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    Home » Breakfast » French Toast Casserole

    French Toast Casserole

    Published: Dec 10, 2021 · Modified: Jan 20, 2023 by Jennie · This post may contain affiliate links

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    Your favorite breakfast dish is baked all together in this easy French Toast Casserole. Don't worry this isn't an overnight recipe, it's ready in an hour. You can make it ahead the night before if you want!

    French Toast Casserole on white plate with strawberries

    Breakfast Anytime of Day:

    I can't lie to you with this recipe. It's completely meant for breakfast, but I totally made it for dinner! I mean who doesn't love brinner am I right?

    The best part is we had leftovers for breakfast, and I was able to sleep in and not have to worry about cooking in the morning. That's what I like to call a win-win!

    Cooking breakfast for dinner is a favorite of mine, and we did it again tonight with this low-carb breakfast casserole.

    I think my kids would eat just about anything that I put syrup on! I topped this French Toast Casserole with syrup and powdered sugar and the entire family loved it.

    I used sourdough bread for this recipe, but you can use any thick sliced bread like a Texas toast or even a french loaf. This is. breakfast casserole you can eat at any time of the day!

    How to make French Toast Casserole:

    Start by thick slicing some good fresh Sourdough bread, then cube up the slices. Make your egg wash/soak mixture. Soak the bread, and make your topping.

    Layer the bread in a casserole dish and then top with your struesel topping. Bake and then enjoy with some syrup drizzled on top and a sprinkling of powdered sugar.

    Ingredients:

    • Sourdough loaf (sliced thick)
    • Eggs
    • Milk
    • Half and Half
    • Granulated sugar
    • Brown Sugar
    • Vanilla Extract
    • Ground Cinnamon

    ingredients for French toast casserole

    Directions:

    Step one: Preheat the oven to 350 degrees F. Prepare a  9X13 baking dish with cooking spray and set aside.

    Step Two: Whisk together eggs, milk, half and half, sugar, brown sugar, vanilla, and cinnamon in a large mixing bowl.

    making the egg wash for the toast

    What Bread Should I Use:

    Step three: Cut bread into bite-size pieces and add to bowl with egg mixture. Gently mix together until all bread is coated but be careful not to crumble bread.

    Once all bread has absorbed the egg then place it into your prepared baking dish.

    • Tip: For this recipe, I used sourdough bread. Any thick or heavy bread will work great for this recipe. A simple sandwich bread will fall apart when mixing.

    soaking the sourdough in the egg wash

    Casserole Topping:

    For my topping, I used a few simple ingredients and mixed it until it felt like sand. I find pinching it with your fingers it the best way to mix.

    You must use cold butter for this recipe make sure to keep it in the fridge until you are ready to mix and top.

    Ingredients for topping:

    • Unsalted Butter (cold)
    • All-Purpose Flour
    • Salt
    • Brown Sugar
    • Ground Cinnamon

    making the French toast casserole topping

    Step four: For topping place all butter, flour, salt, brown sugar, and cinnamon in a small mixing bowl. Use a fork or your hands to mix together well until you form a crumble. Crumble this on top of your casserole.

    adding bread to the casserole dish

    Step five: Bake for 45-50 minutes until cooked through and a toothpick could come out clean.

    Optional: I serve my casserole topped with powdered sugar or maple syrup.

    adding the topping to the casserole

    Make-Ahead Instructions:

    Most french toast casseroles have to be made the night before but this recipe can be baked right away.

    Here are a few tips on how to prepare this dish the day or days before.

    Refrigerate: Mix your casserole and top with crumble. Place plastic wrap over the casserole dish and keep in the fridge overnight. In the morning bake according to directions.

    Freezer: Follow the directions and bake your casserole in a freezer-safe dish. Allow cooling then top your casserole dish with plastic wrap and foil making sure to have no open areas air could get in.

    Leave in the freezer for up to 3 months. When you are ready to serve to remove the casserole the night before and allow it to thaw in the fridge overnight. Bake at 350 for 15-20 minutes or until warm throughout.

    French toast casserole sliced out of dish

    Breakfast Casserole:

    I love a good breakfast casserole. Here are a few more recipes that you should try next.

    • Ham and Potato Breakfast Casserole
    • Sausage-Hash Brown Breakfast Casserole
    • Cinnamon Roll Breakfast Casserole
    • Make Ahead Breakfast Casserole

    closeup of French toast casserole on white plate

    If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

    I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, tag us or use hashtag #TDOARH

    French Toast Casserole

    French Toast Casserole

    Jennie Duncan
    Your favorite breakfast dish is baked all together in this easy French Toast Casserole. Don't worry this isn't an overnight recipe, it's ready in an hour. You can make it ahead the night before if you want!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Main Course
    Cuisine American, Casserole, French
    Servings 12 servings
    Calories 394 kcal

    Ingredients
      

    • 1 loaf sourdough (14-16oz)
    • 8 large eggs
    • 2 cup milk
    • ½ cup half and half
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 1 tablespoon vanilla extract
    • 1 ½ teaspoon ground cinnamon

    Topping:

    • 1 stick unsalted butter (cold)
    • ½ cup all-purpose flour
    • ¼ teaspoon salt
    • ½ cup brown sugar
    • 1 teaspoon ground cinnamon

    Instructions
     

    • Preheat oven to 350 degrees F. Prepare a baking dish (9X13) with cooking spray and set aside. Whisk together eggs, milk, half and half, sugar, brown sugar (first ½ cup) vanilla, and cinnamon in a large mixing bowl.
    • Cut bread into bite size pieces and add to bowl with egg mix. Gently mix together until all bread is coated (careful not to crumble bread). Once all bread has absorbed the egg then place it into your prepared baking dish.
    • For topping place all butter, flour, salt, brown sugar, and cinnamon in a small mixing bowl. Use a fork (or your hands) to mix together well until you form a crumble. Crumble this on top of your casserole.
    • Bake for 45-50 minutes until cooked through and a toothpick could come out clean.
    • Optional: serve topped with powdered sugar and syrup.

    Video

    Notes

    For this recipe, I used sourdough bread. Any thick or heavy bread will work great for this recipe. A simple sandwich bread will fall apart when mixing. 
    For my topping, I used a few simple ingredients and mixed it until it felt like sand. I find pinching it with your fingers it the best way to mix. You must use cold butter for this recipe make sure to keep it in the fridge until you are ready to mix and top.

    Make Ahead Instructions:

    Refrigerate: Mix your casserole and top with crumble. Place plastic wrap over the casserole dish and keep in the fridge overnight. In the morning bake according to directions.
    Freezer: Follow the directions and bake your casserole in a freezer safe dish. Allow cooling then top your casserole dish with plastic wrap and foil making sure to have no open areas air could get in.
    Leave in the freezer for up to 3 months. When you are ready to serve to remove the casserole the night before and allow it to thaw in the fridge overnight. Bake at 350 for 15-20 minutes or until warm throughout.

    Nutrition

    Serving: 2slicesCalories: 394kcalCarbohydrates: 55gProtein: 11gFat: 14gSaturated Fat: 8gCholesterol: 169mgSodium: 324mgPotassium: 197mgFiber: 1gSugar: 29gVitamin A: 540IUVitamin C: 0.2mgCalcium: 116mgIron: 2.4mg
    Keyword French Toast Casserole
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mary

      January 20, 2019 at 1:23 pm

      Thanks Jennie for the quick response. We really loved it and I will add this recipe to my regular breakfast weekend routine.

      Reply
      • Jennie

        January 20, 2019 at 4:22 pm

        Yah! So happy to hear that =)

        Reply
    2. Mary

      January 20, 2019 at 10:04 am

      It doesn't seem like all the egg mixture gets absorbed, is this correct?

      Reply
      • Jennie

        January 20, 2019 at 12:32 pm

        Yes, that is correct as long as when it is baked it's all cooked through. The extra eggs will help keep everything stuck together after baking.

        Reply
    3. Jill

      January 01, 2019 at 12:47 pm

      Happy New Year! Made this for our New Year's brunch. Added 3 tablespoons melted butter and 1/4 tsp. of salt to the egg mixture and 1/4 tap of salt and 2/3 cup of chopped walnuts to the topping. Amazing! Will be making it again. Thanks for sharing!

      Reply
      • Jennie

        January 01, 2019 at 2:01 pm

        Yuma I have to try this with walnuts, that sounds amazing! So glad you enjoyed it Jill and I really appreciate the review!

        Reply
    4. Samantha

      December 25, 2018 at 11:26 am

      Just made this for Christmas morning! Looks delish and so easy!! Can’t wait to try it! I used brioche bread.

      Reply
      • Jennie

        December 26, 2018 at 3:15 pm

        Yah! So happy you liked it! Thank you so much for letting me know.

        Reply
    5. Haley

      December 19, 2018 at 8:13 pm

      If this is prepared the night before can you add the bread and everything?

      Reply
      • Jennie

        December 20, 2018 at 8:44 pm

        Hi Haley,
        Yes this recipe will perfect to make the night before and bake in the morning. I hope you enjoy it!

        Reply
    6. Makayla

      December 09, 2018 at 7:48 pm

      Could this be a meal I prepare the night before & stick in the fridge & then cook the next morning?

      Reply
      • Jennie

        December 09, 2018 at 9:03 pm

        Hi Makayla, this recipe is great made the night before then baked in the morning! I usually mix it up and into the casserole dish and cover it with plastic wrap.

        Reply
    7. Kathie Dawn

      October 28, 2018 at 4:58 pm

      This was a great recipe! I used French bread because it's what I had on hand. I didn't expect it to puff up so big - almost overflowing the sides - but after being out of the oven a couple minutes, it went down. There were zero leftovers because everyone loved it.

      Reply
      • Jennie

        October 28, 2018 at 10:16 pm

        So glad to hear that you all loved it so much Kathie!!

        Reply
    8. Brittani

      August 06, 2018 at 11:35 am

      Our new family favorite!

      Reply
      • Jennie

        August 06, 2018 at 6:23 pm

        Yah!! So happy to hear that!

        Reply
    9. Kellie

      June 23, 2018 at 6:27 pm

      Could this be made as a freezer meal? Assemble, and freeze before baking?

      Reply
      • Jennie

        June 23, 2018 at 9:03 pm

        Hi Kellie, to freeze this I would mix the base ingredients in large freezer bag. Then then mix and place the toppings in a separate bag. I would place it in the fridge the night before baking then into a casserole dish to bake. Hope that helps!!

        Reply
    10. Lynn

      May 12, 2018 at 6:40 pm

      Hi Jennie! I really want to try this recipe - it looks delicious. I have a question though - could you please tell us how big a load of bread to use
      , or how many cups of cubed bread? Thank you 😊

      Reply
      • Jennie

        May 12, 2018 at 9:56 pm

        Hi Lynn! One loaf that is about 15-16 oz. =) I will update the recipe to make that clear! Thanks for stopping by and I hope you love the recipe. You will have to let me know how you like it!!

        Reply

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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