Name: Baked French Toast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 loaf brioche or challah bread (cut into cubes); 6 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 tsp ground cinnamon; 1/4 tsp nutmeg (optional); 2 tsp vanilla extract; 1/4 tsp salt; 2 tbsp butter (for greasing); Powdered sugar (for topping); Maple syrup (for serving)

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Baked French Toast Casserole quickly became a weekend tradition in my kitchen after I made it for a lazy Saturday brunch when I didn’t feel like standing over the stove flipping slices one by one so instead I cubed the bread whisked up a sweet custard and baked the whole thing until it was golden on top and soft in the center. That first bite reminded me of everything I love about French toast but without the fuss and the clean-up was a breeze.

Now I make it all the time because it’s a lifesaver for hosting or meal prepping and it never fails to impress whether I dress it up with berries or keep it simple with just powdered sugar and syrup. The edges are beautifully crisp the middle is custardy and every bite is packed with warm cinnamon and vanilla flavors.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Brioche or challah bread – The best base for soaking up the custard and staying fluffy
Eggs – Create a rich custard and hold everything together
Whole milk – Helps soften the bread and keep it moist
Heavy cream – Adds extra richness and a silky texture
Granulated sugar – Sweetens the base without making it overly sugary
Brown sugar – Brings caramel flavor and warmth
Ground cinnamon – Adds cozy spice to every bite
Nutmeg – Optional but enhances the depth of the flavor
Vanilla extract – Infuses the custard with warm aroma
Salt – Balances the sweetness and deepens the flavor
Butter – For greasing the dish and helping the edges brown beautifully
Powdered sugar – For finishing with a light dusting before serving
Maple syrup – Always served on the side for that classic touch

Tools You’ll Need

9×13 baking dish – Perfect for layering and baking evenly
Mixing bowls – One for custard and another for tossing the bread
Whisk – To blend the eggs and milk until smooth
Measuring cups and spoons – To get all the ratios just right
Spatula – Useful for stirring and smoothing the top
Plastic wrap or foil – For chilling the casserole overnight if prepping ahead
Oven – Bakes it all to golden puffy perfection

Instructions

Step 1: Prep the bread

I start by cutting the brioche or challah into 1-inch cubes and letting it sit out to dry for a few hours or overnight so it holds up better when soaked.

Step 2: Make the custard

In a large bowl I whisk together the eggs milk cream sugars cinnamon nutmeg vanilla and a pinch of salt until fully blended.

Step 3: Combine with bread

I add the bread cubes to the custard mixture and gently fold until every piece is coated then I let it sit for 10–15 minutes so it can really absorb the flavor.

Step 4: Transfer to the dish

I butter the baking dish and pour in the soaked bread mixture then I spread it evenly and press down lightly to ensure a uniform layer.

Step 5: Chill or bake

If I have time I cover it with plastic wrap and refrigerate overnight for deeper flavor but it also works baked immediately.

Step 6: Bake

I preheat the oven to 350°F and bake the casserole uncovered for 45–50 minutes until golden brown on top and set in the center.

Step 7: Cool and serve

After letting it cool for about 10 minutes I dust it with powdered sugar and serve it warm with maple syrup poured over each slice.

Tips

For extra texture I sometimes add a handful of chopped pecans or swirl in some cream cheese before baking. You can also flavor the custard with almond extract or orange zest for a fresh twist. And if you love a crisp top brush the casserole with melted butter before baking.

Ways to Serve

I love serving this warm straight from the oven with syrup and fresh fruit or a dollop of whipped cream. It’s also great as part of a brunch spread with bacon or sausage on the side. Leftovers reheat beautifully and taste just as good the next day!

Frequently Asked Questions

Can I make Baked French Toast Casserole ahead of time?

Yes it’s ideal for overnight prep just cover and refrigerate then bake in the morning.

What type of bread works best for Baked French Toast Casserole?

I love using brioche or challah because they’re soft and absorb the custard perfectly without getting mushy.

How do I store leftovers of Baked French Toast Casserole?

Store it in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.

See You in the Kitchen

I hope you give this Baked French Toast Casserole a try soon! It’s cozy simple and perfect for feeding a crowd or enjoying on a quiet morning. Share how yours turns out and don’t forget the syrup!

Happy Cooking!