French Toast Casserole for a Crowd

Pro tips

• Use day-old or slightly stale bread; fresh bread absorbs too much custard and becomes soggy.
• Distribute the brown sugar–cinnamon mixture evenly between bread layers and on top for balanced flavor throughout.
• Let the assembled casserole rest 10–15 minutes after pouring the egg mixture to allow the bread to absorb the custard before baking.
• Tent with foil if the top browns too quickly, then uncover for the last 5 minutes to crisp the surface.

Substitutions

• Whole milk → half-and-half or 2% milk (richer or lighter custard)
• Potato bread → brioche, challah, or thick-cut Texas toast (maintains texture)
• Maple syrup → honey or brown sugar sauce (adjust sweetness to taste)
• Unsalted butter → salted butter (reduce added salt by ⅛ tsp)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat individual portions in a 325°F oven for 10–12 minutes until warmed through.

Equipment

9x13-inch baking dish

Can I prepare this casserole the night before?

Yes. Assemble the casserole, cover, and refrigerate overnight. Bake as directed in the morning, adding 5–10 minutes if baking from cold.

What type of bread works best for this recipe?

Sturdy breads like potato bread, brioche, or challah work well. Avoid thin sandwich bread, which becomes mushy.

Can I use a different milk or egg substitute?

Whole milk can be swapped with 2% or half-and-half for richer flavor. For eggs, use a 1:1 ratio of liquid egg substitute or 3 tbsp aquafaba per egg.

How do I know when the casserole is done baking?

The top should be golden brown and a knife inserted in the center should come out clean or with moist crumbs, not wet custard.

How many servings does this recipe make?

This casserole typically serves 6–8 people, depending on portion size.