Overnight French Toast Casserole

A square slice of french toast casserole coated in a crumble on a plate with a gold fork and the casserole in the background.

When you want to indulge in a sweet and hearty homemade breakfast, make this Overnight French Toast Casserole. Soft cubes of challah soak up a rich, cinnamon-vanilla custard overnight, then it all bakes into a cozy casserole with a buttery cinnamon crumble topping. You get all those comforting French toast flavors without standing at the stove flipping slices. It’s an easy make-ahead breakfast for holiday mornings, weekend brunch, or whenever you want something special to share!

Prep Time15

Cook Time45

Refrigeration Time4

Total Time5

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 317kcal

Author: Tristin - Home Cooked Harvest

Ingredients

Casserole

1 pound loaf challah or brioche or French bread
8 eggs
2 cups milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1/4 cup light brown sugar
2 teaspoon ground cinnamon
1/4 teaspoon salt

Crumble Topping

1/2 cup flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter cut into small pieces

Instructions

Butter a 9x13-inch baking dish. Cut the bread into 1-inch cubes and place them into the dish.
In a large mixing bowl, whisk the eggs. Then whisk the milk, heavy cream, brown sugar, vanilla, cinnamon, and salt.
Pour the mixture evenly over the bread cubes. Cover and place in the refrigerator overnight, or at least 4 hours.
In a medium mixing bowl, stir together flour, brown sugar, granulated sugar, cinnamon, and salt. With a pastry blender, two knives, or two forks cut in the butter pieces to the flour mixture until you have pea sized pieces and all of the dry ingredients are combined with the butter. Cover and put in the refrigerator.
When you are ready to bake, preheat the oven to 350°F. Sprinkle the crumble topping all over the casserole.
Bake uncovered for 45-55 minutes until lightly golden on top.

Notes

Cut the bread into evenly sized cubes. Aim for roughly 1-inch pieces so the bread can soak up the custard evenly.
Keep the topping separate until baking. Follow the overnight prep instructions for both mixtures, but wait until morning to sprinkle the crumble over the bread.
Look beyond the golden topping. Check the center before taking the casserole out of the oven; it should be set, no visibly liquid. If the topping browns before the middle finishes baking, loosely cover the dish with foil.

Nutrition