French Toast Casserole
French Toast Casserole is an easy breakfast and the perfect amount of sweetness. If you’re looking for a breakfast casserole that will make everyone happy, this Overnight French Toast Casserole is for you!
FRENCH TOAST CASSEROLE
I love gaudy things. I even have a bottle of gold paint that keep on hand to rub accents on picture frames, lamp bases, easels…you name it (a trick my sisters taught me).
But when it comes to some things, less is more…like this overnight French Toast Casserole. I have tried several other Baked French Toast casseroles in the past and none of them have done it for me.
Paula Deen’s version of baked french toast casserole is decadent and over the top…exactly what I love about her food.
But her French Toast Casserole was soggy on bottom and WAY too sweet. It was like eating candy for breakfast. And although I like my sweets…I don’t start devouring them until after noon.
This overnight French Toast Casserole is simple and elegant.
The best part is that it can be prepared the night before and then just popped in the oven in the morning. Even though this is called Overnight French Toast Casserole, I have made it the same day, without chilling in the fridge at all. Guess what? It’s still great.
Because all those people that told me I would become a morning person when I had kids lied to me. Now I’m just grumpy in the morning AND I have kids to witness it.
WHAT KIND OF BREAD TO USE
I used challah bread here which really soaks up the sauce but you could use brioche, French Bread, or Texas Toast as well.
- challah
- brioche
- French bread
- Texas Toast
HOW TO MAKE FRENCH TOAST CASSEROLE
A brown sugar butter mixture is poured on the bottom of the dish.
Layer the bread in the dish and pour the egg mixture on top. Sprinkle the pecans on top. Refrigerate for 4-12 hours.
Right out of the oven….
It’s simple enough that a little drizzle of maple syrup (or this Homemade Buttermilk Syrup) and a little dusting of powdered sugar compliments it perfectly.
TIP:
If you don’t have four hours to soak it, no problem. I’ve made this plenty of times without chill time in the fridge and it works well.
OTHER BREAKFAST RECIPES
- Cinnamon Roll Breakfast Bake
- Soft Cinnamon Rolls
- Confetti Hash Brown Casserole
- French Toast Roll-Ups
- Cinnabon Copycat Cinnamon Rolls
- Cinnamon Cream Cheese Casserole
- Soft Cinnamon Rolls
- Blueberry Croissant Puff
- Cheesy Baked Eggs
Overnight French Toast Casserole
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients
- 1/4 cup (4 tablespoons butter), melted
- 3/4 cup packed light brown sugar
- 1 loaf (14-16 ounces) challah, brioche, French bread, or Texas Toast, (sliced into 1 1/2 inches thick slices)
- 8 eggs, slightly beaten
- 1 cup whole milk, (2% milk or cream can be substituted)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecans, measured then chopped
- Maple syrup and powdered sugar for topping, (optional)
Instructions
- In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
- Arrange slices of bread in the baking dish cutting and overlapping to fit if necessary.
- Combine milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt in a bowl and pour evenly over bread slices making sure all of the bread is covered.
- Sprinkle chopped pecans over bread slices.
- Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
- In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.
- Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
- Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
Notes
Tip: If you don't have four hours to soak it, no problem. I've made this plenty of times without chill time in the fridge. Just as great!
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
The easiest and tastiest overnight French toast. I’m baking this right now for Easter morning breakfast.
Yay!
This has become our go-to breakfast on Christmas day. Preparing it the night before so all we have to do is pop it into the oven, in the midst of the chaos of opening presents with three younger children, has been wonderful! Definitely worth the 10 minutes it takes for prep on Christmas eve!
So happy to hear this!
Can I freeze this before I bake it
Since I got a Pingback I am assuming I cannot freeze before I bake
You can freeze this and then bake
If frozen, what temperature and timing should it be thrown in for? Would it be thawed in the fridge before baking?
I would thaw in the fridge for 24 hours then bake as normal.
I can’t WAIT to try this on Christmas morning for my family. I’ll likely use brioche or challah bread, I think my 2 little kids will love it! (And husband as well haha)
This French toast recipe is fantastic!!! Thank you!
Thank you!
Loved the French toast! Made it for Mother’s Day Brunch!! My neighbor had given us some Challah bread..perfect!! The top of bread was tuning a bit dark! I put the aluminum tent on it .. per your advice perfect!
Thanks Again,
Mary H
You’re welcome!
This was delicious! I used a sweet Easter bread, which is called tsoureki in Greece ,cut into squares. I thought that it would be too sweet but it was perfectly balanced. Great recipe!
Glad it worked out!
This dish is AH-MAZING. I prepped it Saturday night for Easter brunch the next day. It was for “the kids” but everyone had it and it was gone in minutes. Every adult asked for the recipe. I used challah. I will make this again for sure. Thank you, girlwhoateeverything!
Aww that makes me soooo happy!!
The flavor was good, but the bottom pieces were terribly soggy and made it sort of gross. I’ll likely try again on a sheet pan with all pieces laid flat, and perhaps cut back on the liquid a bit.
Did you use a 9×13? What kind of bread?