This French Toast Casserole with a cinnamon-sugar topping is tender and fluffy inside with a golden-brown top. It can be refrigerated overnight or baked right away for a crowd-pleasing breakfast. 
This recipe was originally posted October 2018 and updated June 8, 2020 with new photos and tips.
If you enjoy French toast, you’ll love this French toast casserole. It’s an extra-fluffy version, spiced with cinnamon and made to soak up plenty of maple syrup. Best of all, you don’t have to stand at the griddle flipping slices—everything is combined in a casserole dish for an easy bake.
How to Make French Toast Casserole
Making this bake is simpler than preparing individual slices. Start by cutting a loaf of bread into small squares. Brioche is ideal, but any thick-cut, soft white bread—Hawaiian, Italian, or a French loaf—works well. Arrange the bread pieces in a lightly greased 3-quart casserole dish (a 9×13-inch glass pan is fine). 
Pro tip: Day-old or slightly stale bread soaks up the custard better without turning mushy. If your bread is fresh, dry it in a 200°F oven for about 10 minutes on a baking sheet until it’s just dried but not toasted.
Whisk together the batter: eggs, milk, a little sugar, melted butter, vanilla, and cinnamon. The sugar and butter help flavor the casserole and create a lightly caramelized top, while cinnamon adds the classic warm note. 
Pour the custard over the bread, working slowly and stirring gently so all pieces are evenly coated. Depending on the bread type and how stale it is, you may not need every last drop of custard—stop when the bread is thoroughly moistened but not floating in liquid.
For the cinnamon-sugar drizzle, whisk together melted butter, brown sugar, and cinnamon, then drizzle it over the assembled casserole for a sweet, buttery finish.
If Baking Immediately
You can bake the casserole right away. Preheat the oven to 350°F, cover the pan with foil, and bake for 30 minutes. Remove the foil and bake another 15–25 minutes until the top is golden and puffed. Let it rest 5 minutes before slicing; the pan will be very hot. Serve with powdered sugar, cinnamon, maple syrup, or whipped cream.
If Baking Overnight
For an overnight version, cover the pan with foil and refrigerate up to 24 hours (12 hours is ideal). When ready, preheat the oven to 350°F. Bake covered for 30 minutes, then remove the foil and bake 15–25 minutes more until golden and puffed. The longer it bakes, the less gooey the center will be—bake to your preferred texture.
Optional additions to customize the casserole:
- Add 1 cup fresh berries layered into the casserole.
- Stir in 8 ounces of cream cheese cut into small pieces for a creamy pockets of tang.
- Use cinnamon-raisin bread instead of white bread for an extra cinnamon punch.
This French toast bake is perfect for holidays or any morning you want a simple, make-ahead breakfast that feeds a group. It’s delicious whether baked immediately or prepared the night before. 
Try other French toast variations if you enjoy this one.
French Toast Casserole
20 mins
55 mins
1 hr 15 mins
10 people
Equipment
-
3-quart casserole dish (such as a 9×13-inch glass or ceramic pan)
Ingredients
French Toast Casserole
- 1 large loaf of bread*, 16–18 oz
- 2 cups milk
- 8 large eggs
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
Cinnamon Sugar Drizzle
- 1/4 cup unsalted butter, melted
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and lightly grease a 3-quart (9×13-inch) casserole pan.
Make the Casserole
- Chop the bread into squares and place them in the casserole dish.
- In a large bowl, whisk the milk, eggs, sugar, 2 tablespoons melted butter, vanilla, and cinnamon.
- Pour the mixture slowly over the bread, stirring gently with a rubber spatula as needed to coat evenly. You may not need all the batter depending on your bread—ensure the bread is fully moistened.
- Whisk the melted butter, brown sugar, and cinnamon for the drizzle and spoon it over the top.
If Baking Immediately
- Cover with foil and bake 30 minutes. Remove the foil and bake another 15–25 minutes until the top is golden.
- Let cool 5 minutes, then slice and serve with syrup, powdered sugar, or whipped cream.
If Making Ahead of Time
- Cover with foil and refrigerate overnight (up to 24 hours, 12 hours is ideal).
- When ready, bake covered at 350°F for 30 minutes, then uncover and bake 15–25 minutes until golden and puffed.
Notes
- Use thick-cut, fluffy white bread such as brioche or challah. Day-old bread gives the best texture. To dry fresh bread: preheat oven to 200°F, place slices on a baking sheet, and bake 10–15 minutes until dried but not toasted.
- Depending on the bread, you may not need all the custard. Aim for the bread to be evenly soaked.
- This recipe can be halved and baked in an 8×8 or 9×9-inch pan; bake time will be similar.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave.
- Nutrition information is an estimate per serving (1 of 10) without added syrup, whipped cream, or toppings.
Nutrition
Carbohydrates: 37 g,
Protein: 11 g,
Fat: 14 g,
Saturated Fat: 7 g,
Cholesterol: 172 mg,
Sodium: 350 mg,
Potassium: 183 mg,
Fiber: 2 g,
Sugar: 14 g,
Vitamin A: 507 IU,
Calcium: 217 mg,
Iron: 3 mg
Like this recipe? Rate and comment below!