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French Toast Casserole

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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Course: Breakfast, Brunch
Cuisine: American
Keyword: baked french toast, french toast casserole, make-ahead breakfast, overnight french toast
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings

Equipment

  • 9x13-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 9x13-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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