French Toast Casserole – this simple recipe takes French Toast to the next level! Brioche bread baked in an egg mixture with crumbly cinnamon-sugar nut topping. Includes a make ahead/overnight option.
I was having a conversation with a friend one day about hosting brunch. I was stumped about what to make and looking for recommendations.
“It’s so easy!” she said. “Something sweet, something savory, a batch of mimosas, DONE”. Turns out she was right. This easy French Toast Casserole (with an overnight option) shot to the top of the menu along with mimosas, bacon and sausage.
It’s hard to beat classic French Toast drizzled with warm maple syrup. With this French Toast Casserole recipe you skip the hassle of making each slice individually, get everything we love about classic French Toast – and more – with a praline topping.
what’s in french toast casserole?
The French Toast:
- loaf of good quality bread (I used brioche)
- room temp butter
- whole milk
- granulated sugar
The Praline topping:
- chopped pecans
- brown sugar
- softened butter
How to make French Toast Casserole:
I used Brioche bread but French, Ciabatta or Challah would work well, too. Cut the bread into about 1″ cubes (leaving the crust on) then set it aside.
Preheat the oven to 350° then grease a 2 quart baking dish with 1/2 tablespoon of softened butter and add the cubed bread to the baking dish.
In a medium bowl whisk the eggs, milk, sugar, cinnamon, salt and vanilla together then pour or ladle it evenly over the top of the bread.
the praline topping:
Blend the chopped pecans, flour, brown sugar, cinnamon and salt together in a medium bowl. Fold in the softened butter until you have small clumps (I use my hands for mixing).
make ahead – bake in the morning option:
If you’re baking in the morning, store the praline topping in an airtight container in the refrigerator separate from the French Toast Casserole.
Cover the casserole with plastic wrap and refrigerate up to 24 hours. In the morning remove it from the refrigerator 20 minutes before baking, crumble the praline topping over the casserole then bake at 350° for 35-40 minutes or until it’s puffed, cooked through and set.
to bake right away:
Bake uncovered at 350° for 35-40 minutes or until it’s puffed, cooked through and set.
how to serve this French Toast Casserole?
Slice or spoon the casserole out onto plates with additional options below:
- Fresh blueberries, raspberries or even pomegranates this time of year.
- Drizzled with maple syrup
- Dust with powdered sugar
- All of the above!
Does the casserole have to sit overnight?
No – you can bake the casserole right after assembling! Refrigerating it overnight means no-hassle mornings and gives the bread more time to soap up the custard, but it’s delicious either way.
Looking for a loaded Overnight Sausage Egg Casserole? This is it!
If you tried this Overnight French Toast Casserole recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
Overnight French Toast Casserole
French Toast Casserole:
- 1 loaf brioche or other good quality bread
- 5 large eggs
- 2 cups whole milk
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 tablespoon softened butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons softened butter
- 1/2 cup pecans chopped
- Cut the bread into about 1" cubes. Grease a 2 quart baking dish with 1/2 tablespoon of softened butter. Add the bread cubes then set aside.
- In a medium bowl whisk the eggs, milk, sugar, cinnamon, salt, and vanilla together then pour or ladle it evenly over the top of the bread.
- To bake the casserole in the morning, cover it with plastic wrap and refrigerate it overnight or up to 24 hours. The praline topping will be added just prior to baking.
- Blend the chopped nuts, flour, brown sugar, cinnamon, salt and pecans together in a medium bowl then fold in the softened butter until you have small clumps. Store in an airtight container in the refrigerator until you're ready to bake the casserole.
Baking the casserole
- Remove the casserole from the refrigerator 20 minutes before baking. Crumble the praline over the top of the casserole then bake at 350° for 35-40 minutes or until it’s lightly puffed and cooked through. Optional: top with maple syrup and/or powdered sugar. Serve with fresh berries, sausage or bacon or mimosas.