With just 20 minutes of prep using day-old bread, this Overnight French Toast Casserole is the ultimate fix-and-forget breakfast. My secret technique ensures a perfectly balanced texture that’s soft inside with a crunchy, cinnamon-sugar finish. Ideal for cozy mornings and family gatherings!
Real Reader Review: “Delicious! Yummy, fun breakfast for family visit! Making ahead time saved so much time. Easy clean up!” ~ Leslie ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
I’ve made this Overnight Cinnamon French Toast Casserole so many times I could practically do it in my sleep, although I wouldn’t recommend that 😜. It’s a family tradition; I’m reminded why we love it so much every time I make it. Picture this: it’s a cozy morning, maybe a holiday or just a regular weekend, and the whole house smells like cinnamon and vanilla. My boys tumble into the kitchen, already asking if the casserole is done — they know what’s waiting for them!
I’m excited to share one of my favorite tricks with you. To get that perfect cinnamon-sugar crunch on top, you have to chill the topping before adding it. Seriously, it makes all the difference! The streusel mostly stays beautifully crisp on top with a bit of “melting” into the casserole, giving you that delicious, slightly crunchy layer over a soft, bread-pudding-like center. It’s one of those little secrets that makes a big difference and sets this recipe apart.
And go for day old bread, when bread goes a bit stale, it actually soaks up the egg mixture better. Or you can tear the bread apart and set it on a cookie sheet while you finish the recipe prep.
And the best part? It is a true “set it and forget it” breakfast. It takes just 20 minutes to prep the night before, then pop it in the fridge, and in the morning, all you have to do is bake. It’s a lifesaver, especially when you have guests or a house full of hungry kids. Trust me, once you try this recipe, it’ll be the one you go to for easy, crowd-pleasing brunches every single time.
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Overnight French Toast Bake Ingredients
- Butter: Use just a little bit to grease the pan. This helps with clean up and adds buttery goodness!
- Bread: French bread, Sourdough, Brioche, Challah, or most day-old breads work best. Don’t use white sandwich bread, as it will be mushy.
- Eggs: Use quality, large eggs, since you are making a custard.
- Whole Milk: I use organic whole milk; lesser percentages may be used, but it won’t be as rich and creamy.
- Heavy Cream: Again I use organic, I like a quality heavy cream, you don’t use a lot, so it matters.
- Sugars: I use organic cane sugar, but white sugar may be used as well, along with light or dark brown sugar; you can even cut back on some of this if a less sweet French toast is desired.
- Vanilla: Since the ingredients are simple, use a quality real vanilla extract
- Kosher Salt: Just a pinch helps to balance out the sweetness.
- Streusel Topping: You’ll need all-purpose flour, I like using unbleached organic AP flour, a little brown sugar, ground cinnamon, ground nutmeg (go for fresh) and some butter to bring it all together.
Get the full recipe in the recipe card below.
What Bread is Best for Overnight French Toast?
- For the best texture, choose sturdy, slightly stale breads like brioche, challah, or soft Italian/French bread. These breads absorb the custard well without becoming overly mushy, creating a soft center with a crisp, golden crust. Overly hard crusted breads will not work so well, if you have a soft crusted sourdough that should work!
- Avoid soft white sandwich bread, as it doesn’t hold up to the custard mixture.
- If using fresh bread, dry it out slightly by: Tearing and letting it sit on a sheet pan while you prepare the recipe or baking the torn pieces at 300°F (150° C) for a few minutes, just until dry, not browned.
How to make French Toast Casserole Overnight
Step 1 – Prepare the French Toast
Butter your 9×13-inch baking dish (or split it into two square baking dishes if preferred), grab some soft butter and a paper towel, and schmear away!
Tear the bread into chunks or cubes and distribute evenly into the prepared pan(s).
In a large bowl, crack your eggs and whisk after each addition. Add in milk, cream, granulated sugar, brown sugar, vanilla and sea salt. Whisk well until thick, creamy and eggs are blended in well.
Pour mixture evenly over torn bread into pan(s), cover tightly and store in fridge overnight (or until needed) — you can bake it right away, although it’s best if let sit overnight.
Step 2 – How to Make Cinnamon Crunch Crumb Topping
This is THE BEST PART! Well, for me at least…I’m a crumb topping fanatic! I mean, what’s better than brown sugar, butter, and some flour!!
In a medium-large mixing bowl add your flour, packed brown sugar, cinnamon, nutmeg and sea salt. Mix together with a fork, hand mixer or clean hands.
Ever grated your own nutmeg? Oh my, it’s so worth it and SO very fresh!
At this point, you can do one of two things: you can crumble it on top of the Overnight French Toast Casserole base, cover and refrigerate overnight.
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Or, do what I prefer. Cover the casserole well with plastic wrap and place in the fridge, then place the Cinnamon Crunch topping in a baggie or airtight container and keep in fridge overnight. Either way, make sure you chill the streusel topping for at least 15 minutes in the freezer.
Step 3 – Refrigerate and Bake French Toast Casserole
At this point (see Tip below), cover everything with plastic wrap, making sure all of that bread is in the egg mixture and place in fridge overnight.
The next morning, remove the casserole from the fridge to allow it to come to room temperature while you preheat the oven to 350°F (175° C). Before popping it in the oven, crumble your cinnamon crunch topping evenly over the top of the French toast casserole.
Fresh Tip
- If you don’t have time to let it soak overnight, it’s still delicious, allow it to sit for 30 minutes while you are preheating your oven.
How long should I bake French Toast Casserole?
Bake for 45 minutes for a softer, more bread pudding-like texture or 1 hour or more for a firmer, crisper texture. Since I like mine softer and my family likes theirs firmer, I typically split the difference, baking for about 50-55 minutes.
If desired, serve with warm maple syrup, a little pat of butter, and fresh berries, but it’s totally optional; it’s delicious all on its own.
French Toast Casserole Pioneer Woman FAQs
You may freeze this Cinnamon Crunch casserole before or after baking, making it a HUGE time saving winner in my book! To cook, remove casserole from freezer day before you want to serve.
Allow the casserole and crumb topping to thaw overnight, then bake as directed.
Sogginess often comes from using bread that’s too soft or fresh, like white sandwich bread. For best results, go with slightly stale, crusty bread such as challah, brioche, or soft French bread. To quickly dry fresh bread, toast it on the lowest setting, bake at 300°F on a wire rack, or simply tear it apart and let it sit on a cookie sheet while prepping. Avoid dense, hard-crusted breads like sourdough, as the custard has a harder time soaking through the thick crust. If needed, trim the crusts and dry the bread before using.
The secret to great French toast is sturdy, slightly stale bread like brioche or challah. This helps it soak up the custard without becoming mushy. For a crispy topping, chill the cinnamon-sugar streusel before baking. Add a splash of vanilla to the custard for that cozy flavor, and let the bread soak 15-20 minutes (or overnight in the fridge). Finally, bake until set—if the top browns too quickly, tent with foil to prevent burning.
Serve alongside my Mango Berry Salad or Pumpkin Yogurt for a fresh breakfast or brunch! Perfect for a holiday breakfast, weekend brunch, potluck, team feed, Mother’s Day or Easter!
This recipe adapted from the Pioneer Woman, I mean truly, have you ever made anything of hers that you didn’t like?
More Breakfast Recipes
- Easy Chile Relleno Casserole | Gluten Free Option
- Easy Air Fryer French Toast Sticks Recipe
- Biscuits and Gravy Casserole | Breakfast Casserole
- Easy Air Fryer Apple Crisp Recipe {Low Fat, No Refined Sugar}
- Easy Chocolate Chip Croissant Casserole Bake
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Equipment
Ingredients
FRENCH TOAST
- 1-2 tablespoons Butter for greasing pan
- 1 large loaf crusty bread French bread, Sourdough, Brioche, Challah, day old bread works best, or while you assemble, tear into chunks and leave on a sheet pan
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar I use organic cane sugar, but white sugar may be used
- ½ cup brown sugar packed, light or dark works
- 2 tablespoons vanilla extract
- pinch kosher salt
CRUMB TOPPING
- ½ cup all purpose flour I use unbleached
- ½ cup brown sugar packed
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- Freshly grated nutmeg optional or use ¼ teaspoon ground
- ½ cup butter cut into chunks (cold or room temp, either works, make sure to refrigerate or freeze for 15 minutes before crumbling)
SERVING OPTIONS
- Real Maple Syrup warmed
- Softened butter for serving
- Fresh berries
Instructions
PREPARING THE FRENCH TOAST CASSEROLE
- Grease 9×13 inch baking pan with butter (I use a paper towel and schmear it around). This recipe can also be split into two 9×9 or 8×8 pans.
- Tear the bread into chunks or if you prefer cut into cubes and distribute evenly into the prepared pan. Day old or stale bread is preferred as it will soak up the ingredients well. If you like, while you are prepping things, tear the bread apart and leave it on a baking sheet while you prepare the topping and egg mixture.
- In a large bowl, crack your eggs one at a time and whisk after each addition. Add in milk, cream, granulated sugar, brown sugar, vanilla and sea salt. Whisk well until thick, creamy and eggs are blended in well. If desired, add a littel extra cinnamon and nutmeg to the egg mixture.
- Pour mixture evenly over torn bread into pan(s), cover pan tightly and store in fridge overnight (or until needed) — you can bake it right away, although it’s best if let sit overnight.
MAKING CINNAMON CRUNCH CRUMB TOPPING
- In a medium-large mixing bowl add ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and generous pinch of salt. Mix together with a fork. Add butter and mix together with fork, hands, or mixer until it's combined. Freeze for 15 minutes before adding to casserole or store overnight in baggie in fridge.
- Once it’s combined, toss it in a ziplock baggie and store in the fridge with the french toast mixture and let it chill overnight.
BAKING THE CINNAMON CRUNCH FRENCH TOAST
- While this may be baked right away, I recommened allowing it to sit for at least a couple of hours in the fridge. When ready, preheat the oven to 350°F (175° C) and remove your casserole from the frigde to come to room temperature before baking.
- Crumble the Cinnamon crunch evenly over the top of the casserole now.
- Bake for 45 minutes for a softer, more bread pudding like consistency or 1 hour plus 5-10 minutes for a firmer, crisper texture. I split the different in my family, I like it softer, they like it firmer, so I usually bake for about 55 minutes.
- Serve, if desired with warm maple syrup, soft butter and sliced berries.
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Notes
- Any leftover (white) bread works well; my favorites are Brioche, Challah (egg bread) and French Bread, but you can use Sourdough, along with other white breads as well.
- If you split the casserole into two pans, I suggest at least making 1 ½ servings of the crumb topping, maybe even double it. Can you really have too much crumb topping? I think not!
- You may freeze your french toast casserole before or after baking! To cook, remove casserole from freezer day before you want to serve. Allow the casserole and crumb topping to thaw in refrigerator overnight, then bake as directed.
- Serve alongside my Mango Berry Salad or Yogurt Parfait for a fresh breakfast or brunch!
Nutrition
Deb
This is a fantastic recipe with compliments galore. I followed the recipe but next time I will add a chopped up apple or pecans.
I had vegan and GF guests so I substituted the milk, egg, flour and butter with alternatives and it came out amazing.
Love hearing this and reading your custom twists to make it work for your guests, Deb!! Thank you!
mar mele
can’t wait to try this. is the ‘crusty’ part important? like would using just regular sandwich bread change it? does it need the crust to hold together?
I’ve ever made it with regular sandwich bread, Mar. You can try it, but I think the end result could be mushier than you want. Let me know how it turns out!
Leslie
Delicious! Yummy, fun breakfast for family visit! Making ahead time saved so much time. Easy clean up!
So glad you loved it!! Thank you!
Brandy Davis
I loved it!! I added cinnamon and nutmeg to the mixture that you pour over the bread. I recommend doing that if you don’t want it to be too “eggy” throughout it. The cinnamon topping only stays on top when you cook it so adding some cinnamon to the pour over gives it more flavor. I cooked mine in a 9×13 for 45
Minutes and it was perfect! Overall great recipe!! Definitely going to make it again… and again!
Yay!! I love your twists!!
Anonymous
Anonymous
wendybehm
YUM! My family loved this!
twosugarbugs|Tasia
I made this for Thanksgiving morning and it was a big hit with the adults and the kids! I went a little heavy on the bread, which made for a softer, more bread pudding-like bottom and a more crunchy top. It was delicious. 🙂 Thank you Kathleen for a great recipe!