This French Toast Casserole is a decadent breakfast treat that combines the comforting flavors of cinnamon, vanilla, and rich custard. With its golden, crispy top and soft, pillowy center, every bite is a delightful contrast of textures. Perfect for lazy mornings or brunch gatherings, it’s ready in just over an hour, making it as convenient as it is indulgent.
Packed with warm, buttery notes and a hint of sweetness, this dish is a crowd-pleaser that feels both nostalgic and luxurious. Each serving delivers a satisfying balance of creamy and crunchy, while the aroma of baked cinnamon will fill your kitchen. Whether you’re feeding a family or treating yourself, this casserole is a guaranteed way to start the day with joy.
Ingredients for French Toast Casserole
- 1 14oz loaf (400 g) Challah bread*, cut into 1″ cubes (use day-old bread for best results if making overnight)
- 4 Tablespoons (57 g) unsalted butter, melted
- ¼ cup (60 ml) maple syrup**
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¼ cup (50 g) sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- 7 large eggs
- 2 cups (475 ml) whole milk
- ½ cup (120 ml) heavy cream
- TOPPING:
- ⅓ cup (42 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- 2 ¼ teaspoons ground cinnamon
- 8 Tablespoons (113 g) cold salted butter
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and generously grease a 9×13 casserole dish with butter.
- Evenly layer Challah bread cubes into the prepared casserole dish. Set aside.
- In a large bowl, combine melted butter, maple syrup, vanilla extract, ground cinnamon, and salt. Whisk until well-combined.
- Add both sugars and whisk again until fully incorporated.
- Add eggs and whisk until the mixture is smooth and well-combined.
- Pour in milk and heavy cream, whisking until everything is evenly mixed.
- Pour the custard mixture evenly over the Challah bread cubes. Use a spatula to gently stir, ensuring all bread pieces absorb the custard. Set aside.
- Prepare the topping: In a food processor, combine flour, brown sugar, and cinnamon. Pulse briefly to mix. (If you don’t have a food processor, stir together in a medium bowl.)
- Scatter cold butter pieces over the flour mixture. Pulse until coarse crumbs form. (Alternatively, use a pastry cutter or fork and knife to cut the butter into the mixture.)
- If making ahead: Cover the casserole dish tightly with plastic wrap or foil. Place the topping in an airtight container. Refrigerate both overnight. The next morning, preheat the oven to 375°F (190°C), uncover the casserole, sprinkle the topping evenly, and let it sit while the oven preheats.
- If serving immediately: Let the casserole sit for 15-20 minutes until the bread absorbs most of the custard. Sprinkle the topping evenly over the casserole.
- Bake for 50 minutes or until the top is golden brown and the custard is set.
- Allow to cool for several minutes before serving. Top with additional maple syrup, if desired.
Perfect Pairings: Sauce and Topping Ideas
While this French Toast Casserole is delicious on its own, you can elevate it with a few extra touches. Drizzle with warm maple syrup for classic sweetness, or try a dollop of whipped cream and a sprinkle of powdered sugar for a dessert-like treat. For a fruity twist, serve with fresh berries or a berry compote. If you love nuts, add a handful of toasted pecans or walnuts for crunch.
Make-Ahead Magic: Storage and Reheating Tips
This casserole is perfect for prepping ahead! After assembling, cover it tightly with plastic wrap or foil and refrigerate overnight. Store the topping separately in an airtight container. When ready to bake, let the dish sit at room temperature for 10-15 minutes while the oven preheats. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven at 350°F (175°C) for 10-15 minutes to restore its crispiness.
Time-Saving Hacks for Busy Mornings
To save time, pre-cut the Challah bread the night before and store it in a sealed bag. You can also measure out all the dry ingredients for the custard and topping ahead of time. If you’re in a rush, skip the crumble topping and simply sprinkle the casserole with cinnamon sugar before baking. It’s quick, easy, and still delicious!
Recipe Variations to Mix It Up
Feel free to customize this casserole to suit your taste! Swap Challah bread for brioche or French bread if preferred. For a lighter version, use half-and-half instead of heavy cream. Add chopped apples or raisins to the custard for extra flavor and texture. If you’re a chocolate lover, sprinkle chocolate chips over the bread before adding the custard.
Equipment Tips for Effortless Prep
A 9×13 casserole dish is essential for this recipe, but make sure it’s deep enough to hold all the bread and custard. A food processor makes quick work of the crumble topping, but a pastry cutter or even a fork and knife will do the trick. Use a whisk to ensure the custard is smooth and well-combined, and a spatula to gently mix the bread and custard without breaking the cubes.
French Toast Casserole
Ingredients
- 1 14oz loaf Challah bread*, cut into 1″ cubes for best results use day-old bread if making this casserole overnight
- 4 Tablespoons unsalted butter melted
- ¼ cup maple syrup**
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¼ cup sugar
- ¼ cup light brown sugar firmly packed
- 7 large eggs
- 2 cups whole milk
- ½ cup heavy cream
TOPPING
- ⅓ cup all-purpose flour
- ½ cup light brown sugar firmly packed
- 2 ¼ teaspoons ground cinnamon
- 8 Tablespoons cold salted butter
Instructions
- Preheat oven to 375°F (190°C) and generously grease a 9×13 casserole dish with butter.
- Evenly layer Challah pieces into a deep 9×13 casserole dish. Set aside.
- Combine melted butter, maple syrup, vanilla extract, ground cinnamon, and salt in a large bowl and whisk until well-combined.
- Add sugars and whisk well.
- Add eggs and whisk again until ingredients are very well combined.
- Add milk and heavy cream and whisk again until all ingredients are well-combined.
- Pour mixture evenly over Challah pieces in casserole dish and use a spatula to stir gently so all pieces of bread are able to absorb the custard. Set aside while you prepare your topping.
- Combine flour, brown sugar, and ground cinnamon in the canister of a food processor and pulse briefly to combine (if you don’t have a food processor, just stir together in a medium-sized bowl).
- Scatter butter pieces evenly over flour mixture and pulse until coarse crumbs form (if no food processor — use a pastry cutter or fork and knife to cut butter into mixture until coarse crumbs form).
- IF YOU WANT TO SAVE AND SERVE THE NEXT MORNING: Cover your casserole dish tightly with plastic wrap or foil and place your crumble topping in an airtight container. Place both in the refrigerator.
- The next morning, remove your casserole dish and topping from the refrigerator. Preheat oven to 375°F (190°C), uncover casserole dish, sprinkle topping evenly overtop (you may need to give the container a good shake if the topping has settled and started to stick together), and let dish sit while the oven fully preheats. Once preheated, bake*** for 50 minutes, allow to cool for several minutes before serving. Serve topped with maple syrup, if desired.
- IF YOU WISH TO SERVE THE FRENCH TOAST CASSEROLE RIGHT AWAY: Let the casserole sit for 15-20 minutes or until the bread has absorbed most of the custard. Sprinkle evenly with topping then transfer to 375°F (190°C) preheated oven and bake*** for 50 minutes. Allow to cool several minutes before digging in. Serve topped with maple syrup, if desired.