Recipe

Rustic French Toast Casserole

A decadent, make-ahead baked French toast with custardy centers, crisp edges, and a brown sugar pecan topping that tastes like weekend brunch in casserole form.

By Matt Campbell

•

4.8

A golden baked French toast casserole in a white ceramic baking dish with crisp edges, pecan topping, and a drizzle of maple syrup on a rustic wooden table

Jump to Recipe

If you love French toast but do not love standing at the stove flipping slices while everyone circles the kitchen like hungry sharks, this rustic French toast casserole is your new best friend. It is rich and custardy in the middle, caramelized at the edges, and topped with a crunchy brown sugar pecan crumble that makes the whole house smell like a bakery with coffee that can fix your morning.

This recipe is built for real mornings. You can assemble it the night before, let the bread soak up all that vanilla-cinnamon custard, then bake it off while you make bacon, fruit, or simply stare lovingly at your mug. It is indulgent, yes, but still approachable. No rare ingredients, no fussy steps, and plenty of room for imperfect bread cubes and extra maple syrup.

A close-up of spoon scooping a custardy square of French toast casserole showing a creamy interior and crisp browned top

Why It Works

Custardy, not soggy: Using hearty bread and the right egg to dairy ratio gives you a tender center that still slices clean.
Crisp edges and a crunchy top: Baking uncovered plus a buttery brown sugar topping creates those golden corners everyone fights over.
Make-ahead friendly: An overnight soak means better texture and less morning chaos.
Big flavor with pantry staples: Vanilla, cinnamon, a pinch of salt, and brown sugar do the heavy lifting.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then cover the baking dish or transfer portions to an airtight container. Refrigerate for up to 4 days for best quality.

Freezer: Slice into portions, wrap each piece tightly, and freeze in a zip-top bag for up to 2 months for best quality. Thaw overnight in the fridge for the best texture.

Reheat: For the best crisp edges, warm in a 350°F oven for 10 to 15 minutes (covered loosely with foil if it is browning too much). The microwave works for quick mornings, but the oven brings back the top crunch.

Common Questions

What is the best bread for French toast casserole?

Brioche and challah are classic for a rich, tender bite, but for a more rustic casserole that holds its shape, I love French bread, sourdough, or a sturdy country loaf. Slightly stale bread is ideal because it drinks up custard without collapsing.

Do I have to let it sit overnight?

No, but it helps. If you are short on time, let it soak for at least 30 to 45 minutes so the center pieces actually taste like French toast instead of plain bread with optimism.

Should I bake it straight from the fridge?

If it soaked overnight, you have two good options. Let it sit at room temp for 20 to 30 minutes while the oven preheats for more even baking, or bake it straight from cold and plan to add 5 to 10 minutes to the bake time.

How do I know when it is done baking?

The top should be deeply golden, the edges should be bubbling, and the center should look set (not liquid). A knife inserted in the middle should come out mostly clean with a little custard cling. If you have a thermometer, aim for 160 to 165°F in the center (or follow your local food safety guidance).

Can I make it without nuts?

Absolutely. Skip the pecans and add a little extra crumble texture with rolled oats, pumpkin seeds, or just do the brown sugar butter topping without nuts.

Can I add fruit?

Yes. Add blueberries, sliced strawberries, or diced apples. For juicy fruit like berries, toss lightly with a teaspoon of flour before sprinkling in to help prevent extra moisture from pooling.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Small bowl for topping
Foil (optional, if the top browns quickly)

The first time I made a French toast casserole, I was trying to impress a group breakfast without doing short-order cooking like I was working a brunch shift. I had a half-stale loaf on the counter, a carton of eggs, and that little voice that says, “I wonder if…” You know where this goes. I cubed the bread, soaked it in vanilla custard, and threw a brown sugar topping on like I meant it. It came out bubbly at the edges, crisp on top, and somehow both cozy and dramatic. Now it is my go-to when I want people to feel taken care of without me being trapped at the stove flipping slices and getting frazzled.