French Toast Casserole Recipe with Crisp, Custardy Edges

French toast casserole is an American-style baked brunch dish inspired by pain perdu, the French tradition of using bread in a rich egg-and-milk mixture. Cubes of bread soak up cinnamon-vanilla custard, then bake under a buttery brown-sugar topping until the center is tender and the edges are golden. Bread choices, spices, and toppings vary by household, so this version keeps the method familiar and flexible.

Ingredients

For the casserole: 1 lb (450 g) challah, brioche, or sturdy French bread, cut into roughly 1-inch (2.5 cm) cubes
8 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
⅓ cup (67 g) granulated sugar
1 tablespoon (15 ml) vanilla extract
1½ teaspoons (about 4 g) ground cinnamon
¼ teaspoon (about 0.5 g) ground nutmeg
½ teaspoon (3 g) fine salt
Butter, 1 tablespoon (14 g), for greasing the baking dish
For the topping: ½ cup (60 g) all-purpose flour
½ cup (100 g) packed light brown sugar
1 teaspoon (about 2.6 g) ground cinnamon
4 tablespoons (57 g) cold unsalted butter, cut into small cubes

Instructions

Prepare the bread and dish. If the bread is fresh and soft, spread the cubes on a baking sheet and leave them uncovered for 30 to 60 minutes, or toast them in a 300°F (150°C) oven for about 12 minutes, stirring once. This optional drying step gives the bread more capacity to absorb custard without collapsing. Day-old bread is usually dry enough as it is. Grease a 9-by-13-inch (23-by-33-cm) baking dish with the tablespoon of butter, then arrange the bread cubes in an even layer.
Mix the custard. In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Take a moment to break up any clumps of spice so they do not gather in one part of the casserole. Pour the mixture slowly and evenly over the bread, turning a few pieces with a spoon so the top layer gets moistened too.
Let the bread soak. Press the bread gently into the custard, cover the dish, and leave it in the refrigerator for 30 minutes. This short soak helps the custard reach the middle of the cubes while keeping the casserole from turning mushy. If you prefer to prepare it the night before, refrigerate it covered for up to 12 hours instead; see the timing note in Tips before baking.
Make the topping. While the casserole soaks, stir the flour, brown sugar, and cinnamon together in a small bowl. Add the cold butter and rub it into the dry ingredients with your fingertips or cut it in with a pastry cutter until the mixture forms uneven, pea-size crumbs. Keep the topping chilled if the soak lasts longer than 30 minutes. Cold butter helps the topping stay crumbly as it bakes rather than melting into a thin layer.
Bake covered, then uncovered. Heat the oven to 350°F (175°C). Scatter the topping evenly over the soaked bread. Cover the dish loosely with foil and bake for 30 minutes, then remove the foil and bake for 25 minutes more, until the top is browned and the center is set rather than liquid. Check the center with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the top browns before the center reaches that temperature, cover it loosely and continue baking in 5-minute increments.
Rest and serve. Set the casserole on a heat-safe surface and let it rest for 10 minutes before cutting. The custard settles during this pause, making portions easier to lift out while the casserole remains warm. Serve from the baking dish with the toppings or sauces you like.

Tips

Choose bread that can hold its shape. Challah and brioche make a soft, rich casserole; French bread gives it a slightly chewier bite. Avoid very thin sandwich bread, which can break down during soaking. If using a dense sourdough, cut the cubes a little smaller and allow the full 30-minute soak.
Adjust the dairy if needed. You can replace the heavy cream with an equal amount of whole milk for a lighter, less rich custard. The result will be a little less silky but still sets well. For a dairy-free version, use unsweetened oat milk and a plant-based butter; the flavor and browning will differ, and the center still needs to reach 160°F (71°C).
Make-ahead timing changes the bake. For an overnight casserole, assemble and refrigerate it covered for up to 12 hours, but keep the crumb topping separate in the refrigerator and add it just before baking. A cold dish may need an additional 5 to 10 minutes in the oven, so rely on the set center and thermometer reading rather than the clock alone. Do not leave the egg-and-milk mixture out at room temperature overnight.
Prevent soggy or dry patches. Distribute the custard evenly and press down lightly so no large pieces stay dry on top. On the other hand, do not use bread that is already wet or compress the cubes into a dense layer. A shallow, even layer lets the custard cook consistently and gives more of the top a chance to brown.

Serving Suggestions

Serve this casserole warm as the centerpiece of brunch, with fresh berries, sliced oranges, or a bowl of melon alongside. A spoonful of plain or lightly sweetened yogurt adds a cool contrast to the warm cinnamon topping. For a more substantial spread, pair it with crisp bacon or breakfast sausage, and include something savory such as a green salad or sautéed vegetables to balance the sweetness.

Maple syrup is a classic finish, but the casserole is already sweetened, so offer syrup at the table rather than pouring it over the whole pan. A dusting of powdered sugar looks festive, while toasted pecans or walnuts add crunch. If serving a group, cut the casserole into eight portions and provide toppings separately so each person can choose how sweet or crisp to make their serving.

Variations

Fruit-filled: Fold 1 cup (150 g) of blueberries, raspberries, or chopped apples between the bread cubes before pouring in the custard. Fresh berries can go in directly; sauté firm apple pieces for a few minutes first if you want them softer. Very juicy fruit may make the custard a little looser, so avoid adding much more than a cup.

Nutty topping: Mix ½ cup (50 g) chopped pecans or walnuts into the flour-and-sugar topping. Keep the pieces small enough to stay in place when serving, and check the top toward the end of baking because nuts can brown quickly. For a gentler crunch, scatter the nuts over the casserole during the final 15 minutes.

Warm-spice version: Add ¼ teaspoon (about 0.5 g) ground cardamom or ginger to the custard, or replace the nutmeg with a little extra cinnamon. These spices complement the vanilla without changing the soaking or baking method. Increase spices gradually if you are cooking for people who prefer a milder flavor.

Less-sweet or dairy-free: Reduce the granulated sugar to 2 tablespoons (25 g) and leave the topping as written, or reduce the brown sugar too for a less dessert-like breakfast. For a dairy-free adaptation, use unsweetened oat milk and plant-based butter; avoid sweetened milk alternatives unless you also reduce the sugar. These substitutions change the richness and browning, so use the temperature check to judge when it is safely cooked.

Storage and Reheating

Refrigerate leftover casserole within 2 hours of baking. Cover the baking dish tightly or transfer portions to a lidded container; it keeps for 3 to 4 days in the refrigerator. The topping softens after storage, but the flavor remains pleasant. For best texture, store any syrup, fruit, or other serving toppings separately rather than on the casserole.

Reheat individual portions in the microwave in short bursts until hot throughout, or warm them in a 325°F (165°C) oven, covered loosely with foil, until heated through. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the thickest portion with a food thermometer. To restore some crispness, remove the foil for the last few minutes in the oven. Avoid reheating the same portion repeatedly.

You can freeze baked portions for up to 2 months for best quality. Cool them promptly, wrap each portion well, and freeze in a sealed container. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered oven-safe dish until the center reaches 165°F (74°C). The crumb topping may be softer after freezing and thawing.

Frequently Asked Questions

Can I assemble French toast casserole the night before?

Yes. Cover the assembled bread and custard and refrigerate it for up to 12 hours. Keep the topping in a separate covered container and add it just before baking so it stays crumbly. Bake the casserole directly from the refrigerator, allowing roughly 5 to 10 extra minutes if needed, and check that the center reaches 160°F (71°C).

Do I need to dry the bread first?

Not always. Day-old bread is usually dry enough to absorb the custard while holding its shape. Fresh, soft bread benefits from a short air-dry or a brief low-oven toast, which removes surface moisture and reduces the chance of a wet, compressed center. Do not brown the bread deeply during this step; it will bake again in the casserole.

How do I know when the casserole is done?

The top should be golden, the center should look set rather than slosh when the dish is moved gently, and a food thermometer inserted into the middle should read 160°F (71°C). Color alone is not a reliable safety check because the top can brown before the center cooks through. If the center is below temperature, cover the dish loosely and continue baking in short increments.

Can I use a different baking dish?

A similarly sized dish with enough depth for the bread and custard works best. A deeper or smaller dish makes a thicker casserole and may need more baking time; a larger, shallow dish may cook faster and have more browned edges. Keep the bread in an even layer, and use the center temperature—not the stated timing alone—to decide when it is done.

Can I make this without the crumb topping?

Yes. The topping is there for sweetness and crunch, not to help the custard set. Leave it off for a simpler, less sweet casserole, or sprinkle a small amount of cinnamon sugar over the top instead. If you omit the topping, begin checking for browning and doneness a few minutes earlier, while still confirming the center reaches 160°F (71°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).