Overnight French Toast Casserole
This is French toast for a crowd, with all the work done the night before. Cubes of day-old brioche or challah soak up a cinnamon and vanilla custard in the fridge overnight, then bake in the morning under a crumbly brown sugar streusel. It comes out soft and custardy in the middle with a crisp, sweet top. One dish serves 8, and nobody has to stand at the stove flipping slices.
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr
- Soak overnight
- 8 hrs
- Total Time
- 9 hrs 20 mins
- Servings
- 8 servings
How do you make Overnight French Toast Casserole?
Spread 450 g (1 lb) day-old bread cubes in a greased 23 x 33 cm (9 x 13 inch) dish. Pour over 8 eggs whisked with 2 1/2 cups milk, 1/4 cup sugar, 2 tsp vanilla and 1 1/2 tsp cinnamon, cover and chill overnight. Top with brown sugar streusel and bake at 175°C (350°F) for 45-55 minutes, until puffed and set in the centre, 74°C (165°F).
- Total time
- 9 hrs 20 mins
- Calories
- 470 per serving
- Protein
- 15 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Casserole
Streusel topping
To serve
Equipment
23 x 33 cm (9 x 13 inch) baking dish · Serrated bread knife · 2 mixing bowls · Whisk · Instant-read thermometer
Quick Directions
Prepare the bread
Grease a 23 x 33 cm (9 x 13 inch) baking dish with butter.
Make the custard
In a large bowl, whisk the eggs until no streaks of white remain.
Soak overnight
Pour the custard evenly over the bread, then press the cubes down gently with a spatula so every piece is moistened.
Make the streusel
In a small bowl, mix the flour, brown sugar, cinnamon and salt.
Bake
In the morning, take the dish out of the fridge while the oven heats to 175°C (350°F), about 20-30 minutes.
Rest and serve
Let the casserole rest for 10 minutes so the custard firms up, then cut into 8 squares.
Step-by-Step Instructions
Follow these detailed steps to make the perfect overnight french toast casserole.
Prepare the bread
Grease a 23 x 33 cm (9 x 13 inch) baking dish with butter. Spread the bread cubes evenly in the dish. If your bread is fresh and soft, spread the cubes on a baking sheet and dry them in a 150°C (300°F) oven for 10-15 minutes first, so they soak up the custard without going mushy.
Make the custard
In a large bowl, whisk the eggs until no streaks of white remain. Whisk in the milk, sugar, vanilla, cinnamon, nutmeg if using, and salt until smooth.
Soak overnight
Pour the custard evenly over the bread, then press the cubes down gently with a spatula so every piece is moistened. Cover the dish tightly and refrigerate for at least 8 hours or overnight, and no longer than 24 hours.
Make the streusel
In a small bowl, mix the flour, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips until the mixture forms damp, pea-sized clumps. Stir in the pecans if using. Cover and refrigerate it alongside the casserole, or make it in the morning while the oven heats.
Bake
In the morning, take the dish out of the fridge while the oven heats to 175°C (350°F), about 20-30 minutes. Uncover, scatter the streusel evenly over the top and bake for 45-55 minutes, until puffed and golden, the centre no longer jiggles, and a knife pushed into the middle comes out without liquid custard. The centre should reach 74°C (165°F). If the top browns before the middle is set, cover it loosely with foil.
Rest and serve
Let the casserole rest for 10 minutes so the custard firms up, then cut into 8 squares. Serve warm with maple syrup, berries and a dusting of powdered sugar.
Recipe Tips
- Rich, slightly sweet breads like brioche and challah give the most custardy result. A sturdy French loaf works too and gives a chewier texture.
- Press the bread down after pouring over the custard, and once more before you go to bed, so the cubes on top soak evenly.
- Let a cold glass or ceramic dish stand while the oven heats instead of moving it straight from the fridge into a hot oven, which can crack it.
- Use a thermometer if you have one. The top can look done well before the centre has set, and 74°C (165°F) in the middle means the eggs are fully cooked.
Variations
- Simple butter topping: skip the streusel and instead drizzle 3 tbsp melted butter over the soaked bread and sprinkle with 2 tbsp brown sugar before baking.
- Richer custard: use 2 cups milk and 1/2 cup whipping cream in place of the 2 1/2 cups milk.
- Fruit: scatter 1 1/2 cups blueberries or 1/2 cup raisins between the bread cubes before pouring over the custard.
- Orange and cardamom: add 1 tsp grated orange zest and 1/2 tsp ground cardamom to the custard instead of the nutmeg.
Nutrition (per serving)
| Calories | 470 |
|---|---|
| Protein | 15 g |
| Carbs | 57 g |
| Fat | 21 g |
| Saturated fat | 10 g |
| Fibre | 2 g |
| Sugar | 27 g |
| Sodium | 470 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers, covered, within 2 hours of baking for up to 4 days.
- Freezer
- Freeze cooled, baked squares wrapped individually for up to 2 months. Thaw overnight in the fridge.
- Reheat
- Microwave a square for 45-60 seconds, or reheat squares on a baking sheet, loosely covered with foil, in a 175°C (350°F) oven for 15-20 minutes until hot in the centre.
Overnight French Toast Casserole FAQs
Can you make French toast casserole the night before?
Yes, that is how this recipe works. Assemble the bread and custard, cover and refrigerate for at least 8 hours and up to 24 hours. Take it out while the oven heats, add the streusel and bake at 175°C (350°F) for 45-55 minutes.
How do you know when French toast casserole is done?
It is done when the top is puffed and golden, the centre no longer jiggles, and a knife in the middle comes out without liquid custard. An instant-read thermometer in the centre should read 74°C (165°F).
What is the best bread for French toast casserole?
Day-old brioche or challah gives the softest, most custardy casserole, and a sturdy French loaf gives a chewier one. Avoid thin sandwich bread, which turns mushy. Dry fresh bread cubes in a 150°C (300°F) oven for 10-15 minutes before soaking.
Why is my French toast casserole soggy?
A soggy casserole is usually underbaked or made with bread that was too fresh to absorb the custard. Use day-old or oven-dried bread and bake until the centre is set and reaches 74°C (165°F). Resting for 10 minutes after baking also helps it firm up.
Can you freeze French toast casserole?
Yes. Freeze baked, cooled squares wrapped individually for up to 2 months. Thaw them overnight in the fridge, then reheat in the microwave or a 175°C (350°F) oven until hot in the centre.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
