Enjoy a relaxed holiday morning with this Overnight French Toast Bake. It’s a crowd-pleasing breakfast casserole made with dense French bread, eggs, milk, and a crunchy, nutty streusel—easy to prepare the night before so you can sleep in and still serve a delicious meal.
This make-ahead French toast casserole soaks overnight in a sweet cinnamon-vanilla custard, giving a tender, custardy interior with a golden, slightly crisp top. It’s perfect for holidays, brunches, or any morning you want to simplify. If you like overnight breakfast recipes, this one pairs nicely with yogurt and fresh fruit or other easy recipes you enjoy making ahead.
French Toast Bake
If you love French toast, you’ll love this casserole. Cubed, slightly stale French bread absorbs the egg and dairy mixture to form a soft, custardy base while the streusel adds texture and a nutty crunch. The result is flavorful enough to enjoy without syrup, though syrup and powdered sugar are lovely finishing touches.
Ingredients for French Toast Bake:
- French Bread – Use a dense loaf of French or Italian bread. Day-old bread or cubes left to dry for a few hours take on the custard without becoming mushy.
- Eggs – Provide structure, flavor, and a custardy texture when mixed with the dairy.
- Milk – Any fat percentage works; milk helps the bread soak and soften.
- Heavy Whipping Cream – Adds richness and helps create a thick, creamy custard.
- Sugar – A modest amount in the custard and the streusel gives balanced sweetness.
- Vanilla – Enhances the dessert-like flavor of the casserole.
- Cinnamon – Warm spice that blends best when mixed with sugar before adding liquids.
- Streusel Topping – A butter-sugar-flour-nut topping adds crunch and a nutty note that elevates the bake.
How to make Overnight French Toast Bake:
Time needed: about 1 hour total (plus overnight or 4 hours chilling)
- Make the streusel: Combine flour, brown sugar, cinnamon, and chopped nuts. Stir in melted butter until the mixture is crumbly. Cover and refrigerate until ready to use.
- Make the custard: Whisk sugar and cinnamon together first so the spice blends evenly. Beat in the eggs, then whisk in the heavy cream, milk, and vanilla until smooth.
- Assemble: Grease a 9×13-inch baking dish and arrange the cubed bread evenly. Pour the custard mixture over the bread, pressing gently so the cubes absorb the liquid. Cover and refrigerate overnight or for at least 4 hours.
- Bake: Remove from the fridge and preheat the oven to 350°F. Evenly sprinkle the streusel over the top and bake 45–50 minutes, until the casserole is puffed and golden. Dust with powdered sugar and serve warm.
FAQs
Do I have to let it sit overnight?
The bread needs at least 4 hours to absorb the custard. It can sit in the refrigerator up to 24 hours, which makes this an excellent make-ahead breakfast.
I don’t like walnuts—what can I use instead?
Swap walnuts for chopped pecans or sliced almonds. For a nut-free streusel, use 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup melted butter.
What should I serve with this breakfast casserole?
Serve with powdered sugar, maple syrup, or homemade jam. Popular sides include fresh fruit, yogurt, eggs, and bacon.
What bread works best?
A dense French or Italian loaf works best because it soaks up custard without turning mushy. Avoid light, squishy breads—stale or day-old bread is ideal.
Can I substitute heavy cream?
Yes—use 1 cup half-and-half and reduce the milk to 1 cup if you don’t have heavy whipping cream. The texture will be slightly lighter.
Tools used to make this baked French toast casserole:
- 9×13 inch casserole dish – A standard size for this recipe and many casseroles.
- Liquid measuring cup – Helpful for accurate liquids and easy mixing.
- Mixing bowls – Glass bowls with lids are convenient for prepping and refrigerating overnight.
More overnight breakfast ideas
- Overnight Apple French Toast Casserole
- Ham and Cheese Breakfast Casserole
- Overnight Monte Cristo Casserole
- Overnight Sweet Potato & Sausage Breakfast Casserole
- The Best Overnight Cinnamon Rolls
Overnight French Toast Bake
A simple make-ahead casserole of dense bread soaked in a cinnamon-vanilla custard with a crunchy streusel topping.
Ingredients
- 1 loaf day-old French bread, cubed (or other dense artisan bread)
- 6 large eggs
- 1 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
For the Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup finely chopped pecans or walnuts (or omit for nut-free)
- 2 tablespoons butter, melted
Instructions
- Make the topping: combine flour, brown sugar, cinnamon, and nuts. Mix in melted butter until crumbly. Refrigerate until needed.
- Whisk the sugar and cinnamon together, then beat in the eggs. Stir in the cream, milk, and vanilla until smooth.
- Grease a 9×13-inch pan and place the cubed bread evenly in the pan.
- Pour the custard over the bread, cover, and refrigerate overnight or at least 4 hours.
- Preheat oven to 350°F. Sprinkle streusel over the top and bake 45–50 minutes until golden. Dust with powdered sugar and serve warm.
Notes
Nut-free streusel: mix 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup melted butter.
Nutrition Facts (per serving)
Calories: 306 • Fat: 14g • Carbs: 37g • Protein: 10g