Overnight French Toast Casserole

"Great make-ahead breakfast casserole."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by May I Have That Rec photo by May I Have That Rec
photo by Angela D. photo by Angela D.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by zizzybaloobah photo by zizzybaloobah
Ready In:
1hr 20mins




  • Melt margarine in a 9 x 13 baking pan.
  • Put 6 slices of bread in bottom of pan.
  • In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
  • Sprinkle 1/2 of this sugar mixture over bread.
  • Add another layer of 6 slices of bread.
  • In a bowl, whisk eggs with milk until well blended.
  • Pour over bread layers.
  • Sprinkle with remaining sugar mixture.
  • Cover and refrigerate overnight.
  • Bake covered at 350F 30 minutes.
  • Uncover and continue baking 15 minutes or until set and browned.

Questions & Replies

  1. Hi! I made this French toast casserole last weekend and it was delicious. I used French Brioche bread and the bottom was soggy and not crisp (like the top) Question - is there a way to not have the bottom portion of the casserole soggy? I used a slightly smaller baking dish than the 9 x 13 baking pan, however I did use the recommended amount of margarine - not sure if that affected the consistency and thus made the bottom layer soggy.
  2. How would it turn out if you prepared it a few days in advance and keep it frozen until the morning of. Has anyone tried it that way before? How did it turn out? Thank you!
  3. I don't use margarine, can I use all butter?
  4. Can you freeze part of the cooked toast?
  5. freezing?


  1. Leta, this is a FABULOUS make-ahead breakfast dish! So easy and so tasty. I had guests over for breakfast and I served this dish along with my breakfast casserole and fresh fruit. What an easy way to serve a group of people. I had to make copies of your French Toast Casserole for everyone!!! This is surely a dish I will make over and over again. I also made a hard copy of it and it is now in my "keeper" notebook. I'm so glad I found this. Thanks for sharing. :-)rn
  2. This is one of my favorite breakfast recipes. I use brioche bread and place the slices under the broiler for a few minutes on each side before putting the dish together. This helps it absorb the egg mixture and bake completely without coming out soggy. I also add a teaspoon of vanilla to the eggs, as others have suggested. Yum.
  3. Five stars for a delicious breakfast dish that is easy to prepare ahead (which I love). This is a great make ahead dish that turned out moist,sweet, cinnamony and everyone raved over it! I used the thick texas toast bread and increased the eggs by one. It is soooo good.
  4. My family ate the whole dish! This was a huge success. The only thing I might do different is reduce the amount of sugar. I will be making this again soon.
  5. We had this for our Christmas brunch and it was gobbled up in a hurry. I doubled the recipe because of the number of people we had, and everyone loved it. I will certainly be using this again.


  1. Followed advice to increase eggs to 6, add 1 tsp vanilla extract and reduce milk to 1 cup. Also cooked at 375F for 30min covered and 15 min uncovered. Main difference is that I used home made cinnamon raisin bread instead of regular white bread, so I didn't add any sugar; I just sprinkled a little extra cinnamon on top of the toast.
  2. I use Trader Joe's brioche sliced bread and cook it uncovered for another 30 minutes. I like to see it rise then I take it out of the oven, cover it with foil and let it settle.
  3. I added 1 teaspoon of vanilla extract to the milk-eggs mixture, as recommended in a few comments. I used only 5 eggs, 1 cup of milk, and 2/3 cup brown sugar. Plenty sweet but if you like your French toast really sweet use the full 1 cup of brown sugar.
  4. This was great! I used Pepperidge Farm white sandwhich bread, which is thin. I did NOT do the overnight soak. I mixed 5 eggs with milk and a splash of vanilla. I used 2/3 cup brown sugar, cinnamon, a bit of nutmeg. Cut the butter in half. After layering and pouring the egg mixture as directed I baked immediately for the times listed. Came out wonderfully! Smooth, firm interior and crunchy, sweet top. This is a keeper.
  5. I would add vanilla to this recipe, I mix it in the egg and milk batter. Also, serving this with a side of cool whip and fresh fruit is always a winner.


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