Oh, there is just something so incredibly cozy about a weekend morning, isn’t there? The slow start, the cup of coffee… but the real star of the show? Breakfast! And if you’re anything like me, you love the idea of French toast but… well, standing over the stove flipping slice after slice can feel like a bit of a chore. That’s where my absolute favorite brunch secret comes in: this amazing French toast casserole! It has all that wonderful, custardy, cinnamon-sugar goodness we all crave, but you can prep it in minutes and let the oven do all the work.

This recipe is perfect for lazy Sundays, holiday mornings, or anytime you want to treat yourself and your family to something truly special without all the fuss. Let’s get to it!

Ingredients for this French Toast Casserole

Here’s what you’ll need to create this little pan of heaven:

1 loaf (about 1 pound) of sturdy bread, like brioche, challah, or French bread, cut into 1-inch cubes. Pro-tip: day-old or slightly stale bread works best!
8 large eggs
2 cups of whole milk
1/2 cup of heavy cream (this is the secret to making it extra rich!)
3/4 cup of granulated sugar
2 tablespoons of melted butter
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
A pinch of salt

For the Topping:

1/2 cup of all-purpose flour
1/2 cup of packed brown sugar
1 teaspoon of ground cinnamon
1/2 cup (1 stick) of cold unsalted butter, cut into small pieces

Instructions

Alright, let’s put this deliciousness together. It’s easier than you think!

First things first, grease a 9×13-inch baking dish. Then, spread your bread cubes out in an even layer inside the dish. Just dump ’em in!
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, melted butter, vanilla, cinnamon, and that little pinch of salt. Keep whisking until it’s all smooth and well-combined.
Now, pour this glorious egg mixture evenly over the bread cubes. Gently press down on the bread with a spatula to make sure every single piece gets a chance to soak up that custardy goodness. We don’t want any dry spots!
Here’s a key step! Cover the dish and pop it in the refrigerator for at least 4 hours, but honestly, overnight is even better. This gives the bread time to really absorb everything, which is what makes the casserole so amazing.
When you’re ready to bake, preheat your oven to 350°F (175°C).
While the oven is heating up, let’s make the crumbly topping. In a separate bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter pieces and use your fingertips or a pastry cutter to work the butter into the mixture until it looks like coarse crumbs. Don’t overthink it, a little lumpy is perfect!
Sprinkle this streusel topping evenly over the casserole.
Bake uncovered for 45 to 55 minutes, or until the top is golden brown and the center is set. The whole house is going to smell incredible, just warning you! Let it cool for about 10 minutes before serving. It’s delicious with a drizzle of maple syrup!

Cook and Prep Times

Prep Time: About 15 minutes
Chill Time: At least 4 hours, or preferably overnight
Cook Time: 45-55 minutes

Nutritional Information

Here’s a little peek at the nutritional info. Please remember this is just an estimate and can vary based on the exact ingredients you use!

(Per serving, assuming 8 servings)

Calories: Approximately 550 kcal
Protein: 15g
Carbohydrates: 65g
Fat: 28g

Frequently Asked Questions

Can I prepare this French toast casserole the night before?

Yes, absolutely! In fact, I highly recommend it. Preparing it the night before gives the bread plenty of time to soak up the custard, which results in a richer flavor and a more consistent, creamy texture. It also makes your morning super easy… just wake up and bake!

What is the best kind of bread to use?

You’ll want a sturdy, rich bread that can hold up to the egg mixture without turning into complete mush. My top choices are brioche or challah because their high egg and butter content adds so much richness. A good crusty French bread or sourdough also works wonders. The most important thing is that the bread is a day or two old and a little dry!

Why did my casserole turn out soggy?

Oh, the dreaded soggy bottom! This usually happens for one of two reasons. First, the bread might have been too fresh. Fresh, soft bread gets saturated too quickly and falls apart. Using stale, dry bread is the key! Second, you might have used a bit too much milk or not enough eggs, throwing the custard ratio off. Stick to the measurements here, and you should get a perfectly puffy, never soggy, result!