What bread is best for French Toast Casserole?

The best breads are brioche , challah , or crusty French bread . These types are sturdy enough to hold their shape and rich enough to absorb custard without falling apart. Day-old bread is ideal for better texture.

Can I make French Toast Casserole the night before?

Absolutely! In fact, it’s encouraged. Assemble the casserole, cover it tightly, and refrigerate overnight . This allows the bread to fully absorb the custard for maximum flavor and fluffiness. Just pop it in the oven the next morning.

Should I use fresh or stale bread?

Stale or day-old bread is preferred. It’s drier and better at soaking up the egg mixture, which helps avoid a soggy middle. If your bread is fresh, toast it lightly in the oven to dry it out before using.

Can I freeze French Toast Casserole after baking?

Yes! Let the casserole cool completely , then cut it into slices. Wrap each piece in foil or plastic wrap, then store in a freezer-safe container or bag. It keeps well for up to 2 months . Reheat in the oven or microwave until warm.

What are common mistakes when making French toast casserole?

Even though French toast casserole is beginner-friendly, a few common pitfalls can impact your results: Using fresh bread – It won’t absorb the custard properly, leading to a soggy or uneven texture. Always use day-old or toasted bread for the best outcome. Under-soaking – A rushed soak results in dry spots. Refrigerate for at least 6 hours, preferably overnight. Overbaking – Baking too long can dry it out. Begin checking at 45 minutes and use a knife to test for doneness.

Why is my French toast casserole soggy?

A soggy French toast casserole is usually caused by one of three things: Too much milk or cream in the custard Not enough bake time , especially in deeper dishes Bread type – Soft breads like sandwich loaves break down too easily Use crusty breads like brioche, challah, or French bread, and bake uncovered to help moisture evaporate during cooking.

What’s the best bread for French toast casserole?

Hands down, these are the top breads for structure and flavor: Brioche – Soft and buttery, ideal for rich custards Challah – Slightly sweet with a delicate, eggy crumb French bread – Crusty and hearty, holds up to soaking Sourdough – Offers subtle tang and unique texture Avoid sandwich bread unless it’s toasted or stale — it tends to fall apart quickly.

Do I really need to soak it overnight?

Yes, soaking overnight is highly recommended. It allows the custard to fully saturate the bread, leading to that signature creamy interior. However, if you're short on time: Minimum soak time : 4–6 hours Flash method : Let it sit at room temp for 30–45 minutes, press down the bread, and bake — it won’t be quite as creamy, but still delicious

French Toast Casserole: 13 Irresistible Ways to Make the Best

Description

This French Toast Casserole is a cozy, cinnamon-scented breakfast bake that’s perfect for holidays or weekends. Make ahead, bake fresh, and serve a crowd!

Ingredients

Scale

1 loaf of day-old French bread or brioche (cubed)
8 large eggs
2 ½ cups whole milk
½ cup heavy cream
¾ cup brown sugar
¼ cup white sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup butter (melted)
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon cinnamon
¼ cup cold butter (cubed)

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Instructions

Grease a 9×13 baking dish with butter or nonstick spray.
Layer the bread cubes evenly in the dish.
Whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt in a large bowl.
Pour the mixture evenly over the bread, gently pressing the bread down.
Cover with foil and refrigerate overnight (or at least 6 hours).
Preheat oven to 350°F.
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly.
Sprinkle topping over casserole.
Bake uncovered for 45–50 minutes until golden and set.
Let cool for 10 minutes before serving. Top with syrup, fresh fruit, or powdered sugar if desired.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baked
Cuisine: American