Baked Overnight French Toast Casserole

Hosting a weekend brunch or holiday breakfast can feel overwhelming when you’d rather be spending time with your guests instead of stuck in the kitchen flipping French toast. And let’s be honest, making French toast for a crowd means standing over the stove for what feels like forever, trying to keep earlier batches warm while you cook the rest.

That’s where this overnight French toast casserole comes to the rescue. You prep everything the night before, pop it in the fridge, and simply bake it in the morning while you sip your coffee. The brioche soaks up all that cinnamon custard overnight, and the buttery streusel topping adds the perfect crunch without any extra morning effort.

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What Kind of Bread Should I Use?

Brioche is the star of this recipe because it’s rich, slightly sweet, and has a soft texture that soaks up the custard mixture perfectly. If you can’t find brioche at your local bakery or grocery store, challah bread is a great substitute since it has a similar texture and slight sweetness. French bread or a thick-sliced white bread will also work in a pinch, though they won’t be quite as rich. Whatever bread you choose, make sure it’s at least a day old or let it sit out for a few hours to dry out a bit – this helps it absorb the egg mixture without getting too soggy.

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Options for Substitutions

This breakfast casserole is pretty forgiving when it comes to swaps:

• Brioche bread: If you can’t find brioche, challah bread is a great alternative with a similar rich texture. French bread or Texas toast also work well, though they’ll give you a slightly different texture. Just avoid using super soft sandwich bread as it can get too mushy.
• Whole milk and heavy cream: You can use all whole milk (2½ cups total) if you don’t have cream on hand. For a lighter version, try using half-and-half instead of the cream, though the casserole won’t be quite as rich.
• Light brown sugar: Dark brown sugar works just fine and will give you a deeper molasses flavor. In a pinch, you can use granulated sugar plus 1 tablespoon of molasses per cup of sugar.
• Unsalted butter: Salted butter is fine for the topping – just reduce the added salt in the streusel by half to avoid it being too salty.
• Ground cinnamon: Feel free to add a pinch of nutmeg or pumpkin pie spice along with the cinnamon for extra warmth and flavor.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with overnight French toast casserole is skipping the refrigeration time – your casserole needs at least 4 hours (or overnight) for the bread to properly absorb the custard, otherwise you’ll end up with dry spots and uneven texture.

Another common error is using cold ingredients straight from the fridge, which can cause the eggs to cook unevenly, so make sure your eggs, milk, and cream are at room temperature before mixing.

Don’t forget to cover your casserole with foil for the first half of baking to prevent the top from burning before the center cooks through, then remove it for the last 15-20 minutes to get that golden, crispy top.

Finally, resist the urge to cut into it right away – letting it rest for 10 minutes after baking helps everything set up nicely and makes serving much cleaner.

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What to Serve With French Toast Casserole?

This french toast casserole is pretty filling on its own, but I love adding some fresh fruit on the side to balance out the sweetness. A simple fruit salad with berries, sliced bananas, and maybe some melon makes for a refreshing contrast to the rich, cinnamon-y casserole. If you’re feeding a crowd for brunch, crispy bacon or breakfast sausage links are always a hit alongside this dish. You could also set out some extra toppings like whipped cream, fresh berries, or even a drizzle of warm berry compote so everyone can customize their plate.

Storage Instructions

Make Ahead: This is actually the perfect make-ahead breakfast! You can assemble the entire casserole the night before, cover it tightly with plastic wrap, and keep it in the fridge overnight. In the morning, just remove the plastic, add the streusel topping, and bake. It’s a total game-changer for busy mornings or holiday brunches.

Store: Leftover french toast casserole keeps well in the fridge for up to 3 days. Just cover the baking dish with foil or transfer portions to an airtight container. The texture holds up nicely, making it great for quick breakfast throughout the week.

Reheat: Warm up individual portions in the microwave for about 30-45 seconds, or reheat larger portions in a 350°F oven for 10-15 minutes until heated through. I like to add a fresh drizzle of maple syrup after reheating to bring back that just-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 70-85 g
• Fat: 140-155 g
• Carbohydrates: 480-520 g

Ingredients

For the casserole:

• 16 oz brioche bread (cubed into 1-inch pieces)
• 2 cups whole milk
• 2 tsp vanilla extract (pure vanilla preferred)
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 3/4 cup light brown sugar (packed)
• 1/2 cup heavy whipping cream (for extra richness)
• 8 large eggs (room temperature)

For the streusel topping:

• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter (cold, cut into small cubes)
• 1/2 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 cup light brown sugar (packed)

For serving:

• confectioners’ sugar (for dusting)
• pure maple syrup

Step 1: Prepare the Bread and Custard Base

• 16 oz brioche bread
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 3/4 cup light brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt

Spray a 9×13-inch baking dish with cooking spray.

Cut the brioche bread into 1-inch cubes and spread them evenly in the prepared dish.

In a large bowl, whisk together the room temperature eggs, whole milk, heavy whipping cream, 3/4 cup packed light brown sugar, vanilla extract, 1 tsp ground cinnamon, and 1/2 tsp kosher salt until well combined.

Pour this custard mixture evenly over the bread cubes, making sure all pieces are submerged or well-coated.

I like to gently press down on the bread with the back of a spoon to help it absorb the custard more evenly.

Step 2: Make and Chill the Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter

In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 tsp ground cinnamon, and 1/4 tsp kosher salt.

Add the cold cubed unsalted butter and use a fork or pastry cutter to mix until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout.

Cover the streusel mixture and refrigerate it alongside the casserole.

Step 3: Chill the Casserole Overnight

Cover the bread and custard mixture with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight.

This resting period allows the bread to fully absorb the custard and develop a creamy, custard-like texture throughout.

The cold overnight soak is what transforms this into a proper French toast casserole rather than just bread soaked in egg.

Step 4: Assemble and Bake

• streusel topping from Step 2
• casserole from Step 3

Remove the casserole and streusel topping from the refrigerator and preheat your oven to 350°F.

Let the casserole sit at room temperature for about 10 minutes while the oven heats.

Evenly sprinkle the chilled streusel topping from Step 2 over the entire surface of the custard-soaked bread.

Bake uncovered for 45 to 55 minutes, until the top is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs.

I find that checking it around the 40-minute mark helps ensure it doesn’t overbake—the top should be golden but not dark brown.

Step 5: Rest and Finish

• confectioners’ sugar
• pure maple syrup

Remove the casserole from the oven and let it rest for 10 minutes before serving.

This resting period allows the structure to set slightly, making it easier to portion and serve without falling apart.

Dust the top generously with confectioners’ sugar and drizzle with pure maple syrup just before serving.

Baked Overnight French Toast Casserole

Delicious Baked Overnight French Toast Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8 servings

Calories 3700 kcal

Ingredients

  

For the casserole:

• 16 oz brioche bread (cubed into 1-inch pieces)
• 2 cups whole milk
• 2 tsp vanilla extract (pure vanilla preferred)
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 3/4 cup light brown sugar (packed)
• 1/2 cup heavy whipping cream (for extra richness)
• 8 large eggs (room temperature)

For the streusel topping:

• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter (cold, cut into small cubes)
• 1/2 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 cup light brown sugar (packed)

For serving:

• confectioners' sugar (for dusting)
• pure maple syrup

Instructions

 

• Spray a 9x13-inch baking dish with cooking spray. Cut the brioche bread into 1-inch cubes and spread them evenly in the prepared dish. In a large bowl, whisk together the room temperature eggs, whole milk, heavy whipping cream, 3/4 cup packed light brown sugar, vanilla extract, 1 tsp ground cinnamon, and 1/2 tsp kosher salt until well combined. Pour this custard mixture evenly over the bread cubes, making sure all pieces are submerged or well-coated. I like to gently press down on the bread with the back of a spoon to help it absorb the custard more evenly.
• In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 tsp ground cinnamon, and 1/4 tsp kosher salt. Add the cold cubed unsalted butter and use a fork or pastry cutter to mix until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout. Cover the streusel mixture and refrigerate it alongside the casserole.
• Cover the bread and custard mixture with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight. This resting period allows the bread to fully absorb the custard and develop a creamy, custard-like texture throughout. The cold overnight soak is what transforms this into a proper French toast casserole rather than just bread soaked in egg.
• Remove the casserole and streusel topping from the refrigerator and preheat your oven to 350°F. Let the casserole sit at room temperature for about 10 minutes while the oven heats. Evenly sprinkle the chilled streusel topping from Step 2 over the entire surface of the custard-soaked bread. Bake uncovered for 45 to 55 minutes, until the top is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs. I find that checking it around the 40-minute mark helps ensure it doesn't overbake—the top should be golden but not dark brown.
• Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the structure to set slightly, making it easier to portion and serve without falling apart. Dust the top generously with confectioners' sugar and drizzle with pure maple syrup just before serving.