baked until golden on top with a soft, custardy center.

• Prep it the night before for an easy, stress-free morning.
• Perfect for Christmas morning, Easter brunch, Mother’s Day, and family gatherings.
• Soft and custardy inside with a buttery cinnamon crumb topping.
• No standing over the stove making individual slices of French toast.
• Easy to customize with fruit, nuts, or seasonal flavors.
• Doubles beautifully for feeding a crowd.

• Sourdough or Challah Bread: A sturdy loaf gives this casserole the best texture because it absorbs the custard without falling apart. Sourdough adds a slight tang while challah creates a rich, tender bite. Day-old bread works especially well, and if you’re baking your own, my Homemade Sourdough Bread is perfect for this recipe.
• Milk: Forms the base of the custard and keeps every bite soft and creamy.
• Heavy Cream: Adds richness and creates that classic custardy texture that makes baked French toast so delicious.
• Eggs: Bind everything together while creating a rich, fluffy custard.
• Ground Cinnamon: Brings warm, cozy flavor to both the custard and the crumb topping.
• Kosher Salt: Balances the sweetness and enhances all of the flavors.
• Vanilla Extract: Adds warmth and rounds out the custard with classic French toast flavor.
• Crumb Topping
• Packed Light Brown Sugar: Adds sweetness along with a rich caramel flavor that pairs perfectly with cinnamon.
• All-Purpose Flour or 1:1 Gluten-Free Flour: Creates the buttery crumble that bakes into a crisp topping.
• Ground Allspice: Adds just enough warmth to complement the cinnamon without overpowering it.
• Ground Cinnamon: Gives the topping that classic French toast flavor.
• Butter: Room temperature butter creates tender crumbs that bake into a crisp, buttery topping.

One of the things I love most about this recipe is how easy it is to make with what you have on hand.

• Sourdough, challah, brioche, or French bread all work beautifully.
• Use a sturdy gluten-free loaf with a 1:1 gluten-free flour blend for a gluten-free version.
• Whole milk creates the richest custard, but 2% milk also works.
• Add chopped pecans or walnuts for a little extra crunch.

• Start by buttering a 9×13-inch baking dish.
• Cut the bread into 1 to 2-inch cubes and place them in a large mixing bowl.
• Whisk together the milk, heavy cream, eggs, vanilla extract, cinnamon, and kosher salt until smooth and well combined. Pour the custard over the bread and gently stir until every piece is coated.
• Transfer the mixture to the prepared baking dish, cover tightly, and refrigerate for at least 4 hours or overnight so the bread has time to absorb the custard.
• While the casserole chills, prepare the crumb topping by mixing together the brown sugar, flour, cinnamon, and allspice. Add the room temperature butter and use a fork to work everything together until coarse crumbs form. Refrigerate until you’re ready to bake.
• When it’s time to bake, remove the casserole from the refrigerator, uncover it, and sprinkle the crumb topping evenly over the top. Bake until the casserole is golden brown and the center is set. Let it rest for about 10 minutes before serving with maple syrup, powdered sugar, fresh berries, or whipped cream.

• Day-old bread absorbs the custard better than fresh bread and gives the best texture.
• Letting the casserole chill overnight produces the richest flavor and most even bake.
• Keep the crumb topping refrigerated until just before baking so it stays crisp.
• Allow the casserole to rest for about 10 minutes before serving so it slices more cleanly.
• If the top begins browning faster than the center is baking, loosely tent it with foil during the last part of baking.

• Using soft sandwich bread: A hearty loaf like sourdough or challah holds up much better and won’t become mushy.
• Skipping the chill time: The bread needs time to soak up the custard for the best texture.
• Adding the topping too early: Keep the crumb topping refrigerated until just before baking so it stays light and crumbly.
• Underbaking the casserole: The center should be set and no longer jiggle before removing it from the oven.
• Serving it immediately: Let it rest for about 10 minutes so the custard finishes setting and the casserole slices cleanly.

This French Toast Casserole is delicious exactly as written, but it’s also easy to make your own.

• Fold in fresh blueberries or raspberries.
• Add diced apples with an extra sprinkle of cinnamon.
• Mix chopped pecans into the crumb topping.
• Stir in orange zest for a bright citrus twist.
• Sprinkle mini chocolate chips between the layers for an extra sweet breakfast.

Serve this casserole with crispy bacon, breakfast sausage, scrambled eggs, fresh fruit, a dollop of homemade whipped cream, or a drizzle of warm maple syrup for a complete breakfast or brunch.

• Store leftover French Toast Casserole tightly covered in the refrigerator for up to 4 days.
• Reheat individual servings in the microwave or warm larger portions in a 325°F oven until heated through.
• To freeze, allow the casserole to cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.