Overnight French Toast Casserole

This Overnight French Toast Casserole is an easy breakfast and the perfect amount of sweetness.Overnight French Toast Casserole - easy breakfast and the perfect amount of sweetness.
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.
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.
I used challah bread here which really soaks up the sauce but you could use Texas Toast or brioche.
 Right out of the oven….
It’s simple enough that a little drizzle of maple syrup and a little dusting of powdered sugar compliments it perfectly.

If you like this, you’ll love this Cinnamon Roll Breakfast Bake.

Overnight French Toast Casserole
  • 1/4 cup (4 tablespoons butter), melted
  • 3/4 cup packed light brown sugar
  • 1 loaf brioche or challah (a French bread loaf can a used sliced into 1 1/2 inches thick slices)
  • 8 eggs , slightly beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup pecans , measured then chopped
  • 1/8 teaspoon salt
  • Maple syrup and powdered sugar for topping (optional)
  1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
  2. Arrange slices of bread in the baking dish overlapping if necessary.
  3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
  4. Sprinkle chopped pecans over bread slices.
  5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
  6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.
  7. 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.
  8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
  9. Adapted from <a href="http://www.ezrapoundcake.com" target="_blank"> Ezra Pound Cake</a>
Overnight French Toast Casserole - easy breakfast and great for company.

Speak Your Mind



  1. Oh. My. That’s about all I have to say…

    I’m a HUGE, GIGANTIC fan of overnight breakfast dishes: french toast, bread pudding, YUM! I’m saving this recipe, oh, yesterday. Thanks so much for the find!

  2. I am always looking for new breakfast ideas. This looks so good! Thanks!!

  3. Sounds absolutely deeeevine:)

  4. Ohhhhhhhh I LOVE your blog!
    I can’t wait to try your top two recipes!
    I’m a new follower.
    Amy’s Life @

  5. Yummy!! I am so with you on the morning thing!!! I am still waiting to become a morning person!

  6. Look at that. Looks so delicious.

  7. Oh, I wish I was eating this right now!

  8. This looks beyond good. I totally agree with you. Whenever I see an overnight french toast I automatically think soggy, and that’s just not my thing. I’m glad you specified that this isn’t a wet-dish. I;m going to make it now, unbutton my pants, and love life.

  9. @warmvanillasugar,
    Yes, I took it out at 30 minutes and it was still a little wet in the middle. Just 5 more minutes and it was perfect so just go by how your oven cooks.

  10. Ok, this looks beyond incredible! YUM!!!

    Mary xx
    Delightful Bitefuls

  11. I feel the same way… I haven’t found a French toast casserole that I like either. If this one cured your French toast casserole blues I must give it a try!

  12. Gorgeous! This looks so yummy!! 🙂

  13. I’m a morning person, but I get too hungry to actually make anything other than oatmeal or cereal for breakfast, so it’s nice that this is over night and it looks so goods too!

  14. Ah, a girl after my own heart. I am sooo not a morning person, and I’m dreading the day my kids are old enough to start school and I’ll have to get up early enough to feed them and get them dressed and out the door before 8. Glad to know I’m not alone. That french toast looks delish! I will def be using it!

  15. Just found your blog, and thanking wherever I found you for letting me find you! Your stuff looks delish!

  16. I can’t wait to try this. I got hooked on your blog because of your title alone by the way. I love it. Mine is “Bite Me.”

  17. This looks sooooo good! Yum!

  18. I think using the challah bread is what makes this look so elegant. I love how it looks and can just imagine how it tastes, yum.

  19. Hi Christy!

    I am making this tonight for conference tomorrow and had the hardest time finding the brioche or challah bread. I’m subbing with another bread–but wonder where you find yours?? I tried Whole Foods, SuperTarget, Walmart, and Krogers. I’m sure any bread will work–just wondering. Thanks for the recipe; can’t wait for the morning!

    Thanks again, Allison Ord

    • I found Challah bread at Trader Joes. Making this right now, can’t wait to taste it!

    • Yes! I’m in Austin, TX and somehow could not find challah or brioche anywhere near me! The stores kept telling me I could use prepackaged King’s Hawaiian…..lol. If only I’d realized TJ’s had it! There’s one on the other side of town that I’ll buy from next time. Making this right now for my hubs to have for breakfast tomorrow – he is so excited!

  20. @Allison,
    Oh shoot. I’m sure it’s too late but you can just use french bread sliced. I just get challah at my Publix grocery store. I always ask the people at the bakery. They should sell it at most bakeries….

  21. It was a hit!! Soo good. Thanks! We are making your ham and cheese sliders for lunch. You have provided us with a day of good food!

  22. i’m curious what kind of bread allison used. i made paula deen’s version using french bread on easter and it was a mess. i watched the video twice and came out with sogginess that i divided between two pans to cook for 15 minutes longer and it STILL was a wet mess. i was so, so sad! those who were successful and commented said they used more absorbent bread, but i’m in the same boat as allison and can’t find anything other than french or italian. i’m scared of the nasties! 😀 any chance you’ve tried this with french bread or texas toast? preferences…? thanks!!

  23. Every time I use French bread it stays soggy. Not sure if it was coincendence or the recipe and am afraid to try it. I will try it for your sake next time though!

  24. texas toast works, though i was a little overzealous in my anti-wet…ness, and the tops did come out dry. but, it was still good and something i won’t be scared to make again! thanks! oh, if you do get it to work with french bread, let me know!

  25. I made this recipe for Mother’s Day last weekend and it was a HUGE hit! I absolutely love this recipe, it truly is the perfect casserole! I created a post for it on my blog as well and wanted to let you know.


  26. Wow! Brought this in for a breakfast potluck at the office. It was a huge hit. Highly recommend using syrup, perfect warm gooey buttery combination.

  27. I made this last night and had for breakfast this morning and it was so good. Gonna make it again tonight for tomorrow morning. So good!!!

  28. “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.”

    I literally laughed out loud! That is me too. I love the sound of this recipe! can’t wait to try it.

  29. I find if I use day old (or two day old even) French Bread it works MUCH better than fresh. It’s harder so it soaks up differently and doesn’t leave things a soggy mess. <3 baked French Toast, I'm adding this one to my "to try" list!

  30. here in australia, hard to find brioche.. not that popular here.. any other ideas .. do you mean a dense bread, or a light fluffy one like normal white bread?? What is texas bread( obv we wont have it here!!)

  31. @Denise,
    You want to use a light and fluffy bread. Texas toast is basically a loaf of French bread sliced thick. Normal sandwich bread isn’t really what you want to use. You want fluffier thick slices that can soak up the liquid.

  32. Texas Toast is shaped like a pullman loaf but slices are about 1″ thick.

  33. Do you think I can do this in a crockpot on a warm or low setting?

  34. @jessica,
    I’ve heard of people doing that but I’ve never tried it. I think you could…

  35. OMG, it’s almost 2:30 am, and this sounds so delicious I wanna go make it right NOW!!! Oh, and your comment about the people saying you would become a morning person… I laughed out loud… that entire phrase sounds exactly like something that would come out of my mouth!!!! lol Thanks for the smile, and, of course, the yummy recipe!!!

  36. I made this last night using a loaf of challah and following your exact recipe. It sat in the refrigerator overnight for about 10 hours. It was PERFECT! This is the best baked french toast recipe I have ever tried. I will never use another recipe again, this is going straight into my “Best Recipe Book”. Tt was AMAZING! I cannot wait to make it again. I can’t wait to try some of your other recipes. Thank you for sharing.

  37. Alright this looked great and I just happened to be in a baking mood (which is rare)… its a Saturday night (which gives me enough time to make it) and Id like to sleep in tomorrow morning, so after a quick scan of the pantry I decided to make it. Although I used plain white bread that I tore into smaller bits and towards the end realized I don’t have any ginger so I substituted it for nutmeg. I kept worrying that 8 eggs would be too much for my plain white bread to handle so I only used 7. I’m not exactly sure the difference between ginger and nutmeg, but I know nutmegs used in pumpkin pie and who doesn’t like pumpkin pie?! I’m also not sure that one less egg will help my soggy bread fear! There’s also a very strong possibility that I used to much cinnamon by accident. Clearly I’m not the greattest cook but I will let you know how it turns out! Finger’s crossed…..

  38. Is the ground ginger a must in this recipe? My husband hates ginger and even the slightest bit he can taste. Wondering if there is something else you would suggest substituting in place of the ginger. Thank you in advance 🙂

  39. @Unknown,
    I do not think that the ginger is essential to this dish so feel free to leave it out.

  40. This is exactly what I was looking for! I cant wait to eat this tomorrow morning. Thanks!

  41. Pinning now!! Looks amazing!

  42. Can you give me an idea of how many 1/2 inch slices you would use in this recipe since loads of bread come in so many sizes I don’t want to use to much or to little for the amount of eggs

  43. @ted digiuseppi,
    I would say I use about 12-14slices.

  44. I tried this today but I didn’t bake it… Instead of plain ol’ maple syrup, I used maple syrup infused with white chocolate heavy cream and jack Daniels . I added chopped pecans and orange zest to it.

    It came out great!!! My picky kids loved it!

  45. Just curious…I have a challah loaf, but it is presliced from the bakery so the pieces are only about 1/2″ thick, is that too thin for this?

  46. @Julie,
    That should work too!

  47. Can’t wait to try this! I would like to double the recipe. Any tips?

  48. I made this a couple of weeks ago and we all liked it so much that I have another casserole in the oven right now! I used the Torta rolls from Costco (I live in San Antonio, not sure if Torta rolls are universally available); they soak up the liquid well and have enough heft not to become soggy. Thanks for the great recipe!

  49. Oh, I forgot to mention that I split the Torta rolls in half and then cut them crosswise. I used 5 rolls for this recipe.

  50. Can you use skim milk?

  51. This is the most delicious, easy; made it last Christmas morning brunch. Favorite every year now. Thanks! I used French bread – prefect! And looks gorgeous when served.

    • This was delicious! Thank you! I added some sliced strawberries to it as well and used french bread that was a day old. It was great and the perfect amount of food for 5 girls (but we did have apps beforehand).

  52. Jill Kotsoglou says:

    Can you add Meat like sausage or bacon or ham to this and would you suggest pre-cooking the meat or not?:
    Thanks for sharing anoher yummy recipe!

  53. This looks beautiful and delicious!! Cannot wait to try! I totally concur about Paula, too! Love her…but certain things are wicked dangerous. 🙂


  55. This recipe is a GREAT and is pinned in my favorites! I always make it when I have rolls leftover from a party. I adjust the amounts of ingredients to the amount of bread I have and size of pan I’m using. Comes out great every time!

  56. i just picked up my challah bread but it comes with sesame seeds on top of it. should i scrape it all off???? so excited to try this out! thanks!

  57. Where’s the recipe for the Overnight French toast?? Lots of pictures but no recipe. Annoying.

  58. Can I make this a couple of days in advance? I have a large crowd and am trying to make as much as possible before they get here.

  59. My daughter made this for our mother’s day brunch and it was delicious.

  60. This recipe was really good! Made for a brunch pitch in at work & it was a hit!! The only thing I did different was omit pecans & dipped bread in egg mixture then placed in pan. This way all bread gets soaked on both sides. A new favorite recipe for me😁

  61. Made this last night for a brunch today and it came out excellent! Received a lot of compliments. I did not use ginger and added a little nutmeg but otherwise followed the recipe. I loved that it was pretty easy to make and could be prepared mostly the night before.

  62. I started making this 3 Christmases ago and now it is our family tradition for Christmas morning! My family cannot get enough of it! Perfect balance of sweetness – thank you!!! Merry Christmas!

  63. Leslie Coleman says:

    I made this yesterday for Christmas breakfast. This is what French toast is supposed to taste like… unbelievably good.

  64. Delicious recipe! Note that description of butter quantity needs to be corrected. Currently listed as “1/4 cup 4 tablespoons butter, melted” This was confusing since 1/4 cup equals 4 Tbsp: is it 1/4 or 1/2 cup butter total? I referenced original recipe at http://www.ezrapoundcake.com and saw that total butter quantity is 1/4 cup. Recipe should read, “1/4 cup (4 Tbsp) butter, melted” or just, “1/4 cup butter, melted.”

    Used Trader Joe’s Challah bread (16 oz loaf). Cut bread into ~1” cubes for easier serving at a potluck. Dipped cubes in egg mix to ensure even coating before placing in pan. To me, this casserole looked nicer for the potluck when bread was cut as cubes, filling the pan, rather than slices laid down flat in pan like puzzle pieces. Will try again with slices overlapped but thought egg mixture might pool in bottom half of slices if bread not laid flat in pan.

    Substituted ground nutmeg for ginger. Made two batches with cubes instead of slices. For 2nd batch, added zest from two tangerines (~3/4 tsp zest loosely packed) and left out nuts. Both were good, but I’ll probably add orange zest in future batches. Sifted a little powdered sugar over top for presentation on batch #1; no powdered sugar on batch #2. The carmelized brown sugar and butter at the bottom adds enough sweetness for us so I’ll omit powdered sugar next time. Baked until knife inserted in casserole came out almost clean without wet bread, ~150-158 degrees measured by cooking thermometer.

    Loved being able to prepare the night before then just bake the next day! Thanks for sharing this recipe!

  65. Just set this up for tomorrow so breakfast for guests will be easy. I added some dark chocolate chips.

  66. This recipe is delicious! You were right, it is a bit sweet but there’s nothing wrong with that 😉

    I used brioche loaf, subbed nutmeg for the ginger, and topped it with a maple whipped cream that I created on the fly. SO TASTY.
    My husband even wants this instead of a birthday cake.
    Thanks for sharing the recipe <3