Name: French Toast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 loaf French bread (about 1 lb), cut into 1-inch cubes; 8 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 3/4 cup brown sugar; 2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup maple syrup; 1/4 cup unsalted butter, melted; Optional topping: powdered sugar, fresh berries, chopped nuts, or more maple syrup

A cozy, make-ahead French toast casserole that I love pulling together when mornings are busy or I want something special for holiday brunch. It’s freezer-friendly and full of warm spices, sweet maple, and rich vanilla. The top gets perfectly golden and crispy while the inside stays soft and custardy — the best of both worlds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 loaf French bread (about 1 lb), cut into 1-inch cubes

8 large eggs

2 cups whole milk

1/2 cup heavy cream

3/4 cup brown sugar

2 teaspoons vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 cup maple syrup

1/4 cup unsalted butter, melted

Optional topping: powdered sugar, fresh berries, chopped nuts, or more maple syrup

Directions

I start by greasing a 9×13-inch baking dish and adding the cubed French bread, spreading it evenly. In a separate bowl, I whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until everything is well combined.

Then I pour the egg mixture over the bread cubes and gently press the bread down to make sure it soaks up all that custard. I drizzle the melted butter and maple syrup over the top, cover it tightly with foil, and refrigerate it for at least 2 hours — though overnight is ideal.

If I want to freeze it, I wrap it tightly with foil and plastic wrap and pop it in the freezer for up to 2 months.

When I’m ready to bake, I thaw it in the fridge overnight. I bake it covered at 350°F (175°C) for 30 minutes, then uncover and continue baking for another 20–25 minutes until the top is golden and the center is set. I always let it rest for 5 minutes before serving.

Topping it with powdered sugar, fresh berries, or even more syrup is my favorite part.

Servings and timing

This recipe makes 8 hearty servings. It takes about 15 minutes to prep, 50 minutes to bake, and comes together in just over an hour total. It’s the ideal make-ahead breakfast for a crowd.

Variations

Sometimes I like to switch things up depending on the season or what I have on hand:

I swap the French bread for brioche or challah for an even richer texture.

Around the holidays, I add a handful of dried cranberries or chopped pecans for extra flavor.

For a lighter version, I’ve used half-and-half instead of cream and reduced the sugar a bit.

A touch of orange zest can brighten the whole dish.

I’ve even made a savory version by omitting the sugar and maple, then adding cheese and herbs.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. When I want to reheat a slice, I microwave it for about 30–60 seconds or warm it in a 300°F oven until heated through. If it’s frozen, I thaw it in the fridge overnight before reheating.

FAQs

How far in advance can I make this casserole?

I usually prepare it the night before and let it soak overnight, but I’ve also made it up to 2 days in advance with great results. It can also be frozen for up to 2 months.

Can I use a different type of bread?

Yes, I like using brioche, challah, or even day-old sandwich bread if that’s what I have. The key is that it’s slightly dry so it soaks up the custard well.

Can I make this dairy-free?

Absolutely. I’ve had success substituting the milk and cream with almond milk or oat milk and using a dairy-free butter alternative.

Why is my casserole soggy in the middle?

If it’s underbaked, the center might stay too wet. I always check that the center is set and bake it uncovered at the end to help it firm up and get golden.

Can I add fruit to the casserole?

Yes, I sometimes mix in blueberries, diced apples, or sliced bananas before baking. Just be mindful of the added moisture, especially with juicy fruits.

Conclusion

This French toast casserole has become one of my go-to breakfast bakes. It’s simple, comforting, and perfect for both quiet weekends and festive brunches. With a little prep the night before — or weeks in advance — I wake up to something warm, sweet, and totally satisfying. Whether I’m topping it with syrup, fruit, or just enjoying it as is, it never disappoints.

Recipe:

French Toast Casserole

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Author: Sophia
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A cozy, make-ahead French toast casserole that’s perfect for busy mornings or holiday brunch. It features warm spices, vanilla, maple syrup, and a crispy golden top with a soft, custardy center.