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Baked French Toast Casserole

This quick and easy Baked French Toast Casserole is as delicious as its namesake. Simple to prepare and a lusciously decadent breakfast treat!

Baked French Toast Casserole is an easy overnight casserole that tastes best when it has been made ahead of time and allowed to sit in the refrigerator overnight so the egg mixture can thoroughly saturate the bread. If you’re looking for something easy and absolutely delicious as a special family breakfast treat, or you need something easy, impressive and decadent, that will also feed your guests for a holiday breakfast gathering, this is just what you’re looking for.

Just like traditional French toast, this dish has crisp-edged pieces of bread topping the casserole. It’s covered by a mouth-watering golden brown cinnamon streusel topping and filled with a lusciously moist egg cream soaked interior. If that’s not enough to get you rushing to the kitchen and pulling out the bread and eggs to get started, this breakfast casserole also has unexpected pockets of moist and tangy cream cheese hidden in every mouthful.

Baked French Toast Casserole

Baked French Toast Casserole is so easy to put together and practically cooks itself. Every time I serve it, I get rave reviews, especially when I pair it with my homemade mixed berry compote; another super easy breakfast treat! The next time you are looking for something to serve for Thanksgiving or Christmas morning… or any time you have company staying over, pull this recipe out of your recipe box and prepare to wow your guests without breaking a sweat, and with time to spare!

To make this scrumptious breakfast casserole, you’ll need a 9″ x 13″ baking dish. Grease it with butter, shortening, or coconut oil. Take out your slightly stale French bread loaf and cut it into 1-inch cubes. I always have loaves of bread that don’t get quite finished before the bread starts to go stale, so I usually stick the ends into a ziplock bag and drop them into my freezer, knowing that I will be looking for some next time I want to entertain family or guests with a special breakfast treat.

I use a little bit more than 1 lb. of a loaf of bread since I prefer that the French Toast Casserole not be overly soggy. More bread soaks up more of the egg/milk mixture, so it won’t be quite so wet and will hold its form when being cut and served.

Baked French Toast Casserole

Spread your cubed bread into the casserole dish. If you are adding cream cheese, which I highly recommend (because it’s absolutely delicious in this dish), you’ll want to cut the chilled cream cheese into bite-sized chunks and scatter them throughout the cubed bread pieces. Be careful not to smear and spread the cream cheese out; you want it to stay as chunky as possible so that when it bakes, you’ll have hidden pockets of cream cheese for surprise melt-in-your-mouth goodness.

Baked French Toast Casserole

Once the bread and cream cheese are ready in the casserole dish, mix your eggs, heavy cream, milk, brown sugar, cinnamon, salt, and vanilla in a large bowl. Pour the egg mixture over the bread mixture in the casserole dish, and gently shift the bread and cream cheese around to make sure it all gets a chance to absorb some of the egg mixture.

Baked French Toast Casserole

Other than quickly putting together the cinnamon streusel topping and putting it into the refrigerator for the night, along with the prepared casserole dish, your work is now pretty much done!

Refrigerate the unbaked casserole overnight, pull it out in the morning, sprinkle the cinnamon streusel topping over the top of the casserole, and pop it into the oven to bake for 40-50 minutes. So incredibly easy, and so amazingly delicious!

Baked French Toast Casserole

You can serve this Baked French Toast Casserole plain, topped with maple syrup, fresh berries, whipped cream, or powdered sugar. My favorite, though, (and I think my family and past guests would agree) is to serve this wonderful breakfast casserole with homemade mixed berry compote. The compote can also be made ahead of time, and warmed just before serving. Trust me when I say that it’s a fabulous combination!

Baked French Toast Casserole

If you’ve never made berry compote, it is extremely easy. You’ll need 1 pound of frozen mixed berries, the zest of one lemon or one tablespoon fresh lemon juice, and 1/4 cup of granulated sugar. Put everything into a medium-sized saucepan, and cook over medium-high heat, stirring occasionally until the mixture comes to a rapid boil. Once it comes to a boil, reduce the heat to medium and continue to simmer, stirring regularly until the mixture reduces in volume and begins to thicken. It will take about 15 minutes.

Once the berry compote is done cooking, remove from heat, allow the compote to cool, and transfer to a jar. You can refrigerate it for up to a week.

Mixed Berry Compote

Servings:

10

Prep Time:

15 minutes + overnight

Cook Time:

45 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

This quick and easy Baked French Toast Casserole is as delicious as its namesake, traditional French Toast. It’s simple to prepare ahead of time, designed to be stored in the refrigerator overnight, allowing time for the egg and milk mixture to fully saturate the bread, and baked first thing in the morning while you enjoy the gift of time to sit and relax with family and guests. Prepare yourself for a lusciously decadent breakfast treat that doesn’t require you to work in the kitchen all morning!

Baked French Toast Casserole

Ingredients

Baked French Toast Casserole

  • 8 large eggs
  • 1 cup heavy whipping cream
  • 2 cups of milk
  • 6 Tablespoons light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon Kosher salt (a little less if using table salt)
  • 1 tablespoon vanilla extract
  • 1 + pound loaf of french bread or cinnamon bread (I use extra bread so casserole is not as wet)
  • 4-8 oz. cream cheese, cut into chunks (optional)
  • 1-2 tablespoons softened butter for greasing baking dish

For the Streusel Topping

  • 4 Tablespoons light brown sugar, packed
  • 4 Tablespoons granulated sugar (or try coconut sugar for a delicious alternative)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cold butter

Optional Mixed Berry Compote:

  • 1 lb. frozen mixed berries
  • Zest of 1 lemon or 1 tablespoon fresh lemon juice
  • ¼ cup granulated sugar

Notes and Tips

We don’t top ours with anything but fruit compote, but I also think it’s completely delicious plain! But you may want to try it with maple syrup, powdered sugar, whipped cream, berries, or any other toppings you’d like!

Baked French Toast Casserole
Baked French Toast Casserole

Step by Step Instructions

Step 1

Lightly butter the bottom and sides of a 9” × 13” baking dish. Cut bread into 1-inch chunks and place in dish.

Step 2

If adding the optional cream cheese, drop small bite-sized chunks of cream cheese onto the bread, moving bread around so you can add pockets of cream cheese throughout the casserole dish. Be careful not to spread and smear the cream cheese on the bread pieces; you want to arrange the cream cheese so that once the casserole is baked and served, there will be pockets of luscious cream cheese disbursed throughout the casserole.

Step 3

Crack the eggs into a large mixing bowl and whisk to combine. Add the heavy cream, milk, brown sugar, cinnamon, salt, and vanilla to the bowl. Mix well.

Step 4

Pour the egg/milk mixture evenly over the bread cubes in the casserole dish.

Step 5

Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread everything out so it is evenly disbursed in the casserole dish, cover, and refrigerate for several hours or overnight.

Step 6

STREUSEL TOPPING: At this point you can quickly make the streusel topping beforehand, and leave it in the refrigerator overnight so it’s ready to sprinkle on top in the morning right before baking.

Place brown sugar, granulated sugar, cinnamon, and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.

Step 7

When you are ready to bake, preheat oven to 350° F.

Step 8

Take the casserole dish out of the refrigerator and uncover it. Sprinkle the cinnamon and sugar streusel topping evenly over the top of the casserole.

Step 8

Allow french toast to cool for 5-10 minutes before cutting it into squares.

Step 9

Bake for 40-50 minutes, or until the top is golden brown and egg mixture is set at the bottom. (Mine usually takes about 45 minutes to bake, but time may vary depending on your oven).

Step 10

Allow the casserole to cool for 5-10 minutes before cutting it into squares.

Step 11

Serve with mixed berry compote, maple syrup, whipped cream, fresh fruit, or plain. Any option will be delicious.

How to Make Mixed Berry Compote:
Step 1

Add frozen berries, sugar, and lemon zest or juice to a medium saucepan. Cook it over medium-high heat, stirring occasionally, until the mixture comes to a rapid boil.

Step 2

Reduce the heat to medium and continue to simmer the mixture, stirring regularly, until it begins to thicken and reduce in volume. It will take about 15 minutes.

Step 3

Remove the compote from heat, allow to cool, and transfer it to a jar. Refrigerate for up to a week.

Step 4

When you are ready to serve, warm briefly in the microwave.

Print
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Baked French Toast Casserole

Baked French Toast Casserole


  • Author: Tess
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour + overnight
  • Yield: 10 1x

Description

This quick and easy Baked French Toast Casserole is as delicious as its namesake, traditional French Toast. It’s simple to prepare ahead of time, designed to be stored in the refrigerator overnight, allowing time for the egg and milk mixture to fully saturate the bread, and baked first thing in the morning while you enjoy the gift of time to sit and relax with family and guests. Prepare yourself for a lusciously decadent breakfast treat that doesn’t require you to work in the kitchen all morning!

Scale

Ingredients

8 large eggs
1 cup heavy whipping cream
2 cups milk
6 tablespoons light brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon Kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 + pound loaf of french bread or cinnamon bread (I use extra bread so casserole is not as wet)
48 oz. cream cheese, cut into chunks (optional)
12 tablespoons softened butter for greasing baking dish

For the Streusel Topping:
4 tablespoons light brown sugar, packed
4 tablespoons granulated sugar (or try coconut sugar for a delicious alternative taste)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons cold butter

Optional Mixed Berry Compote:
1 lb. frozen mixed berries
Zest of 1 lemon or 1 tablespoon fresh lemon juice
¼ cup granulated sugar


Instructions

1. Lightly butter the bottom and sides of a 9” × 13” baking dish. Cut bread into 1-inch chunks and place in dish.

2. If adding the optional cream cheese, drop small bite-sized chunks of cream cheese onto the bread, moving bread around so you can add pockets of cream cheese throughout the casserole dish. Be careful not to spread and smear the cream cheese on the bread pieces; you want to arrange the cream cheese so that once the casserole is baked and served, there will be pockets of luscious cream cheese disbursed throughout the casserole.

3. Crack the eggs into a large mixing bowl and whisk to combine. Add the heavy cream, milk, brown sugar, cinnamon, salt, and vanilla to the bowl. Mix well.

4. Pour the egg/milk mixture evenly over the bread cubes in the casserole dish.

5. Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread everything out so it is evenly disbursed in the casserole dish, cover, and refrigerate for several hours or overnight.

6. STREUSEL TOPPING: At this point you can quickly make the streusel topping beforehand, and leave it in the refrigerator overnight so it’s ready to sprinkle on top in the morning right before baking.

Place brown sugar, granulated sugar, cinnamon, and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.

7. When you are ready to bake, preheat oven to 350° F.

8. Take French toast casserole dish out of the refrigerator and uncover it. Sprinkle the cinnamon and sugar streusel topping evenly over the top of the casserole.

9. Bake for 40-50 minutes, or until the top is golden brown and egg mixture is set at the bottom. (Mine usually takes about 45 minutes to bake, but time may vary depending on your oven).

10. Allow the casserole to cool for 5-10 minutes before cutting it into squares.

11. Serve with mixed berry compote, maple syrup, whipped cream, fresh fruit, or plain. Any option will be delicious.

How to make Mixed Berry Compote:

1. Add frozen berries, sugar, and lemon zest or juice to a medium saucepan. Cook it over medium-high heat, stirring occasionally, until the mixture comes to a rapid boil.

2. Reduce the heat to medium and continue to simmer the mixture, stirring regularly, until it begins to thicken and reduce in volume. It will take about 15 minutes.

3. Remove the compote from heat, allow to cool, and transfer it to a jar. Refrigerate for up to a week.

4. When you are ready to serve, just warm in the microwave.


Notes

We don’t top ours with anything but fruit, because I think it’s completely delicious plain! But you may want to try it with syrup, powdered sugar, whipped cream, berries, or any other toppings you’d like!

  • Category: Bread, Breakfast

Keywords: Breakfast & Brunch, French Toast Casserole,

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