French Toast Casserole

As a recipe developer, I’ve tried a lot of French toast casseroles. It’s one of my favorite uses for leftover bread that has gotten too dry. And I appreciate that it’s so quick and simple to make, yet feels special and elevated when I bring it to the table. This particular French toast casserole recipe absolutely nails it for texture, flavor, and sweetness level, being sweet but not overly saccharin. It’s not soggy or mushy, but is still tender enough to cut with the edge of a fork. I top servings with some fresh seasonal fruit and whipped topping for a breakfast that always starts my day on a happy note. 

Ingredient Notes And Substitutions

There are no speciality ingredients needed for this recipe, which makes it a great recipe choice for a breakfast that’s simple yet special. Here’s what to gather: 

• Bread: The cubed bread is the most important ingredient in any French toast casserole. I often make it with French bread or leftover sourdough bread cubes that have gotten too hard to enjoy as toast, but are still usable. Ideally, the bread should be 2 to 3 days old and have gotten dry and stale. Any type of bread or rolls can be used, but some popular ones are sweet breads, like challah bread, brioche, Hawaiian sweet bread, or panettone. 
• Milk: I typically use 2% dairy milk, but other types of milk can be used, including whole milk or milk alternatives, such as soy milk, oat milk, or almond milk. 
• Eggs: Eggs are essential to this recipe, as they help create the custardy texture and soft texture. 
• Pantry staples: Other everyday ingredients required are maple syrup, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make Oven-Baked French Toast Casserole

Every time I make this breakfast casserole, I’m always surprised at how quickly it comes together. Here are my step-by-step instructions, as well as my tips for making it just right. 

1. Prep the baking dish: I start by misting a square 9-inch baking dish with cooking spray and melted unsalted butter. 
2. Cube the bread: I often cube the bread the evening before I’m going to make this casserole, letting it sit out at room temperature overnight to get even more stale and dry (which helps prevent the non-soggy texture). If only fresh bread cubes are available, place them on a baking sheet in a 350-degree oven for 10 minutes to get more dry and hard. I often store up bread cubes, too, throwing little ends of loaves in the freezer and then make this dish when I have about 8 cups of bread cubes. 
3. Combine the liquid ingredients: In a medium bowl, I whisk eggs with milk, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg until the eggs are whisked and the mixture is combined. Then I gently pour this mixture over the bread cubes in the baking dish. I use a rubber spatula to press down on the bread cubes until they’re all submerged in the liquid. 
4. Option to refrigerate overnight: For a make-ahead casserole to be prepped in the evening and then baked the next morning, I stop at this step, cover the baking dish with plastic wrap, and store it overnight in the fridge.  
5. Bake until golden brown: Finally, I bake the casserole in a 350-degree preheated oven until it is fragrant and golden brown and crispy at the edges. To check that it’s done, I gently press down on the center of the casserole with a spatula or my finger tips to make sure there is no more visible runny liquid and the center is cooked through. This typically takes 45 minutes, but can take up to 55 minutes, especially if baking it from chilled.   

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

To make this French toast gluten free, simply use gluten-free bread cubes. Since gluten-free bread is typically more dense and dry than wheat-based bread, it makes a great substitute for French toast casserole.

Make It Dairy Free

I’m happy to say that my dairy-free tests of this casserole turned out great. To make it dairy free, I use melted coconut oil in place of the melted butter in the pan. And then I use vanilla non-dairy milk, such as soy milk or almond milk, in place of the milk in the liquid mixture. 

Add Toppings Of Choice And Serve

I love topping servings with fresh in-season berries, homemade whipped cream, and a drizzle of maple syrup. It’s also good topped with vanilla yogurt for a boost of calcium and potassium, or a simple cinnamon-sugar mixture. For a hearty brunch or special occasion like Christmas morning, I suggest serving this dish with a side of scrambled eggs and some crisp-cooked bacon or breakfast sausages. 

Storage And Reheating Directions 

Store leftovers in an airtight container in the refrigerator for up to 5 days. I like to reheat individual servings in a skillet on the stovetop or in a porcelain baking dish in the oven or toaster oven for 5 minutes. Leftover pieces also can be reheated in the microwave until warmed through, about 1 minute. Leftovers also can be frozen for up to 3 months, then thawed overnight in the refrigerator before reheating.

Recipe Changelog

• March 2026: We previously published a version of French toast casserole that was made in an Instant Pot and featured raspberries and cardamom. Download the previous version here.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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