Overnight French Toast Casserole with Cinnamon Sugar Topping
A make-ahead breakfast casserole that transforms crusty French bread into a custardy, golden delight. Soaked overnight in a rich vanilla-cinnamon custard made with eggs, cream, and milk, then topped with a buttery cinnamon sugar mixture before baking. Perfect for holiday mornings, brunch gatherings, or feeding a crowd without morning prep stress. The overnight soak ensures every cube absorbs maximum flavor while creating that perfect balance of crispy top and tender, pudding-like interior.
Ingredients
- 16 ounces crusty French bread, cut into 1-inch cubes
- 8 large eggs, well beaten
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- powdered sugar, to serve(optional)
- maple syrup, to serve(optional)
Instructions
- 1
Spray a 9x13 baking dish with cooking spray and place cubed bread into dish
- 2
Whisk together eggs, milk, heavy cream, both sugars, vanilla, cinnamon, and salt in large bowl until combined
- 3
Pour custard over bread cubes and press bread into custard with spoon to encourage soaking
- 4
Cover dish and refrigerate for at least 6 hours or overnight
- 5
Preheat oven to 350°F
- 6
Whisk together melted butter, brown sugar, and cinnamon until smooth and drizzle over casserole
- 7
Cover with foil and bake for 30 minutes
- 8
Remove foil and bake another 25-30 minutes until golden brown and knife inserted in center comes out clean
- 9
Cool for 15 minutes before slicing and serving with powdered sugar and maple syrup
Tips
Press bread cubes down into custard mixture to ensure even soaking and maximum flavor absorption throughout the casserole.
Day-old or slightly stale bread works best as it absorbs custard without falling apart during the overnight soak.
Test doneness by inserting a knife in the center - it should come out clean with no wet custard clinging to it.
Good to Know
Cover and refrigerate for up to 2 days before baking. Baked casserole keeps 3-4 days refrigerated.
Prepare through step 3 up to 24 hours ahead. Add topping and bake when ready to serve.
Serve warm with powdered sugar, maple syrup, fresh berries, or whipped cream.
Common Mistakes
Use day-old bread to avoid mushy texture from fresh bread breaking down during soaking.
Press bread into custard to avoid dry spots that won't absorb the mixture properly.
Cover with foil initially to prevent over-browning before center is fully cooked.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I prepare this casserole more than one day ahead?
Yes, you can assemble the casserole up to 24 hours before baking. The bread will continue absorbing custard, creating an even creamier texture throughout.
What if I don't have heavy cream?
You can substitute with half-and-half or additional whole milk, though the texture will be slightly less rich and creamy than the original version.
How long will leftovers keep?
Baked casserole keeps well covered in the refrigerator for 3-4 days. Reheat individual portions in the microwave or warm the whole dish in a low oven.