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French Toast Casserole

This easy French Toast Casserole has all the cozy flavor of classic French toast baked into one simple dish. Cubed French bread is layered over a buttery brown sugar base, soaked with a cinnamon-vanilla custard, and baked until golden on top and soft in the center. It is perfect for weekend brunch, holiday mornings, or a make-ahead family breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • ½ loaf French bread about 8 oz, cut into cubes
  • ½ cup butter
  • 1 cup packed brown sugar
  • 6 large eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon divided
  • 1 tablespoon brown sugar for topping
  • Powdered sugar optional for serving

Instructions
 

  • Preheat the oven to 425°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
  • In a small saucepan, melt the butter over medium heat. Stir in 1 cup brown sugar until the mixture is smooth and fully combined.
  • Pour the brown sugar butter mixture into the prepared baking dish and spread it evenly across the bottom.
  • Add the cubed French bread over the brown sugar layer, spreading it into an even layer.
  • In a medium bowl, whisk together the eggs, milk, vanilla extract, and 1 teaspoon cinnamon until smooth.
  • Pour the egg mixture evenly over the bread cubes, making sure the bread is well coated. Gently press the bread down if needed so it can absorb the custard.
  • Sprinkle the remaining 1 teaspoon cinnamon and 1 tablespoon brown sugar over the top.
  • Bake for 25–30 minutes, or until the top is golden brown and the center is set.
  • Let the casserole cool slightly before serving. Dust with powdered sugar if desired.

Notes

For the best texture, use slightly dry or day-old bread. If your bread is fresh, cut it into cubes and let it sit out for several hours or overnight before using.
To make ahead, assemble the casserole, cover it, and refrigerate overnight. Bake in the morning until golden and cooked through.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, bake the casserole first, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator before reheating.