This is The BEST Overnight French Toast recipe you'll ever have! Made with thick slices of soft bread that soak overnight in a rich custard of eggs, cream and vanilla and topped with a sweet crumble topping just before baking. After soaking in the custard, the bread becomes incredibly moist, gooey and tender, creating a truly decadent breakfast treat!
This is such a delicious make-ahead breakfast that's perfect for lazy weekend mornings or special occasions that is just absolutely bursting with flavor and texture. My family loves when I make this!
Why you'll love this recipe
- This French toast with brioche bread is always such a crowd pleaser AND it feeds a crowd.
- Make-ahead the night before a holiday, birthday or important event so you can just pop it right in the oven in the morning and have the easiest breakfast ever!
Ingredients
French Toast
- Bread: I love using brioche because I love the flavor but mostly any bread will work. Thickly sliced for best results.
- Eggs
- Whole milk
- Heavy cream
- Granulated sugar
- Cinnamon
- Vanilla extract
Crumble Topping
- All-purpose flour
- Light brown sugar
- Cinnamon
- Salt
- Unsalted butter
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add to custard mixture: chopped nuts or chocolate chips.
- Sprinkle a layer of blueberries before sprinkling the crumb topping on top for a blueberry French toast casserole! You could also use raspberries or thinly sliced apples.
How to Make the BEST Overnight French Toast
Serve warm with a drizzle of maple syrup or just a sprinkle of confectioner's sugar on top.
Jessica's Recipe Tips
- This French Toast Casserole doesn't have to sit overnight! Allow a minimum of 2 hours for the custard to soak into the bread and proceed with baking.
Storage
Refrigerator
- This Overnight French Toast will keep for up to 5 days stored in the refrigerator in an airtight container.
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Did you make this recipe?
Please leave a ⭐️ review below and tag @sprinkle_some_sugar on Instagram!
📋 Recipe
The Best Overnight French Toast Casserole Recipe
Overnight French toast Made with thick slices of soft bread that have been soaked overnight in a rich custard and topped with a sweet crumble topping just before baking.
Ingredients
French Toast Casserole
- 12-15 slices of bread, thickly sliced brioche or white bread
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- 2 tbs vanilla extract
Crumble Topping
- 1 cup flour, plus up to ¼ cup more if needed
- ½ cup brown sugar
- 1 teaspoon cinnamon
- pinch salt
- ½ cup cold butter, cut into tiny chunks
Instructions
- Grease a 9x13 pan very lightly with non-stick cooking spray. Set aside.
- Cut bread slices into 1 inch chunks and stagger them in the prepared baking dish as even as possible. You may need more or less bread to fill your pan depending on thickness/size.
- In a large bowl or measuring cup, whisk eggs, milk, heavy cream, sugar, cinnamon and vanilla together very well until combined. Pour custard mixture evenly over bread pieces trying to moisten every piece as well as you can. Tightly cover with plastic wrap and store in the refrigerator over night.
- To make the crumble topping, whisk together flour, brown sugar, cinnamon and salt in a medium bowl. Cut in butter until a coarse meal consistency is achieved. Either cover the bowl with saran wrap or place the mixture into a resealable bag to store in the refrigerator overnight with the pan of french toast.
- In the morning, preheat your oven to 350 degrees. Uncover the french toast and evenly distribute the crumble on top.
- Bake for 45 minutes - 1 hour depending on how gooey and custard-like you want the center to be.
- Once done, serve warm with maple syrup or even just a sprinkle of confectioner's sugar on top.
Notes
- Storing Instructions: This Overnight French Toast will keep for up to 5 days stored in the refrigerator in an airtight container.
Nutrition
Calories: 326kcalCarbohydrates: 48gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 147mgSodium: 79mgPotassium: 194mgFiber: 1gSugar: 36gVitamin A: 497IUVitamin C: 0.1mgCalcium: 123mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?I'd love to hear about it! Leave a comment below & tag @sprinkle_some_sugar on instagram!
Natasha says
When I make this recipe I have always cut little one inch cubes of bread…. But I’m starting to think you lay one inch pieces of bread just flat in the 9x13. Can you clarify?
Jessica says
There's really no specific way to prepare it - I just throw the bread pieces in the 9x13 pan in an even layer.
Miya says
Some reason mines was not crumbly as much.. Can you tell me why
Annelise says
I just tried this today. It was amazing. My family absolutely loved it. My brother and sister-in-law were visiting from Colorado, so I decided to make it and it was a hit. It was all gone and it was delicious.
Jessica says
Awesome!! I'm glad your company loved it. 🙂
Sandy Lackey says
Looks delicious. I like the crumbly top. ?? The photo of the overnight French toast looks like there are peach slices on the bread. Are there ?
Jessica says
Nope, no peaches. What you’re seeing is the crust from the bread.
Lisa says
Your pictures look like there are peaches on top under the crumble. Did you put peaches on it?
Jessica says
Nope, no peaches. What you're seeing is the crust from the bread.
Pam Smith says
I found the middle to be a bit bland, I would probably add some cinnamon to the egg mixture. Otherwise it turned out pretty good.
Lisa says
It's even better with challah bread or really just any thick cut bread!
Jessica says
That's good to know! I love challah bread so I may try that.
Fi Ní Neachtáin says
This looks absolutely delicious! My boys love French toast and my other half makes it on a regular basis, I've never heard of letting it set overnight though - I need to show this to my other half! I like that this version has a crumble to it, such a unique twist to how we usually make it. Thanks for sharing the recipe and method, we need to try it out for ourselves 🙂