French Toast Casserole
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French Toast Casserole is what I bake when regular breakfast won’t cut it and I need something that impresses. The cinnamon custard seeps into every piece of bread, then that brown sugar pecan topping bakes up golden and crunchy. It’s sweet, rich, and custardy enough to make everyone at the table go quiet while they eat.
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I make it for Christmas morning, Easter brunch, Mother’s Day, and weekend family breakfasts because you can prep it the night before and just bake it when you wake up. It’s kid-friendly, feeds a crowd, and it’s perfect for overnight guests or potlucks. The casserole stays fresh in the fridge for up to 3 days or freezes for 3 months and reheats beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make French Toast Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll prep the bread and custard the night before, let everything soak in the fridge, then bake it in the morning until golden brown and set.
Cut and Arrange the Bread
Grease the bottom of a 9×13-inch casserole dish with butter or cooking spray.
Cut or tear the French bread into small chunks or cubes, approximately 1 inch in size. You can use a serrated bread knife to make clean cuts, or your hands if you want a more rustic texture.
Place the bread cubes evenly in the casserole dish.
Make the Custard Mixture
Whisk the eggs in a large bowl, then add heavy cream, milk, brown sugar, vanilla extract, cinnamon, and salt and mix until combined. Pour the egg mixture evenly over the bread, add the pecans, and toss to coat so all the chunks are coated.
Cover the dish with plastic wrap, aluminum foil, or a silicone casserole lid and keep it chilled in the refrigerator overnight. If you want to cook the same day, leave it to stand at room temperature for an hour.
Prepare the Streusel Topping
Add brown sugar, cinnamon, nutmeg, and chopped pecans to a medium bowl and stir to combine. Cut cold butter into small pieces and add it to the bowl, then use your hands to combine the mixture until it forms a crumbly topping.
The cold butter will create little clumps that turn crispy and caramelized when baked, adding texture to the casserole. Cover the bowl with plastic wrap or a stretchable silicone lid and place it in the fridge as well until the morning.
Bring to Room Temp and Assemble
Preheat the oven to 350°F and now, take the casserole and the topping out of the fridge and let them sit on your counter for 30 minutes so the custard warms up slightly before baking.
Evenly scatter the topping over the top of the casserole, making sure to distribute the pecans and brown sugar mixture across the entire surface.
Bake Until Golden Brown
Carefully place the casserole in the oven and bake until the top is golden brown and the casserole has set, approximately 45 minutes. You’ll know it’s done when the custard no longer jiggles in the center and the streusel topping is caramelized and crispy.
Rest and Serve Warm
Remove the dish from the oven and let it stand for 10 minutes so the custard firms up and makes slicing easier. Serve with powdered sugar, maple syrup, whipped cream, or mixed berries. I like to drizzle pure maple syrup while it’s warm so it soaks into the bread. Enjoy!
If you’re bringing this casserole to a brunch, potluck, or holiday gathering, let it cool completely first, then cover the dish tightly with aluminum foil. You can carry it warm in an insulated casserole carrier or to keep the heat in for up to 2 hours.
Equipment
- Casserole dish 9×13
Ingredients
- 1 pound French bread
- 8 large eggs
- 1 cup heavy cream
- 2 cups milk
- ⅓ cup light brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup pecans roughly chopped
For the Topping
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 ounces pecans roughly chopped
- 2 tablespoons butter cold and cut into pieces
Video
Instructions
- Grease the bottom of a 9" x 13" casserole dish. Cut or tear the bread into small chunks, approximately 1" in size, and place them evenly in the casserole dish.1 pound French bread
- Whisk the eggs in a large mixing bowl, then add cream, milk, brown sugar, vanilla, cinnamon, and salt and mix until combined. Pour the mixture evenly over the bread, add the pecans, and toss to coat all the chunks have been coated, and arrange them in an even layer over the casserole dish. Cover the dish and keep chilled in the fridge overnight. If you want to cook the same day, leave it to stand at room temperature for an hour.8 large eggs, 1 cup heavy cream, 2 cups milk, ⅓ cup light brown sugar, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon salt, ½ cup pecans
- Add brown sugar, cinnamon, nutmeg, and nuts to a mixing bowl and stir to combine. Cut cold butter and add it to the bowl, use your hands to combine the mixture until it forms a crumbly topping. Cover the bowl and place in the fridge until the morning.½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2 ounces pecans, 2 tablespoons butter
- Preheat the oven to 350°F/175°C.
- Remove the casserole and the topping from the fridge and leave to stand for 30 minutes at room temperature. Evenly scatter the topping over the top of the casserole. Place in the oven and bake until the top is golden brown and the casserole has set approximately 45 minutes.
- Remove from the oven and let it stand for 10 minutes, then serve with warm maple syrup, whipped cream, or mixed berries. Serve and enjoy!
Notes
Nutrition
How to Store Leftovers
Let the casserole cool to room temperature, then cover the dish tightly with plastic wrap or transfer individual portions to an airtight container.
Store in the fridge for up to 3 days and reheat in the microwave for 45 to 60 seconds or in a 300°F oven for about 10 minutes until warmed through.
For longer storage, cut the casserole into individual servings, wrap each piece in plastic wrap, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave before serving.
What to Serve With French Toast Casserole
This casserole pairs well with a platter of scrambled eggs, breakfast potatoes, or sautéed mushrooms with herbs for a full brunch spread. I also like serving it alongside fresh fruit salad, Greek yogurt with granola, or a simple green smoothie to balance out the richness.
For a sweeter breakfast table, add cinnamon rolls, blueberry muffins, or a tray of mixed berries with whipped cream on the side. The caramelized brown sugar topping adds a rich toffee flavor that goes perfectly with the creamy custard base. Coffee, orange juice, and mimosas complete the holiday brunch table beautifully.
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