January 3, 2022

Sourdough French Toast Casserole

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This Sourdough French Toast Casserole will be one of the easiest and most delicious breakfast recipes you ever make. This recipe is perfect to feed a crowd or for a busy morning holiday like Christmas when you want breakfast fast and easy.

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baked french toast casserole in a baking dish

Anytime I find a recipe that you can prepare the day before is a winner in my book. Just like my Cinnamon Pull-Apart Bread, this Sourdough French Toast Casserole is made the night before and then baked the next morning for the most delicious breakfast ever.

I love this recipe for brunch, breakfast for a crowd, or holiday breakfasts like Christmas when I need to feed a crowd in a hurry. French Toast Casserole is also a great way to use stale bread or bread that is about to go bad so you don’t waste any of it.

Ingredients Needed to Make a Sourdough French Toast Bake

From the pantry, you will need a loaf of bread (or most of the loaf), sugar, nutmeg, vanilla, flour, brown sugar, cinnamon, salt, and chopped pecans.

From the fridge grab some eggs, milk, heavy cream, and unsalted butter.

How to Make French Toast Casserole with Sourdough Bread

  1. Prepare a baking dish with non-stick spray. Cut the loaf of bread into bite-sized cubes and place them in the pan in an even layer.
  2. Whisk together the eggs, milk, cream, sugar, nutmeg, and vanilla. Pour the mixture over the bread cubes and use a large spoon to mix and coat all of the pieces. Cover the dish with plastic wrap and refrigerate overnight.
  3. The next morning, preheat the oven to 350°F. Give the bread a gentle stir to make sure the egg mixture is distributed evenly. Make the topping by combining the flour, brown sugar, cinnamon, salt, and cubed cold butter. Use a pastry cutter, a fork, or your hands to combine the mixture into a crumble. Mix in the pecans and spread out evenly over the top of the casserole.
  4. Bake for 45 minutes.
a serving of baked french toast casserole on a plate with maple syrup on top

Tips for the Best Baked French Toast Casserole

  • Even if you don’t have a full loaf of bread, you can make this recipe! You can also use any rustic bread, not just sourdough like french bread, brioch, or challah.
  • Make sure you give the bread cubes a stir before you refrigerate the casserole overnight so that all of the pieces have been coated.
  • The next day, give the bread another gentle mix so that the egg mixture gets evenly distributed.
  • The pecans in the topping are optional, but add a nice crunch and flavor to the casserole. If you don’t have pecans, you can substitute walnuts or almonds.
  • When you serve this dish, don’t forget the maple syrup for one more layer of flavor. You can also sprinkle it with powdered sugar or top it with whipped cream for the ultimate breakfast.
  • Refrigerate any leftovers covered in the fridge for 1-2 days.
sourdough french toast bake in a baking dish with milk and syrup on the side

Tools Needed to Make French toast Casserole

I use a Le Cruset baking dish and I love it! It’s a perfect size, cleans easily, and looks great!

You will also need some mixing bowls to make this recipe. I love these bowls with a spout for easy pouring.

Every baker needs a pastry cutter in their kitchen and you can’t go wrong with this one!

More Breakfast Recipes You Might Like

Sourdough French Toast Casserole

Sourdough French Toast Casserole will be one of the easiest breakfast recipes you ever make. Prepared the night before and baked the next day!
5 from 17 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Overnight: 14 hours
Total Time: 15 hours
Servings: 10 servings
Calories: 382kcal
Author: EmilyFabulous

Equipment

  • 1 9 x 13 baking dish
  • 2 mixing bowls
  • 1 whisk
  • 1 pasty cutter or fork
  • plastic wrap

Ingredients

French Toast Casserole

  • 1 loaf sourdough bread
  • 4 eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 6 tablespoons sugar
  • 1/8 nutmeg
  • 1 tablespoon vanilla

Topping

  • ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into cubes
  • 1/4 cup chopped pecans
  • maple syrup for serving

Instructions

  • Prepare a 9 x 13 (or similar size) baking dish with non-stick spray. Cut the loaf of bread into bite-sized cubes and place them in the pan in an even layer.
  • In a mixing bowl add the eggs, milk, cream, sugar, nutmeg, and vanilla and whisk to combine. Pour the mixture over the bread cubes and use a large spoon to mix and coat all of the pieces. Cover the dish with plastic wrap and refrigerate overnight.
  • The next morning, preheat the oven to 350°F. Take the pan out of the fridge and give the bread another gentle mix so that the egg mixture gets evenly distributed.
  • While the oven is preheating, combine the flour, brown sugar, cinnamon, salt, and cubed cold butter in a mixing bowl. Use a pastry cutter, a fork, or your hands to combine the mixture into a crumble. Mix in the pecans and spread out evenly over the top of the casserole.
  • Bake for 45 minutes. Remove the pan from the oven and serve with maple syrup. Refrigerate any leftovers covered for 1-2 days.

Notes

  • Even if you don’t have a full loaf of bread, you can make this recipe! You can also use any rustic bread, not just sourdough like french bread, brioche, or challah.
  • Make sure you give the bread cubes a stir before you refrigerate the casserole overnight so that all of the pieces have been coated.
  • The next day, give the bread another gentle mix so that the egg mixture gets evenly distributed.
  • The pecans in the topping are optional, but add a nice crunch and flavor to the casserole. If you don’t have pecans, you can substitute walnuts or almonds.
  • When you serve this dish, don’t forget the maple syrup for one more layer of flavor. You can also sprinkle it with powdered sugar or top it with whipped cream for the ultimate breakfast.
  • Refrigerate any leftovers covered in the fridge for 1-2 days.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 50.1g | Protein: 10.2g | Fat: 16.1g | Saturated Fat: 7.9g | Cholesterol: 96mg | Sodium: 430mg | Potassium: 142mg | Fiber: 1.9g | Sugar: 17.1g | Calcium: 77mg | Iron: 3mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

sourdough french toast casserole on a wire rack

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