This Overnight French Toast Casserole is an easy, crowd-pleasing casserole made with warming spices, maple syrup, and a vanilla glaze. Perfect for holiday breakfasts, brunch, or lazy weekends. Gluten-free and dairy-free options included.
French Toast the Easy Way
French Toast is one of my all-time favorite breakfast recipes. From the eggy, fluffy interior to the crispy buttery edges to the warming hints of vanilla, cinnamon, and maple, it is rich, decadent, and incredibly satisfying. And the easiest way to enjoy those same flavors is to make this French Toast Casserole.
Just like my recipes for Cinnamon Rolls, Hashbrown Brown Breakfast Casserole, and Breakfast Strata, this easy recipe for French Toast Casserole is best assembled ahead of time. Which means you can still enjoy your sleep and present a hearty, delicious breakfast that your guests (or family) will rave about.
French Toast Casserole Ingredients
- Bread: The best bread for French toast casserole is day-old (or dried-out) bread is sturdy, with a light texture, and soft crust--like French bread, Italian bread, brioche bread, challah bread, or sourdough bread. I would stay away from soft sandwich bread, as this can result in a soggy casserole.
- Maple Syrup: Not only does the maple syrup work to sweeten the casserole, but it also adds rich, warming notes to the French toast casserole.
- Eggs: Eggs are crucial to the rich custard base.
- Milk/Cream: For a rich, creamy casserole opt to use half and half, whole milk, or cream.
- For Flavor: To flavor the casserole, I recommend a combination of cinnamon, nutmeg, and vanilla extract which will pair well with the flavor of the maple syrup. A pinch of salt will also help to enhance the flavors.
- Vanilla Glaze: While totally optional, a simple combination of powdered sugar, vanilla extract, and milk makes a deliciously sweet glaze that finishes off the French toast casserole perfectly. In place of the glaze, feel free to serve with maple syrup.
How to Make Overnight French Toast Casserole
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Bread. Cube a loaf of bread into 1-inch cubes. Spread the bread cubes out onto a large sheet pan and allow the bread to dry out at room temperature for 4-12 hours. If time does not permit, dry the bread quickly in a 300℉ oven for 15-20 minutes.
- Prepare Egg Custard. Once the bread has dried out, prepare the custard by whisking together eggs, maple syrup, milk, vanilla, salt, cinnamon, and nutmeg in a large mixing bowl.
- Assemble Casserole. Place dried out bread cubes in buttered casserole dish and pour the egg mixture over the bread. Use a spatula or your hands to gently submerge the bread into the egg custard. That will help ensure that the bread absorbs the custard mixture.
- Refrigerate. Cover the casserole tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Take the Chill Off. In the morning, remove the casserole from the refrigerator while the oven is preheating. This will help to take the chill off your casserole and prevent your casserole dish from cracking due to extreme temperature changes.
- Bake. When ready to bake, remove the plastic wrap and cover with foil. Bake for 30 minutes covered, remove foil, and continue to bake until set.
- Glaze. While the French Toast is baking, whisk the powdered sugar, milk, and vanilla together. Drizzle that mixture over the baked casserole before serving.
Recipe/Dietary Modifications
- Dairy-Free French Toast Casserole: To make Dairy-Free French Toast Casserole, use almond milk or coconut milk in place of half and half or cream. The coconut milk will produce a richer custard, but it does have notes of coconut in the final product. Also, be sure to use coconut oil or a non-dairy butter substitute for greasing the pan.
- Gluten-Free French Toast Casserole: You can make Gluten-Free French Toast Casserole by simply using your favorite gluten-free bread.
- Top with Streusel: For a rich, buttery topping, combine ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon cinnamon, ⅛ teaspoon salt, with ½ cup cold. cubed unsalted butter until it resembles a crumble. Sprinkle over the casserole right before baking. Feel free to double the streusel for streusel overload!
Kristen's Key Tips
The following tips are crucial for making the best French Toast Casserole.
- Prepare in Advance: French Toast Casserole is best when given time for the bread to soak up the delicious custard, hence why overnight preparation is best. If you skip the step of letting your bread sit in the custard overnight, the casserole will not be as fluffy and may even be soggy.
- Use Dried-Out Bread. Ideally, any bread you choose to use needs to be stale or dried out to absorb the custard. If your bread is not fully dried out, you may end up with a soggy casserole, therefore it is crucial to dry out your bread properly before soaking the bread in the egg custard.
Storage & Reheating Instructions
- Refrigerate: Leftover French Toast Casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual servings on a heat-safe plate in the microwave in 30-second intervals to warm through. Alternatively, reheat the casserole in an heat-safe baking dish covered with foil in a 300-degree F oven until just warmed through.
More Favorite Brunch Recipes
- Asparagus Frittata
- Quiche Lorraine
- Sour Cream Coffee Cake
- Easy Cheese Danish
- Green Chile Egg Casserole
- Potato Frittata
- Classic Quiche
- Honey Lime Fruit Salad
If you tried this Overnight French Toast Casserole, I would love for you to leave a comment and review below.
Easy Overnight French Toast Casserole
Overnight French Toast Casserole delivers the classic flavor you know and love of French Toast in a delicious hands-off, prep-ahead breakfast casserole. Dairy-Free and Gluten-Free modifications included.
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Servings: 8
Calories: 169kcal
Ingredients
For the French Toast Casserole
- 16 ounces Italian bread or French bread cut into 1-inch cubes (this is about 8-10 loosely packed cups)
- 1 tablespoon unsalted butter for greasing pan
- 6 large eggs
- 2 cups half and half or whole milk or cream
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon grated nutmeg
Vanilla Glaze (optional)
- 1 cup powdered sugar sifted
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- dash of salt
Instructions
- To Dry Out Bread: Cube 16 ounces of bread into 1-inch cubes. Spread the bread cubes out onto a large sheet pan and allow the bread to dry out at room temperature for 4-12 hours. If time does not permit, dry the bread quickly in a 300℉ oven for 15-20 minutes.
- Grease a 9x13 baking dish with 1 tablespoon of butter and place the cubed, dried-out bread inside the casserole dish in an even layer.
- In a large mixing bowl, whisk 6 eggs with 2 cups of half and half, ¼ cup maple syrup, 2 teaspoons vanilla, ⅛ teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg until well combined.
- Pour the egg mixture over the cubed bread in the buttered casserole dish, gently tapping the bread down with your hands so that it is fully submerged in the custard. Cover the baking dish with plastic wrap and refrigerate for a least 8 hours or up to 18 hours.
- When ready to bake, preheat the oven to 350℉. Remove the casserole from the refrigerator and allow it to come to room temperature as the oven preheats.
- Once the oven has preheated, remove the plastic wrap and cover the baking dish with foil. Bake covered for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes or until set.
- While the casserole is baking prepare the glaze. Combine 2 tablespoon of milk with a pinch of salt and 1 teaspoon of vanilla extract in a medium mixing bowl. Add 2 cups of sifted powdered sugar to the bowl and whisk until a thin glaze forms. Add in more milk, 1 teaspoon at a time, if needed to thin it out.
- Drizzle the glaze over the baked casserole and serve.
Equipment Needed
Notes
Gluten-Free Modifications: Use gluten-free bread in place of regular bread.
Dairy-Free Modifications: Use dairy-free milk in place of cream/butter and dairy-free butter (like Smart Balance) in place of butter.
Prevent a Soggy Casserole: Chances are if your casserole is soggy, you did not use enough bread, you used soft sandwich bread, or your bread was too fresh (soft) to absorb the egg custard. To prevent this from happening, use dried-out bread. In the morning, be sure that most of the custard has been absorbed by the bread before baking. If you have more than ½ cup of liquid not absorbed by the bread, you may want to drain off a bit of that custard before baking.
Add Streusel: Combine ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon cinnamon, and ⅛ teaspoon salt in a medium mixing bowl. Add in ½ cup cold, cubed unsalted butter and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar. Sprinkle over the casserole right before baking. Feel free to double the streusel for streusel overload!
Store leftovers in the refrigerator for up to 3 days and reheat individual servings on a heat-safe plate in the microwave in individual serving sizes or a 300-degree F oven until just warmed through.
Nutrition
Calories: 169kcal | Carbohydrates: 19g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 126mg | Sodium: 327mg | Potassium: 138mg | Fiber: 2g | Sugar: 7g | Vitamin A: 220IU | Calcium: 140mg | Iron: 1.3mg
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This post was originally published in March 2018 but was updated in December 2019 and March 2024.
Patty
Could I add some sliced chicken. Sausage for more protein?
Kristen Chidsey
If you like a sweet and savory casserole, that would work, like my Ham Breakfast Casserole. However, I think most would prefer the sausage served on the side.
Diane
Everyone at our church buffet loved it, it was gone in no time!
Kristen Chidsey
Thanks for sharing, Diane! I love hearing everyone enjoyed!
carol
Just made this yummy recipe today. I love french toast and this sounded so much quicker come morning rush time. It turned out beautifully and tasted great. Definitely will make it again (many times I’m sure).
Thank you Kristen.
Kelsey
What an awful experience making this on Christmas morning. I followed the directions perfectly and no matter how long I cooked it it was runny and disgusting looking. I had to throw the whole thing away!
Kristen Chidsey
I hate hearing this Kelsy! It sounds like your bread may have been too soft to absorb the custard. Was it day old bread? Did you dry it out overnight or in the oven first? If so, unless you used less bread than the recipe called for, this should work perfectly.
Gina
This is wonderful! My family enjoyed this for Christmas brunch today. We did it dairy free with almond milk and vegan butter and it turned out perfect.Thank you for a great recipe.
Kristen Chidsey
I am so glad you enjoyed Gina! I hope you all had a wonderful Christmas.
Laura
Can you leave this for more than 8 hours overnight? Is 12 hours too much time to let it sit? Thanks!
Kristen Chidsey
12 hours is perfectly fine. Up to 24 is safe 😊
Laura
Thank you! Im excited to try this tomorrow morning.
Caroline
This will be my third year making this delicious recipe for Christmas morning - my family loves it!! I use the maple syrup / banana maple syrup instead of the sugar glaze. A big hit!
Thank you Kristen!!
Caroline Brown
Kristen Chidsey
YAY! I love hearing that this recipe has become a Christmas tradition at your house! Merry Christmas!
Sherry
I'm looking forward to making this for Christmas morning breakfast this year! Can I add frozen blueberries? If so, do you think it would be best to add the night before, with egg mixture, or wait until morning and add them just before baking?
Kristen Chidsey
Hi Sherry! I would sprinkle on top of the french toast casserole right before baking. If added the night before, the blueberries would thaw into the custard it would get watery. I hope you enjoy and Merry Christmas!
Sarah
Can I use gluten free bread for this recipe? Thanks!
Kristen Chidsey
Absolutely! Enjoy!
Gabriela
This recipe is amazing! I remember trying overnight french toast in a restaurant and it was delicious, so I searched for recipes to try it at home and this is how I found this one. I did it with almond milk and it was perfect. The flavor was so good, that I didn't even add more maple syrup afterwards when eating. For me, there is no going back to same-day french toast... also, doing a casserole was way easier than doing one piece of bread at a time in a frying pan. Can'´t wait to try this again!
Kristen Chidsey
YAY! I am so glad you enjoyed so much Gabriela--thank you for taking the time to share your review 🙂
Barbara Romero
Has anyone tried this baked french toast without the maple syprup? I am not a fan of maple syrup but the recipe sounds wonderful
Kristen Chidsey
Hi Barabara! I would use sugar or brown sugar. It will be delicious!