French Toast Casserole Recipe With Bread

Raise your hand if you’ve ever stared at a loaf of day-old bread thinking “what a waste” before reluctantly tossing it in the trash. Stop right there, bread criminal! That slightly stale bread is basically begging to become the star of your next brunch in the form of a ridiculously delicious French toast casserole. It’s like regular French toast but for people too lazy (or too smart?) to stand there flipping slices. You’re welcome.

Why This Recipe is Awesome

Let me count the ways this French toast casserole will change your life. First, it’s a make-ahead miracle – assemble it the night before while you’re half-watching Netflix. Second, it feeds a crowd without you having to stand at the stove like a short-order cook. And third, it transforms bread that’s on its last legs into something so delicious your family will think you secretly enrolled in culinary school.

Plus, the whole house smells like cinnamon and vanilla while it bakes. Who needs expensive candles when you have this bad boy in the oven? Not you, that’s who.

Ingredients You’ll Need

Round up these suspects:

• 1 large loaf of bread (French, brioche, or whatever’s going stale on your counter)
• 8 large eggs (the fresher the better, but no judgment)
• 2 cups milk (whole milk if you’re living your best life)
• 1/2 cup heavy cream (because we’re not counting calories today)
• 1/2 cup granulated sugar (the sweet stuff)
• 1/4 cup brown sugar (for that caramel-y goodness)
• 2 tablespoons vanilla extract (not the imitation stuff, c’mon)
• 2 teaspoons cinnamon (more if you’re a cinnamon fiend)
• 1/4 teaspoon nutmeg (freshly grated if you’re fancy)
• 1/4 teaspoon salt (to balance that sweetness)

For the topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar (packed with love)
• 1 teaspoon cinnamon (because more cinnamon is more better)
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed (the real deal, please)

Step-by-Step Instructions

1. Prep your vessel. Grab a 9×13 baking dish and butter it like your life depends on it. No skimping!
2. Bread surgery. Cut or tear your bread into roughly 1-inch cubes. Don’t get out the ruler—this isn’t architecture class. Just make them bite-sized and somewhat uniform.
3. Fill ‘er up. Arrange the bread cubes in your buttered dish. Try to get them somewhat even, but again, we’re not building the Sistine Chapel here.
4. Mix the magic. In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined. If your arm gets tired, consider it your workout for the day.
5. Make it rain. Pour this egg mixture evenly over the bread. Press down gently so all bread gets a nice bath. Nobody likes dry bread in this situation.
6. Patience, grasshopper. Cover the dish and refrigerate for at least 3 hours or overnight. This is when the bread soaks up all that flavor goodness.
7. Topping time. When you’re ready to bake, preheat your oven to 350°F. In a medium bowl, combine flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs. Sprinkle this over the soaked bread.
8. Bake that beauty. Pop it in the oven for 45-50 minutes until puffed, golden, and a knife inserted in the center comes out clean.
9. The hardest part. Let it cool for 5-10 minutes before serving. I know, I know, but trust me on this one.
10. Final flourish. Dust with powdered sugar if you’re feeling fancy, and serve with maple syrup, fresh berries, or whatever makes your heart happy.

Common Mistakes to Avoid

Even the most kitchen-savvy among us can trip up. Here’s what NOT to do:

• Using fresh, soft bread. It’ll turn to mush faster than my motivation on Monday morning. Slightly stale is the way to go.
• Skipping the soaking time. Rush this step and you’ll end up with dry spots and eggy spots. Nobody wants to bite into a chunk of straight-up scrambled egg surprise.
• Forgetting to butter the dish. Unless you enjoy the fun game of “chisel breakfast off the pan,” don’t skip this step.
• Being stingy with the vanilla. This isn’t the time for restraint, people. That little extra splash makes all the difference.
• Cutting the pieces too small. Tiny bread pieces = bread pudding. Which is delicious but not what we’re going for here.

Alternatives & Substitutions

Let’s talk about switching things up because cooking rules are more like guidelines anyway:

• Bread options: Challah, brioche, sourdough, Texas toast—they all work beautifully. Heck, even hamburger buns in desperate times (been there).
• Dairy-free? Use almond milk, oat milk, or coconut milk instead. The texture will be slightly different but still tasty.
• Add some fruit: Toss in sliced apples, berries, or banana between the bread layers. It’s like hiding vegetables in kids’ food, except it’s fruit and it’s for you.
• Booze it up: Replace a tablespoon of vanilla with bourbon or rum. IMO, this is an upgrade, not a substitution.
• Chocolate lover? Sprinkle chocolate chips between the layers. I won’t tell your nutritionist if you don’t tell mine.

FAQ (Frequently Asked Questions)

Can I make this with gluten-free bread?
Absolutely! Just make sure it’s good quality gluten-free bread that isn’t too crumbly. You might need to adjust the soaking time since some GF breads absorb liquid differently.

How far in advance can I prepare this?
You can assemble the whole thing up to 24 hours ahead (minus the topping). Add the topping right before baking. Any longer and you risk soggy town, population: your breakfast.

Can I freeze leftovers?
You bet! Cut into portions, freeze on a baking sheet until solid, then transfer to freezer bags. Reheat in the microwave or oven. Future You will be so grateful to Past You.

What if I don’t have heavy cream?
Just use all milk instead. The result will be slightly less rich but still delicious. Or use half-and-half if you’ve got it.

My casserole is too soggy in the middle. What went wrong?
Your bread might have been too fresh, or you might need to bake it longer. Every oven is different (and most are liars about their actual temperature). Next time, try using drier bread or extending the bake time by 5-10 minutes with foil over the top if it’s getting too brown.

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

Final Thoughts

There you have it—the French toast casserole that’ll make you look like a breakfast hero with minimal morning effort. It’s the perfect solution for lazy weekends, holiday mornings, or “breakfast for dinner” nights when adulting gets too hard. Plus, you’ve rescued bread from a sad, moldy fate, so you’re basically an eco-warrior now.

The best part? While this beauty bakes, you can sip your coffee in peace, scroll through your phone, or just stare blankly into space—all while everyone thinks you’re slaving away in the kitchen. That’s what we call a breakfast win.

Now go forth and casserole with confidence! Your brunch game is about to get a serious upgrade, and your friends will be not-so-subtly angling for invites to your next morning gathering. Don’t say I didn’t warn you.