French Toast Casserole makes the perfect brunch recipe. Make it the night before and throw it in the oven the next morning. Everyone will ask for seconds!
This year, the day after Christmas, my childhood best friend is coming to visit with her son. He’s a little over a year and I haven’t met him yet. I’m so excited! This friend and I became friends when we were younger than Piper is now!
We don’t talk as often as would be nice, but each time I see her, it’s like we pick up right where we left off. My heart thrives on friendships like that.
They are coming the day after Christmas chaos for brunch, so I am for sure going to be making them this super easy Overnight French Toast Casserole.
It is simple to make, a crowd pleaser, and perfect for Sunday brunch. It is a breakfast recipe classy enough you could even put it out on a holiday!
Ingredients for French Toast Casserole
Like all my favorite recipes, this comes together with a few simple ingredients.
- 16 ounce loaf of French bread
- eggs
- whole milk
- vanilla extract
- butter
- brown sugar
- oats
Tip
The milk really should be whole. It lends a richness to this recipe that makes it the amazing dish it is.
The last three ingredients are for the streusel topping. Don’t skip it! That crisp topping is magical.
How to Make Baked French Toast Casserole
This easy brunch recipe is a favorite because you make it the night before. That means that you can spend your morning sipping Bloody Marys and making a Crustless Spinach Quiche!
- Cut the French Bread into cubes and set out to dry overnight. Or place it on two rimmed baking sheets and bake for 30 minutes at 250 degrees. Toss it once during baking.
- In a large bowl whisk together the eggs, vanilla, and milk.
- Add the bread and toss to combine. Make sure that the bread is fully covered by the mixture.
- Spray a 9 by 13 inch baking dish with cooking spray, and pour the mixture into the prepared pan.
- Put in the refrigerator overnight.
- Before baking, use forks or a pastry cutter to combine the butter, sugar, and oats. Sprinkle it over the casserole.
- Bake, and enjoy!
The Importance of Dry Bread
If you have eaten a French toast casserole before and find it to be too soggy, it was probably made with bread that hadn’t been dried out first.
The dry bread allows it to really suck up the milk-egg mixture. It’s kind of a key part to this recipe, and one that you want to make sure you do.
Freezing
If you want to prepare this in advance, you can freeze this French toast casserole after pouring it all in the baking dish. (The same point you would put it in the refrigerator as the recipe is written.)
Wrap the casserole dish at least two times with aluminum foil and place in the freezer for up to three months.
Proceed with caution when using glass or ceramic baking dishes. I have had baking dishes shatter when putting them directly from the freezer into the oven. You are better off using an aluminum baking dish if you want to freeze it.
When ready to serve, make the streusel topping and add it to the frozen casserole. Bake your frozen casserole for 65 minutes at 350 degrees.
Twists on this Recipe
This is the classic version. If you would like some twists on this great breakfast recipe, try these!
If you make this easy French Toast Casserole or any of my other recipes, please let me know! I love hearing from you.
French Toast Casserole
Ingredients
- 16 ounces French Bread cut into cubes, and dried (see note)
- 8 eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
Topping
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/2 cup quick cooking oats
Instructions
- Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large bowl combine the eggs, milk, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth.
- Toss the egg mixture with the bread until all of the bread is fully coated. Pour the mixture into the prepared baking dish. Cover with aluminum foil and place in the refrigerator overnight.
- The following morning preheat the oven to 350 degrees.
- In a small bowl, using two forks a pastry cutter, combine the butter, oats, and brown sugar.
- Remove the casserole from the refrigerator, top with the streusel, and bake for 40 minutes or until the casserole begins to pull away from the sides of the baking dish.
- Cut, serve, and enjoy with powdered sugar and syrup.
Notes
Sarah McElroy says
Hi Lisa,
Should the butter be cold or soft for the French Bread Casserole?
Thanks, can’t wait to have this for Easter Breakfast.
Hi Sarah! The butter should be cold to cut with the other ingredients and make tat nice crumbly top.