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Easy Overnight Baked French Toast Casserole (Best Breakfast)

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This overnight baked French toast casserole has a perfect custard-like center, caramelized edges that get just a little crispy, and a cinnamon-vanilla aroma that makes everyone wander into the kitchen in their pajamas. It’s the ultimate make-ahead breakfast for holidays, lazy Saturdays, or any time you want to feel like you’re on vacation without leaving your kitchen.

Ingredients

Scale
  • 1 large loaf (about 16 ounces) day-old brioche, challah, or French bread, cut into 1-inch cubes
  • 8 large eggs, at room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted, plus more for greasing the dish
  • Optional toppings: maple syrup, fresh berries, powdered sugar, or whipped cream

Instructions

  1. Prepare the Bread: Cut day-old bread into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and let sit out for 1 hour to dry slightly.
  2. Grease the Baking Dish: Butter a 9×13-inch baking dish generously, covering the bottom and up the sides.
  3. Make the Custard: In a large mixing bowl, whisk eggs until broken up and slightly frothy (about 30 seconds). Add whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until fully combined and sugar starts to dissolve.
  4. Assemble the Casserole: Place half of the bread cubes in the greased dish, spreading evenly. Pour half of the custard over the bread. Add remaining bread cubes on top, then pour remaining custard over everything. Gently press down with a spatula to help bread absorb custard.
  5. Let It Soak: Cover dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or up to 24 hours.
  6. Prepare the Topping: In a small bowl, mix brown sugar and melted butter together until a thick, sandy paste forms. Set aside at room temperature.
  7. Bake the Casserole: Next morning, preheat oven to 350°F. Remove casserole from refrigerator and let sit on counter for 15 minutes. Remove plastic wrap or foil and sprinkle brown sugar-butter mixture evenly over top. Bake for 40-45 minutes until top is golden brown and center is set but slightly jiggly. A knife inserted in center should come out clean.
  8. Rest Before Serving: Let casserole rest for 5-10 minutes after coming out of the oven to allow custard to set fully.
  9. Serve and Enjoy: Cut into squares and serve warm. Drizzle with maple syrup, sprinkle with powdered sugar, and add fresh berries if desired.

Notes

Day-old bread is key for best texture. If using fresh bread, toast cubes at 300°F for 8-10 minutes first. Room temperature eggs blend more smoothly. For even soaking, press bread down with a spatula a few times during the first hour of refrigeration. If casserole browns too quickly, tent with foil for last 15 minutes. Let rest 5-10 minutes before serving to allow custard to set.

Nutrition

Keywords: overnight French toast casserole, baked French toast, breakfast casserole, make-ahead breakfast, holiday breakfast, brunch recipe, French toast bake

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