Baked French Toast Casserole (Easy, Cozy, Best Ever)

This baked French toast casserole is the kind of cozy breakfast that makes your kitchen smell like a warm bakery. You get a crisp, caramelized top and a soft, custardy center—every bite tastes like classic French toast, but easier and perfect for feeding a crowd. It’s sweet, cinnamon-kissed, and totally brunch-worthy.

Introduction

If you want an easy breakfast that feels special, baked French toast casserole is your new go-to. You prep it in minutes, let the bread soak up the vanilla-cinnamon custard, and bake it until the top turns golden and slightly crunchy.

It’s also a total weeknight hero for the next morning. Pop it in the fridge overnight, then bake while you make coffee. Everyone wakes up to that “better than restaurant” smell, and trust me—people will ask you for the recipe.

The secret to the best baked French toast casserole is giving the bread time to soak and using a quick cinnamon-sugar topping that bakes into a sweet, crackly crust. Cozy, comforting, and perfect for holidays, sleepovers, or lazy weekends.

Why You’ll Love This Baked French Toast Casserole

• Make-ahead magic: Prep it the night before for a low-stress brunch or easy weeknight-to-morning breakfast.
• Better than standing at the stove: You get French toast flavor without flipping slice after slice.
• Crisp top, custardy center: That contrast is the whole reason this casserole is a fan-favorite.
• Great for a crowd: One pan feeds hungry family or guests with almost no extra work.
• Flexible and forgiving: Use your favorite bread and add fruit, nuts, or chocolate chips as you like.
• Perfect for meal prep: Leftovers reheat beautifully for a quick breakfast all week.

Ingredients for Baked French Toast Casserole

Bread & Custard Base

• Brioche or challah (1 loaf, about 14–16 oz, cut into 1-inch cubes): Soft, rich bread soaks up custard and bakes tender. Sub: French bread for a firmer bite, or Texas toast for easy slicing. Slightly stale bread works best.
• Eggs (8 large): They set the custard so the center turns creamy, not soggy.
• Whole milk (2 cups): Keeps the custard smooth and classic. Sub: 2% works fine; avoid very low-fat milk if you want that rich texture.
• Heavy cream (1/2 cup): Adds extra richness and a custardy finish. Sub: half-and-half if that’s what you have.
• Brown sugar (1/2 cup, packed): Adds caramel flavor and helps the top brown nicely. Sub: granulated sugar in a pinch, but you’ll miss a little depth.
• Vanilla extract (2 teaspoons): Brings that warm French toast flavor.
• Ground cinnamon (2 teaspoons): Cozy spice that makes it taste bakery-style.
• Fine salt (1/2 teaspoon): Balances sweetness so the flavors pop.

Crisp Topping

• All-purpose flour (1/3 cup): Helps create a crumbly topping that bakes crisp.
• Brown sugar (1/3 cup, packed): Sweet crunch with caramel notes.
• Ground cinnamon (1 teaspoon): More warmth on top.
• Unsalted butter (6 tablespoons, cold, cut into small cubes): Melts into the topping for that “crackly” finish. Sub: salted butter works—just reduce added salt a pinch.

For Serving (Optional but amazing)

• Maple syrup: Classic finishing touch.
• Powdered sugar: Pretty and sweet.
• Fresh berries: Adds bright flavor and balances the richness. Sub: sliced bananas or sautéed apples.
• Chopped pecans or walnuts: Crunchy contrast (optional).

Baked French Toast Casserole Recipe (How to Make It)

Prep Time: 15 minutes

Chill Time: 8 hours (optional but best)

Bake Time: 40–50 minutes

Servings: 8–10

• 1. Grease and fill the dish. Butter a 9×13-inch baking dish. Add the bread cubes in an even layer. If your bread is very fresh and soft, leave the cubes out on the counter for 30–60 minutes first so they dry a bit (this helps the custard soak in without turning gummy).

• 2. Whisk the custard. In a large bowl, whisk the eggs until smooth. Whisk in the milk, heavy cream, brown sugar, vanilla, cinnamon, and salt until the sugar is mostly dissolved and everything looks well combined.

• 3. Soak the bread. Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula so the top cubes get coated too. Cover tightly and refrigerate overnight (8–12 hours) for the best baked French toast casserole texture. If you’re short on time, chill at least 30 minutes—but overnight is where the magic happens.

• 4. Heat the oven. When you’re ready to bake, set the casserole on the counter while the oven preheats to 350°F. Letting the dish warm slightly helps it bake more evenly (and reduces the chance of a cold dish going straight into a hot oven).

• 5. Make the crisp topping. In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a fork or your fingertips to pinch and crumble until the mixture looks like coarse sand with some pea-size bits. Sprinkle the topping evenly over the casserole.

• 6. Bake until golden. Bake uncovered for 40–50 minutes, until the top is deeply golden and the center looks set (it shouldn’t jiggle like liquid). If the top browns too fast, loosely cover with foil for the last 10 minutes.

• 7. Rest, then serve. Let it rest 10 minutes before slicing—this helps it hold together. Serve warm with maple syrup, powdered sugar, and berries. If it looks a little thick or dry on day two, warm it and add an extra drizzle of syrup to bring back that silky feel.

Reader Review: “I made this baked French toast casserole for Christmas morning and it disappeared in minutes. The top was perfectly crisp and the inside tasted like custard—everyone asked for the recipe!”

Tips for Perfect Baked French Toast Casserole

• Use slightly stale bread: Drier bread drinks in custard without turning mushy.
• Don’t skip the press-down: Gently pressing helps every cube get coated, especially the top layer.
• Chill overnight if you can: The custard soaks deeper, giving you that soft center and consistent texture.
• Watch the bake time: Ovens vary—pull it when the center looks set and the top is golden.
• Foil is your friend: If the top gets too dark, a loose foil tent keeps it from over-browning.

Variations & Substitutions

• Berry baked French toast casserole: Add 1–2 cups berries to the bread before pouring in custard.
• Apple cinnamon twist: Stir in 1–2 cups peeled diced apples and add an extra pinch of cinnamon.
• Chocolate chip version: Sprinkle 1 cup chocolate chips over the bread for a kid-approved treat.
• Nutty crunch: Add chopped pecans or walnuts to the topping for extra texture.
• Lighter dairy: Use all whole milk and skip the heavy cream (still tasty, just a bit less rich).
• Gluten-free: Use your favorite gluten-free loaf; let it dry a bit longer so it soaks well.
• “Lazy” shortcut: Use store-bought cinnamon bread and reduce the added cinnamon slightly (it’s already spiced).

Make-Ahead & Freezing

• Make-ahead: Assemble and pour custard over the bread, then cover and refrigerate 8–12 hours. Make the topping and store it in a small bag or container in the fridge, then sprinkle on right before baking.
• Fridge storage: Keep leftovers covered in the fridge for 3–5 days.
• Reheating: Warm slices in the oven at 325°F for 10–15 minutes or microwave in short bursts until hot. Add a little syrup to bring back moisture.
• Freezing: Freeze baked portions wrapped tightly for up to 2 months. Thaw overnight in the fridge and reheat at 325°F until warmed through. (Tip: Freeze in individual portions for quick weekday breakfasts.)

Serving Suggestions & Pairings

• Serve with crispy bacon or breakfast sausage for that sweet-and-salty combo.
• Add a fruit salad or citrus wedges to brighten the plate.
• Pair with scrambled eggs for a balanced brunch spread.
• For a cozy weekend, set out whipped cream, berries, and warm maple syrup like a mini topping bar.

If you make this baked French toast casserole, leave a rating and a comment so others can find it, too. And tell me—would you add berries, chocolate chips, or go classic with just syrup?