French Toast Casserole

By Lidey Heuck

Updated Dec. 29, 2025

French Toast Casserole
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour 25 minutes
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Rating
5(2,194)
Comments
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A good breakfast casserole is not only a crowd pleaser, it’s also a practical addition to any breakfast or brunch spread for many reasons: It comes together with a simple ingredient list, it can be assembled, then refrigerated overnight until the next morning, and it is much easier to cook for a crowd than traditional French toast. Day-old French bread works best here, but you can substitute any fluffy white bread or enriched bread like challah or brioche; just remove the crusts if they’re on the thicker side. The butter and brown sugar topping creates a crunchy, caramel-like crust as the casserole bakes, and the inside remains moist and tender. This casserole is plenty sweet on its own, but feel free to dress it up with powdered sugar, maple syrup and fresh berries.

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Ingredients

Yield:8 servings

    For the Casserole

    • 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)

    For the Topping

    • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    In a medium bowl or large measuring cup, combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth.

  3. 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.

  4. 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.

  5. 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.)

  6. Step 6

    Bake, uncovered, until puffed and golden brown, 30 to 35 minutes. Cut into squares, and serve hot. Top as desired.

Tips
  • 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.

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Ratings

5 out of 5
2,194 user ratings
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Comments

Sean

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.

CC

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!

Mitra

Save yourself the frustration of trying to smear the topping on disintegrating soaked bread by 1) pouring JUST the melted butter over the bread AND THEN 2) sprinkling the brown sugar-salt-cinnamon mixture over the whole shebang. I've been making French Toast Casserole for years, my mom for longer, and that's how we've long done it. Also, the dish is even more delicious if you put blueberries on top at the very end, before you bake. Enjoy!

Erin

Made this for Christmas morning and will do it again next year. Served with blackberries and bacon. Everyone loved it!

Jennifer

I made this twice. Once for Christmas and once for New Years Day. On Christmas I made as written, with the exception that I took the advice of adding blueberries. So fantastic! New Year's Day I added the orange zest and poured the butter topping on then followed by sprinkling the rest of topping on. The orange zest was a delicious change! The poured butter/sprinkled topping wasn't quite as tasty as when we spread the combined topping. Easier, yes! But not that much easier.

Wayne in SMA

This is one AWESOME recipe!

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