A custardy baked French toast made the night before with a crunchy streusel topping
Overnight French Toast Casserole
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
8
1 casserole (9x13)
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
This overnight French toast casserole soaks thick-cut bread in vanilla-cinnamon custard overnight, then bakes under a crunchy brown sugar streusel topping for an effortless brunch centerpiece.
Cuisine: American
Category: Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
60 min total time|8 servings|Easy difficulty
This overnight French toast casserole soaks thick-cut bread in vanilla-cinnamon custard overnight, then bakes under a crunchy brown sugar streusel topping for an effortless brunch centerpiece.
AmericanVegetarian
Sarah Chen
(Updated )
Imagine the best French toast you have ever had, transformed into a baked casserole that feeds a crowd and requires zero morning effort. That is exactly what this recipe delivers.
You tear thick bread into cubes, soak them in a rich vanilla-cinnamon custard overnight, then top with a crunchy brown sugar streusel and bake until golden and puffy. The result is a cross between bread pudding and French toast — crispy and caramelized on top, soft and custardy within.
Ingredients
- 1 loaf challah or brioche bread, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup packed light brown sugar (for streusel)
- 1/4 cup cold unsalted butter, cubed (for streusel)
- 1/2 teaspoon cinnamon (for streusel)
- Pure maple syrup for serving
- Fresh berries for serving
Instructions
- 1
Grease a 9x13-inch baking dish. Arrange the bread cubes in the dish in an even layer.
- 2
Whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg until well combined. Pour evenly over the bread cubes, pressing down gently to help the bread absorb the custard.
- 3
Cover tightly with plastic wrap and refrigerate overnight or at least 4 hours.
- 4
When ready to bake, preheat oven to 350°F. Remove the casserole from the fridge.
- 5
Make the streusel: Combine flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Sprinkle evenly over the soaked bread.
- 6
Bake for 40 to 45 minutes until the top is golden and the center is set. A knife inserted in the center should come out clean.
- 7
Let cool for 5 minutes. Serve warm with maple syrup and fresh berries.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
ChallahFrench bread or croissants
Croissants create an even more indulgent version.
Heavy creamHalf-and-half
Slightly lighter but still rich.
Granulated sugarMaple sugar
Adds a deep maple flavor throughout the custard.
Tips & Storage
Pro Tips
Day-old bread works best — if your bread is fresh, cube it and let it sit out uncovered for a few hours to dry slightly.
Challah and brioche are ideal because their enriched dough absorbs custard beautifully.
Press the bread down firmly to ensure even soaking.
The casserole can be assembled and refrigerated up to 24 hours ahead.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat individual portions in the microwave for 60 seconds or cover the dish with foil and warm at 325°F for 15 minutes.
Nutrition Facts
Per serving (1 serving (1/8 casserole)) · 8 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates56g
Fat18g
Fiber1g
Sugar28g
Sodium280mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake this right away without overnight soaking?
- Yes, let it sit for at least 30 minutes before baking. Overnight is better for maximum absorption.
- Can I use regular sandwich bread?
- It works but the result is less rich. Use a thick, sturdy bread for the best texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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