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!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 55

Chill 6

Total Time 7 15

Servings servings

Calories 158kcal

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
¼ cup pure maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
1 ½ teaspoons ground cinnamon

Generously butter a 9"x13" baking dish.
Cut the bread into 1-inch cubes.
20 ounce loaf white cottage sandwich bread
Add the bread cubes to the prepared baking dish. Set aside.
Add the eggs, milk, maple syrup, vanilla extract, salt, and cinnamon to a large bowl. Whisk until well-combined.
10 large eggs, 4 cups milk, ¼ cup pure maple syrup, 1 tablespoon vanilla extract, ¼ teaspoon salt, 1 ½ teaspoons ground cinnamon
Pour the egg milk mixture over the bread and gently press the bread into the egg mixture.
Cover with plastic wrap, and chill for at least 6 hours.
When you're ready to bake the casserole, set it out while you preheat the oven to 350° F.
To make the topping, use a fork or a pastry cutter to mix together the butter, brown sugar, and cinnamon.
¼ cup brown sugar, 2 tablespoons butter, 1 teaspoon ground cinnamon
Drop teaspoonfuls of the topping over the top of the casserole.
Cover the baking dish with aluminum foil, and bake for 25 minutes.
Uncover and continue to bake it for an additional 30-40 minutes, or until the French toast casserole is golden brown.
Let the casserole stand for 5 minutes before slicing and serving.

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.
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.