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5.0 from 6 votes

Overnight French Toast Casserole

Overnight French toast casserole recipe turns a loaf of sandwich bread and a few other simple ingredients into a delicious breakfast!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
7 hrs 15 mins
Servings: 20 servings
Calories: 158 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 20 ounce loaf white cottage sandwich bread Please see the note below if using a different type of bread.
  • 10 large eggs
  • 4 cups milk
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
Optional topping
  • ¼ cup brown sugar
  • 2 tablespoons butter

Instructions

    Cup of Yum
  1. Generously butter a 9"x13" baking dish.
  2. Cut the bread into 1-inch cubes.
  3. Add the bread cubes to the prepared baking dish. Set aside.
  4. Add the eggs, milk, maple syrup, vanilla extract, salt, and cinnamon to a large bowl. Whisk until well-combined.
  5. Pour the egg milk mixture over the bread and gently press the bread into the egg mixture.
  6. Cover with plastic wrap, and chill for at least 6 hours.
  7. When you're ready to bake the casserole, set it out while you preheat the oven to 350° F.
  8. To make the topping, use a fork or a pastry cutter to mix together the butter, brown sugar, and cinnamon.
  9. Drop teaspoonfuls of the topping over the top of the casserole.
  10. Cover the baking dish with aluminum foil, and bake for 25 minutes.
  11. Uncover and continue to bake it for an additional 30-40 minutes, or until the French toast casserole is golden brown.
  12. Let the casserole stand for 5 minutes before slicing and serving.

Notes

  • ½

  • Bread: If you can't find cottage bread, choose another thick, sturdy type of white bread for this loaf. Texas toast or thick-sliced white breads like artisan sandwich bread would be the best substitute.

    If you're using an airier bread, like regular white sandwich bread, I recommend decreasing the number of eggs and only using 8 and decreasing the amount of milk to 2 ½ cups. 

  • If you're using an airier bread, like regular white sandwich bread, I recommend decreasing the number of eggs and only using 8 and decreasing the amount of milk to 2 ½ cups. 
  • Milk: You can use any milk, from skim to whole milk, in this recipe. Heavy cream or half-and-half can also be for part of the milk. Plant-based milk can also be used in this recipe. 
  • Maple syrup: If you don't have pure maple syrup, you can use brown sugar. 
  • Butter: I use salted butter. If you're using unsalted butter, add a small pinch of salt with the butter. 
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 158kcal (8%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 86mg (29%) Sodium 226mg (9%) Potassium 160mg (5%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 254IU (5%) Vitamin C 0.01mg (0%) Calcium 145mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 158

% Daily Value*

Serving 1serving
Calories 158kcal 8%
Carbohydrates 22g 7%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 86mg 29%
Sodium 226mg 9%
Potassium 160mg 3%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 254IU 5%
Vitamin C 0.01mg 0%
Calcium 145mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.