This Sourdough French Toast Casserole will be one of the easiest and most delicious breakfast recipes you ever make. This recipe is perfect for feeding a crowd or for a busy morning holiday like Christmas when you want breakfast fast and easy.
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Why I Love This Recipe
Anytime I find a recipe that you can prepare the day before is a winner in my book like my No-Knead Rosemary Bread. 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 like my Easy Chilaquiles Rojas, 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.
Key Ingredients For This Recipe
- Bread – Slightly stale bread works best for soaking up the liquid.
- Nutmeg – A warm spice that pairs well with cinnamon.
- Cinnamon – A classic spice for warmth and sweetness.
- Chopped Pecans – Adds crunch and a nutty flavor to the topping.
- Heavy Cream – Adds richness to the liquid.
*See the recipe card for the complete list of ingredients and quantities.
How to Make This Recipe
Step 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.
Step 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.
Step 3: In the morning, preheat the oven to 350°F (175°C). Stir the bread to redistribute the egg mixture. Mix flour, brown sugar, cinnamon, salt, and cold butter into a crumble, then add pecans and sprinkle over the casserole.
Step 4: Bake for 45 minutes. Remove the pan from the oven and serve with maple syrup.
Expert Tips for This Recipe
- 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 stir the bread cubes 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.
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!
Kitchen Inspection Tips
Kitchen inspection is so important for every home cook to ensure your appliances are working correctly, you have sufficient ventilation, and no fire hazards. Check out this article from InspectionSupport.com for some helpful tips and ideas on how to keep your kitchen safe.
If you get a chance to make this French Toast Casserole, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Sourdough French Toast Casserole
Equipment
- 1 whisk
- 1 pasty cutter or fork
- plastic wrap
Ingredients
French Toast Casserole
- 1 loaf sourdough bread
- 4 eggs
- 1 cup milk
- ¼ cup heavy cream
- 6 tablespoons sugar
- ⅛ teaspoon nutmeg
- 1 tablespoon vanilla
Topping
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold and cut into cubes
- ¼ 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
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Kristen says
Hi there, excited to try this ! What are your thoughts on making and freezing ahead? Any tips?
Emily says
Yay! You can prepare and bake and then freeze for later. Make sure the casserole is completely cool and then seal in an airtight container or bag for the best results. Allow it to thaw in the fridge a the day before and then reheat in the oven. Enjoy!
nancy says
love this deconstructed french toast! super yummy
Cindy Mom the Lunch Lady says
I love using a nice sturdy bread like sourdough for French Toast. Bonus that is is made as a casserole!
Emily says
Yes and yes!! I hope you get a chance to try this one!
Dawn Conklin says
Anything I can prepare the night before is a winner here too, especially when it comes to breakfast! This French toast casserole is so delicious and easy to make. Everybody loved it and it didn't take long in the morning to have it on the table. Definitely a breakfast recipe I will make again.
Emily says
I agree! There's nothing worse than being hungry in the morning and having to wait forever to make something yummy. Thanks for trying this recipe.
Shilpa says
This French toast casserole is absolutely delicious. We loved it and I can’t wait to make it again.
Emily says
Yay! Thanks for trying out the recipe!
Natalie says
Yum, this looks so delicious. I'm going to make this tomorrow. Thanks.
Emily says
Thanks, Natalie, I hope you love it!