French Toast Casserole

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January 2, 2024

This French toast casserole recipe is soft and cinnamon-spiced, with a crunchy streusel topping! A special breakfast that will wow everyone.

Looking to impress on a weekend morning? Here’s a sure bet: this knock-out French toast casserole recipe! The bottom layer is custardy and spiced with cinnamon and nutmeg: it tastes just like your favorite morning French toast. It’s then covered in a crunchy streusel layer, crumbly with oats, pecans and even more cinnamon. The combination of textures and added hit of sweetness is pure morning goodness! This one’s for special mornings (visitors in town? birthday breakfast?), and the flavors absolutely deliver.

Ingredients in this French toast casserole recipe

French toast casserole can be made a variety of ways. You can simply make whole pieces of baked French toast (but we think that’s something entirely different!). This one is more like a bread pudding, where the bread is soaked in a custard and then baked until soft and golden. It’s got an added layer of a streusel topping, which infuses a separate layer of texture and a hint more sweetness. Here’s what you’ll need:

  1. Sourdough or French bread
  2. Eggs
  3. Milk
  4. Cream
  5. Brown sugar
  6. Turbinado or demerara sugar
  7. Vanilla
  8. Cinnamon and nutmeg
  9. Oats
  10. Pecans
  11. Flour
  12. Butter

The best bread to use

You can use a few different types of bread for French toast casserole. Here’s a breakdown of what we prefer and why we like it! There are also a few other options to consider:

  • Sourdough bread: This is our top pick for French toast, both regular and in casserole form! The sturdy texture of the bread makes it chewy instead of mushy, and the flavor adds intriguing tangy and savory notes. The hard crust adds a nice variation to the texture.
  • French bread: French bread also works here: the hard crust also helps to add interesting texture like with sourdough.

What bread to avoid? Don’t use purchased white bread or whole wheat bread here. The texture comes out much too soft since the bread essentially dissolves into the custard. Whole wheat bread in particular doesn’t work well with the flavor profile. We also prefer this casserole with a textured sourdough vs a brioche or challah bread, which are softer.

Make it an overnight French toast casserole recipe

You can turn this recipe into an overnight French toast casserole recipe if you prefer! Simply assemble the bread and custard base layer, placing the custard in the pan with the bread and allowing it to soak overnight. If you like, you can assemble the streusel topping and refrigerate it overnight as well.

In the morning, simply let the pan stand for 30 minutes at room temperature before baking. If you like, you could assemble the streusel during this time as well. Top with the streusel and throw it in the oven!

Toppings for this recipe

This French toast casserole is the perfect brunch recipe: it’s sweet and cozy, but not rich and decadent. For toppings, it needs just a small drizzle of maple syrup. You could also add a small dusting of powdered sugar. If you’d like you can top with fresh fruit, but we prefer eating it on the side. The casserole is truly just good enough without any fancy toppings!

This French toast casserole recipe is…



French Toast Casserole Recipe

This French toast casserole recipe is soft and cinnamon-spiced, with a crunchy streusel topping! A special breakfast that will wow everyone...
Servings 12 Yield: 1x
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes



  • 1 loaf unsliced sourdough or French bread about 1 pound, torn into bite-sized pieces
  • 8 eggs
  • 1 ½ cups 2% milk
  • 1 cup heavy cream
  • 6 tablespoons light brown sugar
  • 1 tablespoon vanilla extract
  • ½ tablespoon + 1 teaspoon cinnamon divided
  • ½ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • ¼ cup rolled oats
  • ¼ cup crushed pecans
  • ¼ cup turbinado or demerara sugar*
  • ¼ cup all-purpose flour
  • 6 tablespoons salted butter cold and cut into small pieces


  • 2 loaf unsliced sourdough or French bread about 2 pound, torn into bite-sized pieces
  • 16 eggs
  • 3 cup 2% milk
  • 2 cup heavy cream
  • 12 tablespoon light brown sugar
  • 2 tablespoon vanilla extract
  • 1 tablespoon + 2 teaspoon cinnamon divided
  • 1 teaspoon nutmeg
  • ½ teaspoon kosher salt
  • ½ cup rolled oats
  • ½ cup crushed pecans
  • ½ cup turbinado or demerara sugar*
  • ½ cup all-purpose flour
  • 12 tablespoon salted butter cold and cut into small pieces


  • 3 loaf unsliced sourdough or French bread about 3 pound, torn into bite-sized pieces
  • 24 eggs
  • 4 ½ cup 2% milk
  • 3 cup heavy cream
  • 18 tablespoon light brown sugar
  • 3 tablespoon vanilla extract
  • 1 ½ tablespoon + 3 teaspoon cinnamon divided
  • 1 ½ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • ¾ cup rolled oats
  • ¾ cup crushed pecans
  • ¾ cup turbinado or demerara sugar*
  • ¾ cup all-purpose flour
  • 18 tablespoon salted butter cold and cut into small pieces


  • Preheat oven to 375°F.
  • Grease a 9 x 13″ baking dish. Add the torn bread to the dish.
  • In a large bowl, whisk the eggs until fully incorporated and frothy. Whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon cinnamon, nutmeg and kosher salt. Pour the custard over the bread pieces and use your fingers to submerge the tops of the bread to ensure it is all coated. Rest 20 minutes at room temperature (or refrigerate overnight and bring to room temperature for 20 minutes before baking).
  • Meanwhile, in a medium bowl, add the rolled oats, pecans, turbinado sugar, flour, and 1 teaspoon cinnamon. Cut the butter into the other ingredients using a pastry cutter or fork until evenly combined and a crumbly streusel topping forms. Refrigerate until baking.
  • Just before baking, sprinkle the streusel topping over the French toast. Bake 40 to 45 minutes until browned and set. Rest 10 minutes before serving. Scoop out pieces and top with a drizzle of maple syrup.


*If you don’t have this type of chunky sugar, you can use brown sugar or granulated sugar.
Author: Kit Food
Course: Breakfast & Brunch Recipes, Recipes, Vegetarian Recipes

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