Easy Overnight French Toast Casserole with Sliced Bread

Ingredients

• 3large eggs
• 180 ml (¾ cup)full-fat milk
• 60 ml (¼ cup)double cream
• 2 tablespoons (about 25 g)sugar
• ½ teaspoon (about 2.5 ml)ground cinnamon
• ½ teaspoon (about 2.5 ml)vanilla extract
• A pinchsalt
• 6 to 8 slicesbread
• 1 teaspoon (about 5 g)butter, for greasing the dish
• ½ cup (about 75 g), optionalblueberries

Instructions

1. 1

   Whisk the custard

   Crack the eggs into a large bowl and whisk them. Add the milk, cream, sugar, cinnamon, vanilla and salt, then whisk until combined and no streaks of egg white remain.

2. 2

   Arrange the bread

   Generously butter a deep baking dish. Halve each bread slice straight across, then stand the pieces cut-side down in the dish, fitting them closely together so the top is covered with crust.

3. 3

   Pour over custard

   Pour the custard slowly and evenly over the bread, coating every slice. Press the bread down gently with a spatula to help it absorb the mixture.

4. 4

   Chill overnight

   Cover the dish with cling film or a lid and refrigerate for at least 4 to 6 hours, or overnight, so the bread can soak up the custard.

5. 5

   Prepare to bake

   When ready to bake, take the dish out of the fridge and leave it at room temperature for 15 minutes. Scatter over fresh or frozen berries, a little sugar for caramelisation, or sesame or pumpkin seeds for texture.

6. 6

   Bake until golden

   Preheat the oven to 180°C (350°F). Bake the casserole uncovered for 45 minutes, until the top is deep golden and the custard is set. If it browns too quickly, loosely cover it with foil for the last 10 minutes.

7. 7

   Rest and serve

   Leave the casserole to rest for 5 minutes before serving. Spoon into portions and serve warm with maple syrup or honey, alongside fresh berries or seasonal fruit.

What is French toast casserole?

French toast casserole is a baked, shareable take on French toast, made by soaking bread in an egg-and-milk custard. It is popular in American-style breakfasts and brunches, particularly because much of the preparation can be done the night before.

This version uses slices arranged upright, leaving a crusty surface above the custard. Chilling gives the bread time to absorb the mixture before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 14g protein, 42g carbs, 22g fat.

The bread and sugar provide most of the carbohydrates, while the eggs contribute protein and the cream, milk and butter contribute fat. Serve a portion with fresh fruit for a simple way to balance the plate.

Choosing the bread

Bread: Sliced bread makes this casserole easy to assemble, and the recipe allows 6 to 8 slices to fill the dish. A close arrangement helps the pieces stay upright and soak evenly.

Crust: Keeping the cut sides down and the crust facing upwards creates the intended golden top. Fit the pieces snugly, but avoid crushing them.

Getting a smooth custard

Eggs first: Whisk the eggs before adding the dairy and flavourings. This helps break up the whites so they blend into the custard without streaks.

Dairy and spice: Milk and cream give the mixture its rich texture, while cinnamon and vanilla flavour the bread. Whisk thoroughly so the sugar and seasonings are distributed.

Why the overnight rest matters

Soaking time: The covered dish needs at least 4 to 6 hours in the fridge, or an overnight rest. This gives the custard time to reach through the bread rather than leaving it dry in the middle.

Before baking: Let the chilled dish stand at room temperature for 15 minutes, as directed. Keep it covered in the fridge during the soaking period.

Judging when it is baked

Top: Bake uncovered at 180°C for 45 minutes, until the crust is deep golden. If it colours too quickly, loosely tent the dish with foil for the final 10 minutes.

Centre: The custard should be set before you take the dish out. Rest it for 5 minutes so the portions are easier to serve.

Toppings and serving ideas

Fruit: Blueberries are listed as optional, and the method also suggests fresh or frozen berries. Add them before baking if you want fruit throughout the casserole.

To serve: Maple syrup or honey and fresh berries or seasonal fruit complement the warm cinnamon custard. Sesame or pumpkin seeds can add a contrasting texture.

Recipe notes & tips

• Butter the dish generously so the bread is less likely to stick.
• Arrange the slices tightly to keep the pieces upright as they soak.
• Pour the custard slowly so it has a chance to coat each slice.
• Cover the dish during its long chill in the fridge.
• Check the top as it bakes and tent it loosely with foil if it browns too quickly.
• Rest the casserole for 5 minutes before scooping.

Variations

• Add blueberries: Scatter the optional blueberries over the casserole before baking.
• Use frozen berries: Add them straight from the freezer as a fruit topping.
• Try seeds: Scatter sesame or pumpkin seeds over the top for extra texture.
• Add a little sugar: Sprinkle sugar over the surface for caramelisation.
• Serve with fruit: Pair warm portions with fresh berries or seasonal fruit.
• Choose a drizzle: Finish each serving with maple syrup or honey.

Common mistakes to avoid

• Uneven custard: Whisk until no streaks of egg white remain.
• Loose arrangement: Fit the bread pieces closely together so they stand upright.
• Missed dry spots: Pour slowly and check that every slice is coated.
• Rushing the soak: Chill for at least 4 to 6 hours or overnight.
• Over-browning the top: Loosely tent with foil for the final 10 minutes if needed.
• Serving immediately: Let the casserole rest for 5 minutes before portioning.

How to store

Cool leftovers, cover them and refrigerate promptly; use within 3 days. Reheat portions until hot throughout, in the oven or microwave. The bread will soften after chilling and reheating.

Frequently asked questions