Easy Overnight French Toast Casserole Recipe

A piece of Overnight French Toast Casserole on blue plate with strawberries on side.

4.76 from 103 votes

Easy Overnight French Toast Casserole Recipe

Overnight French Toast Casserole delivers the classic flavor you know and love of French Toast in a delicious hands-off, prep-ahead breakfast casserole. Dairy-Free and Gluten-Free modifications included.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Calories: 169kcal

Author: Kristen Chidsey

Equipment

9x13 pan

Ingredients

For the French Toast Casserole

1 tablespoon butter
16 ounces Italian or French bread cut into 1-inch cubes (this is about 8-10 loosely packed cups)
2 cups half and half or milk or cream
6 large eggs
¼ cup pure maple syrup
⅛ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon grated nutmeg
2 teaspoons vanilla extract

Vanilla Glaze (optional)

1 cup powdered sugar sifted
2 tablespoons milk or cream
1 teaspoon vanilla extract
dash of salt

Instructions

Cube the bread into 1-inch cubes. Spread the bread cubes out onto a large sheet pan and allow the bread to dry out at room temperature for 4-12 hours. If time does not permit, dry the bread quickly in a 300-degree F oven for 15-20 minutes.
Grease a 9x13 baking dish with 1 tablespoon of butter and place the cubed, dried-out bread inside the casserole dish in an even layer.
In a large mixing bowl, whisk together eggs, maple syrup, milk, vanilla, salt, cinnamon, and nutmeg until well combined.
Pour this mixture over the cubed bread, gently tapping the bread down to be fully submerged in the custard. Cover the casserole with plastic wrap and refrigerate for a least 8 hours or up to 18 hours.
When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator while and allow it to come to room temperature as the oven preheats.
Once the oven has preheated, remove the plastic wrap and cover the baking dish with foil. Bake covered for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes or until set.
Serve warm with the vanilla glaze and/or additional maple syrup.

For Glaze

In a medium mixing bowl, combine milk, salt, and vanilla. Add in the powdered sugar and whisk until thin glaze forms. Add in more milk 1 teaspoon at a time, if needed to thin it out. Serve with the French Toast Casserole.

Video

Notes

Gluten-Free Modifications: Use gluten-free bread in place of regular bread.

Dairy-Free Modifications: Use dairy-free milk in place of cream/butter and dairy-free butter (like Smart Balance) in place of butter.

Prevent a Soggy Casserole: Chances are if your casserole is soggy, you did not use enough bread or your bread was too fresh (soft) to absorb the egg custard. To prevent this from happening, use dried-out bread. In the morning, be sure that most of the custard has been absorbed by the bread before baking. If you have more than ½ cup of liquid not absorbed by the bread, you may want to drain off a bit of that custard before baking.

Store leftovers in the refrigerator for up to 4 days and reheat in the microwave in individual serving sizes or a 300-degree F oven until just warmed through.

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