Cinnamon French Toast Casserole turns cubes of brioche or challah into a warm, custardy breakfast with a crisp brown sugar topping. The bread absorbs a cinnamon-and-vanilla egg mixture before baking, creating soft layers underneath the buttery crumbs.
The casserole can soak for just 30 minutes or be assembled the night before. That flexibility makes it especially useful for holiday breakfasts, weekend brunches, or mornings when cooking individual slices of French toast would take too long.
Why You’ll Love This Recipe
- Can be assembled the night before.
- Feeds approximately eight people.
- Eliminates the need to cook individual slices.
- Uses a crisp cinnamon and brown sugar topping.
- Works with brioche, challah, or French bread.
- Can be customized with fruit, nuts, or cream cheese.
Ingredients
For the French Toast Casserole
- Nonstick cooking spray, for the baking dish
- 1 loaf day-old brioche or challah, 14 to 16 ounces
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
For the Cinnamon Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
For Serving
- 1/2 cup maple syrup
- 2 tablespoons powdered sugar
Slightly stale bread absorbs the custard without breaking apart. Brioche creates a rich casserole, while challah provides a similarly soft texture with a slightly lighter flavor.
Ingredient Substitutions
- Brioche or challah: Use French bread, Texas toast, or another sturdy white bread.
- Whole milk: Substitute 2% milk or unsweetened oat milk.
- Heavy cream: Use half-and-half or an additional 1/2 cup of whole milk.
- Light brown sugar: Dark brown sugar can be used for a stronger molasses flavor.
- Unsalted butter: Use salted butter and omit the salt from the topping.
- Ground nutmeg: Omit it or replace it with a small pinch of allspice.
- Maple syrup: Serve with honey, fruit preserves, or warm fruit compote.
How to Make Cinnamon French Toast Casserole
- Prepare the baking dish.
Coat a 9-by-13-inch baking dish with nonstick cooking spray. - Cut the bread.
Slice the bread into approximately 1-inch cubes. Spread the cubes evenly in the prepared baking dish without packing them down firmly. - Make the custard.
In a large bowl, whisk the eggs until the yolks and whites are completely combined. Add the milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. - Whisk until smooth.
Continue whisking until the sugar begins to dissolve and the cinnamon is distributed throughout the custard. - Pour the custard over the bread.
Slowly pour the egg mixture over the bread cubes. Press the bread down gently with a spatula so the top pieces begin absorbing the liquid. - Let the casserole soak.
Cover the baking dish and refrigerate for at least 30 minutes or up to overnight. If chilling overnight, press the bread down once more before covering. - Preheat the oven.
When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator while the oven heats. - Prepare the topping.
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold butter and work it into the dry ingredients with a pastry cutter or your fingertips until coarse crumbs form. - Add the topping.
Sprinkle the cinnamon crumb mixture evenly over the soaked bread. - Bake the casserole.
Bake uncovered for 45 to 50 minutes. The topping should be golden, the edges should appear slightly puffed, and the center should look set rather than liquid. - Check for doneness.
An instant-read thermometer inserted into the center should register 160°F. If the topping browns too quickly, loosely cover the dish with foil during the final 10 to 15 minutes. - Rest and serve.
Let the casserole rest for 10 minutes. Dust it with powdered sugar and serve with warm maple syrup.
Tips for the Best Cinnamon French Toast Casserole
- Use sturdy, slightly stale bread that can absorb the custard.
- Cut the bread into evenly sized cubes.
- Pour the custard slowly so it reaches every section.
- Press the bread gently into the liquid before chilling.
- Keep the butter cold when preparing the crumb topping.
- Cover the top with foil if it browns before the center sets.
- Let the casserole rest before cutting it into portions.
Common Mistakes to Avoid
Using Very Soft, Fresh Bread
Fresh bread can absorb too much custard and become mushy. Allow the bread to dry slightly before assembling the casserole.
Not Allowing Enough Soaking Time
The bread needs at least 30 minutes to absorb the custard evenly. Baking immediately may leave dry pieces on top.
Packing the Bread Too Tightly
Crowded bread cubes prevent the custard from flowing between them. Spread the cubes evenly without pressing them firmly together.
Using Soft Butter in the Topping
Soft or melted butter creates a paste instead of distinct crumbs. Use cold butter and work it into the flour mixture briefly.
Removing the Casserole Too Early
The edges may look done while the center remains wet. Check the middle before taking the dish out of the oven.
Variations
Apple Cinnamon French Toast Casserole
Fold 2 cups of peeled, diced apples into the bread cubes before adding the custard.
Blueberry French Toast Casserole
Scatter 1 1/2 cups fresh or frozen blueberries throughout the bread. Frozen berries do not need to be thawed.
Pecan French Toast Casserole
Add 3/4 cup chopped pecans to the cinnamon topping before sprinkling it over the casserole.
Cream Cheese French Toast Casserole
Distribute 6 ounces of cream cheese cut into small cubes among the bread before adding the custard.
Chocolate Chip French Toast Casserole
Sprinkle 3/4 cup semisweet chocolate chips between the bread cubes. Reduce the brown sugar in the custard to 1/3 cup if desired.
What to Serve With Cinnamon French Toast Casserole
- Bacon or breakfast sausage
- Scrambled eggs
- Fresh berries or fruit salad
- Greek yogurt
- Sliced bananas
- Coffee, tea, milk, or orange juice
How to Store
Allow the casserole to cool before covering the baking dish or transferring portions to an airtight container. Refrigerate for up to 4 days.
To freeze, wrap individual portions tightly and place them in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator.
Reheat individual portions in the microwave in short intervals. For several servings, cover the dish loosely with foil and warm it in a 325°F oven until heated through. Remove the foil during the final few minutes to help restore the topping’s texture.
Frequently Asked Questions
Can I assemble the casserole the night before?
Yes. Assemble the bread and custard, cover the dish, and refrigerate it overnight. Prepare the crumb topping separately and add it immediately before baking.
What bread works best?
Brioche, challah, French bread, and Texas toast all work well. Choose a sturdy loaf and cut it into thick cubes.
Can I use fresh bread?
Yes, but dry the cubes first. Spread them on a baking sheet and bake at 300°F for approximately 10 minutes, then let them cool before assembling.
Why is my French toast casserole soggy?
The bread may have been too soft, too much liquid may have collected in one area, or the center may need additional baking time.
Should the casserole be covered while baking?
Bake it uncovered so the topping can become crisp. Cover it loosely with foil only if the top begins browning too quickly.
How do I know when it is fully baked?
The center should appear set rather than liquid, and an instant-read thermometer should register 160°F.
Can I make the crumb topping ahead of time?
Yes. Prepare the topping, cover it, and refrigerate it separately. Sprinkle it over the casserole immediately before baking.
Final Thoughts
Cinnamon French Toast Casserole provides the soft center and warm spices of classic French toast without cooking separate batches. Give the bread enough time to absorb the custard and add the cold butter topping shortly before baking for the best contrast in texture.
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