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Easy French toast casserole with a buttery cinnamon streusel topping—make-ahead, overnight friendly, and perfect for brunch or Christmas morning breakfast.
If you’ve ever wished regular French toast could magically cook itself while you sip coffee… welcome to the baked French toast era. This French toast casserole (aka French toast bake) turns a few simple pantry staples into a cozy, custardy, golden breakfast casserole with crisp edges and a soft center. It’s wildly popular for holidays, weekend brunch, and feeding a crowd—because it’s basically make-ahead breakfast casserole perfection. Stick around for my best tips, a foolproof streusel, and options for overnight French toast casserole, gluten-free swaps, and even dairy-free vibes.
What Makes This French Toast Casserole Special?
This isn’t just “bread + eggs + hope.” This version is built for big flavor and zero morning chaos—aka the best French toast casserole for brunch (and the reason your family will suddenly start “helping” by showing up early).
- Make-ahead friendly: Works as an overnight French toast casserole so the custard soaks in deeply (hello, bakery-style texture).
- Streusel that actually stays crisp: A buttery cinnamon brown sugar topping that bakes up crunchy, not melty-sad.
- Not soggy, not dry: Simple techniques to nail that custardy middle with toasty edges—every time.
- Flexible for any bread you’ve got: Brioche, challah, French bread, or sourdough—plus tips for the best bread for French toast casserole.
- Holiday-ready: Perfect Christmas morning breakfast casserole energy without you flipping slices at dawn.
- Bonus options: Cream cheese swirl, fruit add-ins, gluten-free, and dairy-free variations so nobody feels left out.
Ingredient Notes
A great French toast casserole is all about the right bread + a rich custard + a topping that brings the drama. Here’s what matters most (and why):
- Bread: Brioche and challah give a rich, soft bite; French bread adds chew; sourdough adds a subtle tang that’s weirdly amazing with maple syrup.
- Eggs: These set the custard so it bakes up sliceable, not soupy.
- Milk + cream (or half-and-half): For that “creamy center” baked French toast texture. You can use all milk, but a little richness goes a long way.
- Brown sugar: Adds caramel notes and helps the casserole brown beautifully.
- Maple syrup (optional but iconic): Sweetens the custard and pairs perfectly with cinnamon.
- Vanilla extract: Makes it taste like real French toast, not “egg bread.”
- Cinnamon + a pinch of salt: Cinnamon brings the cozy; salt makes the sweetness pop (don’t skip it).
- Butter: For the streusel topping and that buttery, crisp finish.
- Flour: Helps bind the streusel so you get crumbles instead of a sugary puddle.
- Optional add-ins: Cream cheese cubes, pecans or walnuts, blueberries, sliced strawberries, chocolate chips, or a little orange zest.
How To Make French Toast Casserole
This easy French toast casserole comes together fast—then your fridge does the heavy lifting. You can bake it right away, but the overnight soak is where the magic happens.
- Prep the baking dish: Grease a 9×13 dish well so the edges caramelize without turning into a stuck-on situation.
- Cube the bread: Cut bread into bite-size cubes. If it’s super fresh/soft, spread it on a sheet pan for a quick dry-out so it absorbs custard instead of dissolving.
- Layer the bread: Add bread cubes to the dish and spread evenly. If using add-ins (berries, nuts, or cream cheese), sprinkle them in as you go so every slice gets the good stuff.
- Whisk the custard: In a big bowl, whisk eggs, milk/cream, brown sugar, vanilla, cinnamon, salt, and (if using) maple syrup until smooth.
- Soak it: Pour custard evenly over the bread. Press down gently so the top layer drinks up the custard like it’s happy hour.
- Chill (best) or rest (still good): Cover and refrigerate overnight for the ultimate overnight French toast casserole texture. Short on time? Let it sit 30–45 minutes so the bread can absorb.
- Make the streusel topping: Mix flour, brown sugar, cinnamon, salt, and butter until crumbly. Sprinkle over the casserole right before baking for maximum crunch.
- Bake: Bake until puffed, golden brown, and set in the center. If the top browns too fast, loosely tent with foil near the end.
- Rest + serve: Let it rest before slicing—this helps it set cleanly. Serve with warm maple syrup, powdered sugar, fresh berries, or whipped cream.
Pro Tips
- Best bread hack: Slightly stale bread (or briefly dried bread cubes) gives you that custardy middle without sogginess.
- Streusel timing: Add the topping right before baking so it stays crisp instead of absorbing moisture overnight.
- Custard coverage: If you see dry corners, gently lift and tuck bread so the custard reaches every nook.
- Holiday game plan: Assemble the night before, wake up, preheat the oven, and casually pretend you’re the kind of person who “just throws this together.”
- Serving glow-up: Add a tiny pinch of salt to your maple syrup or drizzle with a quick vanilla glaze for serious brunch energy.
WANT TO SAVE THIS RECIPE?
Storage and Reheating Options
This French toast casserole stores like a champ—meaning breakfast is handled for days (or until someone “checks” if it’s still good and mysteriously eats half).
- Refrigerate: Cool completely, cover tightly, and store in the fridge.
- Freeze: Slice into portions, wrap well, and freeze for grab-and-go breakfasts.
- Reheat in oven: Cover with foil and warm until heated through; remove foil at the end to re-crisp the top.
- Reheat in microwave: Fast and easy, though the streusel will soften a bit.
- Reheat in air fryer/toaster oven: Great for bringing back that crisp topping on individual slices.
Variations and Substitutions
Make this French toast bake fit your pantry, your people, and your cravings. Here are my favorite twists (including a couple you don’t see everywhere):
- Cream cheese French toast casserole: Add small cubes of cream cheese throughout for pockets of tangy richness.
- Berry brunch bake: Fold in blueberries or raspberries (fresh or frozen). If using frozen, don’t thaw—less streaking.
- Pecan praline topping: Add chopped pecans to the streusel for that crunchy, bakery-style finish.
- Apple cinnamon: Layer thin apple slices and add a pinch of nutmeg for major fall vibes.
- Gluten-free: Use sturdy gluten-free bread (slightly stale works best). Let it soak a little longer to fully absorb.
- Dairy-free: Swap in unsweetened almond or oat milk and use plant-based butter for the streusel.
- Less sweet: Reduce the sugar in the custard and let maple syrup at the table do the heavy lifting.
- Smaller batch: Halve and bake in an 8×8 dish—same cozy results, fewer leftovers calling your name at midnight.
If you need one recipe that screams “I’ve got my life together” while requiring minimal morning effort, this is it. This French toast casserole is warm, custardy, crisp on top, and endlessly flexible—basically the brunch equivalent of wearing sweatpants that look like trousers.
If you want this to play nicely with the rest of your breakfast lineup, add a “Breakfast & Brunch” hub link on your site and link this post there. For now, here are working internal search links on your blog you can use until you pick exact posts to link:
- More breakfast recipes on That Oven Feelin
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FAQ
Can I make this French toast casserole the night before?
Absolutely—this is basically the whole point. An overnight French toast casserole soaks up the custard better, which means a richer texture and less chance of dry spots.
What’s the best bread for French toast casserole?
Brioche and challah are the classic “rich and fluffy” picks. French bread is sturdy and budget-friendly. Sourdough gives a subtle tang that’s surprisingly amazing with maple syrup.
Why is my French toast casserole soggy in the middle?
Usually it’s one of three things: the bread was too fresh/soft, it needed a bit longer to bake, or it was sliced too soon. Let it rest before cutting so the custard can set.
Do I add the streusel topping before refrigerating overnight?
I don’t. Add the cinnamon streusel topping right before baking so it stays crisp and crumbly instead of absorbing moisture in the fridge.
Can I make it gluten-free?
Yes—use a sturdy gluten-free loaf and let it soak a little longer. Tip: If your GF bread is very soft, dry the cubes briefly in the oven first so it doesn’t turn gummy.
Can I freeze French toast casserole?
You can. Freeze baked slices wrapped tightly. Reheat in the oven or air fryer to bring back the crispy top. It’s a lifesaver for busy mornings.
How do I know when baked French toast is done?
The center should look set (not jiggly like liquid custard), and the top should be golden brown. If it’s browning too fast, tent with foil and keep baking until the middle is done.
French Toast Casserole
Easy French toast casserole with a buttery cinnamon streusel topping—make-ahead, overnight friendly, and perfect for brunch or Christmas morning breakfast.
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Servings: 12 servings
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
Ingredients
Casserole
- 1 loaf French bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Cinnamon Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Grease a 9×13-inch baking dish. Add the bread cubes in an even layer.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard evenly over the bread. Gently press the bread down so it absorbs the mixture. Cover tightly and refrigerate at least 3 hours or overnight.
- When ready to bake, preheat the oven to 350°F. Set the casserole on the counter while the oven heats.
- For the topping, stir the flour, brown sugar, cinnamon, and salt together in a medium bowl. Cut in the cold butter with a pastry cutter or your fingers until coarse crumbs form.
- Sprinkle the crumble evenly over the soaked bread.
- Bake for 45–55 minutes, until the top is golden and the center is set to your preference (shorter for a softer, custardy center; longer for crisper edges).
- Let rest 10 minutes before serving warm.
Notes
Use day-old or slightly dried bread for best texture. Assemble the casserole the night before for an easy morning; if baking the same day, let it soak at least 30 minutes before adding the topping and baking. Cover loosely with foil during baking if the top browns too quickly. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 300°F oven or the microwave. The baked casserole can be cooled, wrapped, and frozen for up to 2 months; thaw in the fridge and rewarm before serving.
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