French Toast Casserole Recipe

I share an Overnight French Toast Casserole With Maple Syrup that pairs a pillowy custardy interior with a golden cinnamon sugar crust and an unexpected twist.

I have a weird thing for French toast casseroles, and this one with brioche and eggs is my go-to when I want something a little showy but not fussy. The top caramelizes into tiny crackly bits while the inside stays soft and almost custardy, and honestly it tastes even better than classic French toast.

You get that golden brown top that everyone’s gonna notice, guests ask what your secret is, and you can smile and say nothing. Try it for a big weekend morning, you’ll see why I call it Overnight French Toast.

Ingredients

• Brioche or challah: soft, rich bread that soaks custard and makes everything super tender
• Eggs: binders providing protein, help custard set, firm yet tender
• Whole milk and cream: adds fat and creaminess, makes it rich and custardy tasting
• Granulated sugar: sweetens the base, helps browning and caramelization on top
• Vanilla extract: warm flavor note, makes the dish smell amazing and taste rounded
• Cinnamon: warm spice that adds cozy sweetness, pairs perfectly with bread and maple
• Butter: melted into custard and topping, adds richness and helps golden crust form
• Brown sugar topping: gives deep caramel notes, forms crunchy sweet layer on bake

Ingredient Quantities

• 1 loaf brioche or challah about 1 pound (roughly 10 cups)
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter melted
• 1/2 cup packed light brown sugar (topping)
• 1/4 cup granulated sugar (topping)
• 1 tablespoon ground cinnamon (topping)
• 3 tablespoons unsalted butter melted (topping)
• Powdered sugar optional for dusting
• Pure maple syrup optional for serving
• Chopped pecans or walnuts optional

How to Make this

1. Tear or cut the brioche or challah into roughly 1 inch cubes and scatter them in a greased 9 by 13 inch baking dish, its okay if some pieces stick up, that gives crunchy edges.

2. In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, 2 teaspoons vanilla extract, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon salt, and 3 tablespoons melted butter until smooth.

3. Pour the custard evenly over the bread, press down lightly so most cubes soak, cover the dish and refrigerate overnight for best results or if you want to bake same day let it sit at least 30 to 60 minutes.

4. When you plan to bake preheat the oven to 350 degrees F and let the casserole come slightly toward room temp while you make the topping.

5. For the cinnamon sugar topping mix 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tablespoon ground cinnamon and 3 tablespoons melted butter until crumbly; stir in 1/2 cup chopped pecans or walnuts if using.

6. Sprinkle the topping evenly over the soaked bread just before baking, trying to cover exposed tops so you get a golden crust.

7. Bake in the preheated oven for about 45 to 55 minutes or until the top is golden brown and the center is set but not soupy, if it browns too fast loosely cover with foil for the last 10 minutes.

8. Let the casserole rest about 10 to 15 minutes so it firms up, dust with powdered sugar if you want, drizzle with pure maple syrup and sprinkle extra nuts to serve, youre gonna love how soft inside and crisp on top it is.

Equipment Needed

1. 9 by 13 inch baking dish, greased
2. Large mixing bowl
3. Whisk (for the eggs and custard)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon to scrape and press bread down
6. Sharp knife and cutting board to cube the brioche or challah
7. Small bowl and spoon for the cinnamon sugar topping
8. Oven (preheat to 350 F) and oven mitts
9. Wire cooling rack or large spatula for serving, plus a fine mesh sieve if you want powdered sugar on top

FAQ

French Toast Casserole Recipe Substitutions and Variations

• Bread (brioche or challah) → day-old French baguette, sourdough or cubed croissants for extra richness. Use roughly the same volume, just cube and soak a bit longer if bread is very fresh.
• Heavy cream → substitute with 3/4 cup whole milk plus 1/4 cup melted butter per cup of cream, or use half-and-half if you have it. Works great to keep the custard rich without heavy cream.
• Whole milk → swap for 2% or unsweetened almond/soy milk to lighten it up. If you use plant milk add one extra egg or a tablespoon of cornstarch so the casserole sets firmer.
• Granulated sugar (custard) → replace with packed light brown sugar, coconut sugar, or maple syrup/honey (use about 3/4 the amount for liquid sweeteners and cut other liquids a tablespoon or two). Brown sugar gives a deeper flavor, maple makes it more breakfast-y.

Pro Tips

– Use slightly stale bread if you can, or dry fresh cubes on a sheet in a warm oven until the centers arent squishy. Too-fresh bread soaks up way too much custard and you end up with a mushy middle, not the soft-but-set texture you want.

– Soak it overnight in the fridge for best flavor and structure, but if you dont have time let it sit at least 30 to 60 minutes and press the top down once or twice so more cubes absorb the custard. Cold soak helps the custard set slowly and prevents a rubbery texture.

– For an extra creamy custard add one extra egg yolk or stir in a tablespoon of cornstarch to the milk mix, and strain the custard through a fine sieve before pouring to get rid of lumps or bits of eggshell. That little trick makes the center silky instead of grainy.

– Watch the top near the end of baking and loosely tent foil if it browns too fast, and always let it rest 10 to 15 minutes before cutting so it firms up. If you like crunch, toast the nuts separately and sprinkle them on right before serving so they stay crisp.