Make Ahead French Toast Casserole Recipe

Switch up your regular French Toast breakfast with this delicious, easy, make-ahead French Toast Casserole recipe. Perfect for the weekends!

Jump to Recipe

For the last few years, the boy’s preschool has done a Breakfast with Santa a few weeks before Christmas. And every year, they have had this delicious French Toast Casserole as the main dish. We’ve always loved French toast, but this takes it to another level.

I decided, after raving over the meal again this year, that since I know how to make a traditional French toast recipe, why can’t I figure out how to turn it into a casserole myself? So I started thinking about all the ingredients and how it would work. Then I started to experiment (that’s where the real fun comes in).

I made this as a make-ahead recipe, getting all of it prepped the night before, and refrigerating it. Then the next morning, we just had to take it out and bake the casserole.

Of course, the core of this recipe is in the bread. I made it with a regular store-bought loaf of white bread, but next time I plan to make my homemade bread so I can have more uniform pieces of bread in the casserole. But for now, it worked to get a baseline on the recipe, and it was still good, there were just a few pieces that were cooked more than others.

Another key ingredient in this recipe is eggs. Justin did the grocery shopping this week, and I asked him to get two dozen eggs because I knew this would take so many. Plus, Ryan has been eating scrambled eggs for breakfast a lot lately. So he got home with two dozen eggs. I helped put the groceries away. And dropped an entire carton of eggs that, of course, opened on the way down. All 12 eggs broke down inside the refrigerator and all over the floor. It was a mess. And then we needed more eggs. But at least I was able to add all the shells to my compost bin!

PS: One week later, and even after mopping and vacuuming and mopping again, I am still finding bits of eggshells clear to the other side of the kitchen! After that egg catastrophe, I needed to grab a few forgotten items at the store a couple of days later, so I bought another dozen eggs. This time, they made it to the refrigerator just fine.

Typical French toast is made by dipping bread into a mixture of egg, milk, cinnamon, and vanilla (in our recipe). Since I wanted to add a bit of sweetness to this casserole, I put in some brown sugar as well. This is the perfect meal for a weekend brunch or a special occasion such as Christmas morning and other holiday breakfasts. 

Variations & Flavor Add-Ins

Here are some delicious and easy ways you can adapt this classic French toast casserole to suit different tastes, seasonal fruit, or special dietary needs. You don’t need to reinvent the wheel—just layer in one or two tweaks to give it a fresh twist.

• Optionally fold in 1 to 2 cups of fresh or thawed berries (blueberries, raspberries, or sliced strawberries) prior to baking. If using berries with juice (like thawed frozen), gently pat them dry so they don’t leach too much liquid. Chopped apples, pears, or peaches also work beautifully—toss them in a little cinnamon before layering.
• For nut lovers, sprinkle ⅓ to ½ cup chopped pecans, walnuts, or slivered almonds over the top just before baking (or even mix into the custard). A streusel topping made of flour, brown sugar, cinnamon, and cold butter adds a crunchy contrast.
• If you prefer a more decadent version, swirl in softened cream cheese or mascarpone (dollops between bread layers) for creamy pockets. You can also fold in chocolate chips or a dusting of cocoa powder for a dessert feel.
• For a seasonal spin, in fall try adding ½ teaspoon pumpkin pie spice or ¼ cup canned pumpkin to the custard; in winter, add a pinch of ground cardamom or nutmeg; or serve topped with a warm fruit compote.
• If you want a savory twist, reduce the sugar slightly and scatter crispy cooked bacon, diced ham, or sautéed mushrooms into the layers for a breakfast-brunch crossover version.

Ingredient Substitutions & Dietary Notes

If someone in your household has dietary restrictions or preferences, here are some smart substitutions you can try without compromising texture or flavor:

• You can replace whole milk with 2% milk, half-and-half, or a blend of milk plus heavy cream (e.g. ¾ cup milk + ¼ cup heavy cream) to get a richer custard. For dairy-free, try unsweetened almond milk, oat milk, or coconut milk—use full-fat versions where possible, and reduce sweetness slightly to compensate.
• Rather than classic white or French bread, you may use brioche, challah, sourdough, or Italian-style rustic bread. Day-old or slightly stale bread works best (it absorbs custard better and resists sogginess). If your bread is fresh, hint at gently toasting or drying it in a low oven for 10 minutes before using.
• If you need a gluten-free version, choose a sturdy gluten-free loaf (or a mix of gluten-free breads) that holds up to soaking. You may need to reduce soaking time slightly to prevent disintegration.
• You can lighten sugar by reducing brown sugar by 10–20% or substituting part of it with maple syrup or honey. If using liquid sweeteners, slightly reduce other wet ingredients to maintain balance.
• For extra richness, you can replace 1 or 2 eggs with an additional egg yolk, or fold in a dollop of crème fraîche into the custard. Conversely, for a lighter version, try replacing one egg with a flax/egg substitute (though the texture will be softer).
• To make it nut-free or allergy-friendly, omit nuts or streusel topping; you can replace streusel with a crumb of oats + butter or crushed cereal if desired.

Troubleshooting & Common Pitfalls

Even a great recipe can run into hiccups. Here are pitfalls to watch out for (and how to avoid them) when making this French toast casserole.

• If the bottom is soggy while the top looks done, it usually means the custard didn’t set uniformly. To avoid this, make sure your custard fully covers the bread and press it gently so the bread is submerged. Use a baking dish with good heat conduction (metal or ceramic). If needed, cover loosely with foil in the last 5–10 minutes to prevent over-browning.
• If the top is browning too fast before the middle sets, tent foil over the top halfway through baking. You may also lower your oven rack or reduce the temperature by 25°F (15 °C).
• If your casserole seems dry or undercooked, that can happen if your bread pieces are too small or over-toasted. Aim for 1- to 1½-inch cubes or slices. Also, check that your egg-to-milk ratio is correct.
• If it’s bland, that suggests under-seasoning. Be generous with vanilla extract, a pinch of salt, and spices like cinnamon or nutmeg. A small splash of almond extract can elevate flavor.
• If leftovers become too firm or dry in the fridge, reheat gently (in a moderate oven or covered with foil) and consider drizzling a little milk or syrup to rehydrate.

Make-Ahead Timeline & Prep Schedule

Day Before / Night Before (or Morning if making same day)

• 0:00 — Slice or cube bread and let it dry out a bit (especially if fresh).
• 0:10 — Whisk together custard mixture (eggs, milk, sweeteners, extracts, spices).
• 0:15 — Grease a baking dish, layer bread, pour custard, press so bread is saturated.
• 0:20 — (If using add-ins) fold in fruit, nuts, cheese, or toppings now.
• 0:25 — Cover dish and refrigerate (minimum 4 hours, ideally overnight).

Morning of Bake Day

• Remove dish from fridge ~15 minutes before baking (to temper).
• Preheat the oven.
• Optionally sprinkle topping or streusel at this point.
• Bake 40–50 minutes, tenting with foil if browning too fast.
• Let rest 5–10 minutes before serving.

Storage, Serving Suggestions & Pairings

• This French toast casserole is best served warm, with optional accompaniments such as maple syrup, melted butter, powdered sugar, whipped cream, or fruit compote. Fresh berries or sliced bananas on top add brightness.
• If you’d like to add a savory contrast, serve alongside crisp bacon, sausage links, or a fresh green salad with citrus vinaigrette. A lightly dressed arugula salad or mixed greens adds balance to the richness.
• Leftovers can be refrigerated in an airtight container for up to 2–3 days. To reheat, place individual portions in a 325–350 °F oven (covered loosely) for 10–15 minutes until warmed through. You can also microwave, but the texture may soften.
• To freeze, bake the full dish or slices, let cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a moderate oven until warmed through.
• When serving for a brunch crowd, prepare a toppings bar with mini bowls of nuts, fruit, compotes, whipped cream, syrups, and cinnamon sugar so guests can personalize their slices.

Serving Suggestions & Tips

• For more uniform bread cubes, use a loaf of French bread or Italian bread and cut it into 1-inch cubes. You could also make this with sourdough bread or challah bread. 
• When adding the bread to the dish, I didn’t put it in nicely, but did make sure that it covered the dish evenly.
• If you want a slightly creamier casserole, replace the milk with heavy cream. 
• Top your easy French toast casserole recipe with real maple syrup, melted butter, fresh berries or other fresh fruit, or egg custard.
• Serve with a glass of milk, orange juice, apple juice, or your morning coffee. 
• The best bread to use is day-old bread or stale bread. It will be drier, so it will absorb the egg mixture better. 
• Make this dairy-free by using coconut milk or almond milk in place of the whole milk. 

French Toast Casserole Step by Step

Ingredients

• 1 loaf bread
• 8 large eggs
• 3 cups whole milk
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon

Instructions

Cut the bread slices into ninths (two cuts one way, two cuts the other way), and pile all of that into a greased 9×13 casserole dish. 

In a large mixing bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.

Pour the egg mixture over the bread, making sure to get as much of the bread as possible. Cover the dish, and refrigerate it for at least a couple hours, up to overnight.

When you are ready to bake, preheat the oven to 350°F. I recommend letting the dish sit out at least while the oven is preheating, maybe even a little before that. You don’t want to put a cold glass dish into a hot oven. It could expand the glass too quickly and shatter. I may have experience in this from years ago.

Bake the casserole for about 45 minutes, until the top starts to get crispy and the bottom is no longer moist. Serve warm with some pure maple syrup on top of the casserole!

Make-Ahead French Toast Casserole Leftovers

Storage: You can store leftovers in the refrigerator once it has cooled to room temperature. Cover the pan with plastic wrap or aluminum foil, or move it to an airtight container. Refrigerate for 2-3 days. 

Reheating: It’s best reheated in the oven, but it may start to dry out by the second reheating. We’ve also heated a second serving in the microwave, but it’s a bit softer that way. Whichever you choose, store it without any syrup; otherwise, the bread will get very mushy.

Recipe

Make-Ahead French Toast Casserole

Switch up your regular French Toast breakfast with this delicious, easy, make-ahead French Toast Casserole recipe. Perfect for the weekends!

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Course:

Breakfast

Cuisine:

American

Diet

Vegetarian

Keyword:

bread

|

breakfast casserole

|

casserole

|

cinnamon

|

french toast

Dietary Needs:

Nut-Free

Servings: 8 servings

4.58 from 7 votes

Ingredients

• 1 loaf bread
• 8 large eggs
• 3 cups whole milk
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon

Recommended Equipment

• Bread Knife
• Glass Baking Dish
• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Beeswax Wrap

Instructions

• Cut bread into one-inch cubes; on a regular loaf of bread, slicing it into ninths works well
• Spread out bread in a greased 9×13 glass baking dish
• In a medium mixing bowl, combine all other ingredients and mix with a wire whisk
• Pour liquid mixture over bread, wetting as much of it as possible
• Cover and refrigerate at least 4-5 hours, up to overnight
• Remove the glass dish from the refrigerator and give it about 10-15 minutes to warm up (cold dish in a hot oven could break)
• Put the dish in a cold oven and set it to 350F (lets the dish warm up with the oven)
• Once the oven is preheated, bake for about 45 minutes or until the top is golden brown and the bottom is no longer soft
• Serve warm with maple syrup

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Make-Ahead French Toast Casserole

Amount Per Serving (1 cup)

Calories 455 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g15%

Cholesterol 172mg57%

Sodium 550mg23%

Potassium 372mg11%

Carbohydrates 74g25%

Fiber 3g12%

Sugar 36g40%

Protein 17g34%

Vitamin A 385IU8%

Vitamin C 0.2mg0%

Calcium 273mg27%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

French Toast Recipes

• Berry French Toast Casserole
• French Toast Waffles
• Make-Ahead French Toast Casserole
• Easy French Toast

Make-Ahead Breakfast Recipes

• Make-Ahead Pancake Casserole Breakfast
• Make-Ahead and Pull-Apart Mini Cinnamon Bites
• No-Bake Cereal Bars from Crumbs
• Make-Ahead Oatmeal Breakfast Bars
• Easy Pull-Apart Caramel Coffee Cake Recipe
• Make-Ahead French Toast Casserole
• Granola Bars
• Breakfast Hot Pocket
• Vegan Breakfast Cookies

Breakfast Casserole

• Healthy Breakfast Hash
• Berry Croissant Bake Breakfast Casserole
• Make-Ahead Pancake Casserole Breakfast
• Berry French Toast Casserole
• Cheesy Hash Brown Casserole
• Make-Ahead French Toast Casserole
• Country Ham Hash Breakfast
• Ham Steak and Gnocchi Casserole with Cheese