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With warming spices, rich maple, and a silky vanilla glaze, this Overnight French Toast Casserole is the shortcut to a show-stopping breakfast! Assemble it the night before, bake in the morning, and enjoy the flavors of classic French Toast without having to flip a single slice.
Looking for more make-ahead brunch recipes? Complete your menu with Overnight Cinnamon Rolls, Hashbrown Breakfast Casserole, and Breakfast Strata.
Kristen's Keys for French Toast Casserole
After years of making this French Toast Bake for overnight guests, holiday mornings, and lazy Saturdays, theses are the things I find important to keep in mind for the best results.
- Use day-old or dried-out bread. Bread that is slightly stale or dry soaks up the custard ensuring your French toast casserole is soft and fluffy, rather than soggy and sad.
- The type of bread matters. Choose bread that is sturdy, with a light texture, and soft crust. A loaf of French, Italian, brioche, challah, or sourdough bread are all good options.
- Chill at least 8 hours. The overnight rest gives the custard time to fully penetrate the bread for tender, flavorful results.
- Let the baking dish sit at room temperature while the oven preheats. This will prevent your dish from cracking due to extreme temperature changes.
5-Star Reader Review
I made this for my friends birthday brunch and I went home with an empty pan. I made that one with normal bread and I made it again with gluten free bread. Both taste amazing and are a huge hit in my family. Highly recommend! -Kiersten ⭐⭐⭐⭐⭐
How to Make Overnight French Toast Casserole
While an easy breakfast recipe, this step-by-step section is provided to help you achieve perfect results.
Step One: Prepare Bread
Cube the bread into bite-sized 1-inch cubes. Spread the cubed bread out onto a large sheet pan and allow it to dry out at room temperature for 4-12 hours.
Need to speed it up? If you don't have time to let the bread dry out at room temp, bake the bread cubes on a rimmed baking sheet for 15-20 minutes in a 300℉ oven, or until dry to the touch.
Step Two: Prepare Egg Custard
In a large mixing bowl, add eggs, half and half (or milk), maple syrup, vanilla, cinnamon, and a pinch of salt. Using a Microplane, grate a bulb of nutmeg rather than using ground nutmeg, which will give the custard a warming flavor that is not bitter or overpowering. Then whisk it all together to combine.
Step Three: Assemble and Chill
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 to ensure the bread absorbs the custard mixture. Cover the casserole tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Step Four: Bake
When ready to bake, remove the dish from the refrigerator, and let it sit at room temperature while the oven preheats (15-20 minutes). This helps to prevent your baking dish from cracking and the French toast casserole bake evenly.
Once the oven is fully preheated, remove the plastic wrap, cover with foil, and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake until the custard is fully set and the bread is lightly golden.
Step Five: Glaze
While the French Toast Casserole is baking, whisk the powdered sugar, milk, and vanilla together. Drizzle that mixture over the baked casserole before serving for visual appeal and irresistible finish.
Recipe Modifications
- Gluten-free: Use your favorite gluten-free bread.
- Dairy-Free: Swap the half and half for almond milk or canned coconut milk and use your favorite non-dairy spread or coconut oil to grease the baking dish. Keep in mind coconut milk gives a richer custard with a mild coconut note.
- Add a Streusel Topping: For a crunchy finish, prepare a streusel by combining ½ cup brown sugar, ¾ cup flour, 1 teaspoon of cinnamon, and a pinch of salt with ½ cup cold cubed butter. Sprinkle over the casserole before the baking.
- Skip the glaze. You can't go wrong with serving with maple syrup or even whipped cream and fresh berries in place of the vanilla glaze.
Storage Instructions
- Refrigerate: Store leftovers covered in the fridge up to 3 days. To reheat, microwave a single slice in 30-second intervals until warm or heat the whole dish covered with foil at 300°F until warmed through.
- Freeze: Cut into portions, wrap tightly, and freeze for up to 1 month in a freezer-safe storage bag. Thaw overnight before reheating.
More Favorite Brunch Recipes
This Overnight French Toast Casserole is perfect for Christmas breakfast, Easter Brunch, Mother's Day, or a weekend at home. To complete your menu, check out the following favorites below.
Easy Overnight French Toast Casserole
Video
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 the 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 large eggs, 2 cups half and half , ¼ cup pure maple syrup, 2 teaspoons vanilla extract, ⅛ teaspoon kosher salt, 2 teaspoons ground cinnamon, and ½ teaspoon grated nutmeg together 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. Sift 1 cup powdered sugar over a large mixing bowl. Add a dash of salt, 1 teaspoon vanilla extract, and 2 tablespoons milk and whisk together 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in March 2018 and updated 2026.
Have you ever tried with orange extract vs vanilla extract? Would that work?
Hi Donna! Orange extract has a very strong flavor, so I would not recommend using in place of vanilla. It would be better to just omit the vanilla altogether.
I bought French bread for this recipe to make on Christmas Eve (in 3 days) for Christmas morning! But now I’m second guessing that the bread will be TOO stale by then ?? Should I cut it up already and keep it out? Or refrigerate? Or make the recipe early? Thanks!
Hi Marni, if it is fresh bread and the sell by date is no later than December 24, it will be fine. I would personally leave at room temperature sealed well and then cube up early on Christmas Eve and then pour custard over the bread cubes before going to bed. If your French bread expires before the 24th,freeze the bread and pull out the 23rd and cube up the 24th. Hope that helps and Merry Christmas.
Ok! Thank you!! I’m excited to have a little bit healthier Christmas morning breakfast (we usually do Monkey Bread) so thank you for this recipe!!
I hope you and your family enjoy Marni!!
This was really good. I was worried abt it being too mushy in the middle but it was just perfect. I topped it with berries after it was baked and sprinkled some icing sugar over it. It loooked so pretty. In case you are running out of space in your fridge like me, I made this in a Tupperware to soak the night prior and then transferred it into a greased casserole pan. I used sourdough bread.
I am so glad you enjoyed Manjini! And AWESOME tip for saving room in the fridge. Thanks for sharing!
Great recipe, Thanks!
I made it for a family brunch on the weekend and received lots of compliments.
I am so glad that everyone enjoyed Jan!
This was tasty and filling - I used a whole loaf of the Udi's Gluten Free white deli sandwich bread and it turned out great! I did mix it all in the pan with my hands to help along the denser gluten free bread. Topped with the icing and maple syrup...delicious!
I am so glad you enjoyed! And thanks for letting us all know how it went with Udi's bread 🙂
Planning to make for a baby shower, but we have a few things to bake the morning of. Have you tried cooking this in a crockpot? I think it’d work but wondering if you’ve ever tried. Thank you!!
Hi Erica! This casserole can technically be made in the slow cooker, but it does change the texture. It would need to soak up the egg mixture and then be placed into a very well greased crock pot for about 8 hours.
Looks good but no one likes maple syrup in my home. Any replacement ideas!
Absolutely Debbey--I would use brown sugar or regular sugar in the french toast custard (you will just need to mix better to incorporate). I hope you still enjoy!
Thank you...planning on fixing it next week when we are invaded by our daughter and husband, 4 teens, son and fiancé and his best friend!
HA! Good luck with that household! But I am sure wonderful memories will be made in the chaos! Enjoy the casserole Debbey!