This Overnight French Toast Casserole is a layer of brioche bread soaked in a sweet, spiced custard, topped with a buttery brown sugar crumble, and baked to perfection. Then, I like to serve it with a dusting of confectioners’ sugar and (sometimes) maple syrup. It is perfect for prepping ahead so it’s easy to throw in the oven for a special breakfast, brunch, or just a delicious way to start your day! And, when you are craving a classic French Toast recipe, I have one that is sure to impress, too!
Ingredients & Substitutions
- Bread: I like brioche bread in this French toast casserole–it is a little sweet, a little cake-like, a little pastry-like, and perfect for this casserole! Challah bread would also be delicious, and it holds up well to soaking overnight. (Look for bread that is sturdy enough to soak up the custard mixture.) If you love raisins and want a little spiced-up version, try the casserole with cinnamon raisin bread!
- Custard Mixture: The flavorful and creamy mixture that soaks up in the bread is made of eggs, milk, heavy whipping cream, light brown sugar, vanilla, cinnamon, and salt.
- Topping: The topping is a buttery, spiced crumble added to the soaked bread just before baking. It is made up of flour, brown sugar, cinnamon, salt, and melted unsalted butter. (If using salted butter, you may want to lessen the amount of salt in the recipe.) I love the crisp, caramelized layer it forms when baked!
Make Ahead French Toast Casserole: Refrigerate Overnight or Freeze For Later
I love recipes that can be made ahead of time and just popped in the oven! Here are a couple of make-ahead options for French toast casserole:
- Refrigerate Overnight: Assemble the casserole as directed, then cover and refrigerate for at least 4 hours, up to overnight. Bake directly from the refrigerator, adding the crumble topping just before baking.
- Freeze Before Baking: Prepare the casserole (without the crumble topping). Cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight before adding the topping and baking. Or, bake directly from frozen, adding the topping and baking for an additional 20-30 minutes or so.
Toppings & Serving Ideas For French Toast Casserole
When serving this French toast casserole, I like to serve it with plenty of delicious toppings and side options. Here are a few to give you some ideas:
- Fresh Fruit Platter
- Syrup–Yes, I love maple syrup, but flavored syrups like caramel and berry syrups would also be delicious! (Or, go without syrup–I thought the casserole was delicious as-is, too!)
- A dusting of confectioners’ sugar (powdered sugar)
- Whipped cream
- Chopped nuts like walnuts, pecans, or almonds
- Caramel Sauce
- Chocolate chips
Storing & Reheating Overnight French Toast Casserole
To Store: To store leftover French toast casserole (that is, IF there are any leftovers), first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: Reheat the casserole in the oven, covered in aluminum foil, at 350°F until warmed through. Or, reheat individual portions in the microwave.
Can I Freeze Baked French Toast Casserole?
Sure, you can freeze French toast casserole after it has been baked. To freeze, first, let it cool completely. Next, wrap the casserole in plastic wrap or aluminum foil. Then, for extra protection, I like to place it in a freezer-safe container or heavy-duty freezer bag. Label and date the packaging; it can be frozen for up to 2-3 months. When ready to enjoy, let the casserole thaw in the refrigerator overnight. Reheat it in the oven at 350°F for 20-30 minutes, or until heated through.
Overnight French Toast Casserole
Ingredients
- 1 loaf (16 ounces) Brioche bread, cubed
- 8 large eggs, room temperature, beaten
- 2 cups (490 g) whole milk, room temperature
- ½ cup (119 g) heavy whipping cream, room temperature
- ¾ cup (150 g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Topping
- ½ cup (62.5 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
- confectioners' sugar, for garnish
- pure maple syrup, for serving
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add the bread cubes to the dish in an even layer.
- In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt until smooth and fully combined.
- Pour the egg mixture evenly over the bread cubes, gently pressing down to ensure all of the bread gets soaked. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
- In a medium bowl, whisk together the flour, light brown sugar, cinnamon, and kosher salt for the topping. Add the melted butter and mix with a fork until crumbly and well combined. Cover the topping mixture and refrigerate until ready to bake.
- When ready to bake, preheat the oven to 350°F (175°C).
- Remove the casserole from the refrigerator. Sprinkle the prepared topping evenly over the soaked bread cubes.
- Bake the casserole uncovered for 45-55 minutes, or until the top is golden brown and the center is set.
- Let the casserole rest for 10 minutes before serving.
- Dust with confectioners' sugar and drizzle with maple syrup.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love this so much, both with and without maple syrup! I will go so far as saying it is a breakfast game-changer!
Elizabeth
This is fantastic (and I had a piece without any syrup)! You can't go wrong with the crumble topping. This will impress your family and guests, for sure!
Annabelle
This is a filling breakfast that would feed a lot of people!
Bella
This is sweet and comforting–definitely perfect for a lazy weekend morning!
Selena
If you’re looking for a no-fuss but impressive breakfast, this is it. The brioche makes it extra fluffy, and the topping gives it just the right amount of crunch. It’s a hit with everyone!
