I’m sharing a French Toast Bake that uses one unexpected pantry staple to make mornings ridiculously easy.

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I love a breakfast that looks like effort but isnt. This Easy French Toast Casserole centers on day old brioche or challah and the richness of eggs, and the result is custardy inside with a little crunch on top.

It wont stress you out yet it still feels special, the kind that people hover around the table for. I’ve seen versions everywhere from a French Toast Casserole 8×8 at a friend’s brunch to the viral Easy Overnight French Toast Casserole Kitchen Fun clips, but this one stays simple, forgiving, and oddly addictive.

Try it and tell me what you think.

Ingredients

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Brioche or challah: soft rich bread that soaks up custard, gives buttery sweetness.
Eggs: give protein, structure, make custardy center, help it hold together.
Milk or cream: adds fat and silkiness, cream makes it extra rich.
Granulated sugar: sweetens custard, can caramelize on top when baked.
Vanilla extract: boosts flavor and aroma, makes it taste homemade.
Cinnamon: warm spice that pairs with sugar for cozy breakfast vibes.
Butter: melts into custard, dots on top for richness and browning.
Pecans or walnuts: add crunch and nuttiness, great contrast to soft custard.

Ingredient Quantities

1 loaf day old brioche or challah about 12 to 16 ounces cut into 1 inch cubes

8 large eggs

2 cups whole milk

1 cup heavy cream or half and half (optional)

1/2 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon fine salt

2 tablespoons unsalted butter melted

1/2 cup packed brown sugar

1/2 cup all purpose flour

4 tablespoons cold unsalted butter cut into small pieces

1/2 cup chopped pecans or walnuts optional

Maple syrup for serving optional

How to Make this

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1. Preheat oven to 350 F and butter a 9×13 inch baking dish. If your brioche or challah is not day old, spread the 1 inch cubes on a sheet and toast in the oven for 5-8 minutes to dry them out a bit, its okay if edges get golden.

2. Put the 12–16 oz bread cubes in the prepared dish, spread them so they sit fairly evenly.

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

4. Pour the custard evenly over the bread, press down gently with spatula or your hands so most cubes soak up the liquid. Dont panic if some float, theyll settle.

5. Cover the dish and refrigerate at least 30 minutes to let the bread absorb the custard, but overnight is best for maximum flavor and texture.

6. While it chills make the streusel topping: in a bowl combine 1/2 cup packed brown sugar and 1/2 cup all purpose flour, add 4 tablespoons cold unsalted butter cut into small pieces and 1/2 cup chopped pecans or walnuts (optional). Use a pastry cutter, two forks or your fingers to rub the butter into the dry ingredients until you get coarse crumbs.

7. When ready to bake, sprinkle the streusel evenly over the soaked bread. If you refrigerated overnight let the casserole sit at room temp for 10 minutes so it isnt ice cold going into the oven.

8. Bake at 350 F for about 45 to 55 minutes, until the top is golden and a knife inserted in the center comes out mostly clean and the custard is set. If you chilled it overnight add about 10 to 15 minutes to the bake time. If the top browns too fast, tent loosely with foil.

9. Remove from oven and let cool for about 10 minutes so it firms up a bit, then cut into squares. It will be a little rustic and imperfect, thats fine.

10. Serve warm with maple syrup if you like. Leftovers keep covered in the fridge for 3 days and reheat nicely in a 350 F oven for 10-15 minutes or in the microwave a minute or two.

Equipment Needed

1. 9×13 inch baking dish, buttered so the pudding wont stick
2. Rimmed baking sheet for toasting the bread cubes
3. Large mixing bowl for the custard and a smaller bowl for the streusel
4. Whisk and a rubber spatula to mix and press the bread down
5. Measuring cups and spoons for the milk, cream, sugar and spices
6. Pastry cutter or two forks (or your fingers) to make the streusel crumbs
7. Knife and cutting board to cube the brioche or challah
8. Oven mitts and a sheet of foil to tent if the top browns too fast
9. Cooling rack or clean towel to let the casserole rest before cutting

FAQ

Q: Can I use breads other than brioche or challah? A: Yes, totally. Day old sourdough, French loaf, or even a sturdy sandwich loaf works great, just avoid super fresh soft bread unless you dry it out first or it will get mushy.

Q: How long should the bread soak? A: You can let it sit 30 minutes for a quick bake, but overnight in the fridge gives the best custardy center and more flavor, dont skip the overnight if you want the ultimate texture.

Q: Can I assemble this ahead of time? A: Absolutely, assemble and cover then refrigerate up to 24 hours, add the streusel and nuts right before baking so they stay crisp.

Q: What temperature and how long do I bake it? A: Bake at 350 F for about 45 to 55 minutes, until it's puffed and the center is set or reads about 160 F, if you like it a little more golden add 5 to 10 minutes.

Q: Can I freeze it? A: Yes you can freeze baked casserole wrapped well for up to a month, reheat in a 350 F oven until warm; you can also freeze unbaked after assembling, thaw overnight in fridge then bake as usual.

Q: Any good swaps for dairy or eggs? A: For dairy free use full fat canned coconut milk or oat milk plus a buttery spread alternative, for egg free try commercial egg replacer or flax "eggs" but expect a different, more cake like texture.

Easy French Toast Casserole Recipe Substitutions and Variations

Bread (brioche/challah): day old French baguette, crusty sourdough, Texas toast or even cubed croissants — use same volume, croissants make it extra rich but soak faster.
Eggs: 1 tbsp ground flax + 3 tbsp water = 1 “flax egg” for each egg, or 1/4 cup unsweetened applesauce per egg for a softer, slightly sweeter set.
Whole milk / heavy cream: swap any unsweetened plant milk like oat, soy or almond for a lighter/non dairy option, or use full fat canned coconut milk if you want a richer, slightly tropical flavor.
Brown sugar / streusel butter: use coconut sugar or packed maple sugar instead of brown sugar, and swap the cold butter for chilled coconut oil or vegan butter for dairy free; for a nut free crunch use toasted oats in place of pecans/walnuts.

Pro Tips

1) Dry the bread right, dont just guess: if it isnt at least a little stale, spread the cubes in a single layer and watch them closely in the oven for 5 to 8 minutes so they dry without getting totally crunchy. Bigger cubes soak up custard differently than smaller ones, so aim for uniform 1 inch pieces or you get weird soggy spots.

2) Let it soak, really: overnight in the fridge gives the best texture and flavor, but if youre short on time give it at least 30 to 60 minutes. Press the bread gently so most pieces get wet but dont stir or mash it, that makes it dense. Whisk the eggs until slightly frothy so the custard locks in some air and bakes lighter.

3) Keep the streusel butter cold, and make coarse crumbs: cut the butter into small pieces and rub it in with your fingers or a cutter until you have uneven bits, not dust. Toast the nuts first for a deeper flavor, and add a pinch of salt or extra cinnamon to the streusel if your main custard is very sweet.

4) Watch baking not the clock: a cold casserole or one chilled overnight will need extra time, so use a knife in the center or an instant read thermometer, youre aiming for the custard to be mostly set about 165 to 175 F. If the top browns too fast loosely tent with foil, and let it rest 10 minutes after coming out so it firms up for cleaner slices.

5) Make ahead and storage hacks: assemble and refrigerate the night before for easy morning baking, or bake ahead and reheat single portions at 325 F for 10 to 15 minutes so they dont dry out. Leftovers keep fine in the fridge for a few days, and individual slices freeze well wrapped in plastic then foil for up to a month.

Easy French Toast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing a French Toast Bake that uses one unexpected pantry staple to make mornings ridiculously easy.

Servings

servings

Calories

646

kcal

Equipment: 1. 9×13 inch baking dish, buttered so the pudding wont stick
2. Rimmed baking sheet for toasting the bread cubes
3. Large mixing bowl for the custard and a smaller bowl for the streusel
4. Whisk and a rubber spatula to mix and press the bread down
5. Measuring cups and spoons for the milk, cream, sugar and spices
6. Pastry cutter or two forks (or your fingers) to make the streusel crumbs
7. Knife and cutting board to cube the brioche or challah
8. Oven mitts and a sheet of foil to tent if the top browns too fast
9. Cooling rack or clean towel to let the casserole rest before cutting

Ingredients

1 loaf day old brioche or challah about 12 to 16 ounces cut into 1 inch cubes
8 large eggs
2 cups whole milk
1 cup heavy cream or half and half (optional)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 tablespoons unsalted butter melted
1/2 cup packed brown sugar
1/2 cup all purpose flour
4 tablespoons cold unsalted butter cut into small pieces
1/2 cup chopped pecans or walnuts optional
Maple syrup for serving optional

Directions

Preheat oven to 350 F and butter a 9×13 inch baking dish. If your brioche or challah is not day old, spread the 1 inch cubes on a sheet and toast in the oven for 5-8 minutes to dry them out a bit, its okay if edges get golden.
Put the 12–16 oz bread cubes in the prepared dish, spread them so they sit fairly evenly.
In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream or half and half (optional), 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon fine salt and 2 tablespoons melted unsalted butter until smooth and slightly frothy.
Pour the custard evenly over the bread, press down gently with spatula or your hands so most cubes soak up the liquid. Dont panic if some float, theyll settle.
Cover the dish and refrigerate at least 30 minutes to let the bread absorb the custard, but overnight is best for maximum flavor and texture.
While it chills make the streusel topping: in a bowl combine 1/2 cup packed brown sugar and 1/2 cup all purpose flour, add 4 tablespoons cold unsalted butter cut into small pieces and 1/2 cup chopped pecans or walnuts (optional). Use a pastry cutter, two forks or your fingers to rub the butter into the dry ingredients until you get coarse crumbs.
When ready to bake, sprinkle the streusel evenly over the soaked bread. If you refrigerated overnight let the casserole sit at room temp for 10 minutes so it isnt ice cold going into the oven.
Bake at 350 F for about 45 to 55 minutes, until the top is golden and a knife inserted in the center comes out mostly clean and the custard is set. If you chilled it overnight add about 10 to 15 minutes to the bake time. If the top browns too fast, tent loosely with foil.
Remove from oven and let cool for about 10 minutes so it firms up a bit, then cut into squares. It will be a little rustic and imperfect, thats fine.
Serve warm with maple syrup if you like. Leftovers keep covered in the fridge for 3 days and reheat nicely in a 350 F oven for 10-15 minutes or in the microwave a minute or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.