French Toast Casserole Recipe: Buttery, Cinnamon & Oven-Baked

French Toast Casserole Recipe: Buttery, Cinnamon & Oven-Baked – DianaRecipes

My French Toast Casserole Story

If you’d told me a few years ago that French Toast Casserole would become my family’s most-requested breakfast, I would’ve laughed. I thought French toast belonged on a griddle, one slice at a time, while I flipped and waited and missed all the conversation.

Then one busy Sunday morning something magical happened. I was short on time, had half a loaf of day-old bread, and remembered how my grandmother used to turn scraps into something wonderful. She’d butter a pan, pour warm milk over torn bread, and say, “Bread never goes to waste in my kitchen.” I tried the same idea with cinnamon and eggs—and when I pulled that bubbling, golden casserole from the oven, the house smelled like love.

Now it’s our weekend tradition. Every bite tastes like cinnamon, vanilla, and memory.

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What Makes This French Toast Casserole So Special

The Base:

• 1 loaf (14–16 oz) French bread or brioche, slightly stale
• 6 large eggs
• 2 cups (480 ml) whole milk
• ½ cup (120 ml) heavy cream
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt

The Topping:

• ¼ cup (55 g) butter, melted
• ½ cup (100 g) brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg

Optional add-ins:
Chopped pecans, a handful of raisins, or a sprinkle of powdered sugar after baking.

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Time Investment

• Prep: 20 minutes
• Rest (overnight or 30 min): Up to you
• Bake: 40 minutes
• Total: About 1 hour 10 minutes

I prep it the night before; in the morning, I just slide it into the oven while the coffee brews.

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Step 1 – Prep the Bread

Cut or tear bread into 1-inch cubes. Spread them in a buttered 9×13-inch baking dish.

Diana’s Tip: Slightly stale bread soaks up the custard better—fresh bread can turn mushy.

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Step 2 – Make the Custard

Whisk eggs, milk, cream, sugars, cinnamon, vanilla, and salt until smooth. Pour evenly over the bread, pressing lightly so every piece soaks.

Cover and refrigerate overnight (or at least 30 minutes).

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Step 3 – Add the Magic Topping

Mix melted butter, brown sugar, cinnamon, and nutmeg; drizzle all over the top. This caramelizes into a sweet, crunchy layer as it bakes.

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Step 4 – Bake

Bake uncovered at 350 °F (175 °C) for 40 – 45 minutes, until puffed and golden and the center is set.

Watch for: Too-dark edges; cover loosely with foil if needed.

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Step 5 – Serve and Savor

Let cool 10 minutes, then dust with powdered sugar or drizzle with maple syrup. Serve warm with berries or whipped cream.

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Why I Feel Good About Serving This

Bread, milk, and eggs: simple ingredients turned into something wonderful. It’s filling, crowd-pleasing, and cheaper than a stack of café pancakes.

Per Serving: Approx. 380 cal | Protein 10 g | Fat 15 g | Carbs 50 g

For dairy-free friends, use almond milk and coconut cream—the flavor stays cozy and rich.

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Making This Even Better

• Overnight Option: Refrigerate up to 18 hours before baking.
• Lower Sugar: Cut the topping sugar in half; still delicious.
• Add Fruit: Layer sliced bananas or apples under the custard for a twist.
• Holiday Upgrade: Sprinkle chopped pecans and a drizzle of caramel sauce right before serving.

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How I Serve It

For lazy Sundays, I bake this French Toast Casserole while my family wakes up. The smell of cinnamon fills the house, and my kids come running.

When entertaining, I pair it with a fruit salad and my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes. Sweet breakfast heaven!

Share your version on Pinterest (@DianaCookinge)—I love seeing your bakes.

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Learn from My Kitchen Disasters

• Mistake #1: Using fresh bread → mushy center.
• Mistake #2: Forgetting to chill → uneven soak.
• Mistake #3: Skipping the topping → misses that caramel crunch.

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Meal Prep Magic

Store: Covered in fridge 3 days.
Freeze: Cool completely, wrap tightly, freeze up to 2 months.
Reheat: 350 °F for 15 minutes or microwave individual portions 1 minute.