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.
Christina's Bread Bakes says
I am always looking for ways to use up day old bread, this is a great recipe. FYI, I substituted non dairy milk and coconut cream. Delicious!
Emily says
I have no doubt you have an ed=ndless supply of bread. I'm so glad you loved this recipe and found a way to make it your own!
Kayla DiMaggio says
This sourdough french toast casserole is so delicious! My family raved over it!
Emily says
You know it's a winner when the family loves it. So glad to hear it!
Jeri says
I love the addition of pecans in this french toast casserole! It was so good!
Emily says
Pecans make everything better!
kyleigh says
so fun for sunday brunch!
Sabrina says
I love this tangy version of our favourite breakfast. Great idea, thanks!
Emily says
You are welcome!
Serena says
I love how easy this is to make!
Angela says
I never thought to use sourdough. It was delicious!
Emily says
It adds an extra layer of flavor, doesn't it?
Bernice says
This is the perfect weekend breakfast recipe. I know my family will love it!
Emily says
I hope everyone loves it. Enjoy!
Audrey says
I love the combination of sourdough and something sweet!!
MJ says
We didn't have sourdough so I used French bread as you suggested and it turned out so yummy! Love this recipe!
Emily says
I've done that before and it's still delicious. Thanks for trying it out!
Amanda Wren-Grimwood says
As soon as I saw maple syrup and pecans i added this to my weeked cooking list. Looks gorgeous and my family will love it!
Emily says
I hope everyone loves it!
Holley says
I love that this is easy to make and so savory! A family favorite for sure!
Gloria says
What a great recipe for the weekend brunch. I know this will be a hit with the family. I love bread, so this is right up my alley. Great for feeding a crowd too.
Emily says
I love bread too so I know you are going to like this recipe! Enjoy!