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This Overnight French Toast Casserole is a warm, custardy breakfast that’s perfect for feeding a crowd. Prep it the night before, pop it in the oven in the morning, and wake up to a golden, cinnamon-topped dish that’s always a hit.
If you love French toast as much as we do, try my Classic French Toast for busy mornings or this Strawberry French Toast Bake for something a little fruity. You can find more easy morning meals in my Breakfast Casserole Recipes collection.
Why You’ll Love It
- Tender, custardy center. Overnight soaking means every bite is perfectly moist, never dry.
- Make-ahead convenience. Assemble everything the night before so morning is stress-free.
- Crunchy-sweet topping. The cinnamon sugar crumble bakes into a golden, caramelized crust.
Tips That Make or Break This Recipe
A few tips to make sure your French toast casserole turns out perfectly every time.
- Choose the right bread. Thick, sturdy bread like a French baguette, challah, or brioche works best. Softer sandwich breads (like white or wheat) soak up too much liquid and can turn mushy.
- Let fresh bread dry out a little. If your bread isn’t already a day old, slice it and let the pieces sit out on a baking sheet for a few hours. Slightly stale bread absorbs the custard without falling apart.
- Make sure every slice is coated. Give each piece a few seconds to soak in the egg mixture and press gently if needed. Any bread that isn’t fully soaked will dry out during baking.
RECIPE WALK-THROUGH
How To Make Overnight French Toast Casserole
See the recipe card below for full, detailed instructions
This recipe comes together in just a few simple steps. The key is giving the bread plenty of time to soak up that rich custard overnight.
Step 1: Prep the Custard
In a large bowl, whisk together eggs, milk, granulated sugar, cinnamon, vanilla extract, and a pinch of salt.
You want everything well combined so the custard coats the bread evenly.
Step 2: Soak the Bread
Dip each slice of bread into the custard, letting it soak for a few seconds on each side.
Arrange the slices side by side in a greased 9×13 baking dish. Pour any remaining custard evenly over the top.
- Note: Don’t rush this step. Bread that’s fully soaked will bake up tender and custardy, while dry spots will turn out tough.
Step 3: Add the Cinnamon Sugar Topping
In a small bowl, whisk together brown sugar and cinnamon. Sprinkle this mixture evenly over the bread. This creates that signature sweet, slightly crunchy crust once it bakes.
Step 4: Refrigerate Overnight
Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, or overnight. This resting time lets the bread fully absorb the custard for the best texture.
Step 5: Bake in the Morning
Preheat your oven to 350°F. Remove the plastic wrap if used, then cover the dish with foil. Bake for 40 to 45 minutes, or until the casserole is golden and set in the center.
TIP: For a crispier, more golden top, remove the foil halfway through baking.
Step 6: Serve and Enjoy
Serve immediately while warm. Dust with powdered sugar, drizzle with maple syrup, or add your favorite toppings.
Variations
Want to mix things up? Here are a few easy ways to customize this recipe.
- Try cubed bread instead of slices. Cut your bread into 1-inch chunks for a more rustic, bread pudding-style casserole. My Cinnamon French Toast Casserole uses this method.
- Experiment with different breads. Challah, brioche, or sourdough all work beautifully and give slightly different flavors and textures. Just keep slices thick to avoid sogginess.
- Add mix-ins. Top with fresh berries, chocolate chips, or chopped pecans before refrigerating for extra flavor.
Looking for more French toast inspiration? Try my Caramel Apple French Toast Casserole for a fall twist or this Creamy Blueberry Baked French Toast for a fruity version.
Serving Suggestions
This casserole is delicious on its own, but toppings take it to the next level. Here are some favorites:
- Sweetened cream cheese. Stir powdered sugar into softened cream cheese and dollop on top.
- Homemade whipped cream. Light, fluffy, and perfect with the custardy bread.
- Fresh berries. Strawberries, raspberries, or blackberries add a fresh pop. Try macerating them overnight with a little sugar for a syrupy topping.
- Crumbled bacon. A salty contrast to all that sweetness.
- Butter and warm maple syrup. A classic combo that never disappoints.
Storage Tips
Make Ahead, Leftovers, and Freezing
Leftovers: Store leftover French toast in an airtight container in the fridge for up to 2 to 3 days. Reheat in the microwave, oven, or air fryer. It’s best stored without extra toppings.
Make Ahead and Refrigerate: This casserole is designed to be made ahead. Just follow the recipe instructions, cover tightly, and refrigerate overnight before baking in the morning.
Make Ahead and Freeze: Prepare the casserole up to just before baking. Make sure each piece of bread is fully soaked or it will dry out. Cover with plastic wrap and foil, then freeze for up to 6 months. When ready to bake, thaw overnight in the fridge, remove the plastic wrap, cover with foil, and bake as directed.
Freezing Leftovers: Individual portions can be frozen for up to 1 month. Reheat straight from frozen or thaw in the fridge first.
Frequently Asked Questions
Why is my overnight French toast soggy?
Soggy French toast usually comes down to bread choice. Soft, thin breads like sandwich bread absorb too much liquid and turn mushy. Stick with thick-cut, sturdy bread like a baguette, challah, or brioche. If your casserole still seems wet after baking, leave it in the oven a bit longer so the egg can set fully.
What’s the best bread for overnight French toast?
French baguette, challah, and brioche are all great options. You want something thick and slightly dense that can hold up to soaking overnight without falling apart. Day-old bread works best since it’s a little drier and absorbs custard more evenly.
How long can overnight French toast soak in the fridge?
The casserole needs at least 4 hours to soak, but overnight (8 to 12 hours) is ideal. You can refrigerate it for up to 24 hours before baking if needed.
Can I freeze this before baking?
Yes! Assemble the casserole, cover tightly with plastic wrap and foil, and freeze for up to 6 months. Thaw overnight in the fridge before baking as directed.
Do I need to cover the casserole while baking?
Yes, bake it covered with foil for most of the cooking time. This helps the custard set without the top burning. Remove the foil halfway through if you want a crispier, more golden top.
More Holiday Breakfast Ideas
Looking for more easy breakfasts to feed a crowd? These recipes are perfect for Christmas morning, holiday brunch, or any special occasion.
- Homemade Waffles
- Crockpot Breakfast Casserole
- Homemade Cinnamon Rolls
- German Pancakes
- Hash Brown Waffles
Overnight French Toast Casserole
Ingredients
French Toast:
- 1 pound French baguette loaf cut into 1-inch thick slices
- 8 Large eggs
- 1 cup Milk any kind works
- 1 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Topping:
- ½ cup Light brown sugar
- 1 tablespoon Ground cinnamon
Instructions
- Spray a 13×9-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together eggs, milk, 1 teaspoon cinnamon, granulated sugar, vanilla, and salt until well combined.
- Dip each bread slice into the egg mixture, letting it soak for a few seconds on each side. Arrange slices side by side in the prepared baking dish.
- Pour any remaining egg mixture evenly over the bread.
- In a small bowl, whisk together brown sugar and 1 tablespoon cinnamon. Sprinkle evenly over the bread.
- Cover tightly with foil or plastic wrap and refrigerate overnight or for at least 4 hours.
To Bake:
- Preheat oven to 350°F.
- Remove plastic wrap from the casserole if used and cover tightly with foil.
- Bake covered for 40 to 45 minutes, or until golden and set in the center.
- For a crispier top, remove the foil halfway through baking.
- Serve immediately, dusted with powdered sugar or topped with butter and warm maple syrup.
Notes
- Bread matters. Use thick, sturdy bread like French baguette, challah, or brioche. Soft sandwich breads get soggy.
- Dry out fresh bread. If your bread isn’t day-old, slice it and let it sit out for a few hours before soaking.
- Soak thoroughly. Make sure every slice is fully coated in custard. Dry spots will bake up tough.
- Minimum soak time. The casserole needs at least 4 hours in the fridge, but overnight is best.
- Freezer-friendly. Assemble and freeze (unbaked) for up to 6 months. Thaw in the fridge overnight before baking.
- Reheating. Store leftovers in the fridge for 2 to 3 days. Reheat in the oven, microwave, or air fryer.
- Serving size. This serves 6 to 8 as a main dish or 8 to 12 as part of a larger brunch spread.
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.
The flavor was great. Was I the only one whose dish turned out super soggy? It didn’t look toasted like the photo at all. I then separated the slices individually and toasted in the oven. That greatly improved texture. Is there a secret to baking it so that it will toast properly?
This recipe looks so good, I can’t wait to try it. I’m wondering if anyone has tried it with sourdough?
Should there be a space or gap between the slices of bread prior to baking or can they be touching each other?
They can be touching.
I added a little bit of nutmeg also and it’s was amazing!!! Merry Christmas!!!
Nice! Thanks for stopping by Viktoria.
Can you use regular bread?
French bread is more dense so it’s better for this recipe, especially overnight. Regular sandwich bread is not thick enough and would get soggy.
Made baked French toast recipe as printed. Love, love it!! Thank you for the recipe.
You are so welcome Debbie! Thanks for stopping by.
Can you freeze this to use at a later date? Cook first or No? If so.
You can freeze either before or after baking. Either way, you’ll want to defrost before baking or reheating.
How long can this stay in the refrigerator? I was hoping to make this the morning before so was planning for 24 hours. Would that be too long?
Hi Karen, I wouldn’t leave it longer than 24 hours.
Hi! Would it be okay to use sourdough bread instead?
Yes you can use sourdough bread. Keep in mind the tanginess so as long as you don’t mind that you should be fine.
Hit of the entire brunch. Made night before and doubled the recipe.
Nice! Thanks for stopping by Karen.
Hello – This sounds delicious. I always add fresh orange zest and I intend to make this recipe this afternoon to eat tomorrow morning. Hoping for some leftover, though, so I’m wondering if it would be best to re-heat in the microwave or the oven. Don’t want it mushy or too dry.
Also, have you tried challah bread?
Thanks so much ?
Hi Sharon, you should be able to reheat in the microwave. Just wrap it in a paper towel to keep it from drying out.
Easy and so delicious! Served this as a part of our daughters bridal shower with warm syrup and powdered sugar. It was a big hit- Thank you for sharing!
You are so welcome Jill! Thanks for stopping by.
Thanksgiving Morning! Wish me luck. I’m putting this dish in the oven to serve at our Family brunch! ?☕?
Enjoy!
Making this recipe for family here from Norway. I will let you know how they like it. It smells really good!
Thank you Kristy! WOW! all the way from Norway, thank you so much for stopping by.
Hi, I’m excited to try this recipe this weekend. I have to bake another recipe at the same time and it calls for 375 degrees…do you think this recipe could handle baking at a higher temp than 350? If so, how long would you suggest baking it for? Also, do you overlap the bread in the baking dish or lay the slices flat? Thank you!
Overlap the bread or lay it flat – it’s a personal preference. Yes you can bake it at a higher temperature, but I’d keep it covered with foil so it doesn’t brown to quickly about check it about 2/3 of the way through.
How many people does one batch serve?
It will easily serve 6 people.
Hello! The recipe and ingredients list are different with the amount of cinnamon for the crumble topping. Used a teaspoon? Thoughts? P
Yes, there was a typo. Sorry about that. The topping should be 1 tablespoon cinnamon with 1/2 cup brown sugar.