This French toast casserole uses slices of cinnamon bread soaked in a rich, custardy mixture, then baked until puffed and golden. It is a make-ahead friendly breakfast that delivers the classic flavors of French toast with far less hands-on cooking, making it perfect for holidays or weekend brunch. The cinnamon bread adds warm spice throughout, so every bite is flavorful without extra effort.
Ingredients
- 1 loaf (about 16 oz / 450 g) cinnamon bread, sliced 1-inch thick (about 12 slices)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the topping:
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick / 113 g) unsalted butter, cold and cut into small pieces
- Optional for serving: maple syrup, fresh berries, powdered sugar
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Arrange the cinnamon bread slices in the dish, slightly overlapping if needed to fill the pan evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread, making sure every slice is coated. Gently press down on the bread with a spatula to help it absorb the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight (8-12 hours) for a deeper soak.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator while the oven heats.
- Prepare the streusel topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the soaked bread.
- Bake for 40-45 minutes, until the casserole is puffed, golden brown on top, and the center is set. To check doneness, insert a knife or toothpick into the center—it should come out clean, and the internal temperature of the egg custard should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Let the casserole rest for 5-10 minutes before slicing. Serve warm with maple syrup, berries, or a dusting of powdered sugar.
Tips
- Stale bread works best: Slightly stale cinnamon bread absorbs the custard without turning mushy. If your bread is fresh, dry the slices on a baking sheet in a 300°F (150°C) oven for 5-10 minutes before assembling.
- Don’t skip the soak: Even a 30-minute rest makes a difference. For the best texture, let it sit overnight in the fridge—this allows the custard to fully penetrate the bread.
- Check for doneness: The top may look browned before the center is set. If it’s browning too quickly, loosely cover with foil for the last 10 minutes of baking.
- Substitutions: Use half-and-half instead of heavy cream for a lighter version, or swap the whole milk for almond or oat milk (the casserole will be slightly less rich). If you don’t have cinnamon bread, use brioche or challah and add 1 teaspoon of cinnamon to the custard.
Serving Suggestions
Serve this casserole warm from the oven, cut into squares. It pairs beautifully with crispy bacon or sausage links, fresh fruit salad, or a dollop of whipped cream. A drizzle of warm maple syrup is classic, but you can also offer berry compote or honey for variety.
Variations
- Apple Cinnamon: Sauté 2 peeled, chopped apples in butter with a little sugar until soft, then scatter them over the bread before pouring the custard.
- Pecan Streusel: Add 1/2 cup (60 g) chopped pecans to the streusel topping for extra crunch.
- Chocolate Chip: Sprinkle 1 cup (175 g) semi-sweet chocolate chips over the bread before adding the custard—kids love this one.
- Savory Twist: Omit the sugar and spices from the custard, use plain bread, and add cooked sausage and shredded cheddar for a savory breakfast bake.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and microwave for 1-2 minutes, or warm in a 350°F (175°C) oven for 10 minutes to restore some crispness. You can also freeze the baked casserole for up to 1 month—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this the night before? Yes, assemble the casserole, cover, and refrigerate overnight. The longer soak makes it even more custardy. Just add 5-10 minutes to the baking time if starting from cold.
Can I use regular bread instead of cinnamon bread? Absolutely. Use brioche, challah, or French bread, and increase the cinnamon in the custard to 1 1/2 teaspoons to compensate.
Why did my casserole turn out soggy? Sogginess usually means the bread was too fresh or the custard ratio was off. Use slightly stale bread and measure the milk and cream accurately. Also, don’t over-soak—overnight is fine, but any longer can break down the bread.
Can I skip the streusel topping? Yes, the casserole will still be delicious. You can also substitute a simple sprinkle of cinnamon sugar (mix 1/4 cup sugar with 1 teaspoon cinnamon) before baking.
How do I know when it’s done? The center should be set and not jiggle when shaken. An instant-read thermometer inserted into the center should read 160°F (71°C) for food safety. Let it rest before serving to allow the custard to firm up.
Can I use a different pan size? A 9×13-inch dish works best. If you use a smaller, deeper dish, increase the baking time by 10-15 minutes. For a larger, shallower dish, check for doneness a few minutes earlier.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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