# 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). Source: https://savourrecipes.com/recipe/french-toast-casserole Author: Cookwithmrdots | Published: Oct 31, 2026 Categories: Breakfast Recipes, American Recipes Collections: Casserole Recipes, Freezer Meals, Christmas Recipes Tags: Vegetarian, Make Ahead, Casserole, Christmas, Comfort Food, Freezer Friendly 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. ## Key facts - Prep time: 20 mins - Cook time: 1 hr - Soak overnight: 8 hrs - Total time: 9 hrs 20 mins - Yield: 8 servings - Difficulty: Easy - Cuisine: American - Method: Baking - Calories: 470 per serving ## Ingredients ### Casserole - 450 g day-old brioche, challah or French bread, 1 lb, cut into 2.5 cm (1 inch) cubes, about 10 cups - 8 large eggs - 2 1/2 cups whole milk, 625 ml - 1/4 cup granulated sugar, 50 g - 2 tsp vanilla extract - 1 1/2 tsp ground cinnamon - 1/4 tsp ground nutmeg (optional) - 1/4 tsp salt - butter, for greasing the dish ### Streusel topping - 1/2 cup all-purpose flour, 65 g - 1/2 cup packed brown sugar, 100 g - 1 tsp ground cinnamon - pinch of salt - 6 tbsp cold unsalted butter, 85 g, cut into small cubes - 1/2 cup chopped pecans, about 60 g (optional) ### To serve - maple syrup, fresh berries and powdered sugar, powdered sugar is also called icing sugar (optional) ## Equipment - 23 x 33 cm (9 x 13 inch) baking dish - Serrated bread knife - 2 mixing bowls - Whisk - Instant-read thermometer ## Instructions 1. **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. 2. **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. 3. **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. 4. **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. 5. **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. 6. **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. ## 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. ## Storage - 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. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 470 | 15 g | 57 g | 21 g | ## Frequently asked questions ### 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.