After a lot of testing, this is the French toast casserole I keep coming back to. It’s soft, custardy (but never mushy!) and topped with a caramelized brown sugar streusel topping that tastes like it came straight from a bakery. Prep it the night before or bake it right away, this is a guaranteed crowd pleaser! Recipe includes a how-to video!
Same Day or Overnight French Toast Casserole
French toast casserole is my go-to make-ahead breakfast for holidays and busy mornings. It’s soft and custardy (never soggy!), richly flavored, and topped with a buttery brown sugar cinnamon streusel for insanely flavorful results. You can prep it in advance to bake the next day, or make it the same day, it’s just as good either way. This is one of my favorite indulgent breakfasts (right next to my cinnamon rolls and buttermilk pancakes).
Why You’ll Love This Recipe
- Key ingredients that just work. A touch of maple syrup in the custard sets my recipe apart from so many others. Combined with the cinnamon sugar, it adds an irresistible flavor without making the casserole too rich.
- Custardy, but never soggy. The right technique coupled with the right bread keeps the texture soft, rich, and flavorful, but without collapsing into mush.
- Caramelized, buttery, brown sugar streusel topping . Similar to my coffee cake and crumb cake topping (and the topping on my French toast cookies!), though the preparation is slightly different. It’s flavorful, perfectly sweet, and so easy to prep.
- Crowd pleasing and make-ahead friendly. This recipe feeds a large group and pairs perfectly with bacon, fruit, and scrambled eggs. You can make it the night before so you just have to pop it in the oven in the morning, making things nice and easy.
Jump to:
Ingredients
Think bread pudding, but turned breakfast. You’ll notice quite a few shared ingredients between the two, as they’re quite similar recipes by nature. Let’s review:
- Maple syrup. I’ve tried this recipe with both imitation and pure maple syrup and either will work just fine. This isn’t a traditional ingredient for this dish, but adding this to the custard just makes sense… it adds incredible depth and makes the flavor unforgettable.
- Challah bread. You can find this in the bakery section of your grocery store. If you can’t find challah bread, brioche is the next best thing (it’s also great for brioche French toast!). Ideally your bread will be a bit stale; if yours is fresh, check the recipe notes below for instructions on how to dry it out quickly so you don’t en dup with a soggy casserole.
- Vanilla and cinnamon. A hefty pour of vanilla adds a TON of flavor to this casserole. Bonus points if you use homemade vanilla extract! And we can’t forget cinnamon–an essential French toast ingredient.
- Butter. You’ll want this melted for the custard, but nice and cold for the crumb topping. I will sometimes pop my butter in the freezer like I do when I make homemade biscuits so I know it’s cold enough.
- Light brown sugar. This ingredient adds depth to the streusel topping.
This is just an overview of the ingredients I used. For the full recipe, please scroll down to the bottom of the post!
SAM’S TIP: While I usually recommend you bring eggs to room temperature, that’s not necessary with this recipe.
How to Make French Toast Casserole
- Step 1: Soak the bread. Cut into 1″ cubes, place in a buttered dish and pour your custard evenly overtop (stir gently, so all the bread is coated!). Let this sit for 15-20 minutes or until the bread has absorbed the custard. While it sits, prepare your crumb topping.
- Step 2: Make the crumb topping. I like to prepare mine in a food processor because it takes only a second to do so, but it can also be made with a pastry cutter or just a fork. Simply combine the dry ingredients, then pulse/cut in the butter until coarse crumbs form.
- Step 3: Assemble. If you are baking right away, evenly sprinkle the crumb topping over the soaked bread mixture (make sure it has sat for at least 15-20 minutes first though!). Otherwise, transfer the crumb topping to an airtight container, cover the casserole dish, and place both in the fridge until ready to bake.
- Step 4: Bake and enjoy! When ready to bake (either right away or the next day!), place your casserole dish on a foil lined pan and bake until evenly browned and mostly set, about 50 minutes.
SAM’S TIP: If you use a food processor for the streusel, take care that you don’t over-process it. You want it to resemble dry, sandy crumbs with just a few small clumps. Process everything for too long and you’ll end up with a big clump of butter and brown sugar that won’t lend itself to sprinkling.
Frequently Asked Questions
Cut it into cubes and bake in a 300F (150C) oven for about 10 minutes (stir/toss halfway through!), just until the exterior of the bread cubes feels dry. Don’t overdo it, you’re not making crispy bread cubes like you would for stuffing!
Challah is best because it’s both sturdy and rich, it will absorb the custard nicely without becoming mushy. Yes, you can get away with using a loaf of Italian bread or French bread (sourdough bread would probably work too!)…but nothing will impart the same taste and pillowy texture as Challah bread. Avoid super soft breads (like white sandwich bread, which will collapse and make your dish soggy).
1) Use a semi-stale loaf of bread. Let it sit out for a day or so, or cut it into 1″ chunks and let those sit out for an hour or two. By letting the bread get a little stale, you help make it resistant to becoming soggy while it sits overnight.
2) Prepare your streusel topping, but store it separately and sprinkle it overtop just before baking your casserole
This can happen if your bread was too fresh, if you didn’t let the bread soak long enough or too long, if you used the wrong kind of bread (like a soft white sandwich bread), or if you pulled the casserole out of the oven before it was fully cooked.
Favorite French Toast Toppings
Need another make-ahead breakfast? My breakfast casserole is another big hit during the holidays!
Enjoy!
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French Toast Casserole
Ingredients
- 1 14oz loaf (400 g) Challah bread, cut into 1" cubes see note. for best results use day-old bread if making this casserole overnight
- 4 Tablespoons (57 g) unsalted butter melted
- ¼ cup (60 ml) maple syrup pure or imitation syrup works here
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon table salt
- ¼ cup (50 g) sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 7 large eggs
- 2 cups (475 ml) whole milk
- ½ cup (120 ml) heavy cream
TOPPING
- ⅓ cup (42 g) all-purpose flour
- ½ cup (100 g) light brown sugar firmly packed
- 2 ¼ teaspoons ground cinnamon
- 8 Tablespoons (113 g) salted butter cold
Recommended Equipment
- 13×9 baking dish (see note)
Instructions
- Preheat oven to 375°F (190°C) and generously grease a 9×13 casserole dish (see note) with butter.
- Evenly layer Challah pieces into a deep 9×13 casserole dish. Set aside.1 14oz loaf (400 g) Challah bread, cut into 1" cubes
- Combine melted butter, maple syrup, vanilla extract, ground cinnamon, and salt in a large bowl and whisk until well-combined.4 Tablespoons (57 g) unsalted butter, ¼ cup (60 ml) maple syrup, 1 Tablespoon vanilla extract, 1 ½ teaspoons ground cinnamon, ¾ teaspoon table salt
- Add sugars and eggs and whisk well.¼ cup (50 g) sugar, ¼ cup (50 g) light brown sugar, 7 large eggs
- Add milk and heavy cream and whisk until all ingredients are well-combined.2 cups (475 ml) whole milk, ½ cup (120 ml) heavy cream
- Pour mixture evenly over Challah pieces in casserole dish and use a spatula to stir gently so all pieces of bread are able to absorb the custard. Set aside while you prepare your topping.
TOPPING
- Combine flour, brown sugar, and ground cinnamon in the canister of a food processor and pulse briefly to combine (if you don’t have a food processor, just stir together in a medium-sized bowl)⅓ cup (42 g) all-purpose flour, ½ cup (100 g) light brown sugar, 2 ¼ teaspoons ground cinnamon
- Scatter butter pieces evenly over flour mixture and pulse until sandy crumbs form (if no food processor — use a pastry cutter or fork and knife to cut butter into mixture until coarse crumbs form).8 Tablespoons (113 g) salted butter
Assemble & Bake
- Let the casserole sit for 15-20 minutes or longer, until the bread has absorbed most of the custard. (See note if you would like to store the casserole to bake another day).
- Sprinkle casserole evenly with topping then place on a foil-lined baking sheet and transfer to center rack of 375°F (190°C) preheated oven. Bake for 50 minutes, until browned and mostly set, but center is still slightly jiggly when jostled.
- Serve warm, topped with additional maple syrup or whipped cream, if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in July 2022, I’ve updated the post to include more helpful information, new photos, and a new video. Recipe includes additional notes but is the same.
Rita
This is the best!! I made this last night and put it in the frig. Baked it this morning. It turned out fabulous! I have a picky grandson and he asked for a second helping! I will absolutely be making this again!
Emily @ Sugar Spun Run
We are so glad it was such a hit, Rita! Especially with the picky grandson 😉
Dori
I loved this recipe when I made it. I am wanting to make it again but thinking I would add something like 1 cup frozen raspberries to make it for Valentine’s Day. Do you think I would need to add more baking time or alter the ingredients at all to make it come out well with the additional raspberries?
Sam
Hi Dori! I don’t think there would be any issues stirring in some frozen raspberries. I hope you love it! 🙂
Nancy
Can this be made a day in advance and reheated in the morning?
Emily @ Sugar Spun Run
Yes! Enjoy 😊
Amanda
Hi Sam
I made this recipe 3 times now and it’s really delicious. I bake it for almost 1 hour and 15 mins, but it’s still quite eggy/custardy on the inside. Is it supposed to be like this? When I cut into it, it doesn’t look like the picture. Nevertheless, everyone still ate it and it was still good. But just wondering if it’s supposed to be like this and if not, could it be the casserole dish I’m using that’s not conducting the heat well? I used the same stoneware dish from Le Cresuet each time.
Sam
Hi Amanda! It sounds like the texture is just right. I’m glad everyone enjoyed it. 🙂
Karyn
We just had this for our Christmas morning. Absolutely fabulous!! I made homemade challah bread yesterday specifically for this recipe.
This will be a new tradition for sure! Thank you!
Tillie Cowen
Do you refrigerate leftovers or leave on the counter? Please advise.
Sugar Spun Run
Hi, Tillie! I usually refrigerate any leftovers. I hope that you enjoyed it. 🙂
Mike
I have made other French toast casseroles before, but was still looking for the perfect recipe for Mother’s Day. The maple syrup is the secret ingredient. Thanks for providing the perfect recipe.
Sam
I’m so happy to hear you enjoyed! Thank you for commenting! 🙂
Michael
This was really good, I made it with a loaf of panettone that I cubed and toasted up in the oven for a few minutes. The topping didn’t really work out for me. Probably my own fault because I was feeling too lazy to dig out my food processor and tried using a pastry blender by hand. I ended up with more of a paste than a crumbly topping. I kept adding flour but it didn’t seem to be getting any better so I stuck it in the fridge to chill for a while, and then completely forgot to put it on before baking. But regardless, it was totally delicious without it!
Sugar Spun Run
I am sorry to hear that your topping did not work turn out, Michael, but glad it still tasted delicious! Thanks for trying my recipe. 🙂
Shelley
I thought 8 T. of butter sounded like a LOT for the amount of dry ingredients for the topping. I would try just cutting in, maybe 4 or 3 T. cold butter.?
Rebecca Goodman
Sam, just so you know I’m not a breakfast casserole person at all, but oh my……..kudos to you!! This Southern gal loved every bite! I didn’t use any syrup, sprinkled powder add sugar. Big winner for me and now a breakfast staple in my home! Thanks, keep it going!
Sugar Spun Run
That is wonderful, Rebecca! I am so glad that you enjoyed the french toast casserole! 🙂
Audrey
This was a big hit! Everyone loved it. It was so convenient making it a day ahead. Thank you for sharing. I will definitely be making this again!
Sugar Spun Run
I am so glad that the french toast casserole was such a hit, Audrey! Thanks for trying my recipe and for commenting. 🙂
Maggie
Hi! This sounds absolutely wonderful. Do you know if leftovers lend well to a microwave? Just two of us …
Thank you!
Sugar Spun Run
Hi, Maggie! Yes, they do! I hope that you enjoy it! 🙂
Corrin
This is absolutely amazing! It reminds me of something my brother makes called fiacha! (At least I think that’s how you spell it)
Thank you so much for sharing this!
Sam
I am so glad you enjoyed it, Corrin! 🙂
Theresa
I am looking for something to bring to a work breakfast potluck. Can you make this in a disposable aluminum tray so I am not lugging my casserole dish to and from the office?
Sam
Yes you can so long as the aluminum pan is deep enough. As a precaution I recommend placing a foil-lined cookie sheet beneath the dish so that if there is any over-flow from the casserole it is caught and doesn’t make a mess of your oven.
Rebecca
Omgoodness!!! I made this for Christmas Eve morning and my family went crazy for it! Loaded with so much flavor and sooo moist! I had three family members ask for the recipe! Thanks so much for sharing … it’s incredible!
Sam
I’m so happy to hear that it was such a hit! Thank you for commenting, Rebecca! I hope you had a wonderful Christmas 🙂
Mark W Brehm
This is bread pudding…no?
Sam
Hi, Mark! They do have a lot of similarities, but they are not the same thing. 🙂
Dawn
Sam, I have to say that I love all of your recipes. Thank you for sharing them with us and I can’t wait to try this casserole.
Sam
You are very welcome, Dawn! I am so glad you are enjoying the recipes, and thank you so much for commenting.