French Toast Casserole Recipe

French Toast Casserole

Full disclosure: I started making this recipe when I had a lot of leftover crusts from kids sandwiches and homemade Uncrustables that I didn’t want to go to waste. I popped them into the freezer in a freezer bag until I had enough, then in just a few minutes, this breakfast casserole is ready to go into the oven. I love (so very much) how this is such a perfect way to use up all types of bread you may have and that you can customize the fruits you add according to the season or personal preferences. This is a delicious toddler breakfast that can also be made to reheat throughout the week. It’s also a great holiday breakfast for Christmas, Mother’s Day, Easter, or any special day. (I also have an apple French Toast Casserole that’s great for fall and winter and yummy Sausage Egg Muffins.) This has all of the best flavor and texture from French Toast sticks, but you can put it into the oven and go about your business. It’s an easy way to feed yourself, your family, or to share as part of a holiday breakfast or brunch. Sign up for our email updates to get tips and ideas sent to your inbox. You can even bake it ahead of time and simply reheat it when you’re ready to eat. And the best part might be that you can add whichever fruit you happen to have or love most. I love making this with frozen strawberries, but it’s really so versatile.

Ingredients You Need

Here’s a look at what you need to make this French Toast Casserole recipe so you know what to plan on having ready:

Bread: This works with all kinds of bread from sliced sandwich to artisanal loaves or French bread. A little stale is better and white or wheat both work. You can even use bread that’s been frozen. Eggs: Eggs add a lot of richness to the mixture, so we use half a dozen. Milk or heavy cream: Either of these work. I prefer whole milk if using milk. You can swap in a nondairy milk if needed or use canned coconut milk (which also has a lot of richness, which works well here.) Vanilla extract: This adds extra flavor so use it if you can. Cinnamon: I love the flavor of cinnamon in French toast, so I add a nice amount. Fruit: This recipe works with a wide range of fruits such as fresh or frozen blueberries, sliced strawberries, sliced bananas, or diced peaches. You can experiment to see what your family prefers.

Step-by-Step Instructions

Below is a preview of the steps involved in this French Toast Casserole recipe so you know what to expect. Scroll down to the end of the post for the full specifics. This bakes for about 40 minutes and can be served warm out of the oven, or left to cool and served more at room temperature. It’s a great option for Mother’s Day brunch (in addition to our Raspberry Muffins) given how versatile it is.

Serving Suggestions

This baked French Toast is great with a drizzle of maple syrup and a dollop of yogurt. I love it with plain yogurt (regular or Greek) or lemon yogurt, which adds such a nice tanginess. Other toppings you might like include nut butter, whipped cream, or additional fruit.

How to Store

Store leftovers wrapped in foil or transferred to an airtight container in the fridge for 3-5 days. Warm to serve. You can also freeze in a freezer-safe container for up to 6 months. You can bake up to 2 days ahead, let cool, and cover. Then store in the fridge until ready to serve. Warm it briefly in the microwave, let it sit at room temperature for a bit so it’s not super cold, or pop it into a 375 degree oven for about 10 minutes to warm through.

Best Tips for Success

Serve warm topped with maple syrup, yogurt, or whipped cream. Use sandwich bread, artisanal bread, or French bread. It’s a little better texture-wise if the bread is somewhat stale. Save crusts cut off from the kids sandwiches or leftover bread in a freezer bag until you have enough to make this recipe. Use fresh or frozen fruit as you like. Double the recipe to bake in a 9×13-inch pan. It may need 4-6 minutes longer to bake through in the center. Dairy-free: Use nondairy milk or canned coconut milk instead of the milk or cream. Egg-free: Use 1 ¼ cups ripe bananas pureed in the blender in place of the eggs. Gluten-free: Use a favorite gluten-free bread.

I’d love to hear your feedback on this recipe, so please rate and leave a comment below!