Overnight French Toast Casserole Recipe

I’m sharing an Overnight French Toast that hides a simple pantry trick to make mornings easier.

I make this Overnight French Toast casserole when I want a little morning drama. Day old brioche or challah gives the interior a custardy chew while the edges get crisp, and a hit of ground cinnamon keeps things interesting.

Warm, it makes the whole place smell like something slightly forbidden, people ask how I did it, and i honestly never have a straight answer. It’s like a delicious accident, familiar but new.

Overnight French Toast, and yes it sounds almost too easy, but trust me, it’s worth waking up for.

Ingredients

• Day old brioche gives soft texture, lots of carbs and buttery richness.
• Eggs add protein, structure and a rich custardy flavor, also vitamin D.
• Milk and cream bring creaminess, saturated fat and calcium, makes it decadent.
• Brown sugar gives caramel notes and sweetness, adds moisture and chew.
• Cinnamon and nutmeg add warm spice, antioxidants, and cozy aroma.
• Butter adds richness, fat and mouthfeel, helps browning and tender crumbs.
• Nuts add crunch, healthy fats, fiber and a toasty nutty flavor.
• Flour gives structure to streusel, mostly carbs, contributes crumbly texture.

Ingredient Quantities

• 1 loaf brioche or challah about 1 lb (day old or slightly stale bread)
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• Streusel topping 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 4 tablespoons cold unsalted butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans or walnuts, optional
• Maple syrup for serving, optional
• Powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish; tear or cube about 1 lb brioche or challah into 1 inch pieces and spread them in the dish, it’s fine if the bread is a little stale.

2. In a large bowl whisk 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 3 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt until smooth and the sugar starts to dissolve.

3. Pour the custard evenly over the bread, press the bread gently so most pieces soak up the liquid, cover the dish with plastic wrap and refrigerate overnight or at least 4 hours.

4. For the streusel topping: combine 1/2 cup packed brown sugar, 1/2 cup all purpose flour, 1 teaspoon ground cinnamon in a bowl, add 4 tablespoons cold unsalted butter cut into cubes and cut it in with a pastry cutter or your fingers until you have coarse crumbs.

5. Stir in 1/2 cup chopped pecans or walnuts if using, taste the streusel for balance, it should be sweet and crumbly.

6. In the morning remove the casserole from the fridge, sprinkle the streusel evenly over the top, if any bread cubes are sticking up press them down so they’re coated.

7. Bake uncovered at 350°F (175°C) for 45 to 55 minutes until the top is golden brown and the center is set; if the top is browning too fast loosely tent with foil partway through.

8. Let the casserole rest 10 to 15 minutes before serving so it firms up, dust with powdered sugar and serve warm with maple syrup on the side, enjoy!

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowl (for the egg custard)
3. Medium bowl (for streusel)
4. Whisk
5. Measuring cups and spoons
6. Pastry cutter or fork (to cut cold butter into crumbs)
7. Rubber spatula or wooden spoon (to fold and press bread)
8. Chef’s knife and cutting board (cube bread, chop nuts)
9. Plastic wrap, aluminum foil and oven mitts for covering, tenting and handling hot pans

FAQ

Overnight French Toast Casserole Recipe Substitutions and Variations

• Bread swap: Day-old French baguette or sourdough (about 1 lb or 10–12 cups cubed). Croissants work too, but soak less so it don’t fall apart.
• Eggs swap: For each egg use 1/4 cup pureed silken tofu for a smooth custard, or 1 tbsp cornstarch + 3 tbsp water per egg to help set — both keep texture close to eggs.
• Milk/cream swap: Use 3 cups half-and-half instead of 2 cups milk + 1 cup cream for similar richness. For dairy-free try 2 cups full-fat coconut milk + 1 cup unsweetened oat or soy milk, it’ll taste slightly coconutty.
• Streusel butter swap: Replace cold butter with equal amount cold coconut oil or a firm vegan buttery spread, cubed. Or use browned butter (chill first) if you want nuttier flavor.

Pro Tips

1) Mix cube sizes and save some slightly drier pieces: use a few smaller cubes and a few bigger chunks, and if you want a little crunch, toss a handful of cubes on a baking sheet and toast them for 5 to 7 minutes before soaking. It gives textural contrast so the whole dish isnt one mushy thing.

2) Warm the milk and cream with the cinnamon and nutmeg first, let it steam and then cool just a bit. That really blooms the spices and helps the sugar dissolve faster, but dont pour it piping hot over the eggs or you’ll end up with scrambled bits. Aim for warm to the touch, not hot.

3) For the streusel keep the butter cold and break it into pea sized crumbs with your fingers or a pastry cutter, and toast the nuts first for way more flavor. A pinch of flaky salt in the streusel makes the sweetness pop. If you want a deeper nutty note try using browned butter instead but only if you dont mind a slightly softer crumble.

4) Watch the bake not the clock: if the top is getting too dark loosely tent foil, or for an extra creamy center set the 9×13 inside a larger pan and pour hot water about halfway up the sides for a gentle, even bake. Let it rest 10 to 15 minutes before slicing so it firms up — reheats great in a toaster oven to refresh the crisp.