This overnight french toast casserole recipe is my answer to slow holiday mornings. You assemble it the night before, slide it into the fridge, and in the morning you just bake it. It comes out soft and custardy in the middle, golden on top, and it feeds a crowd without anyone standing at the stove flipping toast.
I started making this overnight french toast casserole recipe the year we had family staying over for Christmas. I wanted a breakfast that felt special but did not keep me in the kitchen while everyone else opened gifts. It worked so well that it is now the one breakfast my family asks for by name every December.
Quick facts: This overnight french toast casserole recipe takes 20 minutes of prep, at least 8 hours of chilling, and 50 to 60 minutes in the oven, and serves 8.
If you love make-ahead dishes, my pineapple casserole recipe is another one that rewards assembling ahead of time. Save this one to your Christmas Breakfast board on Pinterest.
Why You’ll Love This Overnight French Toast Casserole Recipe
- The overnight soak. The bread drinks up the custard slowly, so every bite is soft and rich, never dry.
- True make-ahead. Assemble it the night before for a relaxed morning.
- Cafe-style brunch. Serve it with maple syrup and powdered sugar and it tastes like something from a brunch cafe.
- Feeds a crowd. One 9×13 dish serves 8.
- Cream cheese pockets. Tangy little bites throughout.
Ingredients for French Toast Casserole
- 1 loaf day-old brioche or challah bread, cut into cubes (about 12 cups)
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 8 ounces cream cheese, cubed
- ¼ cup butter, cut into small pieces
- Maple syrup and powdered sugar, to serve
Ingredient Notes
- Bread: Brioche and challah are rich and sturdy. French bread also works. Slightly stale bread soaks up custard without falling apart.
- Cream cheese: Cube it cold so the pieces stay intact until they melt in the oven.
- Cream and milk: Together they make a rich custard that is not heavy.
How to Make Overnight French Toast Casserole
This overnight french toast casserole recipe takes 20 minutes of prep at night, then the fridge does the rest of the work.
Step 1: Prep the dish
Grease a 9×13 inch baking dish. Cut the bread into roughly 1 inch cubes. Slightly stale bread works best because it soaks up more custard without falling apart.
Step 2: Whisk the custard
Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt together in a large bowl until smooth and well combined.
Step 3: Layer the bread and cream cheese
Spread half the bread cubes in the dish. Scatter half the cream cheese cubes over them, then add the rest of the bread and the remaining cream cheese.
Step 4: Pour and soak overnight
Pour the custard evenly over the bread. Press down gently with a spatula so every piece gets wet. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
Step 5: Bake in the morning
Take the dish out of the fridge 30 minutes before baking. Heat the oven to 350 degrees F. Dot the top with butter pieces and bake uncovered for 50 to 60 minutes, until puffed and deep golden. Because it contains eggs, check that the center reaches 160°F (71°C) on a food thermometer. The FDA advises cooking casseroles and other dishes containing eggs to 160°F. If the top browns too fast, cover loosely with foil.
Step 6: Rest and serve
Rest for 10 minutes, then dust with powdered sugar and serve with maple syrup.
Why This Recipe Works
The overnight soak is the whole secret. Dry bread absorbs the egg custard slowly and evenly, so the finished casserole is creamy all the way through instead of soggy on the bottom and dry on top. The cream cheese cubes melt into little tangy pockets, and the butter on top crisps the exposed edges. Like my pineapple casserole recipe, this is a dish that rewards assembling ahead of time.
Tips for the Best Overnight French Toast Casserole
- Use day-old bread, or dry fresh bread cubes in a 300 degree oven for 10 minutes. Fresh soft bread turns mushy.
- Do not skip the overnight rest, because a short soak gives a dry center.
- Keep it in the fridge while it soaks, and bake it within 30 minutes of taking it out.
- Tent with foil for the last 15 minutes if the top browns too fast.
- Rest 10 minutes so the custard sets and slices cleanly.
Variations
Berry french toast casserole
Add 1½ cups fresh or frozen berries between the bread layers. Blueberries and raspberries both work, and they make the dish look beautiful.
Cinnamon roll version
Use cinnamon roll dough cut into pieces instead of brioche, and drizzle with the icing from the can after baking. It tastes like a giant cinnamon roll.
Nutty crunch topping
Mix ½ cup brown sugar, ½ cup chopped pecans, and ¼ cup cold butter into crumbs, and sprinkle over the top before baking. It adds a crunchy lid.
What to Serve With French Toast Casserole
Serve it with bacon or sausage for something salty, fresh fruit for brightness, and plenty of hot coffee. For a full holiday spread, add scrambled eggs and orange juice. If you love make-ahead casseroles, my easy sweet potato casserole recipe is another favorite, and my cream corn casserole recipe works beautifully next to this one for a savory brunch partner.
How to Store and Reheat Overnight French Toast Casserole
Refrigerate leftovers within 2 hours of serving, covered, and use them within 3 to 4 days. Reheat to 165°F (74°C): single servings in the microwave for 1 to 2 minutes, or the whole dish covered in a 325 degree oven for 20 minutes. It also freezes well for up to 2 months: cool fully, wrap tightly, and thaw overnight in the fridge before reheating.
Final Thoughts
This overnight french toast casserole recipe is the closest thing to a free morning I have found in holiday cooking. You do the work at night, sleep in, and still serve a warm, golden breakfast that makes everyone happy. Keep it in your back pocket for every houseful weekend.
Frequently Asked Questions
Can I skip the overnight soak?
You can, but the texture will not be as good. If you are short on time, soak for at least 2 hours in the fridge, pressing the bread down once or twice.
What bread works best for this overnight french toast casserole recipe?
Brioche and challah are best because they are rich and sturdy. French bread also works. Avoid plain sandwich bread, which gets too soft.
Can I make this overnight french toast casserole recipe without cream cheese?
Yes. Leave it out and the casserole is still soft and custardy. You can add an extra ¼ cup of sugar if you like it sweeter.
How do I know it is done?
The top should be puffed and deep golden, the center set and not jiggly, and a food thermometer in the middle should read 160°F (71°C). A thermometer is the only reliable way to know the eggs are fully cooked.
Why is my french toast casserole soggy in the middle?
Usually the bread was too fresh, or it was underbaked. Use day-old bread and bake until the center reaches 160°F (71°C).
What size dish do I need?
A 9×13 inch dish serves about 8. For a smaller group, halve everything and use an 8×8 inch dish, baking for about 45 minutes, until the center reaches 160°F.
Can I freeze french toast casserole?
Yes. Freeze baked squares, wrapped well, for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.
Can I assemble it two nights ahead?
I recommend no more than 24 hours. Longer soaking makes the bread too soft. Assemble it the night before for the best texture.
Ingredients
Equipment
Method
- Grease a 9×13 inch baking dish. Cut the bread into roughly 1 inch cubes. Slightly stale bread works best because it soaks up more custard without falling apart.
- Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt together in a large bowl until smooth and well combined.
- Spread half the bread cubes in the dish. Scatter half the cream cheese cubes over them, then add the rest of the bread and the remaining cream cheese.
- Pour the custard evenly over the bread. Press down gently with a spatula so every piece gets wet. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
- Take the dish out of the fridge 30 minutes before baking. Heat the oven to 350 degrees F. Dot the top with butter pieces and bake uncovered for 50 to 60 minutes, until puffed and deep golden. Because it contains eggs, check that the center reaches 160°F (71°C) on a food thermometer. The FDA advises cooking casseroles and other dishes containing eggs to 160°F. If the top browns too fast, cover loosely with foil.
- Rest for 10 minutes, then dust with powdered sugar and serve with maple syrup.
Notes
Soak 8 hours, up to 24.
Leftovers: refrigerate within 2 hours, use within 3 to 4 days, reheat to 165°F.
Freezes up to 2 months.
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