This French Toast Casserole is a decadent breakfast masterpiece that brings together the comforting flavors of cinnamon, vanilla, and caramelized bread. With a golden, crispy top and a soft, custardy center, every bite is a delightful contrast of textures. Perfect for lazy mornings or brunch gatherings, it’s a dish that feels indulgent yet effortless to prepare. In just 45 minutes of prep, you can assemble this crowd-pleaser and let it bake to perfection while you sip your coffee.
Warm, aromatic, and irresistibly sweet, this casserole is a nostalgic twist on classic French toast. The rich custard soaks into the bread, creating a melt-in-your-mouth experience that’s both cozy and luxurious. Whether you’re serving it with fresh berries or a drizzle of maple syrup, it’s a guaranteed hit. With a total time of 1 hour 30 minutes, it’s the ideal way to start your day with a touch of elegance and comfort.
Ingredients for French Toast Casserole
- Unsalted butter or coconut oil, for greasing the pan
- 1 loaf challah bread, about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes (stale bread works best)
- 5 large eggs
- 1½ cups milk (whole milk recommended, but any type works)
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- Maple syrup, for serving
- For the topping:
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans (optional, or substitute with walnuts)
Step-by-Step Instructions
- Prepare the baking dish: Grease a 9×13-inch or similar baking dish with unsalted butter or coconut oil.
- Arrange the bread: Place the cubed challah bread evenly in the prepared baking dish.
- Make the egg mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until well combined.
- Soak the bread: Pour the egg mixture evenly over the bread cubes. If making ahead, cover the dish and refrigerate overnight. Otherwise, let it stand at room temperature for 30 minutes to allow the bread to soak up the mixture.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Add the topping: Drizzle the melted butter or coconut oil over the casserole, then sprinkle with brown sugar and chopped pecans.
- Bake: Cover the dish with foil and bake for 35 minutes. Then, uncover and bake for another 10 to 20 minutes, or until the topping is golden brown and the egg mixture is mostly set.
- Rest before serving: Remove from the oven, cover loosely with foil, and let it stand for 10 minutes to set.
- Serve: Slice and serve warm with maple syrup on the side. Enjoy!
Perfect Pairings: Serving Suggestions
Elevate your French Toast Casserole by serving it with a drizzle of warm maple syrup and a dollop of whipped cream. For a fresh twist, add a side of seasonal berries or a sprinkle of powdered sugar. Pair it with a hot cup of coffee or a glass of cold milk for a complete breakfast experience.
Make It Ahead: Storage and Reheating Tips
This casserole is a great make-ahead dish! After assembling, cover it tightly and refrigerate overnight. When ready to bake, let it sit at room temperature for 30 minutes before adding the topping. Leftovers can be stored in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven at 300°F until warmed through.
Mix It Up: Recipe Variations
Customize your casserole by swapping challah for brioche or sourdough bread. Add a layer of sliced bananas or blueberries between the bread cubes for extra flavor. For a nut-free option, skip the pecans and use a streusel topping made with oats, flour, and butter instead.
Quick Tips for Busy Mornings
Save time by prepping the bread cubes the night before. Use a stand mixer to whisk the egg mixture quickly and evenly. If you’re short on time, skip the 30-minute soaking step and bake immediately—just press the bread down gently to ensure it absorbs the liquid.
Essential Equipment for Success
A 9×13-inch baking dish is ideal for this recipe, ensuring even cooking. Use a sharp serrated knife to cut the bread into uniform cubes. A silicone brush can help evenly distribute the melted butter topping. Don’t forget a whisk for perfectly blended eggs and milk!
French Toast Casserole
Ingredients
- Unsalted butter or coconut oil, for the pan
- 1 loaf challah bread, about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes
- 5 large eggs
- 1½ cups milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- Maple syrup, for serving
For topping
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
Instructions
- Grease a 9×13-inch or similar baking dish. Place the bread cubes in the baking dish.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread. If making the casserole ahead, cover the baking dish and refrigerate overnight. Otherwise, let stand for 30 minutes at room temperature to allow the bread to soak up the egg mixture.
- Preheat the oven to 350°F.
- Add the topping: Drizzle the casserole with the butter and sprinkle with the brown sugar and pecans. Cover and bake for 35 minutes, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture has mostly set. Remove from the oven, cover loosely with foil, and let stand for 10 minutes.
- Serve with maple syrup.