Overnight French Toast Casserole – A Holiday Morning Tradition

Holiday mornings are a magical time when the whole family gathers together and what better way to start the day than with a comforting, make-ahead breakfast like Overnight French Toast Casserole?

This dish combines the rich flavors of classic French toast with the ease and convenience of a casserole, making it ideal for the busiest and most special mornings of the year. With minimal prep the night before, you can spend less time in the kitchen and more time soaking in the holiday spirit with your loved ones.

One of the reasons that I love to make this dish for Christmas breakfast in our house is that I have to spend very little time in the kitchen. Rather than flipping individual slices of French toast on a griddle, this recipe allows you to prepare everything in advance and bake it all together in one dish.

The result? A beautifully golden, crispy-topped casserole that can feed a crowd without the need for constant attention.

But the best part? Overnight French Toast Casserole is endlessly customizable, so you can tailor it to suit your family’s holiday traditions.

Add warm spices like cinnamon and nutmeg to create a that classic seasonal aroma. Or how about adding fresh fruit or nuts for added texture?

No matter how you make it be sure to drizzle it with your favorite syrup or sauce for a sweet finishing touch. It’s the kind of dish that will become a tradition where everyone gathers around the table, making memories you’ll cherish for years to come.

Why Overnight French Toast?

Making French toast the traditional way is wonderful, but it’s time-consuming if you’re feeding a group. This recipe lets you get all the prep work done the night before.

By the time you wake up, all you need to do is sprinkle the topping on, bake, and enjoy. Plus, the overnight soak ensures every piece of bread is full of that rich, custardy flavor.

What Type of Bread To Use For Overnight French Toast Casserole

The bread is the foundation of this dish, so you’ll want to pick the right one. For this casserole, I recommend a loaf of sourdough, French bread, or thick Texas toast.

These breads hold up well to soaking without turning to mush, giving you that perfect soft-yet-structured texture. Once you have your bread, cut the bread into 1-inch chunks. This size works well because it gives you even layers in the casserole while still allowing the custard mixture to soak in properly.

If your bread is slightly stale, even better as it will keep its structure as it bakes.

Making the Egg Mixture

The egg mixture is what transforms this from a pile of bread cubes into French toast. In a large bowl, whisk together the following ingredients:

• 8 large eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons ground cinnamon

The heavy cream gives the casserole a creamy texture, while the combination of granulated and brown sugar provides the right amount of sweetness.

Be sure that you don’t skip the vanilla as it adds that signature French toast flavor.

Once your mixture is ready, pour it evenly over the bread in your greased casserole dish. Then use a spoon or your hands to toss the bread, making sure every piece is coated.

Then cover the dish with plastic wrap or foil and refrigerate it overnight.

Overnight French Toast Casserole Topping

The topping is what I believe makes this breakfast casserole even better. It’s a simple mixture of flour, brown sugar, cinnamon, and salt, held together with butter to form a crumbly streusel. Here’s what you’ll need:

• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut into pieces

Combine the dry ingredients in a medium bowl, then add the butter. Use a fork or pastry cutter to break the butter into the mixture until it looks like coarse crumbs. Cover the bowl and then store it in the fridge alongside the casserole.

Baking the Casserole

When you’re ready to bake, take the casserole out of the fridge and let it sit at room temperature while you preheat your oven to 350°F. This step is important because it ensures even baking.

Sprinkle the crumbly topping evenly over the casserole, covering the top surface completely.

Bake the casserole for 45 to 60 minutes. The shorter bake time will give you a softer, more custard-like texture, while the longer bake will create a drier, more cake-like consistency.

I recommend checking it at the 45-minute mark to see how it’s coming along.

Serving Suggestions

This French toast casserole is perfect on its own, but there are plenty of ways to dress it up:

• Syrup: A drizzle of maple syrup is a classic choice, however you can use flavored syrups as well.
• Fruit: Fresh berries, sliced bananas, or cooked apples add a burst of freshness.
• Powdered Sugar: A light dusting makes the dish look festive and adds a touch of sweetness.

Storing Leftovers

If you have any leftovers, you can store them in the fridge for up to three days. Cover the dish tightly with plastic wrap or transfer individual portions to an airtight container.

To reheat, put your portion in the microwave for 30-60 seconds or warm it in the oven at 325°F until heated through.

Recipe Tips For Overnight French Toast Casserole

• Bread Choice: If you don’t have sourdough, French bread, or Texas toast on hand, any sturdy bread will work. However, avoid anything too soft, like sandwich bread.
• Cutting Butter: If you don’t have a pastry cutter, use two forks or even your fingers to work the butter into the dry topping ingredients.
• Optional Add-Ins: Add-ins like raisins, chopped pecans, or a sprinkle of nutmeg in the topping can give the casserole a delicious twist.

This casserole is one of those recipes that becomes a go-to tradition. Once you try it, you’ll want to make it for every holiday breakfast or brunch. It’s simple, satisfying, and sure to become a favorite in your home, too.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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