Overnight French Toast Casserole – My Baking Addiction

Overnight French Toast Casserole – My Baking Addiction

Want French toast without the hassle? Make this easy Overnight French Toast Casserole with sweet, buttery streusel topping instead! Simply prep it the night before and bake the next morning for a breakfast that’s full of the flavor you love with minimal effort. 

Slice of french toast casserole topped with butter and syrup next to a fork on a white plate. a bowl of raspberries and a glass of orange juice are in the background.

This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.

Why is breakfast such a hassle during the school year? 

On the weekend, I love making everything from Banana Pancakes and Glazed Donut Muffins to Cinnamon Coffee Cake. 

But once Monday morning rolls around, it suddenly becomes a struggle to do anything more than set a bowl of cereal in front of Elle while I reach for yet another cup of coffee.

With this school year looking so different from previous years, I need all the help I can get in the mornings. I’m really relying on recipes I can make on the weekend and Elle can eat for breakfast throughout the week.

Enter Overnight French Toast Casserole. It’s just as easy to make for a nice weekend brunch as it is for leftover weekday breakfasts. That’s the kind of versatility I’m looking for these days.

Overhead view of the ingredients for overnight french toast casserole set on a marble countertop


Have you ever had overnight French toast? 

It’s French toast turned into a casserole, sort of like a breakfast version of bread pudding. You make it the night before, let it hang out in the fridge overnight, and bake it the next morning!

Brioche bread cubes on a white mat set on a marble countertop

There’s two big benefits to making this casserole the night before:

  • The bread has several hours to soak up the custard so there aren’t any dry spots after the casserole is baked, and
  • In the morning, all you have to do is pop the Overnight French Toast Casserole in the oven.

So easy, right? 

Overhead view of dry ingredients for french toast casserole streusel topping in a glass bowl on a marble countertop. A bowl of butter and butter package is set nearby.


I know some people don’t care what kind of bread they use for their French toast, but I have strong opinions about this.

Don’t come for me, but I don’t like French toast made with sourdough or French bread. For me, it’s brioche or challah all the way. 

Overnight french toast casserole in a white baking dish, assembled and ready to be baked

Brioche and challah are both richer breads and I think they pair best with the French toast custard. To me, sourdough or French bread are just a bit too dry.

I absolutely recommend making this recipe with either brioche or challah, whichever you prefer or can find. I promise these buttery, eggy breads won’t disappoint in this casserole! 

Overhead view of freshly baked overnight french toast casserole in a white baking dish set on a blue plaid towel


There are two main parts to this recipe: the custard base and the delicious buttery, cinnamon streusel. 

Start by cutting your chosen bread (you’ll need about a 1-pound loaf) into cubes and place it into a greased 13×9-inch baking dish. 

Hand drizzling maple syrup over a slice of buttered overnight french toast casserole on a white plate. A glass of orange juice is in the background

Then whisk together the ingredients for the custard: Eggs, whole milk, Challenge unsalted butter, sugar, vanilla, and a bit of cinnamon and salt. 

Since we would normally fry traditional French toast in a buttered frying pan or on a buttered griddle, I like to add some of my favorite Challenge butter into the custard so it still gets that buttery flavor. I prefer using Challenge butter because I know it’s churned fresh daily and never has any artificial additives or fillers, so I can trust its freshness and flavor. 

Once the custard is whisked together, pour it evenly over the cubed bread. Cover the baking dish and pop it into the refrigerator.

Overhead view of overnight french toast casserole in a white baking dish set on a blue plaid dish towel. A bowl of raspberries, a pitcher of syrup, and a package of butter are nearby.

In a separate bowl, use a pastry blender to cut together the ingredients for the streusel: flour, brown sugar, oats, cinnamon, and some more Challenge butter. 

Put the prepped streusel in a sealed container and stick it in the refrigerator as well.

The next morning, while your oven preheats, top the casserole with the prepared streusel and then bake! Serve with some maple syrup and extra Challenge butter if you’d like.

Slice of french toast casserole topped with a pat of butter next to a fork on a white plate. A pitcher of syrup and a bowl of raspberries are in the background.

You could even serve it with some homemade whipped cream. 

For weekday leftovers, I like to put individual servings into airtight containers and store them in the refrigerator. 30-60 seconds in the microwave and you’ll have a delicious breakfast in no time at all. 

Close up view of freshly baked overnight french toast casserole in a white baking dish set on a marble countertop


I know this is called Overnight French Toast Casserole, but you don’t have to let it sit overnight.

As long as the casserole chills for at least 4 hours, you could bake it the same day if you’d like. Make it in the morning and bake it in the afternoon for brunch or in the evening for a breakfast dinner. 

Slice of overnight french toast casserole topped with butter next to a fork on a white plate. Orange juice and fresh raspberries are in the background

Or make it on a Sunday afternoon and bake it up that night for your weekday breakfasts that week. 

Whether or not you go the overnight route, I know this is a breakfast recipe you’ll make again and again!

3/4 view of baked overnight french toast casserole in a white baking dish, set on a blue plaid towel on a marble counter


For the French Toast:

For the Topping:

  • ½ cup all purpose flour
  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup cold Challenge unsalted butter, cubed
  • ⅓ cup rolled oats
  • Maple syrup and additional butter for serving


  1. Butter or spray a 9 x 13-inch casserole dish with cooking spray.
  2. Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.
  3. In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.
  4. Pour the egg mixture evenly over the brioche cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
  5. Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you’re ready to bake.
  6. When you’re ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping. 
  7. Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.
  8. Serve warm with Challenge butter and maple syrup.

Nutrition Information

Yield 8

Amount Per Serving

Calories 528Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 12gCholesterol 298mgSodium 300mgCarbohydrates 48gFiber 1gSugar 25gProtein 12g

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