Overnight Cinnamon Crumb Baked French Toast Casserole
A make-ahead breakfast casserole featuring chunks of French bread soaked in a rich custard base of eggs, milk, and cream, topped with a buttery cinnamon crumb mixture. Perfect for holiday mornings, family gatherings, or weekend brunches when you want an impressive dish without morning prep work. The overnight soaking creates incredibly tender, custardy bread while the crumb topping adds sweet texture contrast.
Ingredients
- 1 loaf French bread
- 8 large eggs
- 2 cups milk
- ½ cup heavy whipping cream
- ¾ cup granulated sugar
- 2 tablespoons vanilla extract
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold butter, cut into pieces
- maple syrup, for serving(optional)
Instructions
- 1
Spray a 9x13-inch baking pan with cooking spray and tear French bread into chunks, placing evenly in the pan
- 2
Mix together eggs, milk, cream, sugar, and vanilla extract in a large bowl
- 3
Pour egg mixture evenly over bread, cover with plastic wrap and refrigerate for several hours or overnight
- 4
Combine flour, brown sugar, cinnamon, and salt in a separate bowl
- 5
Add cold butter pieces and cut into dry mixture using a fork or hands until mixture resembles sand with pea-sized chunks
- 6
Cover crumb mixture and refrigerate
- 7
Preheat oven to 350 degrees when ready to bake
- 8
Remove casserole from refrigerator and sprinkle crumb mixture over top
- 9
Bake for 45-55 minutes until French toast is set and golden brown
- 10
Serve warm with maple syrup
Tips
Use day-old bread for better absorption - fresh bread can become too soggy during the overnight soak.
Cut butter into small, cold pieces for the best crumb texture that won't melt during mixing.
Let the casserole sit at room temperature for 15-20 minutes before baking for more even cooking.
Good to Know
Cover and refrigerate assembled casserole up to overnight before baking. Store leftover baked portions covered in refrigerator for up to 3 days.
Assemble completely the night before and refrigerate. Can also prepare crumb topping separately up to 2 days ahead.
Serve warm directly from the baking dish with maple syrup, fresh berries, or powdered sugar.
Common Mistakes
Don't skip the overnight soaking time or bread won't absorb custard properly
Keep butter cold when making crumb topping to avoid melting
Don't overbake or custard will become rubbery - test center for doneness
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use different types of bread for this recipe?
Yes, brioche, challah, or thick-sliced sandwich bread work well. Avoid thin or overly soft breads that may fall apart during soaking.
How long will leftovers keep and can I reheat them?
Leftovers keep covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 300-degree oven.
Can I freeze this French toast casserole?
Yes, freeze the unbaked assembled casserole up to 1 month. Thaw overnight in refrigerator before adding crumb topping and baking as directed.