Overnight French Toast Casserole


This French toast casserole has all the goodness of French toast and then some! And you’ll love that you can make it the night before serving it, especially if you aren’t a morning person like me.

Overnight French Toast Casserole on plate with raspberries

French Toast Casserole, Good Enough for Christmas

Christmas breakfast is always a big deal right? It’s one of those meals I look forward to all year. For Christmas breakfast we always have lots of fresh fruit, bacon, breakfast potatoes, fresh orange juice then something like Belgian Waffles or Red Velvet Pancakes. This year though I’d like to be able to make most of the main dish the night before so I’m going with this seriously delicious Overnight French Toast Casserole!

Sourdough Bread and French Toast

The base is made with sourdough bread, not the first thing you’d thick to make french toast with maybe but I started using sourdough for french toast about 10 years ago and I’ve been hooked ever since. The sourdough offers a nice slightly tangy flavor similar to that in buttermilk or sour cream pancakes. It just gives it more flavor overall because white bread can be pretty bland and boring.


French Toast Casserole in baking dish

How to Make French Toast Casserole

With this French toast casserole recipe, the fresh bread is diced up into cubes then soaked overnight in a rich custard that has plenty of that ever so creamy and lovely half and half. And the following morning all you have to do is take it out of the fridge, preheat the oven, sprinkle it with a simple cinnamon crumble and bake it up. Oh and let’s not forget finishing he overnight french toast with melted butter and maple syrup!

The French toast casserole itself isn’t very sweet at all, the topping and the maple syrup bring almost all of the sweetness here so don’t leave them off. I didn’t want things to be overly sweet so once you finish it off with maple syrup it has the perfect balance of sweetness.

closeup of overnight French toast casserole bake

This tempting breakfast casserole is so good that I think you need to do one trial run before Christmas, right? I hope you all have a wonderful holiday week filled with good times and good food!

Slice of warm overnight french toast casserole on serving spatula


Overnight French Toast Casserole

5 from 3 votes


  • 3 Tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 6 large eggs
  • 1 cup milk (anything but skim)
  • 1 cup half and half
  • 1 1/2 tsp vanilla extract
  • 1 (14.5 - 16 oz) loaf sourdough bread, such as La Brea, cut into 1-inch slices then slices cut into 1-inch cubes*
  • 2 Tbsp melted butter , plus more butter for baking dish
  • Powdered sugar (about 1 tsp), for dusting top (optional)
  • Real maple syrup or pancake syrup , for serving

Crumble topping

  • 1/3 cup (46g) all-purpose flour
  • 1/3 cup (78g) packed light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/4 cup (56g) unsalted butter, cold and diced into small cubes


  1. Butter a 13 by 9-inch baking dish. Add bread cubes to baking dish spreading them into an even layer. In a mixing bowl with a pour spout** whisk together sugar, cinnamon and nutmeg. Add in eggs and whisk until well blended, while scraping bowl. Pour in milk, half and half and vanilla and whisk until well blended. Slowly and evenly pour egg mixture over bread cubes working to coat all of them (if you miss a few just turn and dunk them into the custard that's in the dish). Cover with plastic wrap and chill overnight, or at least 10 hours.
  2. In the morning preheat oven to 350 degrees and while oven is preheating remove casserole from fridge and let rest at room temperature, it should rest about 15 minutes. Also, prepare crumble while oven is preheating.
  3. For the crumble:
  4. In a medium mixing bowl whisk together flour, brown sugar, cinnamon and salt. Add butter and cut into flour mixture using a pastry cutter or a long pronged fork until mixture resembles coarse crumbs, transfer to fridge if oven hasn't fully preheated yet then add it just before placing casserole in oven). Sprinkle casserole evenly with crumble then bake in preheated oven until set and center is cooked through and no longer soggy, about 38 - 45 minutes. Let cool a few minutes, pour melted butter over top, dust with powdered sugar if desired, then cut into squares and serve warm drizzling each serving with maple syrup.
  5. *For easier, less messy cutting I just wrapped the bag to enclose the bread once I got home for the store and let it rest for a few hours until later that night - because usually when you buy a loaf of crusty bread it comes in a brown bag that isn't closed and it's a crusty crumbly mess to cut up the whole loaf into little cubes like so (or maybe that's just me because I'm in a dry climate). So wrap the bag closed if you didn't already buy it in a sealed bag and you'll have less crumbs everywhere and easier cutting.
  6. **If you don't have a mixing bowl with a pour spout at the end mixing you can transfer the egg mixture to a liquid measuring cup with a pour spout and pour it from there.
  7. Recipe source: Cooking Classy

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  • mitch: All we keep in the house is skim milk.
    So when I read that the ingredients called for 1 cup of milk – anything but skim – I substituted a cup of vanilla coffee creamer :) for the milk & then passed on the vanilla extract — yum June 18, 2018 at 3:09am Reply

  • P. Carrier: Please explain 1 cup half and half ?

    Half and half of what ??

    Thanks for your prompt attention, as I would like to try this recipe. as soon as possible June 3, 2018 at 9:39pm Reply

    • Jaclyn: It’s basically a blend of half milk half cream so you can just blend the two. Hope you enjoy! June 3, 2018 at 9:57pm Reply

  • Janet Kent: Would challah bread work in this? Sourdough makes my husband ill. I think he overdosed on it when we spent a week in San Francisco and now it makes him very ill. April 15, 2018 at 7:41pm Reply

  • Tammy: This is the best recipe ever! I make it at least 4 to 5 times a month because my family likes it a much! April 14, 2018 at 10:20am Reply

  • Marilyn G. Johnson: Made this recipe for a church breakfast and everyone loved it. I doubled it and still had none remaining when I came home from the breakfast. April 2, 2018 at 2:27pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for leaving a comment! April 2, 2018 at 3:36pm Reply

  • Sue D: Can you use fat free half and half. Also, can you use salted butter. This looks delicious and I plan on making it for Easter brunch. Thanks March 27, 2018 at 3:58pm Reply

  • Dara Maldonado: Love this recipe!!! My family Loves it too!! March 23, 2018 at 7:48am Reply

    • Jaclyn: So glad you like it! Thanks! March 23, 2018 at 4:07pm Reply

  • Janice: My daughter made this for Christmas Brunch but she added cream cheese chunks to it mixed in before baking. It was delicious. Topped with maple syrup.
    I’m making it today.
    Thank you for such a wonderful recipe. December 31, 2017 at 8:56am Reply

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