French Toast Casserole

This cozy French toast baked casserole is the perfect make-ahead breakfast with brioche, cinnamon, and maple syrup. A warm brunch recipe the whole family will love.

JUMP TO RECIPE

Made with pillowy brioche, warm spices, and a maple-kissed custard, this casserole is the kind of breakfast you prepare the night before, then bake while the house is still quiet. It’s rustic, simple, and perfect for weekend brunches, holiday mornings, or anytime you want breakfast to feel like a gentle ritual rather than a rush.

Why you’ll Love this cozy breakfast bake

Perfect for make-ahead mornings
Soft and custardy on the inside, golden on top
Easily dressed up with berries, powdered sugar, or nuts
Feeds a crowd with very little effort
It’s simple, nostalgic, and comforting

Frequently Asked Questions

What’s the best bread to use for baked French toast?
Brioche or challah are ideal because they’re soft, rich, and soak up the custard beautifully. Slightly stale bread works even better for a custardy center.

Can I use milk alternatives?
Absolutely. Whole milk gives the creamiest result, but almond milk, oat milk, or a dairy-free creamer can be used. The texture may be slightly lighter, but still cozy and delicious.

How do I know when the casserole is fully baked?
The top should be golden and the center set—not jiggly. A knife inserted into the middle should come out mostly clean.

Can I add fruit or other mix-ins?
Yes! Fresh berries, sliced apples, or pears are lovely additions. Gently fold them in before baking or scatter them on top before adding the crumb topping.

How should leftovers be stored?
Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through.

French Toast Casserole

YEILDS: 8 SERVINGS PREP: 15 MINUTES
COOK: 45 MINUTES TOTAL: 1 HOUR

Rustic, simple, and perfect for weekend brunches.

Ingredients

1 loaf (14–16 oz) brioche or challah, cut into 1-inch cubes
8 large eggs
2 ½ cups whole milk
(or 1 cup cream + 1 ½ cups milk for extra richness)
½ cup maple syrup (or brown sugar)
1 tbsp vanilla extract
1 ½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp butter, for greasing the dish

Optional Crumb Topping

2 tbsp brown sugar
½ tsp cinnamon
2 tbsp cold butter, diced
¼ cup chopped pecans or walnuts (optional)

Instructions

Prepare the Baking Dish
Generously butter a 9x13-inch baking dish. Scatter the bread cubes evenly inside, letting them sit naturally—no need to pack them tightly.
Make the Custard
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt until smooth and fragrant.
Soak the Bread
Slowly pour the custard over the bread cubes. Gently press down so every piece gets cozy and soaked.
Optional Overnight Chill
For a softer, more custardy texture, cover and refrigerate for 4 hours or overnight. (Perfect for stress-free mornings.)
Add the Topping
Mix brown sugar and cinnamon in a small bowl. Cut in the cold butter until crumbly. Stir in nuts if using, then sprinkle evenly over the casserole.
Bake
Preheat your oven to 350°F (175°C). Bake uncovered for 40–45 minutes, until the top is golden and the center is set.
Serve Warm
Let cool slightly before serving. Finish with maple syrup, powdered sugar, or fresh berries.