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French Toast Casserole

Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana
  • Total Time
    Prep: 15 min. + chilling Bake: 45 min. + standing
  • Makes
    12 servings


  • 1 loaf (1 pound) French bread, cut into 1-inch cubes
  • 8 eggs, lightly beaten
  • 3 cups 2% milk
  • 4 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • Maple syrup, optional


  • Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
  • Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.

Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Our top-rated breakfast recipes will revolutionize the way you wake up.
  • Nutrition Facts
    1 serving: 223 calories, 7g fat (3g saturated fat), 151mg cholesterol, 484mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 11g protein.


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    Average Rating:
    • Janet
      Jun 8, 2019

      I put the cinnamon mixture in with the egg . It tasted great thank you for sharing.

    • nyackel
      Dec 30, 2018

      I used this recipe as a springboard for a yummy breakfast casserole. I had a bag of assorted bread crust (whole wheat, sour dough, white and even a couple of sweet potato biscuits) after making finger sandwiches for a tea party. I filled a 9”-square baking dish with torn bread pieces and 3/4 cup raisons. I mixed 3 jumbo eggs, 1.5 cups milk, the vanilla and salt. I used brown sugar instead of white and added a small can of crushed pineapple, undrained. Served with buttermilk sryup. Very yummy! This recipe has the potential for many variations: add blueberries, dried fruit, pecans, toasted pinon nuts, etc. Could be bread pudding served with caramel sauce.

    • Myranda
      Jun 9, 2018

      I used a different bread. I had a bag of mini lobster buns. I didn’t weigh it out to see if it was a pound or not. I made the egg mixture as directed but lookin back I would probably use 2.5 cups of milk instead of three. While I liked the custard feel, my family was a little indifferent. I would have added a little more vanilla extract or kept the vanilla as is and added the same amount of almond. I think those compliment each other nicely. I diced up 2 tablespoons of butter and will probably use 3 next time. I did about 2.5 tablespoons of sugar and mixed it with about 1 teaspoon of nutmeg and 2 teaspoons of cinnamon. It gave the top a nice crunch and aroma. I may even use cinnamon and nutmeg in the egg mixture next time to really tie the flavors together.

    • meliss.beyer
      May 16, 2018

      This recipe was simple to assemble, but was lacking flavor in the end. It was fine, but not as good as I was hoping. Some parts seemed soggy, which I guess I could have baked it longer. I think an addition of fruit would have made it better.

    • klimowim
      Apr 5, 2018

      The only part that was good was the top browned part. The bottom was way too gooey. I think the cubed bread does not work as well as sliced.

    • greatwithoutgluten
      Dec 25, 2017

      I followed reviews and decreased eggs and milk ratio. I also uncovered at the end and added additional cinnamon and nutmeg. Turned out great! It was a very easy recipe and was great for christmas day!

    • Tammy
      Nov 21, 2017

      This recipe has all kinds of wrong in it. If you don't like crusty then don't use French bread. Recipe has way too much milk in it for egg ratio. Also it is very bland, What a waste of my time and money. Regular French toast is much better.

    • TNbluffbaker
      Apr 20, 2017

      My whole family loved this!!! Much easier to make than the recipe I've used for years. I love the fact it's assembled the night before. Makes for an easy, weekend breakfast.

    • Cara
      Mar 7, 2017

      I loved this! I followed the recipe almost to a T... I used Challah rolls instead of French bread because that's what I had on hand. I used whole milk, and left out the salt. I topped with 3 tablespoons of butter, ground cinnamon, 1/2 cup of Brown Sugar & pecans. I baked it uncovered and it came out absolutely wonderful! Served with warmed maple syrup. We own a coffee shop here in Texas and it is now one of our favorite brunch items on our menu!!!!

    • Amber
      Jan 8, 2017

      Flavor of French toast was there but it was TOO eggy and soggy. I will try again with 1/4 to 1/3 less of the liquid mixture. I followed the recipe exactly only baked 50 min hoping it would firm up more.