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Easy Baked French Toast Recipe (an overnight casserole)

This easy baked French toast recipe is destined to become your go-to overnight casserole recipe for weekend brunch, holiday breakfast, or even a unique pot-luck dessert, because it tastes very similar to bread pudding.

With just a few simple ingredients that you probably already have in your kitchen, you can create an easy breakfast casserole that tastes like traditional French toast but without having to cook individual slices of French toast. You’re going to love this overnight casserole!

Baked French Toast is a great make ahead breakfast. Mix it up the night before, store in the refrigerator and bake in the morning.

Years ago when my now adult children were little, a fellow homeschool mom gave me a few pages of recipes that she used in her home to feed her large family. And a variation of this recipe was in that little packet. Little did I know then, that this would become something of a tradition for us. 

This overnight French toast casserole is pretty rich, so I save it for special breakfasts. The special occasion can mean many things, it could be a holiday where we’re only going to eat two meals – bunch and dinner, it could be that we’re traveling and I make this ahead to bake at the AirBNB, or it could be that we’re have out of town guests and this makes an easy breakfast. 

Over the years, I’ve made this recipe many different ways – with dairy and diary-free, with store-bought French bread and homemade French bread. It always turns out delicious. So we’ve dubbed this the best baked French toast casserole ever. 

Baked French Toast is a great make ahead breakfast. Mix it up the night before, store in the refrigerator and bake in the morning.

Ingredients for Baked French Toast

French Bread – I normally use store bought French bread for this recipe but you can certainly use homemade French bread. Here’s an easy French bread recipe that will work great. Since French toast is a traditional way to use stale bread, is a great time to use bread from the day-old bread section of the grocery store. You don’t need to be picky on the kind of bread, I’ve also used French baguette, sourdough bread, and the trimmings from regular sandwich bread and gluten-free bread that we used to make sandwiches for a bridal shower tea party. You can also use challah bread or Texas toast. 

Eggs – We use the eggs from our hens but during the winter months when they aren’t laying, we use eggs that we froze during the spring.

Milk – we use raw whole milk that we buy locally but we’ve also made this French toast recipe with oat milk and almond milk for a dairy-free option.

Half and Half – the original recipe calls for half and half. Usually just use all milk because it’s cheaper – no one has ever complained.

Vanilla Extract 

Ground Cinnamon – This wasn’t in the original recipe, but we love the addition. You could also add other warming spices, such as this homemade pumpkin pie spice mix. 

Butter – Normally we use real unsalted butter, but for a dairy-free option I’ve used plant based butter

Brown Sugar – If you don’t have any brown sugar, just mix a cup of granulated sugar with 1-2 tablespoons molasses to make some.

Maple Syrup – the original recipe called for corn syrup but we prefer pure maple syrup instead. 

Baked French Toast is a great make ahead breakfast. Mix it up the night before, store in the refrigerator and bake in the morning.

How to Make Baked French Toast

Using  a knife and cutting bard, cut the bread into cubes. Put the bread crumbs into a greased baking dish. If you want a more classic French Toast casserole you can slice the bread and lay the bread slices at an angle in the baking dish, instead of a single layer. 

In a large bowl, mix the eggs, milk, vanilla extract and cinnamon. 

Pour the egg and milk mixture over the bread cubes. I like to give it a stir, especially if I’m going to make the baked French toast right a way and not the next morning. 

Cover the baking pan with plastic wrap or aluminum foil. I like to use this baking pan because it has a lid and I don’t have to worry about using those.

Before you bake it, you’ll need to melt the butter with the brown sugar and maple syrup. I like to do this on the stove and cook it until the edges just start to bubble. That being said, when we’re on vacation, I just pack all the topping ingredients in a microwave safe, airtight container and microwave it.

Pour the topping over the top of the casserole and bake until golden brown. Because this recipe really swells up while baking, I like to put a sheet pan under the casserole dish or on the bottom shelf to catch any drips.

This French toast casserole has a crispy exterior and an eggy bread interior, just what a French toast lover wants!

​We serve it with fresh fruit, bacon and sausage.

The full instructions are in the printable recipe card below.

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

Yield: 12 Servings

Easy Baked French Toast Casserole Recipe

Baked French Toast is a great make ahead breakfast. Mix it up the night before, store in the refrigerator and bake in the morning.

This easy baked French toast casserole is destined to become your go-to recipe for Mother's Day brunch, Christmas morning or even just a leisurely Sunday morning breakfast. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 loaf of French bread (or another type of bread)
  • 8 eggs
  • 2 cups milk
  • 1 ½ cups half and half (can substitute milk)
  • 1 tsp. vanilla
  • ½ tsp cinnamon
  • ½ cup butter
  • 1 cup brown sugar
  • 3 tbsp maple syrup


  1. Cut French bread loaf into 1-inch cubes. 
  2. Put into a 9x13 or larger casserole dish. I don't use cooking spray or grease the pan, but you can if you're worried about it sticking.
  3. Mix eggs, milk, half & half, vanilla and cinnamon together.  Pour egg mixture over the bread cubes
  4. Cover and refrigerate overnight.
  5. The next morning, melt butter and cook with brown sugar and syrup until just boiling.  Pour over bread mixture.
  6. Bake at 350 degrees for 40 -50  minutes, or until the entire top is golden brown and domed. Be sure to put a cookie sheet on the bottom rack to catch any overflow.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Baked French Toast is a great make ahead breakfast. Mix it up the night before, store in the refrigerator and bake in the morning.

What are your favorite make ahead breakfasts?

Thanks for sharing with your friends!


Monday 14th of December 2015

How many cups of cubed bread do you think you used? I have to make a GF version of this using pre made baguettes so I'm trying to figure out how many small loaves I should cut up. Thanks!!

Angi Schneider

Monday 14th of December 2015

hmmm...that's a good question. I'll measure it next time and include that in the recipe but for now, just fill your 9X13 pan with cubed bread and you should be fine. I would cut a couple and then if you need more cut another.


Friday 16th of October 2015

Please correct the measurement for half and half. It just says 1 1/2 ... Cups, tablespoons??? Thank you. I want to make this right away.

Angi Schneider

Tuesday 20th of October 2015

Yes, it's cups. I just fixed the recipe. Thanks for letting know!


Friday 4th of September 2015

This looks so yummy and I love the prepping the night before. I will have to try this :)

Angi Schneider

Sunday 6th of September 2015

oh yeah, I love breakfasts I can make the night before.

Resep Makanan

Wednesday 2nd of September 2015

Snacks are easy to make and very pleasant presented to children. Thank you for giving the recipe.

Angi Schneider

Wednesday 2nd of September 2015

Thanks for stopping by. You have fabulous looking snacks on your blog, too!


Tuesday 2nd of April 2013

Found you from the Farm to Table book... so glad I found you! Bought your Gardening Notebook and had to say thank you for such a great resource! It was really helpful in planning my garden this year.

This looks delicious! I always make two loaves of french bread at a time and I will have to do this!

Angi Schneider

Wednesday 3rd of April 2013

Thanks, Meg. I'm so glad you're enjoying the book! Let me know how you like the French toast when you try it.

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