This overnight French toast casserole is a delicious French toast breakfast taken to the next level, with a cinnamon brown sugar crumble topping. It’s perfect for a delicious make ahead breakfast, and is great for a holiday morning.
This overnight French toast casserole is such a delicious way to have French toast. It’s made with sweet brioche bread coated in an sweet cinnamon and vanilla egg custard. It’s soft throughout, and crunchy on top. It’s topped with a sweet crumbly brown sugar and cinnamon streusel, and it’s so good topped with syrup, powdered sugar, or fresh berries.
This French toast casserole is perfect for assembling the night before, then the morning you want to bake it you can just pull it out of the fridge, sprinkle the crumble on top, and pop it in the oven. It’s a perfect breakfast for a busy morning (though it does take about an hour to bake – but it’s hassle free if you have the time) Or perfect for a holiday morning, like Easter morning, or Christmas morning, if you want something other than cinnamon rolls.
It’s perfect for a holiday morning served with some fresh orange juice, fresh fruit, and topped with our caramel syrup, or buttermilk syrup. It’s also great for a crowd, just pair it with this savory breakfast casserole, or some eggs, and bacon, or sausage.
What kind of bread to use in overnight French toast casserole?
For my baked French toast casserole recipe I like to use a loaf of brioche bread. But you can also use challah, french bread, or sour dough. You just want to make sure it’s dense enough to soak up the egg custard, and sturdy enough that it doesn’t crumble or fall apart. You don’t want thin already sliced bread, because you want to be able to cut the pieces of bread into thick cubes for the casserole.
How to make overnight French toast casserole?
Start by cutting your bread into cubes. I cut mine into about 1inch sized cubes. You’ll need about 1 pound of bread, anywhere from 14-20oz is good though. Spread the cubes into a 9×13 baking pan.
In large bowl mix together everything you need for your custard. Mix eggs, half and half, milk, brown sugar, cinnamon, and vanilla. I like to add a dash of salt too. Pour the custard evenly over the bread in the pan. Flip the pieces that don’t get any custard on them when you’re pouring, so each piece gets mostly coated. Cover the pan with foil and put it in the fridge to store overnight, or for at least 2 hours.
In a small bowl whisk together the ingredients for your crumble topping. You’ll need flour, brown sugar, and cinnamon. Then cut it together with cold butter until you have a nice crumble. You can make your crumble topping the night before, or the morning of baking. Put it in a small baggy, or airtight container and store it in the fridge if you make it the night before.
Bring the French toast pan out to sit at room temperature while the oven preheats. Then sprinkle your streusel topping evenly over the top. Then bake the French toast casserole up until the casserole is cooked throughout, and the top is a little crunchy.
Slice it up and serve each piece topped with powdered sugar, butter, syrup, whipped cream and fresh fruit if desired.
How to store leftover French toast casserole?
If you have any leftovers, store them in an airtight container in the fridge for 3 to 4 days. Zap individual pieces in the microwave for 30 to 60 seconds, until warm throughout, and serve as if it were fresh!
My favorite part of this overnight French toast casserole is the delicious crunchy top of the French toast, the cinnamon streussel crumble, paired with the pieces of bread that get a little crunchy, mmm, it’s so delicious.
This french toast casserole is a perfect easy make ahead breakfast! It’s so delicious, easy to make, and can be made for a fun weekend breakfast, brunch, or holiday breakfast too!
More French Toast Recipes:
- Cinnamon Roll French Toast Casserole
- Coconut French Toast
- S’mores French Toast
- Baked Apple French Toast
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- 16 oz bread (french bread, challah, brioche, etc)
- 6 eggs
- 1 cups milk (anything but skim milk)
- 1 cup half and half (or heavy cream)
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
For the Crumble Topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar (packed)
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup butter (cold)
- Grease a 9x13 pan.
- Cut up your bread, or tear it into chunks, and spread it evenly into your prepared pan.
- Add your eggs, milk, half and half, brown sugar, salt, cinnamon, and vanilla extract to a large bowl. Whisk it all together.
- Pour the egg custard mixture over the top of the bread evenly. Flip some of the bread pieces over if they don't get any custard on them while pouring.
- Cover the pan and place it in the fridge to chill until needed, at least 2 hours, preferably overnight (10 hours).
For the Crumble Topping:
- (You can make this the night before, or the morning of) In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
- Use a pastry blender or 2 forks to cut the butter into the mixture evenly, until you have small pea sized clumps. Cover in an airtight container, or ziptock bag, and place in the fridge until you're ready to bake, unless using immediately.
- When you're ready to bake it, remove the pan from the refrigerator and let it come to room temperature while you preheat the oven to 350 degrees
- Break the crumble into small pieces if you made it ahead of time.
- Sprinkle the crumble over the top of the french toast casserole evenly.
- Bake for 35 to 55 minutes, until the casserole is cooked through and no longer soggy.
- Let cool for a few minutes, then slice up and serve.
- Top individual portions with powdered sugar, butter, and syrup as desired.