This overnight French toast casserole recipe is the perfect breakfast for a crowd! It’s simple and delicious, with a crisp topping and custardy middle.

This French toast casserole recipe is the easiest way to make French toast for a crowd. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, douse it in a rich, cinnamon-spiced custard, and bake it with pecans and brown sugar on top. It’s a breeze to assemble on the morning you plan to serve it, but if you want to streamline this French toast casserole recipe even more, you can put it together the day before and let it sit overnight in the fridge. The next morning, all you have to do is add the nutty topping, pop it in the oven, and bake!

When it comes out of the oven, this French toast casserole is crisp on top and moist and custardy in the middle, sort of like a breakfast bread pudding. Topped with a big drizzle of maple syrup, it’s just as good as classic French toast, if not better. I hope you love it!

French Toast Casserole Recipe Ingredients

Here’s what you’ll need to make this easy French toast casserole recipe:

• Bread – The quality counts! Opt for a good loaf of challah, brioche, French bread, or sourdough bread, and let it sit on the counter for a day before making this French toast casserole. The dry, day-old bread will soak up the eggy custard more easily than fresh bread will. Whatever you do, steer clear of pre-sliced sandwich bread, which quickly becomes soggy.
• Eggs – A signature French toast ingredient! They add richness and bind the bread cubes together.
• Almond milk – For moisture. I use almond milk because it’s what I keep on hand, but feel free to use another type of milk if you prefer. For example, whole milk and oat milk would both be great.
• Brown sugar – You’ll whisk some into the custard mixture and sprinkle more on top of the casserole.
• Cinnamon, nutmeg, and vanilla extract – For warm, cozy depth of flavor.
• Butter or coconut oil – It helps the top of the French toast casserole crisp up in the oven.
• Pecans – They add rich, nutty crunch.
• Sea salt – It makes all the flavors pop.
• And maple syrup – For serving.

Find the complete recipe with measurements below.

How to Make Overnight French Toast Casserole

This baked French toast casserole recipe is so easy to make!

Make sure to buy your bread a day or two in advance. When it dries out slightly, it soaks up the custard mixture more easily, which makes the casserole even moister(!) and softer in the middle. Cut it into 1-inch cubes when you’re ready to assemble the casserole and layer them in a greased 9×13-inch pan.

Then, make the custard mixture. Whisk together the eggs, almond milk, brown sugar, cinnamon, vanilla, nutmeg, and salt.

Next, pour the egg mixture over the bread. Try to pour it as evenly as possible, moistening as much of the bread as you can. A few dry spots are ok–they get nice and crispy in the oven!

If you’re making this French toast casserole recipe ahead, cover it with foil, plastic wrap, or a lid and refrigerate it overnight. If you’re making it day-of, let it stand for 30 minutes at room temperature. Both options give the bread a chance to soften and soak up the rich egg mixture.

Then, bake. Drizzle the melted butter over the breakfast casserole and sprinkle on the brown sugar and pecan topping. Cover and bake for 35 minutes at 350°F, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture has mostly set.

Remove the casserole from the oven, cover it loosely with foil, and let it stand for 10 minutes before digging in. Enjoy!

What to Serve with French Toast Casserole

Don’t skip the maple syrup! While some French toast casserole recipes are very sweet on their own, I make this one a little savory so that it goes well with maple syrup. I love the sweet maple flavor with the toasted pecans and warm spices. I don’t recommend skipping it. If you want to dress up this French toast casserole even more, top it with a dusting of powdered sugar and fresh fruit in addition to the maple. Banana slices, pomegranate seeds, and fresh berries like strawberries or raspberries would all be great.

This French toast casserole recipe is perfect for special occasions like Christmas morning, but it would also be at home at any weekend brunch. Pair it with something savory, like a frittata or scrambled eggs, and fresh fruit. Don’t forget the coffee, tea, or mimosas to drink!

This recipe is best on the day it’s made, but leftovers will keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or cover and heat in a 325°F oven until warmed through.

More Favorite Brunch Recipes

If you love this French toast casserole recipe, try one of these delicious brunch recipes next:

French Toast Casserole

Prep Time: 45 mins

Cook Time: 45 mins

Total Time: 1 hr 30 mins

Serves 8 to 12

This French toast casserole recipe is a delicious, easy breakfast or brunch! It has a crisp brown sugar topping and a moist, custardy middle. To get ahead, assemble it the night before and bake the next morning. Serve with maple syrup!

• Unsalted butter or coconut oil, for the pan
• 1 loaf challah bread, about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes
• 5 large eggs
• 1½ cups unsweetened almond milk, or any milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon sea salt
• Maple syrup, for serving

For topping

• 2 tablespoons unsalted butter or coconut oil, melted
• 2 tablespoons brown sugar
• ½ cup chopped pecans

• Grease a 9×13-inch or similar baking dish. Place the bread cubes in the baking dish.

• In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread. If making the casserole ahead, cover the baking dish and refrigerate overnight. Otherwise, let stand for 30 minutes at room temperature to allow the bread to soak up the egg mixture.

• Preheat the oven to 350°F.

• Add the topping: Drizzle the casserole with the butter and sprinkle with the brown sugar and pecans. Cover and bake for 35 minutes, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture has mostly set. Remove from the oven, cover loosely with foil, and let stand for 10 minutes.

• Serve with maple syrup.