Overnight French Toast Casserole

On a busy holiday morning, nobody wants to stand at the stove flipping French toast one slice at a time. This casserole gives you the same cinnamon, vanilla and custard flavor in a single pan that feeds a crowd.

You cube the bread, soak it in a simple egg and milk custard and refrigerate it overnight. In the morning, sprinkle on a buttery brown sugar crumb and bake while the coffee brews.

The center comes out soft and custardy, the top turns crisp and golden, and a drizzle of maple syrup finishes it off.

Why You’ll Love This Recipe

• Assemble the night before
• Feeds 10 from one pan
• Crisp cinnamon crumb topping
• Perfect for Christmas morning

Ingredient Notes

Bread: Use sturdy French bread, challah or brioche. Slightly stale bread soaks up the custard without falling apart. If your bread is fresh, dry the cubes in a 300°F (150°C) oven for 10 minutes first.

Soaking time: At least 4 hours, and up to 12. The overnight rest lets the custard soak all the way into the bread so there are no dry spots.

See the recipe card below for full measurements.

How to Make Overnight French Toast Casserole

1. Fill the pan

   Grease a 9x13 inch baking dish. Spread the bread cubes in an even layer and scatter the raisins over them if using.

2. Make the custard

   In a large bowl, whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt until smooth and no streaks of egg remain.

3. Soak overnight

   Pour the custard evenly over the bread and press the cubes down gently with a spatula so they all get wet. Cover tightly and refrigerate at least 4 hours or up to 12 hours.

4. Make the topping

   Mix the flour, brown sugar and cinnamon, then rub in the cold butter with your fingertips until it looks like coarse crumbs. Refrigerate in a covered container until morning.

5. Bake

   Take the casserole out of the fridge while the oven heats to 350°F (175°C). Sprinkle the crumb topping evenly over the top. Bake uncovered 45 to 55 minutes, until puffed and golden and a knife in the center comes out without wet custard. The center should reach 160°F (71°C). If the top browns too fast, cover loosely with foil.

6. Rest and serve

   Let it rest 10 minutes so it sets, then cut into squares. Serve with maple syrup and a dusting of powdered sugar.

Tips for the Best Results

• Press the bread into the custard once more just before baking for an even texture.
• A glass or ceramic dish shows you whether the bottom is set and golden.
• Add a cup of fresh blueberries or diced apples along with the bread for a fruity version.
• Leftovers reheat well, so it is also great for weekday breakfasts.

Common Mistakes to Avoid

Substitutions

• Heavy cream: More whole milk for a lighter custard.
• Raisins: Chopped pecans, dried cranberries or chocolate chips.
• Crumb topping: A sprinkle of cinnamon sugar for a simpler finish.

What to Serve With It

• Strawberry banana smoothie
• Rich homemade hot chocolate
• Fresh fruit salad
• Coffee

Storage and Reheating

Fridge: Refrigerate leftovers covered for up to 4 days.

Freezer: Freeze baked, cooled squares for up to 2 months. Thaw overnight in the fridge.

Reheat: Microwave squares for 45 to 60 seconds, or warm the pan covered with foil at 325°F (165°C) for 15 to 20 minutes.

Tools That Make This Easier