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French Toast Bake

Baked French Toast Casserole

This cinnamon-spiced French toast casserole transforms ordinary bread into a decadent, crowd-pleasing dish that can be prepared the night before and baked to perfection in the morning. Perfect for busy hosts who want to impress without the stress, this easy brunch recipe combines convenience with gourmet flavor in every bite.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: French Toast Bake, Easy Brunch Recipe, Breakfast Casserole, Make-Ahead Breakfast
Prep Time: 15 minutes
Cook Time: 50 minutes
Refrigeration Time: 8 hours
Total Time: 9 hours
Servings: 12 servings
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Whisk
  • Pastry Cutter

Ingredients

French Toast Base

  • 1 loaf day-old bread brioche, challah, or French bread work best (16 oz)
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup chopped pecans or walnuts optional

Instructions

  • Generously butter a 9x13-inch baking dish to prevent sticking. For added convenience, you can line with parchment paper with overhanging edges.
  • Cut or tear your day-old bread into 1-inch cubes. If you only have fresh bread, you can dry it out in a 250°F oven for 10 minutes.
  • In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until thoroughly combined.
  • Arrange the bread cubes in your prepared baking dish, then pour the custard mixture evenly over the bread. Press down gently with a spatula to help the bread absorb the liquid.
  • Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight (8-12 hours) for optimal flavor infusion.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. Stir in nuts if using.
  • Preheat your oven to 350°F. Remove the casserole from the refrigerator while the oven heats.
  • Sprinkle the streusel topping evenly over the soaked bread. Bake for 45-50 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, cover loosely with foil.

Notes

For dairy-free option: Use almond milk and coconut cream
For gluten-free option: Replace regular bread with gluten-free bread and use gluten-free flour in the topping
To reduce sugar content: Use monk fruit sweetener or reduce sugar by 25% without compromising taste
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 1 month

Nutrition

Calories: 385kcal | Carbohydrates: 42g | Protein: 10g | Fat: 20g | Sodium: 320mg | Fiber: 2g | Sugar: 24g
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