There’s nothing quite like the sweet aroma of cinnamon, vanilla, and buttery baked bread drifting through the house on a lazy weekend morning. This French Toast Casserole is everything you love about classic French toast—only easier, toastier, and made to feed a crowd.

I first made this on Christmas morning when I needed something fuss-free but festive. Ever since, it’s been my go-to for brunches, holidays, and sleepy Sundays when I want maximum comfort with minimal effort. It's rich, custardy, and crisp on top, with just the right balance of sweetness.

Trust me—once you try this, you'll never go back to flipping slices on the stove again. Let’s get into why you’ll fall head over heels for this French Toast Casserole.

Why You’ll Love This French Toast Casserole

Get ready to meet your new breakfast MVP. This French Toast Casserole takes everything good about the original dish and makes it even better—and way more convenient.

It’s ridiculously easy to make.
No standing over a hot skillet flipping slice after slice. With this baked version, you layer the bread, pour over the custard, and let your oven do the work. Perfect for early mornings when you’d rather sip coffee than cook.

Perfect for make-ahead mornings.
You can prep this casserole the night before and pop it in the oven in the morning. That means more sleep and less stress, whether it’s a holiday or just a chill weekend.

A crowd-pleaser every time.
It’s soft and custardy in the middle with a golden, slightly crispy top. Add a dusting of powdered sugar and a drizzle of maple syrup, and watch it disappear in minutes.

Totally customizable.
Want to add berries? Use challah instead of French bread? Go extra decadent with a praline topping? You absolutely can. This recipe is endlessly flexible.

With all these wins, it’s easy to see why this French Toast Casserole has earned a permanent spot in my breakfast rotation.

Ingredients Notes

The magic of this French Toast Casserole lies in how just a handful of simple ingredients come together to create something truly special. Each component plays a key role in achieving that soft, custardy interior and golden, toasty top.

The bread is the heart of it all.
For the best texture, you’ll want a sturdy bread like day-old French bread, brioche, or challah. These absorb the custard beautifully without getting soggy. Avoid sandwich bread—it tends to fall apart.

Eggs and milk form the custard base.
You’ll need large eggs and whole milk (or half-and-half if you want extra richness). This mixture soaks into the bread, creating that luscious baked French toast texture we all love.

Brown sugar adds warmth and depth.
I prefer light brown sugar in the custard for its subtle molasses flavor. You can sprinkle a bit on top before baking too, for a caramelized finish.

Cinnamon and vanilla bring the flavor.
Don’t skimp on the ground cinnamon and pure vanilla extract. These two are key to creating that classic French toast flavor that’s warm, cozy, and just sweet enough.

Butter finishes it all off.
A few pats of unsalted butter melted over the top before baking gives you that rich, golden crust. It’s the kind of detail that makes this casserole truly crave-worthy.

You won’t need any fancy equipment—just a 9x13-inch baking dish, a mixing bowl, and a whisk. Simple tools for a simply perfect dish.

How To Make This French Toast Casserole

Making this casserole couldn’t be easier, and the payoff is huge. Here’s exactly how to do it, step by step.

Start by prepping your bread. Cut it into roughly 1-inch cubes and let it sit out for a few hours—or overnight—to dry out. Stale bread absorbs the custard more evenly, giving you that creamy interior without sogginess.

Next, whisk together your custard. In a large bowl, combine your eggs, milk, brown sugar, cinnamon, and vanilla extract. Make sure it’s well mixed so every cube of bread gets coated with rich, flavorful goodness.

Now assemble the casserole. Grease your baking dish and layer in the cubed bread. Pour the custard mixture evenly over the top, pressing down slightly with a spatula to help the bread absorb the liquid. Let it soak for at least 30 minutes—or refrigerate it overnight if you’re prepping ahead.

When you’re ready to bake, preheat your oven to 350°F (175°C). Dot the top of the casserole with small pieces of butter and, if you like, a sprinkle of brown sugar or cinnamon for extra flavor.

Bake uncovered for 45 to 55 minutes, until the top is golden and slightly crispy, and the center is set but still soft. If it starts to brown too quickly, loosely cover it with foil.

Once it’s out of the oven, let it rest for 10 minutes before serving. That gives the custard a chance to finish setting and makes it easier to slice. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Storage Options

This casserole is just as good the next day—maybe even better.

To store leftovers, let the casserole cool completely. Transfer to an airtight container or cover the dish tightly with foil. It’ll keep in the fridge for up to 4 days.

For longer storage, you can freeze individual slices. Wrap each portion in plastic wrap, then foil, and store in a freezer-safe bag or container. They’ll keep well for up to 2 months.

To reheat, microwave individual slices for about 60–90 seconds, or warm larger portions in a 325°F oven until heated through. If frozen, thaw in the fridge overnight before reheating.

Variations and Substitutions

One of the best things about this casserole is how easily you can make it your own. Whether you're working with what you have or just want to switch it up, here are some delicious ideas.

Swap the bread.
Brioche gives a super rich, dessert-like finish, while sourdough adds a slight tang and extra structure. Cinnamon raisin bread? Amazing for extra flavor right in the base.

Add fruit.
Fold in fresh or frozen berries, sliced bananas, or even chopped apples or pears for a fruity twist. They soften as the casserole bakes and add a lovely burst of flavor.

Go nuts.
Add chopped pecans or walnuts to the top for a little crunch. Toast them first for an even nuttier flavor.

Try a streusel or praline topping.
Mix brown sugar, butter, flour, and a pinch of cinnamon for a crumbly streusel topping. Or make a praline-style mix with pecans and a touch of maple syrup for next-level indulgence.

Make it dairy-free.
Use a non-dairy milk like almond or oat, and swap the butter for coconut oil or a plant-based alternative. Just be sure to use a heartier bread that holds up to the liquid.

Don’t be afraid to get creative. This recipe is the perfect canvas for all kinds of delicious variations.