Overnight French Toast Casserole Recipe

Ben Carraoli

Overnight French Toast Casserole Recipe

I made this overnight French toast casserole last weekend, and honestly, it might be my new favorite breakfast! It felt so nice to prep everything the night before, knowing I’d wake up to something cozy and sweet. When the smell of cinnamon and vanilla filled the kitchen in the morning, I knew it was going to be good.

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Prep Time 15

Cook Time 50

Servings: 10

Ingredients Method Notes

Ingredients

1 pound loaf of brioche challah, or French bread – Use day-old bread that’s slightly firm so it soaks up the custard without turning soggy.
8 large eggs – These give structure and richness to the custard base.
1 cup heavy cream – Adds smooth rich texture to every bite.
2 cups milk – Use whole milk for the best flavor and consistency.
¼ cup light brown sugar – Adds sweetness with a hint of caramel.
2 teaspoons ground cinnamon – The key spice that makes this dish warm and comforting.
½ teaspoon kosher salt – Balances out the sweetness and deepens flavor.
1 Tablespoon vanilla extract – A touch of fragrant sweetness that ties everything together.
3 Tablespoons light brown sugar – For a sweet chewy crumble texture.
3 Tablespoons granulated sugar – Adds a bit of crispness to the top layer.
1 teaspoon ground cinnamon – Reinforces that warm spiced aroma.
¼ teaspoon ground nutmeg – Just a pinch for subtle nutty depth.
2 Tablespoons cold butter cubed – Cold butter is key for creating the perfect crumbly topping.

Method

Lightly grease your baking dish with butter. Cut the bread into bite-sized cubes and spread them evenly in the dish. In a large bowl, whisk together eggs, heavy cream, milk, brown sugar, cinnamon, salt, and vanilla until well combined. Pour the custard evenly over the bread, making sure all pieces are coated. Cover tightly and refrigerate overnight to let the flavors soak in.
The next morning, mix the brown sugar, granulated sugar, cinnamon, and nutmeg in a small bowl. Add the cold butter pieces and use a pastry cutter or your hands to blend it into a crumbly texture. Keep the topping chilled until ready to use.
Preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and sprinkle the streusel topping evenly over the top. Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is set. Let it cool for 10 minutes before serving so it holds its shape nicely.

Notes

I always use bread that’s slightly dry — fresh bread makes the texture too soft.
Letting the casserole chill overnight really deepens the flavor, so don’t skip that step!
I mix the custard until completely smooth to avoid any eggy spots in the baked dish.
Don’t rush the resting time after baking — letting it sit helps it firm up beautifully.
For a fancy touch, I sometimes sprinkle a little extra cinnamon sugar on top right after baking for sparkle and crunch.