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A perfect slice of French toast casserole on a white plate, with maple syrup being poured over it.

French Toast Casserole Recipe (Easy & Delicious!)

The ultimate French toast casserole recipe! This easy, make-ahead dish uses rich brioche bread soaked in a creamy cinnamon custard, then baked to golden perfection. Perfect for a crowd-pleasing breakfast or brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 loaf brioche or challah bread about 16 oz, stale or day-old, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter melted, plus more for greasing the dish

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Generously butter a 9x13 inch baking dish. Arrange the bread cubes in an even layer in the dish.
  2. In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
  3. Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula to ensure all the bread is coated and begins to absorb the liquid.
  4. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  5. Preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20-30 minutes. Drizzle the top with the 4 tablespoons of melted butter. Bake uncovered for 45-55 minutes, until the center is set and the top is golden brown and puffed.
  6. Let the casserole rest for 10 minutes before slicing. Serve warm with powdered sugar, maple syrup, or fresh berries.

Notes

Best Bread: For the best texture, use day-old (stale) bread as it absorbs the custard better without getting soggy.
Make-Ahead: This recipe is perfect for making the night before. The extended soaking time results in a richer flavor and more consistent texture.
Toppings: Serve with maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.