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–+ servings
A close‑up of a square piece of French toast casserole on a white plate: golden‑brown bread cubes studded with melted cream cheese and walnuts, drizzled generously with warm maple syrup that pools on the plate.

French Toast Casserole

A make‑ahead French toast casserole that soaks overnight for effortless, custardy weekend mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ lb Thick‑sliced bread Brioche - challah, or sandwich bread
  • 8 large Eggs
  • 2 cups Milk
  • 1 cup Heavy cream
  • 2 teaspoon Vanilla extract
  • 2 teaspoon Ground cinnamon
  • ½ teaspoon Salt
  • ¼ cup Sugar
  • 2 tablespoon Butter - For greasing
  • 2 tablespoon Brown sugar - For sprinkling
  • Maple syrup - For serving
  • Powdered sugar - For dusting
  • Optional Add‑ins - Cream cheese chunks fresh berries, sliced bananas, chopped nuts

Equipment

  • 1 9×13″ baking dish (Greased with butter)
  • 1 Large mixing bowl (For whisking custard)
  • 1 Whisk or fork
  • 1 Knife (For cutting bread)
  • 1 Measuring cups/spoons
  • 1 Plastic wrap (To cover soaking casserole)

Method
 

  1. Cut thick bread into one‑inch cubes and place in baking dish
    A top‑down shot of a light rectangular baking dish filled with smooth, amber‑colored custard, its surface glossy and undisturbed, sitting on a marble countertop.
  2. Whisk eggs, milk, cream, vanilla, cinnamon, salt, and sugar
    A flat‑lay of the same baking dish showing cubed bread tossed with brown sugar, the sugar granules clinging to the bread, all set against a neutral countertop.
  3. Pour custard over bread, cover, and refrigerate overnight
    A bright, top‑down shot of the filled French toast casserole pan before baking: cubed bread pieces evenly coated in glossy custard and topped with a dusting of brown sugar.
  4. Remove dish, let sit 30 mins while preheating oven to 350°F
    An overhead view of a light rectangular casserole dish fresh from the oven, its surface puffed and caramelized to a deep golden‑brown with crisped edges, resting on a white cooling rack.
  5. Bake 45–50 mins until golden, then cool 10 minute
    A close, angled shot of a single square of French toast casserole on a white plate, golden‑brown on top with a soft, custardy interior, as a thin stream of maple syrup pours down and pools around the base.

Nutrition

Serving: 175gCalories: 320kcalCarbohydrates: 30gProtein: 9gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 330mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 140mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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