Make Ahead Meal: Overnight French Toast Casserole
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Cook time: 
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Yield: 8-10 servings
One dish French toast casserole, easily prepped the night before and baked in the morning.
  • 10-12 ounces stale* challah, brioche, or other crusty bread, cut into large cubes (about 8-9 cups of bread)
  • 4 Tablespoons unsalted butter, melted
  • ⅔ cup firmly packed brown sugar
  • 8 large eggs
  • 2 cups milk (any, but I prefer whole cow)
  • 2 Tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  1. Spray a 2 quart casserole or 9" x 13" baking dish with non-stick spray. Place the bread cubes in the prepared baking dish.
  2. In a large bowl, whisk together the melted butte and brown sugar. Add the eggs, milk, vanilla extract, cinnamon, and salt, and whisk again until everything is completely combined.
  3. Pour the egg mixture over the bread, cover with a lid or foil, and allow to rest in the refrigerator for at least 3 hours or overnight.
  4. When you are ready to bake the casserole, preheat the oven to 350ºF. Bake the casserole for 60 to 70 minutes or until the top is golden brown and the egg mixture looks set.
*The reason for stale bread is because you want the bread to soak up all of the liquid ingredients. Stale bread has far less moisture in it, allowing for intake of the custard. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.

You can easily halve this recipe and put it in a smaller casserole dish or 8" square baking pan. Bake time is 50-55 minutes.
Recipe by Fresh April Flours at