Easy Overnight French Toast Casserole
This overnight French toast casserole lets you prep everything the night before for a stress-free breakfast. Crispy on top, custardy inside—perfect for feeding a crowd on holidays or busy mornings.
Ingredients
- 12-16 cups bread cubes about 1 large loaf, preferably challah, brioche, or French bread, cut into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 4 tablespoons melted butter divided
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Grease a 9x13-inch baking dish with butter or cooking spray, making sure to coat the sides thoroughly.
- Cut bread into 1-inch cubes and spread evenly in the prepared baking dish.
- In a large bowl, whisk together eggs until fully combined. Add milk, heavy cream, granulated sugar, brown sugar, 2 tablespoons melted butter, vanilla extract, cinnamon, and salt. Whisk until smooth and sugar dissolves.
- Pour custard mixture evenly over bread cubes, pressing down with a spatula to ensure all bread pieces absorb the liquid.
- Cover baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or up to 24 hours.
- Remove casserole from refrigerator 30 minutes before baking and let it sit at room temperature.
- Preheat oven to 350°F.
- Remove cover from casserole and dot the top with remaining 2 tablespoons of butter cut into small pieces.
- Bake for 45-55 minutes until top is golden brown and center is set. A knife inserted in the middle should come out mostly clean.
- Let casserole cool for 10 minutes before serving.