This overnight French Toast Casserole recipe only takes 15 minutes to prep then it's baked in the morning. It has all the flavor we love from french toast with an incredible crunchy cinnamon sugar streusel topping!
French Toast Casserole
French Toast CasseroleMy love for french toast is strong, as evidenced by my many different french toast recipes! But I think this easy French Toast Casserole recipe is the best way to serve a crowd, and it's especially convenient because you can make it the day before. Breakfast magic!
Try all of my breakfast casseroles like Hawaiian French Toast Casserole, Biscuits and Gravy Casserole, Breakfast Casserole, Sheet Pan Pancakes, or Hashbrown Breakfast Casserole!
How to make Overnight French Toast Casserole:
Combine and Refrigerate: Butter the bottom and sides of a 9×13” pan. Slice bread into 1 inch chunks and add to dish. Whisk eggs in a large bowl and add cream, milk, brown sugar, cinnamon, salt, and vanilla. Pour over cubed bread and gently toss to coat. Add to pan, cover, and refrigerate overnight.
Make Topping: Stir together brown sugar, white sugar, cinnamon, and nutmeg. Cut cold butter into chunks then add to the bowl. Use a pastry cutter or your hands to combine until crumbly. Refrigerate overnight.
Bake: Sprinkle topping on top of casserole, then bake at 350°F (180°C) for 40-50 minutes, until golden on top. Let the baked french toast casserole cool for at least 10 minutes befoer serving. I think it's sweet enough without syrup, but you could serve with homemade syrup, maple syrup, or whipped cream on top.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the French Toast Casserole a day ahead, stored in the fridge.
To Freeze: Cover assembled casserole tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
More French Toast Recipes:
- Hawaiian French Toast Casserole
- Crunchy French Toast
- French Toast Roll-Ups
- Air Fryer French Toast
- Eggnog French Toast
- Pumpkin French Toast
- Classic French Toast
- Brioche French Toast
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Recipe
Overnight French Toast Casserole
Equipment
- Pastry Blender , optional
Ingredients
- 1 pound loaf of brioche, challah, french bread, or white bread
- 8 large eggs
- 1 cup heavy cream
- 2 cups milk
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 Tablespoon vanilla extract
For the Topping:
- 3 Tablespoons light brown sugar , packed
- 3 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons cold butter , cut into pieces
Instructions
- Grease a 9×13" baking dish. Cut bread into 1 inch chunks and place in pan.
- Assemble: Whisk eggs in a large mixing bowl. Add cream, milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes and toss gently to combine. Spread into an even layer in the pan. Refrigerate overnight.
- Topping: Add brown sugar, white sugar, cinnamon and nutmeg to a bowl and stir to combine. Add butter and use a pastry blender or your hands to combine until crumbly. Cover and refrigerate until morning.
- Bake: Preheat oven to 350 degrees F (180 degrees C). Uncover french toast pan and sprinkle the topping evenly over top. Bake for 45-50 minutes or until top is golden and casserole is set.
- Allow french toast to cool for at least 10 minutes before serving. Top with homemade syrup , berries, whipped cream, or any other toppings you'd like.
Notes
Nutrition
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*I originally shared this recipe in June 2014. Updated December 2018, March 2023 and March 2025.
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Could I use sourdough bread?
Yes of course! Sourdough bread that is a little more dry will work best. Enjoy!
I would like to make this as a dish for a party of 55 people. Would you recommend I double or triple the recipe to put in one of those warmable aluminum trays? and if I do multiply the recipe, does the baking time change? Thank you!
For 55 people, I’d recommend multiplying the recipe by 5–6x and dividing it into multiple trays rather than cramming it all into one large pan. That helps it bake evenly and keeps the texture right. If you do triple it in one large aluminum tray, yes—baking time will increase, but it’s tricky to get it cooked through without drying the edges. You’ll want to tent it with foil partway through and check the center with a knife or toothpick to make sure it’s set.
any tips for adapting this recipe to a crockpot? Thank you!
We haven’t officially tested this in the slow cooker yet, but here’s how we think it would work: cube up your bread and grease the slow cooker well. Whisk together the custard—eggs, milk, cream, sugars, cinnamon, vanilla, and salt—then pour it over the bread and gently stir. Let it soak for at least 30 minutes, or refrigerate overnight.
Cook on LOW for 6–8 hours or HIGH for 2.5–3.5 hours, until the edges are golden and the center is set. Sprinkle the streusel topping on during the last 30–45 minutes so it doesn’t melt in. Let it rest for 10–15 minutes before serving. Top with syrup, berries, or whipped cream. If you try it, report back—we want to know how it turns out!
Thank you so much!
Does this have to be covered during cooking?
Yes, cover it with foil for the first part of baking, then uncover near the end so the top gets golden.