Name: Overnight French Toast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 9 h 5 min
Cuisine: American
Ingredients: 1 loaf French bread or brioche, cut into cubes (about 10–12 cups); 8 large eggs; 2 cups whole milk (or half-and-half); 1/2 cup heavy cream; 1/3 cup granulated sugar; 1/3 cup brown sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup brown sugar (for streusel); 1 teaspoon cinnamon (for streusel); 1/4 teaspoon salt (for streusel); 1/2 cup cold unsalted butter, cubed

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Overnight French Toast Casserole a sweet and comforting breakfast casserole, this Overnight French Toast Casserole combines fluffy bread, rich custard, and a buttery cinnamon streusel topping. I prep everything the night before, let it soak, and by morning, all I have to do is bake it. It's a perfect make-ahead recipe for holidays, brunch gatherings, or a slow weekend morning.

Overnight French Toast Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the casserole:

1 loaf French bread or brioche, cut into cubes (about 10–12 cups)

8 large eggs

2 cups whole milk (or half-and-half for a richer texture)

½ cup heavy cream

⅓ cup granulated sugar

⅓ cup brown sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon salt

For the streusel topping:

½ cup all-purpose flour

½ cup brown sugar

1 teaspoon cinnamon

¼ teaspoon salt

½ cup cold unsalted butter, cubed

Directions

I start by greasing a 9x13-inch baking dish and spreading the cubed bread evenly inside.

In a large bowl, I whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, and salt. Then I pour this mixture evenly over the bread.

I cover the dish tightly and refrigerate it overnight (or for at least 4 hours) to let the bread soak up the custard.

For the topping, I combine the flour, brown sugar, cinnamon, and salt in a bowl. I cut in the butter with a fork or pastry cutter until the mixture is crumbly. This goes in the fridge until I’m ready to bake.

When it's time to bake, I preheat the oven to 350°F (175°C), sprinkle the cold streusel topping over the soaked bread, and bake uncovered for 45–55 minutes, until it’s golden brown and set in the center.

I like to serve it warm with maple syrup, powdered sugar, or fresh berries.

Servings and timing

Servings: 12 servings

Prep Time: 15 minutes

Chill Time: 8 hours

Cooking Time: 50 minutes

Total Time: 9 hours 5 minutes

Calories: 310 kcal per serving

Variations

Berry twist: I sometimes add a layer of blueberries or raspberries between the bread cubes before soaking—it gives the casserole a juicy pop of flavor.

Nutty crunch: Chopped pecans or walnuts can be mixed into the streusel for extra texture.

Pumpkin spice version: Swapping the cinnamon for pumpkin pie spice and adding a bit of canned pumpkin to the custard makes this perfect for fall mornings.

Chocolate chip: A sprinkle of mini chocolate chips between the layers turns this into a more decadent dessert-like breakfast.

Gluten-free option: I use gluten-free bread, and it works just as well with all the other ingredients.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I either microwave individual portions for about a minute or warm larger portions in the oven at 325°F until heated through (usually around 15–20 minutes). It also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw in the fridge overnight before reheating.

FAQs

How far in advance can I make this casserole?

I typically prepare it the night before, but it can be made up to 24 hours in advance and kept covered in the refrigerator.

Can I use a different type of bread?

Yes, I’ve made it with challah, Texas toast, or even croissants for a flakier texture. Any sturdy, slightly stale bread works great.

Do I have to make the streusel topping?

I highly recommend it—it adds texture and flavor—but if I’m short on time, I sometimes skip it and just dust the baked casserole with powdered sugar.

Can I make this dairy-free?

Yes, I substitute the milk and cream with non-dairy alternatives like almond milk or coconut milk, and use a vegan butter for the streusel.

What should I serve with this casserole?

I usually serve it with fresh fruit, crispy bacon, or sausage on the side to balance the sweetness. A cup of coffee or orange juice also goes perfectly with it.

Conclusion

This Overnight French Toast Casserole has become one of my favorite ways to start a special morning. It’s warm, comforting, and incredibly easy to make ahead. Whether I’m serving a crowd or just treating myself, this recipe delivers every time with minimal morning effort and maximum flavor.

Recipe:

Overnight French Toast Casserole

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Author: Cheryl
Total Time: 9 hours 5 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A sweet and comforting make-ahead breakfast casserole made with fluffy bread soaked in rich custard and topped with a buttery cinnamon streusel. Perfect for holidays, brunch gatherings, or a cozy weekend morning.

Instructions

Grease a 9x13-inch baking dish and spread the cubed bread evenly inside.
In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, and salt.
Pour the custard mixture evenly over the bread in the baking dish.
Cover the dish tightly and refrigerate overnight or for at least 4 hours.
In a bowl, combine flour, brown sugar, cinnamon, and salt for the streusel topping.
Cut in the cold butter using a fork or pastry cutter until the mixture is crumbly. Refrigerate until ready to bake.
Preheat the oven to 350°F (175°C).
Sprinkle the cold streusel topping evenly over the soaked bread.
Bake uncovered for 45–55 minutes until golden brown and set in the center.
Serve warm with maple syrup, powdered sugar, or fresh berries.