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Overnight French Toast Casserole Everyone Will Love

Overnight French Toast Casserole

A make-ahead French toast casserole made with French bread, a rich cinnamon-vanilla custard, and buttery brown-sugar streusel. It serves about eight and bakes until puffed, golden, and set.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 8 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

French Toast
  • 1 loaf, about 16 ounces French bread, cut into 1-inch cubes
  • 8 eggs Large eggs
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 1/2 cup Granulated sugar
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Fine salt
  • As needed for greasing Butter or nonstick spray
Streusel Topping
  • 1/2 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Cold unsalted butter, cut into small pieces

Method
 

Step-by-Step
  1. Grease a 9 x 13-inch baking dish with butter or nonstick spray. Spread the 1-inch bread cubes evenly in the prepared dish.
  2. Whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and fine salt in a large bowl until smooth. Pour the custard evenly over the bread and gently press the cubes down so they absorb the liquid.
  3. Cover the baking dish and refrigerate for at least 8 hours, preferably overnight. This resting time allows the bread to soak up the custard throughout.
  4. Combine the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter with your fingers or a pastry cutter until coarse crumbs form, then sprinkle the topping over the chilled casserole.
  5. Bake the casserole uncovered at 350°F (175°C) for 45–50 minutes, until puffed, golden, and set in the center. Let it rest for 5–10 minutes before serving.

Notes

Day-old or slightly stale French bread works best because it absorbs the custard without becoming excessively mushy. Do not overbake; the center should be set but still slightly soft and will continue firming as it rests. Serve with maple syrup, powdered sugar, or fresh berries.