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This Baked French Toast Casserole is everything you want from a sweet breakfast: soft, custardy bread with a golden cinnamon-brown sugar streusel on top. No overnight soak needed. It comes together in about an hour, making it just as easy for a lazy Saturday morning as it is for a holiday brunch.
If you love a good french toast bake, you might also like my Overnight French Toast Casserole for a make-ahead version, or keep it classic with this Easy French Toast.
3 Things That Really Matter For This Recipe
A few things that make a real difference:
- Use bread that holds its shape. Hawaiian bread is the star here. It’s slightly sweet, sturdy, and soaks up the custard without turning mushy. French bread or brioche are great alternatives. Avoid regular sandwich bread; it’s too soft and tends to fall apart.
- Press the bread into the custard. After you pour the egg mixture over the bread, press everything down firmly so each piece is fully coated. Skipping this step can leave dry, under-soaked spots after baking.
- Bake time controls texture. At 50 minutes, you’ll get a firmer, less custardy result. Pull it at 40-45 minutes if you want something closer to a soft, bread pudding-style texture. Either way, the eggs are fully cooked.
RECIPE WALK-THROUGH
How to Make Baked French Toast Casserole
See the recipe card below for full, detailed instructions
This one is genuinely simple: just a few bowls, one baking dish, and about 10 minutes of prep.
Step 1: Prep Your Pan and Bread
Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or nonstick cooking spray.
Tear or cut half a loaf of Kings Hawaiian bread into 1-inch pieces and fill the baking dish. Either method works; torn pieces give a slightly more rustic texture, and cut pieces are more uniform. Both taste great.
Step 2: Make the Custard
In a medium bowl, whisk together 4 eggs, 1¼ cups milk, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 tablespoon vanilla, and 2 teaspoons cinnamon until fully combined.
Pour the mixture evenly over the bread, then press down gently with your hands or a spatula to make sure every piece soaks up the custard.
Want a cream cheese layer? Add half the bread to the pan, pour half the custard over it, then dot with spoonfuls of sweetened cream cheese (softened cream cheese mixed with a little powdered sugar and milk). Top with the remaining bread and custard before adding the streusel.
Step 3: Make the Streusel Topping
In a small bowl, combine ¼ cup flour, ¼ cup packed brown sugar, 1 teaspoon cinnamon, and ⅛ teaspoon salt.
Cut in ¼ cup cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle evenly over the bread.
Keep the butter cold. Cold butter is what gives the streusel that crumbly texture. If it softens too much while you’re working, pop the bowl in the freezer for 5 minutes before mixing.
Step 4: Bake
Bake uncovered at 350°F for 40-50 minutes.
For a firmer, less custardy texture, go the full 50 minutes. Pull it at 40-45 minutes if you prefer a softer, bread pudding-style result. Either way, the eggs are fully cooked.
The top should be golden and the center should be set; it won’t jiggle when you shake the pan. Let it rest for 5 minutes before serving.
Add some fruit. Before baking, tuck in some blueberries, sliced strawberries, or diced apple between the bread pieces for a fruity variation.
My Strawberry French Toast Bake and Caramel Apple French Toast Casserole are great for inspiration.
Serving Suggestions
This casserole is plenty satisfying on its own, but it’s easy to round out into a full brunch spread. A few favorites:
- Oven Baked Bacon or Air Fryer Bacon
- Breakfast Potatoes
- Tropical Fruit Salad
- Yogurt Parfait
- Pineapple Strawberry Mimosas for brunch
Storage Tips
Storage and Make Ahead
Storing leftovers: Let the casserole cool, then cover the dish tightly or transfer to an airtight container. It keeps in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven, covered with foil, until heated through.
Freezing: Cool completely, then wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make it the night before: Assemble through the streusel step, cover, and refrigerate overnight. Bake straight from the fridge the next morning and add 5-10 minutes to the bake time since it starts cold. If you specifically want a casserole built for overnight soaking, my Overnight French Toast Casserole uses a different method for an extra custardy result.
Frequently Asked Questions
Does this French toast casserole need to soak overnight?
Nope, and that’s what makes this recipe so convenient. You can assemble it and bake it right away. The bread soaks up the custard while you’re making the streusel topping, and that’s all it needs. If you prefer the overnight method, my Overnight French Toast Casserole is a great option.
How do you keep French toast casserole from getting soggy?
Bread choice is the biggest factor. Hawaiian bread, French bread, brioche, and challah all hold up well. Soft sandwich bread absorbs too much liquid and turns mushy. Bake time also matters: the longer it bakes, the firmer and less custardy the texture. If yours comes out wetter than you’d like, try 5-10 extra minutes in the oven.
How do you know when French toast casserole is done?
The top should be golden and the center should be set. Give the pan a gentle shake; it should not jiggle. A knife inserted near the center should come out clean with no wet egg. If the top is browning too fast before the center is set, tent it loosely with foil and continue baking.
Can you use a different bread?
Yes! Hawaiian bread is the go-to for its sweetness and sturdy texture, but French bread, brioche, or challah all work beautifully. Just make sure the pieces are about 1 inch in size so they soak evenly. Day-old bread works especially well since it’s a little drier and absorbs the custard without getting too soft.
More French Toast Favorites
- Cream Cheese Stuffed French Toast
- Strawberry French Toast Bake
- Blueberry French Toast Casserole
- Caramel Apple French Toast Casserole
- Classic French Toast
Baked French Toast Casserole
Ingredients
French Toast:
- Butter or nonstick spray for greasing the pan
- 8 ounces Kings Hawaiian Bread (half a loaf) torn or cut into 1-inch pieces
- 4 eggs
- 1 1/4 cup nonfat milk
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
Streusel Topping:
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup cold butter cut into small pieces
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or nonstick spray.
- Add the bread pieces to the baking dish, filling it to the top.
- In a medium bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, and cinnamon until fully combined. Pour evenly over the bread. Press the bread down firmly so all pieces soak up the custard.
- In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle evenly over the bread.
- Bake uncovered for 40-50 minutes, until the top is golden and the center is set. It should not jiggle when shaken. Let rest 5 minutes before serving.
Notes
- Bake time and texture: 50 minutes gives a firmer, less custardy result. Pull it at 40-45 minutes for a softer, bread pudding-style texture. Either way, the eggs are fully cooked.
- Bread options: Hawaiian bread is the best choice for its sweetness and sturdy texture. French bread, brioche, or challah all work well. Avoid soft sandwich bread; it soaks up too much liquid and turns mushy.
- Make it the night before: Assemble through the streusel step, cover tightly, and refrigerate overnight. Bake in the morning and add 5-10 minutes to the bake time.
- Double the recipe: Easily doubled for a 13×9-inch baking dish. Makes 8-10 servings.
- Cream cheese variation: Layer half the bread in the pan, pour half the custard over it, then add spoonfuls of sweetened cream cheese (softened cream cheese mixed with a little powdered sugar and a splash of milk). Top with the remaining bread and custard before adding the streusel.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a 350°F oven covered with foil. Freeze individual portions for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can I make night before then cook in an
Yes you can make it the night before and cook it in the morning.
Does this recipe have to be made with Hawaiian bread or with any bread work?
You could use french bread instead. I like the sweetness of the Hawaiian bread.
I just made plans for the day after Christmas and this looks like the perfect thing to put together the night before, pop in the over and take the stress off myself! Thanks for sharing!