Description
This overnight French toast casserole is the ultimate make-ahead breakfast solution. Prep in just 15 minutes the night before, then wake up to a golden, custardy masterpiece that bakes itself. Featuring bread soaked in a cinnamon-vanilla custard and topped with a crunchy streusel, it’s perfect for holiday brunches, weekend family breakfasts, or meal prep. Feeds 8-10 people with minimal morning effort.
Ingredients
1 pound bread (challah, brioche, or French bread), cut into 1-inch cubes
Butter or cooking spray for greasing pan
8 large eggs
2 cups whole milk
1 cup heavy cream
⅔ cup granulated sugar
2 tablespoons pure vanilla extract
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
½ cup chopped pecans or walnuts (optional)
Instructions
1. The night before: Generously butter a 9×13-inch baking dish. Arrange bread cubes in the dish in an even layer, not packed too tightly.
2. In a large bowl, whisk together eggs until well beaten. Add milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously for 30-60 seconds until completely combined.
3. Pour custard mixture evenly over bread cubes, ensuring all pieces are covered. Gently press down with a spatula to help bread absorb liquid.
4. Cover dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours or up to 24 hours.
5. The next morning: Remove casserole from refrigerator. Preheat oven to 350°F.
6. Make the topping: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter pieces and work into dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in nuts if using.
7. Remove cover from casserole and sprinkle crumb topping evenly over the surface.
8. Bake on center rack for 45-55 minutes until top is golden brown and crispy, edges are bubbling, and center is set and no longer jiggles.
9. Optional: Switch oven to broil for final 2-3 minutes for extra-crispy topping. Watch carefully to prevent burning.
10. Remove from oven and let rest for 10-15 minutes before serving. Dust with powdered sugar if desired.
11. Serve warm with maple syrup, fresh berries, and whipped cream.
Notes
Day-old or slightly stale bread works best—it absorbs custard without becoming mushy.
If using fresh bread, dry it out by spreading cubes on a baking sheet for 4-6 hours or baking at 250°F for 15-20 minutes.
The overnight soak is crucial for even absorption and superior texture. Minimum 8 hours recommended.
Casserole can be assembled up to 2 days ahead. Make topping separately and add just before baking.
Leftover casserole stores covered in refrigerator for 4 days. Reheat individual portions in microwave at 50% power.
For dairy-free version, use coconut milk and coconut cream. For gluten-free, use gluten-free bread that’s been thoroughly dried.
The casserole will puff up during baking and deflate slightly as it cools—this is normal.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 28g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 185mg
Keywords: french toast casserole, overnight french toast, breakfast casserole, make ahead breakfast, brunch recipe