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baked overnight French toast casserole with a wooden serving spoon next to a white plate with one serving of the casserole on it

Overnight French Toast Casserole

5 from 1 vote
An easy make ahead breakfast recipe that invokes all the nostalgia of a traditional breakfast without all the time!
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Prep Time 20 minutes
Cook Time 35 minutes
chill time 8 hours
Total Time 8 hours 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: French
Ingredients Method

Ingredients
  

Butter and Brown Sugar Mixture:
  • ½ cup 1 stick of butter
  • 1 cup of brown sugar
  • 1 tsp of cinnamon
  • Pinch of salt
French Toast Casserole
  • 1 20- ounce loaf of bread
  • 6 eggs
  • 1 tsp of salt
  • 2 ¼ cup of milk
  • 2 tsp cinnamon
  • 1 tbsp vanilla extract

Method
 

  1. In a pot on medium heat, melt one stick of butter. Once melted, add 1 cup of brown sugar, 1 tsp of cinnamon, and a pinch of salt. Mix until incorporated. Pour into the bottom of a 9x13 pan.
  2. Cube 20 ounces of bread into about 1 inch squares. Put the bread into the pan on top of the melted butter. Don’t mix it into the butter mixture though.
  3. In a seperate bowl, whisk together the 6 eggs, 1 teaspoon of salt, 2 ¼ cups of milk, 2 tsp of cinnamon and 1 tablespoon of vanilla extract. Once it’s thoroughly mixed and the egg yolks have been broken apart, pour the mixture evenly over the cubed bread.
  4. Cover with foil and let the casserole sit in the fridge overnight for a minimum of 8 hours or up to 24 hours.
  5. When you’re ready to bake, preheat the oven to 400 degrees. Bake covered for 35 minutes or until the casserole is set. If you would like the top of the casserole to be crunchier, take the tin foil off and let it bake for 5 minutes uncovered.
  6. Let the casserole rest for 10 minutes prior to cutting in and serving. For a more visually appealing serving, flip the slice upside down when you plate the french toast casserole so that the melted butter and brown sugar mixture is on top.