This French toast casserole with sausage is a hearty, make-ahead breakfast that combines the custardy richness of classic French toast with savory breakfast sausage, all baked into one convenient dish. It’s perfect for feeding a crowd on holidays or weekend mornings, and because you can assemble it the night before, you’ll have a stress-free, delicious meal ready to pop in the oven. The top bakes up golden and slightly crisp, while the inside stays soft and tender, with every bite offering a balance of sweet maple syrup and savory sausage.
Ingredients
- 1 lb (450 g) breakfast sausage links or bulk sausage
- 1 loaf (about 16 oz / 450 g) brioche or challah bread, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the topping: 1/4 cup (30 g) all-purpose flour
- 1/4 cup (50 g) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (55 g) cold unsalted butter, cut into small pieces
- Maple syrup, for serving
Instructions
- If using sausage links, cook them in a large skillet over medium heat until browned and cooked through, about 8-10 minutes. The safe minimum internal temperature for sausage is 160°F (71°C) per USDA FSIS. Transfer to a paper towel-lined plate to drain, then slice into 1/2-inch rounds. If using bulk sausage, cook and crumble it. Set aside.
- Grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray. Spread the bread cubes evenly in the dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread cubes. Scatter the cooked sausage over the top. Gently press the bread down to ensure it’s soaked. Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours or overnight (up to 24 hours).
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven heats.
- In a small bowl, mix the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the casserole.
- Bake for 45-55 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean). The egg dish must reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS, so check with a food thermometer.
- Let the casserole rest for 5-10 minutes before slicing. Serve warm with maple syrup.
Tips
- Use stale or day-old bread: Slightly stale bread soaks up the custard better without turning mushy. If your bread is fresh, you can toast the cubes in a 300°F (150°C) oven for 10 minutes before assembling.
- Don’t skip the overnight soak: The minimum 8 hours allows the custard to fully saturate the bread, giving you that soft, pudding-like interior. If you’re in a hurry, you can bake after 1 hour, but the texture will be less custardy.
- Check for doneness: Ovens vary, so start checking at 40 minutes. The center should be just set and not jiggly. A food thermometer is the most reliable way to ensure it reaches 160°F (71°C) for food safety.
- Make it gluten-free: Use a gluten-free bread (like a sturdy sourdough-style) and substitute the all-purpose flour in the topping with a 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.
Serving Suggestions
Serve this casserole as the centerpiece of a brunch buffet. Pair it with fresh fruit (like berries or sliced bananas), a side of crispy bacon, or a simple green salad. A dollop of Greek yogurt or a drizzle of extra maple syrup on top is always welcome. For drinks, offer coffee, orange juice, or a sparkling mimosa for a festive touch.
Variations
- Apple Cinnamon: Add 2 cups (about 240 g) of peeled, diced apples (like Honeycrisp or Granny Smith) to the bread cubes before pouring the custard. Increase the cinnamon to 1 1/2 teaspoons.
- Pecan Praline: Replace the sausage with 1 cup (110 g) of chopped pecans. In the topping, add 1/2 cup (60 g) of chopped pecans along with the butter mixture.
- Savory Herb: Omit the sugar and vanilla, and reduce the cinnamon to 1/2 teaspoon. Add 1 teaspoon of dried thyme and 1/2 teaspoon of dried sage to the custard. Use a savory sausage like sage breakfast sausage.
- Berry Burst: Fold 1 cup (150 g) of fresh or frozen blueberries or raspberries into the bread mixture before soaking. If using frozen, do not thaw them first.
Storage and Reheating
Refrigerate any leftover casserole within 2 hours of baking, covered, for up to 3-4 days. To reheat, place a portion on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through. For a crispier texture, reheat in a toaster oven or under the broiler for a few minutes. You can also freeze the baked casserole for up to 2 months: wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through (about 20 minutes).
Frequently Asked Questions
Can I make this casserole without the overnight soak?
Yes, you can bake it after letting it sit for at least 1 hour at room temperature, but the texture will be less custardy and more like bread pudding with a firmer bite. The overnight soak gives the bread time to absorb all the liquid, resulting in a softer, more cohesive casserole.
What type of bread works best?
Brioche, challah, or French bread are ideal because they are rich and slightly sweet, and their sturdy texture holds up well to soaking. You can also use Texas toast or a good-quality white bread. Avoid very thin, flimsy bread that will disintegrate.
Can I use turkey sausage or a meatless alternative?
Absolutely. Turkey breakfast sausage works well; just make sure it’s cooked to 165°F (74°C) as it’s poultry. For a vegetarian version, use a plant-based sausage crumble or omit the sausage entirely and add extra vegetables like sautéed mushrooms or spinach.
Why is my casserole soggy in the middle?
This usually happens if the casserole is underbaked or if you used too much liquid for the amount of bread. Make sure you bake it until the center is set and reaches 160°F (71°C). If it’s browning too quickly on top, cover loosely with foil for the last 15 minutes of baking.
Can I double this recipe?
Yes, you can double all ingredients and bake in two 9×13-inch dishes, or use a large roasting pan. Increase the baking time by about 10-15 minutes, and always check the internal temperature.
How do I prevent the top from burning?
The streusel topping can brown quickly. If you notice it getting too dark, loosely tent the casserole with aluminum foil for the last 10-15 minutes of baking. This will allow the center to cook through without burning the top.
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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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