Your favorite breakfast dish 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 ahead the night before if you want!
Breakfast Anytime:
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 left over 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:
Step one: Preheat oven to 350 degrees F. Prepare a 9X13 baking dish with cooking spray and set aside. Whisk together eggs, milk, half and half, sugar, brown sugar, vanilla, and cinnamon in a large mixing bowl.
What Bread Should I Use:
Step two: 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.
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.
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.
Step three: 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.
Step four: 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.
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.
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
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Your favorite breakfast dish baked all together in this easy French Toast Casserole. Don't worry this isn't an overnight recipe, it's ready in an hour.
- 1 loaf sourdough (14-16oz)
- 8 large eggs
- 2 cup milk
- 1/2 cup half and half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter (cold)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 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 1/2 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.
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.
Thanks Jennie for the quick response. We really loved it and I will add this recipe to my regular breakfast weekend routine.
Yah! So happy to hear that =)
It doesn’t seem like all the egg mixture gets absorbed, is this correct?
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.
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!
Yuma I have to try this with walnuts, that sounds amazing! So glad you enjoyed it Jill and I really appreciate the review!
Just made this for Christmas morning! Looks delish and so easy!! Can’t wait to try it! I used brioche bread.
Yah! So happy you liked it! Thank you so much for letting me know.
If this is prepared the night before can you add the bread and everything?
Hi Haley,
Yes this recipe will perfect to make the night before and bake in the morning. I hope you enjoy it!
Could this be a meal I prepare the night before & stick in the fridge & then cook the next morning?
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.
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.
So glad to hear that you all loved it so much Kathie!!
Our new family favorite!
Yah!! So happy to hear that!
Could this be made as a freezer meal? Assemble, and freeze before baking?
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!!
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 😊
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!!