Easy Overnight French Toast Casserole is a delicious breakfast recipe that is always such a hit with the family and guests. You make this breakfast casserole the night before so you can enjoy this yummy baked French toast in the morning! We especially love to make this for the Holidays.
If you love traditional French toast, you will also love these unique French toast versions like our Strawberry Cheesecake French Toast Roll Ups, Cinnamon Roll French Toast Casserole, and Slow Cooker Pumpkin Maple French Toast.
The Best Overnight French Toast Casserole
Baked French Toast is a quick and easy overnight casserole that tastes amazing and can be made the night before. I’m in love with breakfasts you can make ahead of time and simply throw in the oven in the morning or already have prepared, like Savory Breakfast Bundt Cake, or Make-Ahead Pancake Batter!
Overnight French toast is sometimes called “Baked French Toast”, “French Toast Casserole” or “Company French Toast” and it’s the perfect breakfast to make when you want to have something special to serve for breakfast but you also want to relax and enjoy the morning. We enjoy this east breakfast regularly, but this is always a staple for any holiday breakfast in our home. We also make this any time we have guests and they always rave about this dish every time!
Ingredients You Will Need
You won’t need any fancy ingredients for this breakfast casserole. In fact, I bet you have most of these things in your kitchen already! Here’s a quick overview of what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
- French Bread – you can also use Texas toast, challah, or brioche.
- Eggs – you will use 8 eggs to make the base for the custard.
- Half and Half – you can substitute whole milk for the half and half if need.
- Milk – whole milk is preferred for this recipe, but you can use 1-2% with fine results.
- Granulated Sugar – this is added to the egg mixture for just a hint of sweetness.
- Vanilla – make sure you use pure vanilla extract.
- Ground Cinnamon – the cinnamon is added to the custard mixture and the topping and gives such a nice flavor.
- Nutmeg – we use ground nutmeg for this recipe, but freshly grated nutmeg is always a nice touch if you have it.
- Butter – this is combined with sugar to make a nice cinnamon crunch topping.
- Brown Sugar – The brown sugar will add a nice caramelized glaze to this French toast.
- Corn Syrup – the corn syrup is actually optional, but we think this gives the topping a very nice consistency. However, you can leave this out with great results.
How To Make Overnight French Toast
One of the best things about this breakfast casserole is how easy it is to make – it only takes minutes! Here’s how to do it:
- Arrange your bread slices in a prepared 9×13.
- In a medium bowl, whisk together eggs, half & half, milk, vanilla and spices. Pour the mixture over the slices making sure all of them are coated well.
- Refrigerate overnight or for at least 4 hours before baking.
- When ready to bake, combine the topping ingredients and spread over the top. Bake at 350 for 35-40 minutes.
Can you make overnight French toast the same day?
Yes! If you want to bake the French toast right after you make it and don’t want to wait overnight, just make the custard and dip the bread into it letting it soak before placing the bread slices into the pan and baking. Pour any remaining custard over the bread after you have placed it in your baking dish, then cover with saran wrap and place in the fridge for 2-3 hours (the longer the better). This will give the custard time to soak into the bread even though we have sped up the process somewhat by dipping the individual bread pieces into the custard before placing them in the baking dish.
Pro Tips and Tricks
- Texture: This is a french toast casserole so parts of the slices will be soft and the tops with a more baked/crisp texture. If you prefer the slices to a more baked/crisp texture, use a larger pan (deep half sheet cake pan) and this will open up the slices instead of packing them in a 9×13. Another option is to use two 9×13 pans.
- Slices: Sometimes I have used sliced sour dough bread from the bakery and that works great. This will save a little time from having to cut a loaf.
- Forgot to make the night before? That’s totally fine. I have done this as well. Just make sure the slices are soaked up really well and proceed with directions.
- Want to add some crunch? You can add chopped pecans to the cinnamon crunch topping for a praline topping. Add in 1 cup of chopped pecans.
- Add fruit: This french toast casserole is amazing served with fresh berries instead of the praline topping if you are looking to lighten it up. We actually enjoy this served with the topping and berries!
How to Store and Reheat Leftovers
- Fridge: Let your casserole cool completely then cover with saran wrap or transfer to an airtight container and store in the fridge. It will keep for 3-4 days.
- Reheating from the fridge: When you are ready to eat another slice of French toast casserole simply place your desired amount on a plate and zap it in the microwave until warmed through. I usually will cut a large piece of French toast into smaller pieces so that the insides heat evenly.
- Freezing: The leftovers freeze VERY well! Place any leftovers in an air-tight, freezer-safe container. It will keep for up to 3 months.
- Reheating from frozen: When ready to eat, just thaw it and pop it in the oven at 350 for about 10 minutes.
Other Easy Breakfast Ideas to Try
- Easy Cherry Danish
- Cinnamon Roll Bites
- Slow Cooker Breakfast Casserole with Sausage
- Southwest Egg Muffins
- Baked Strawberry Donuts
- Crescent Bacon Breakfast Ring
- Fluffy Puffy Pancakes
Overnight French Toast Casserole
Ingredients
- 1 loaf french bread or thick texas toast
- 8 eggs
- 2 cups half and half
- 1/2 cup milk
- 3 Tbsp granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cinnamon Crunch Topping
- 1 1/2 sticks butter softened
- 1 cup light brown sugar packed
- 1 Tbsp light corn syrup optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare a 9"x13" baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
- Slice the French bread, about 1-inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
- In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
- Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350°F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
Make the Topping
- Combine all ingredients in a medium bowl and mix to combine. Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread (like you are icing a cake). You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
- Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- This is a french toast casserole so parts of the slices will be soft and the tops with a more baked/crisp texture. If you prefer the slices to a more baked/crisp texture, use a larger pan (deep half sheet cake pan) and this will open up the slices instead of packing them in a 9×13. Another option is to use two 9×13 pans.
- Sometimes I have used sliced sour dough bread from the bakery and that works great. This will save a little time from having to cut a loaf.
- Forgot to make the night before? That’s totally fine. I have done this as well. Just make sure the slices are soaked up really well and proceed with directions.
Nutrition
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143 comments on “Easy Overnight French Toast Casserole”
This was probably obvious to most, but let it get to room temperature before baking! I used a glass pan and the bread was still soggy in the middle after 45 minutes, I assume because it was still cold from the fridge. I had to cook for another 20 minutes (added foil at this point) for the middle to be cooked. I get that it was supposed to be soft, but mine was still uncooked and goopy. After it cooked it was good! Loved the flavor and topping part.
I make this ahead of time & freeze for up to 2 months. When ready, I just defrost & bake again at 350 til it looks done.
Great!. Thanks Sue!
I’m interested in making this particular recipe. The pictures actually look like pan fried French toast. I don’t really want it to be soggy.
Hi Alexis. The pictures are of the actual casserole. Depending on how you layer the bread, the tops will be crispier and the bottom part in the egg mixture will be softer so you get a little of both. Overall though, not as crispy as traditional French toast.
Would love to try it for Easter brunch but I can’t make the store tonight? Can I use a loaf of white bread instead?
Hi Kirsten. White bread would work as a substitute but would not be the best option as it will probably be overly soggy.
I make this for brunch for every holiday that falls on a weekend…4 years of Easter and one Christmas eve…..I triple the recipe for 25 ppl and there is never a bite left over. I think it’s the reason people come!
Awesome! So glad they enjoy it. Thank you Rebecca!
Great recipe! I made it Saturday night for Sunday guest. I used heavy cream and since I love cooking with alcohol in some recipes I added a mini bottle eggnog bourbon (called Eggos) at liquor store. I also added extra cinnamon and nutmeg. It was yummy. Served with either whip cream or powdered sugar and wish I could post a picture.
Sounds delicious Pamela! Thanks!
I have fixed this several times when we have big gatherings and the compliments just keep coming. Highly recommend trying.
Thanks Dee!
Sooo good! Everyone loved it.
Glad to hear that Kay! Thanks!
I was very nervous for this recipe lol. But I trusted the process and it turned out so delicious. I used Texas white toast and in a 9×13 pan I used 3 slices of bread overlapping each other by 3 rows. Soaked it over night. I used 1 stick of butter in the topping instead of 1.5 sticks. It turned out great! Will make again
Yay! Thanks Whitney!