Overnight French Toast Casserole
Whip it up the night before and bake in the morning. This Overnight French Toast Casserole features custardy bread with a sweet cinnamon crumble topping, perfect for holidays, brunches, or feeding a hungry crowd.
Servings: 8 servings
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 13x9-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
Calories: 294kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 409mg | Potassium: 189mg | Fiber: 2g | Sugar: 19g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
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