French Toast Bake Casserole

Starting my morning with a warm French Toast Bake Casserole on the table always sets the day off right. I prepare it the night before in just 30 minutes and bake it fresh in the morning. Sweet and tender, it is the perfect way to use leftover bread along with simple ingredients like milk, sugar, cream, spices, and eggs.

Making homemade breakfast casseroles is something I started doing more often after becoming a mom. It is such a simple way to feed my kids a meal that is both nutritious and comforting, instead of those frozen breakfast foods at the grocery store. No, thanks! So, if you are a parent, I truly recommend trying my two kids’ favorites; the classic sausage breakfast casserole recipe, which they love on weekends, or a sweeter option like my croissant French toast casserole, which I like to call the cousin of the one I am making today.

I know that while the classic French Toast takes less than 15 minutes to make, it still keeps you standing by the stove when sometimes all you want is to enjoy your morning coffee in peace. That is when my French Toast Bake Casserole becomes the perfect alternative for those kinds of mornings. I love that it can be assembled ahead of time with leftover sourdough bread and a few simple ingredients, then baked right before serving. I hope you give this classic breakfast favorite a try.

Why you will love this recipe 

• Easy breakfast mornings: I love that I can get everything ready the night before, then just bake it while I enjoy my morning coffee. The oven does the work, and my kitchen smell like cinnamon and vanilla, love it!
• Tastes like homemade comfort: The mix of eggs, milk, cream, sugar, and cinnamon makes the casserole rich and creamy inside with a golden top that everyone loves to scoop into. It tastes sweet and buttery, just like a warm bakery treat.
• Nice to feed a crew: I make this for my kids on slow weekends or when family visits. It is simple to slice, serve, and enjoy with syrup or fresh fruit.
• A great way to use what you have: This recipe is my go-to for leftover bread. I use sourdough most of the time, but any bread works great when soaked in the custard mix and baked to perfection.

What you will need

• Bread: I use day-old sourdough or French bread because it soaks up the custard perfectly.
• Egg and dairy mix of milk and heavy cream: I whisk these together for a smooth and creamy base.
• Sweet blend of white and brown sugar: I mix both to balance the sweetness, and the brown sugar adds a light caramel flavor as it bakes.
• Warm flavors of cinnamon, nutmeg, and vanilla: I love how these spices fill the kitchen with a cozy aroma and make each serving taste amazing.
• Hint of orange zest: I add just a touch for freshness, and it brightens the flavor in the most natural way.
• Crumb Topping: I use flour, brown sugar, cinnamon, nutmeg, salt, and cold butter to create a sweet and buttery crumble that bakes into a golden crust.
• Garnish: I whisk powdered sugar with a little milk for a light glaze and top the casserole with fresh strawberries for a bright and sweet finish.

How to make

Prepare the bread: I cut my chosen bread into cubes and place them in a pan. In a separate bowl, I mix eggs, milk, heavy cream, sugars, vanilla extract, orange zest, cinnamon, and nutmeg.

Soak the bread: I pour the custard mixture over the bread, making sure every piece is covered, then let it soak in the fridge overnight.

Make the crumbs: I mix flour, sugar, cinnamon, nutmeg, and salt in a bowl. Then I cut in the butter until the mixture becomes crumbly, place it in a Ziploc bag, and refrigerate it overnight.

Bake: When ready, I sprinkle the crumb topping evenly over the soaked bread and bake it at 350°F for about 45 minutes until the top is golden and the center is set.

Add the glaze: I mix powdered sugar with a little milk to make a smooth glaze, drizzle it over the warm casserole, add fresh berries on top, and serve right away.

Expert tip

Let the casserole warm first

I always let the casserole sit on the counter for about 20 minutes before baking so it warms up a little. If it goes straight from the fridge to the hot oven, the center can stay cold or bake unevenly. Letting it rest first helps it bake all the way through and keeps the custard creamy and fluffy.

More tips to consider:

• Use day-old bread so it keeps its shape and absorbs the custard like we want. Fresh bread can get too soft when baked.
• I whisk the egg and dairy mixture well so it comes out smooth and creamy. This helps every piece of bread soak up the flavor evenly.
• I cut the bread into even cubes so everything bakes at the same time. This keeps some pieces from drying out too quickly.
• I keep an eye on the top while it bakes and cover it with foil if it starts browning too fast. This keeps it golden but not overdone.
• I check the casserole at 40 minutes and use a knife to see if the center is set. If it still looks wet, I bake it for a few more minutes.

Recipe variations and add-ins:

• Apple pie comfort: I add one chopped apple and a little extra cinnamon to the mix. The apples bake soft and fragrant, reminding me of warm apple pie in the morning.
• Chocolate morning treat: I sprinkle 1/2 cup of chocolate chips between the bread layers. They melt into the custard and make each serving rich and creamy.
• Nutty caramel crunch: I top the casserole with a handful of chopped pecans and drizzle caramel sauce once baked.
• Pumpkin spice: I stir in 1/2 cup of pumpkin puree with a pinch of pumpkin spice. It tastes like fall mornings with soft texture and warm flavor.
• Banana bread: I add one sliced ripe banana between the bread cubes with a little brown sugar. The bananas soften and taste like dessert for breakfast.

Serving suggestions:

For a Christmas morning, I love serving this French Toast Bake Casserole with my Instant Pot Cranberry Sauce, which adds a sweet and tangy touch to the plate. My husband always asks for strawberry sauce because it reminds him of his favorite childhood breakfasts, and honestly it pairs great with the warm custard texture of the casserole.

When I want to make the meal super comforting, especially in the fall season, I pour myself a pumpkin spice latte or sometimes a London Fog latte for something soothing and creamy. The combination of the spiced casserole, fruity sauces, and a warm drink makes breakfast filling and comforting.

How to store leftovers:

• Refrigerate: I let the casserole cool completely, then cover it tightly and keep it in the fridge for up to 3 days.
• Freezing: I slice the cooled casserole into portions and wrap them well before freezing. They keep nicely for up to 2 months and make quick breakfasts later on.
• Reheating: I warm a slice in the oven or microwave until heated through.

Frequently asked questions

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