Name: French Toast Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 loaf brioche or challah bread, cut into 1-inch cubes; 8 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 2 teaspoons pure vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted; Powdered sugar and maple syrup, for serving

So Here’s My French Toast Casserole Confession

You know how some mornings just beg for something warm and sweet and, okay, a little over the top? That’s me every Sunday when I make my French Toast Casserole. The first time I made this was honestly by accident — I’d planned French Toast, but my sourdough loaf turned into a brick overnight (we’ve all been there, right?). I stared at it, thought, “No wasted carbs in this house,” and ended up just tearing it into a baking dish, flooding it with custard, and crossing my fingers. My family thought I’d meant to do it all along. Joke’s on them.

Oh, and once my brother-in-law called it “breakfast bread pudding”—which, fair, but can we agree ‘casserole’ just sounds more like real cooking?

Why You’ll Fall Head Over Heels for This (Like Me)

I make this when I want everyone out of bed with minimum nagging — the smell alone does the heavy lifting. My family goes crazy for this at the holidays, but honestly, it’s just as good for a lazy Tuesday when the bread bin is looking more like an archaeological dig (hey, it happens). Also, it lets you prep everything the night before, which means more time for coffee—or wrangling kids, take your pick. The only slightly annoying thing? Waiting the whole night. But I’ve tried short-cutting, and nah, it’s worth the wait.

What You’ll Need (and What I Swap In a Pinch)

Bread (preferably a crusty loaf, 8 cups-ish, torn into bite-sized hunks) – Sourdough is my favorite, but challah, brioche or, in wild moments, leftover hot dog buns actually work. My grandmother swore by Wonder Bread, but, honestly, any not-too-fresh bread wins here.
6 eggs — Or five, if you’re short! Doesn’t change much except makes it a tad custardier.
2 cups whole milk — Skim is fine in a panic; cream makes it positively decadent.
1/2 cup heavy cream — Or, skip it for more milk if you’re feeling virtuous (can’t relate most days).
1/2 cup sugar — White, brown… raw sugar if you’re fancy. Sometimes I mix ’em for kicks.
1 tablespoon vanilla extract — Cheap stuff is fine, but, real vanilla does make it taste more “bakery”.
1 teaspoon cinnamon, 1/4 teaspoon nutmeg — Nutmeg always reminds me of Christmas, so I go heavy there.
Pinch of salt
Butter for greasing the dish and dotting on top
Optional: Berries, chopped apples, or chocolate chips — Sometimes all three if I’m feeling brave.

How I Throw It Together

Generously butter a 9×13 inch baking dish (or use any cousin—you’ll just get a deeper or thinner casserole, not a big deal).
Scatter the torn bread in. Don’t fuss about neatness, it’s supposed to look rustic. Layer in fruit or chocolate bits if using.
In a big mixing bowl (I sometimes use a giant soup pot if all my bowls are dirty), beat eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt together. No need to break a sweat, just combine till there’s no obvious streaks.
Pour the custard mix over the bread, pressing down a bit with your hands or a spatula to make sure every piece gets a good soak. (This part is oddly satisfying. I always sneak a soggy corner to taste… what? Quality control!)
Dot the top with bits of butter and, if you feel feisty, sprinkle on a little extra cinnamon sugar.
Cover with foil and pop into the fridge for at least a couple hours (overnight is my usual, but honestly, I’ve done just 30 minutes and survived; it’s just a bit less custardy).
When ready to bake, preheat your oven to 350°F (180°C). Bake covered for about 30 mins, then uncover and bake another 20-25 until golden and puffy and your kitchen smells like a French bakery in a very good mood.
Let it rest for 10-15 minutes (promise it firms up – it’s crazy soft right from the oven otherwise… ask me how I know).

Bits and Bobs I’ve Learned (the Hard Way)

The bread—dry is good, but if yours is rock-hard, spritz with water first. Seriously, otherwise you’ll lose a tooth. Don’t ask.
If you forget to soak the bread overnight, just let it sit as long as you can. Ovens fix a lot of problems.
Using really sweet add-ins? Cut the sugar, or prepare for what my niece calls “breakfast dessert regret.”

The Weird (But Fun!) Variations I’ve Tried

Banana bread as the base: Great, but more like bread pudding than French Toast. Still worth trying once.
All croissants: Ridiculously rich, had to nap after.
Adding bacon bits: Honest, I thought it would be brilliant, but somehow it’s just…not. Maybe bacon is happier on the side?

Gear You (Might) Need — Or Not

Sure, a 9×13 baking dish is classic, but I’ve used a big cast iron skillet or even a lasagna pan once. No mixer required, but if you really can’t find a whisk (guilty, every time), a fork and some elbow grease gets you there. And if you’re looking for some quality, reliable bakeware, King Arthur’s online shop is my go-to.

How I (Try to) Store Leftovers

Cover and keep in the fridge for up to 3 days, but let’s be real—my crew polishes it off by lunch. I have microwaved slices to revive them, but oven reheating (~10 mins at 350°F) makes it taste almost fresh. Here’s a nice overview of storing sweet bakes from Serious Eats if you’re curious.

When and How I Love to Serve It

I love it hot, with a dusting of powdered sugar and a literal splash of maple syrup (Vermont if you can swing it—otherwise, whatever’s on sale). We do whipped cream on birthdays. My cousin insists on Greek yogurt and berries. I guess chaos is the tradition!

My “Please Don’t Rush This” Pro Tips

I once tried baking it from cold straight to a hot oven and wound up with soggy bits and charred edges—so, let it sit out for at least twenty minutes before baking.
Also, sometimes I skimp on butter on top. Not worth it! The crispy, buttery bits are the best part if you ask me.

Chats With Friends: French Toast Casserole FAQs

Do I have to use old bread?: Not musty or science-experiment old, but yes—stale-ish bread soaks up custard better. I’ve made it with fresh bread; it works but comes out a bit mushier.
Can I skip the overnight soak?: You can, but try for at least 30 minutes so the egg mixture doesn’t just puddle on the bottom (it happened, I won’t lie).
What if I don’t have heavy cream?: No cream? All milk works! Actually, once I swapped in some coconut milk, and it was a fun twist (just… don’t tell my mom, she’ll roll her eyes at me again).
Can I freeze leftovers?: Yep, freeze single portions, wrap tight, and reheat in the oven. It’s never quite the same as fresh but good for breakfast emergencies (like, Mondays).
What goes with French Toast Casserole?: More breakfast. Ha! But really—fresh fruit, bacon, more coffee, and maybe a little sparkling juice if you’re fancying things up.

On a totally random note, I tried to make this outside on a grill once camping — just saying, better in an oven. Stick to marshmallows over fire, trust me.

So that’s my accidentally-on-purpose French Toast Casserole. Still not tired of it. Let me know how yours turns out (and if you find a better clean-up routine, I want in!).