This Overnight French Toast Bake is exactly what you need to wake up to for a lazy Sunday morning breakfast or a delicious addition to a celebratory brunch. Whether you prefer the crisp edges or the gooey middle, you will love every bite of this sweet breakfast.
This post may contain affiliate links which won’t change your price but will share some commission.
French Toast Casserole is the perfect solution when you love having french toast for breakfast but don’t like having to stand at the stove and flip them one at a time.
This recipe allows you to easily prepare breakfast the night before so all you have to do in the morning is throw it in the oven and enjoy! Make it the night before a holiday, a birthday or just to savor a lazy weekend morning.
Ingredients to Make Overnight French Toast Bake
- loaf of sourdough bread
- heavy cream
- white sugar
- vanilla extract
For the Topping:
- cold butter
- brown sugar
How to Make Overnight French Toast Bake
Start by cutting your loaf of sourdough bread into cubes. Sourdough is the best bread to use for a french toast bake. However, you can use Italian or French bread and it will still be sweet and yummy!
Pour the mixture evenly over the bread. Then cover your dish with cling wrap and refrigerate it overnight (or until you can’t wait any longer!)
Next is the sweet and sugary topping! Mix together flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with this mixture until crumbly and place in a baggie or small, lidded container and refrigerate overnight as well. You can either make the topping the night before or just wait until the morning.
The next morning when you are ready for your sweet and scrumptious breakfast, preheat the oven to 350 degrees. Take both containers out of the refrigerator and sprinkle the topping evenly over the bread.
Bake for 45-55 minutes until the top is crispy and the bottom no longer wet. Serve with powdered sugar, syrup, or the topping of your choice!
Notes & Tips
Substitutions for Overnight French Toast Bake
- Bread: I have always preferred sourdough bread for french toast or french toast casseroles. You can use any kind of bread, even cut up bagels, depending on what you have.
- Syrup: Use a blueberry or strawberry syrup to add a fruity flavor to this dish. Or Scratch the syrup altogether and make a delicious icing using powdered sugar and milk.
- Heavy Cream: If you don’t have heavy cream on hand you can still enjoy this tasty breakfast without running to the store! Just replace the same amount of heavy cream with some extra milk.
- Mix-ins: Add fresh blueberries, strawberries or raspberries to add some extra flavor if you prefer.
- Overnight Refrigeration: If you forgot to prepare your french toast casserole the night before, don’t worry you can still make it for breakfast! Just follow the same steps but when you get to the overnight refrigeration, just let the egg mixture soak into the bread for about 10-20 minutes. Then you can continue to follow the rest of the directions.
How to Store Overnight French Toast Bake
Refrigerator: Store any leftovers in the refrigerator, either in an airtight container or by throwing some plastic wrap over your casserole dish. Rewarm by putting the desired amount in a glass dish and baking at 350° for 10-15 minutes.
Freezer: You can freeze any leftovers for up to three months. When you’re ready to eat, put it in the refrigerator or on the counter to thaw. Then bake at 350° for 10-15 minutes.
JOIN MY NEWSLETTER TO RECEIVE…
A free Cinnamon & Sage Co. meal planner and shopping list!
Overnight French Toast BakeCourse: BreakfastDifficulty: Easy
This Overnight French Toast Bake is exactly what you need to wake up to for a lazy Sunday morning breakfast or a delicious addition to a celebratory brunch!
1 10 ounce loaf of sourdough bread
1 ½ cups milk
⅓ cup heavy cream
⅓ cup sugar
1 ½ teaspoons vanilla extract
- For the Topping:
4 tablespoons cold butter
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
a pinch of salt
- Cut loaf into cubes and place evenly in a greased 9×13 baking dish.
- In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla.
- Pour evenly over bread. Cover your dish with cling wrap and refrigerate overnight.
- Mix together flour, brown sugar, cinnamon, and salt in a medium bowl for topping.
- Cut in butter with this mixture until crumbly and place in a baggie or small, lidded container and refrigerate overnight as well.
- When ready to bake, preheat oven to 350º
- Take the baking dish and topping out of the refrigerator. Sprinkle topping mixture evenly over the bread.
- Bake for 45-55 minutes until the top is crispy and the bottom no longer wet.
- Serve with powdered sugar, syrup, or the topping of your choice.
More Breakfast Recipes:
Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog