French Toast Casserole With Oatmeal

Ever woken up thinking, “I want French toast, but I absolutely refuse to stand over the stove flipping bread slices like some kind of breakfast-making robot”? First of all, same. Second, I’ve got your back with this French Toast Casserole with Oatmeal recipe. It’s basically what happens when French toast and oatmeal have a delicious baby that you can pop in the oven while you catch an extra 20 minutes of sleep (or, let’s be real, scroll through TikTok).

Why This Recipe is Awesome

Let me count the ways this French toast casserole will change your morning game:

First, it’s make-ahead friendly. Assemble it the night before when you still have functioning brain cells, then just bake it in the morning when you’re still half-asleep.

Second, the oatmeal adds fiber and texture, so you’re not just eating glorified dessert for breakfast (though there’s nothing wrong with that either). It’s like sneaking in nutrition while still feeling like you’re indulging.

Third, it feeds a crowd without making you flip individual bread slices for an hour. Your hangover will thank you when those overnight guests need feeding.

And finally, it makes your kitchen smell so good that your neighbors might “coincidentally” drop by. Your call whether you want to share.

Ingredients You’ll Need

• 1 loaf of day-old bread (French or brioche work wonderfully, but honestly, use whatever carbs are going stale in your pantry)
• 1 cup rolled oats (not instant, unless you enjoy mushy sadness)
• 6 large eggs (the fresher the better, but we’re not judging your grocery shopping habits)
• 2 cups milk (dairy, almond, oat—whatever floats your boat)
• 1/2 cup heavy cream (because we’re adults who deserve nice things)
• 3/4 cup brown sugar (divided—we’ll get to that)
• 2 tsp vanilla extract (the real stuff, please—life’s too short)
• 1 tbsp ground cinnamon (or more if you’re a cinnamon fiend like me)
• 1/4 tsp nutmeg (freshly grated if you’re fancy)
• 1/2 tsp salt (to balance the sweetness, trust me)
• 1/3 cup butter, melted (no substitutions here, my friend)
• 1/4 cup maple syrup (the real deal, not that pancake-flavored corn syrup nonsense)
• Optional toppings: fresh berries, sliced bananas, more maple syrup, or a dusting of powdered sugar (because why not?)

Step-by-Step Instructions

1. Prep your dish. Grab a 9×13 baking dish and grease it like you’re buttering up your boss for a raise. Nobody wants stuck-on bread chunks.
2. Cube that bread. Cut your bread into roughly 1-inch cubes. They don’t need to be perfect—we’re making breakfast, not performing surgery.
3. Toast your oats. In a dry skillet over medium heat, toast your rolled oats for about 3-4 minutes until they smell nutty. This step is worth it, I promise.
4. Mix the bread and oats. Combine bread cubes and toasted oats in your baking dish, tossing them together like confetti.
5. Whisk the wet ingredients. In a large bowl, whisk together eggs, milk, cream, 1/2 cup of brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined. If your arm gets tired, consider it your morning workout.
6. Drench the bread. Pour this eggy mixture all over your bread and oats. Press down gently to make sure every piece gets soaked. Nobody likes a dry spot in French toast!
7. Let it soak. Cover and refrigerate for at least 2 hours, but preferably overnight. This is when the magic happens.
8. Preheat and make topping. When you’re ready to bake, preheat your oven to 350°F (175°C). Mix the remaining 1/4 cup brown sugar with melted butter and maple syrup in a small bowl.
9. Drizzle and bake. Pour this buttery, mapley goodness evenly over your soaked bread mixture. Bake uncovered for 45-50 minutes until puffed, golden, and set in the center.
10. Rest and serve. Let it cool for 5-10 minutes (I know it’s hard to wait), then slice and serve with your chosen toppings.

Common Mistakes to Avoid

Even though this recipe is pretty forgiving, there are still a few ways to go wrong:

Using fresh bread. You want slightly stale bread that can hold up to all that eggy custard without turning into mush. If you only have fresh bread, cube it and leave it out for a few hours, or give it a quick toast in the oven.

Skipping the overnight soak. Yes, 2 hours minimum works, but overnight is where it’s at. Don’t cheat yourself out of maximum flavor infusion because you didn’t plan ahead.

Overcrowding your casserole dish. If your bread is piled too high, the middle pieces won’t cook properly, and you’ll end up with soggy centers. Nobody wants to bite into raw egg surprise.

Opening the oven too often. I know you’re excited, but every time you open that door, you’re letting out heat and messing with the cooking time. Just trust the process.

Alternatives & Substitutions

This recipe is flexible—here are some ways to customize it:

Bread options: Challah, sourdough, wheat, or even cinnamon-raisin bread work great. Just avoid super-soft white sandwich bread unless you want bread pudding instead.

Milk alternatives: Any non-dairy milk works, but coconut milk adds a tropical twist that’s kinda magical. Just saying.

Make it boozy: Add a splash of bourbon or rum to the custard mixture. It’s breakfast, but make it fun.

Fruit additions: Mix in diced apples, pears, or berries before baking. They’ll release juices that make everything even more delicious.

Chocolate version: Add chocolate chips because you’re an adult who makes their own decisions. Dark chocolate + orange zest is *chef’s kiss*.

FAQ (Frequently Asked Questions)

Can I make this gluten-free?
Absolutely! Use your favorite gluten-free bread and make sure your oats are certified gluten-free (they can be cross-contaminated otherwise). The texture might be slightly different, but it’ll still be delicious.

How long will leftovers keep?
If you somehow have leftovers (impressive self-control!), they’ll keep in the fridge for about 3-4 days. Reheat portions in the microwave with a damp paper towel over the top to keep it from drying out.

Can I freeze this?
You bet! Freeze individual portions wrapped in plastic and foil, or freeze the whole unbaked casserole. If freezing unbaked, thaw completely in the refrigerator before baking. Add about 10-15 minutes to the baking time if it’s cold from the fridge.

My casserole turned out too soggy—what went wrong?
You likely had too much liquid for your bread, or your bread was too fresh and couldn’t absorb properly. Next time, use drier bread or reduce the milk by about 1/4 cup.

Can I halve this recipe?
Sure thing! Use an 8×8 or 9×9 baking dish and check for doneness about 10 minutes earlier than the full recipe suggests.

Is this too sweet for breakfast?
First of all, that’s between you and your conscience. But if you want to dial back the sweetness, reduce the brown sugar to 1/2 cup total and use less maple syrup on top.

Final Thoughts

This French Toast Casserole with Oatmeal is basically the breakfast equivalent of showing up to a party in sweatpants but somehow still being the best-dressed person there—comforting, effortless, but impressively good.

The beauty of this dish is that it feels special enough for Christmas morning but is easy enough for a random Tuesday when you just need something good in your life. Plus, the leftovers (if there are any) make for a pretty stellar midnight snack. Just saying.

So go ahead, prep this tonight, and thank yourself tomorrow morning when you’re enjoying a fancy breakfast without having to function before caffeine. Your future self—and anyone lucky enough to be at your breakfast table—will be seriously impressed. And isn’t that what cooking is all about? (Well, that and not being hangry.)