French Toast Casserole
Updated Nov. 18, 2025
- Total Time
- 1 hour 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 10cups (1-inch) cubed bread, from a large loaf of day-old French bread (see Tip)
- 2cups/480 milliliters whole milk
- 6large eggs
- ¼cup/50 grams lightly packed light brown sugar
- 1½teaspoons vanilla extract
- 1teaspoon ground cinnamon
- 1teaspoon kosher salt (such as Diamond Crystal)
- 4tablespoons/57 grams unsalted butter, melted
- ½cup/100 grams lightly packed light brown sugar
- ½teaspoon ground cinnamon
- Pinch of kosher salt (such as Diamond Crystal)
- Fresh berries, confectioners’ sugar, maple syrup and/or toasted chopped nuts, for serving (optional)
For the Casserole
For the Topping
Nutritional analysis per serving (8 servings)
405 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 14 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grease a 9-by-13-inch (or other 14-cup) baking dish with the butter, then place the bread cubes in the pan and spread them into an even layer.
- Step 2
In a medium bowl or large measuring cup, combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth.
- Step 3
Pour the custard mixture over the bread and press gently to help the bread absorb the liquid. Set aside, covered, for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
- Step 4
Heat the oven to 400 degrees and let the casserole sit at room temperature while the oven heats. Meanwhile, make the topping: In a small bowl, mix the butter, brown sugar, cinnamon and salt with a fork until smooth.
- Step 5
Dollop the mixture all over the casserole, then gently spread it with the back of a spoon until the entire surface is covered. (If preparing the casserole the day prior to baking, don’t add the topping until just before it goes into the oven. Reheat the topping, if needed.)
- Step 6
Bake, uncovered, until puffed and golden brown, 30 to 35 minutes. Cut into squares, and serve hot. Top as desired.
- To dry out bread cubes, spread them on a sheet pan and bake at 350 degrees until dry to the touch but not browned, 10 to 15 minutes.
- To freeze: Assemble the casserole through Step 2 and refrigerate for at least 3 hours (or overnight). Tightly cover with plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then resume the recipe at Step 3.
Private Notes
Comments
I’ve made this three times now, and it is a VERY forgiving recipe. This time I made the most alterations: made a half recipe in a smaller pan, used leftover cinnamon swirl bread (and so cut the cinnamon entirely and the sugar in half), added nutmeg, substituted coffee for ¼ of the milk, and sprinkled chopped pecans and flaked coconut over everything before putting on the butter topping… and it turned out great. Absolutely feel free to play with this recipe.
Made this for brunch today. It was delicious and a huge hit! I used challah bread and after reading the comments, I made these small adjustments: 1) slathered the glass baking dish with unsalted butter (no sticking!); 2) added the zest from one orange to the custard mixture; 3) doubled the topping and added roughly chopped pecans to it. Put the baking dish on a sheet pan to prevent any burning on the bottom and watched it carefully to ensure no burning. Lovely, crusty, favorful casserole!
This was delicious. I just used whatever bread I had leftover. I baked it covered for 30 minutes and then uncovered for another 10-15 minutes.
I love this recipe and the helpful additions in the comments. I made this Thanksgiving morning with kefir, buttermilk and skim milk, and it enhanced the citrus taste while keeping the custard creamy. I am making it as a bread pudding for a dinner party tonight with a side of mixed berries. I have leftover pretzel rolls and challah as the bread. Adding a dash of cardamom. Definitely a go to recipe that invites creativity!
Delicious! The whole family loved this recipe and asked that it go in the regular rotation
I highly recommend day old donuts for this! Depending on the donuts you have you'll probably want to cut back/ omit the sugar. I love when our local bakery has a mix of unglazed and glazed old fashion or apple fritters at a discount. No syrup needed unless you have a serious sweet tooth. The topping isn't necessary, making it even easier :) I like that I can make it the night before and just throw it in the oven when I get up. Great for Christmas morning! :)