This Overnight French Toast Breakfast Casserole is a dream come true for breakfast lovers. It's the perfect recipe to serve for overnight guests, holidays or special family celebrations.
Made with buttery brioche bread, eggs, milk and a crumb topping, made with brown sugar and crunchy pecans, that adds a touch of sweetness that will have you reaching for seconds.
This is also another great prep-ahead breakfast idea. Let me show you how easy serving breakfast really can be with this delicious recipe.
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This is a decadent version of a Classic French Toast and it's also very similar to one of the very first recipes shared with you on this blog for French Toast Casserole.
This recipe is delicious, comforting, and easy because most of the work is done the night before you serve the breakfast casserole.
Looking for more ideas to serve for brunch? Try my French Toast Sticks or my collection of Overnight Breakfast Casseroles.
Table of Contents
What is Texas Toast?
The original recipe calls for Texas Toast Sandwich Bread. Which is not to be confused with Frozen Texas Toast that is often seasoned with butter, garlic and herbs.
You can find Texas Toast Sandwich Bread in the bread aisle of your grocery store.
However, you can forget the hunt for thick-sliced sandwich bread! I've revamped the original recipe with an even better option: bakery-style brioche.
This weekend, treat yourself to an elevated breakfast or brunch experience.
What Type of Bread Works Best for this Casserole?
For this recipe, you want to use a rich bread that has butter in the dough. This type of bread is perfect for soaking up the egg mixture.
- Brioche Bread - instead of Texas Toast sandwich bread, I used a loaf of Brioche bread from the bakery department in my grocery store.
- Challah Bread - another version of brioche bread.
- Chocolate Brioche Bread - this would be really delicious!
- Hawaiian Bread - you could use those delicious Hawaiian rolls we all love to snack on in this recipe as well!
- Potato Bread - a last resort but this will work as well.
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Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- 1 loaf Brioche or Challah Bread; cubed
- Melted Butter
- Brown Sugar
- Cinnamon
- Nutmeg
- Chopped pecans; optional
- Vanilla
- Eggs
- Milk
Recipe Variations and Substitutions
- Add chocolate chips to the custard and/or swirl in chocolate hazelnut spread. Use a chocolate brioche bread.
- Add orange zest to the custard and top with candied orange peel.
- Swirl in softened cream cheese with the custard for extra richness.
- Instead of pecans, use walnuts, almonds, or a combination of nuts.
Step-by-Step Instructions
Step 1: First, in a medium bowl, whisk together the brown sugar, cinnamon, nutmeg, and chopped pecans. In another bowl, combine the eggs, milk, and vanilla. Then, melt the butter and pour it into the bottom of your 9x12 casserole dish. Finally, add the cubed bread on top of the melted butter.
Step 2: Pour the egg mixture over the bread cubes, gently tossing to ensure even coverage. Let the bread soak in the mixture for a few minutes for optimal flavor.
Step 3: Finish by sprinkling the brown sugar mixture evenly over the soaked bread. To allow the flavors to meld, tightly cover the casserole dish with plastic wrap or aluminum foil and refrigerate overnight.
Baking Instructions
Step 4: The next morning, take out your casserole and let it sit at room temperature for 30 minutes. This step allows the center to cook evenly. Once preheated, bake the uncovered casserole in a 350°F oven for 30 minutes, or until the bread is golden brown and the egg mixture is set throughout.
Important Tip
Do not move your glass casserole dish from one temperature extreme to the other. You need the Pyrex dish to come to room temperature.
If you were to put the cold baking dish in the oven, the dish could burst due to the rapid heat difference of a hot oven.
Let it sit on the counter top for about 30 minutes.
Serving Tips
Serve this recipe with fresh cooked bacon or sausage. You will also want to serve it with plenty of warm syrup and maybe a sprinkle of powdered sugar or fresh berries.
I don't think you need to add any more butter when serving this recipe as it's very rich. In fact, this is a recipe that you only want to serve once in awhile for special occasions or holiday celebrations.
Before You Begin!
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Storing and Reheating Tips
Refrigerator: Once cooled, cover the casserole dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. The casserole should be consumed within 3-4 days. If you plan on freezing the casserole, wrap it tightly with plastic wrap and then again with aluminum foil.
Freezer: If you plan on freezing the casserole, wrap it tightly with plastic wrap and then again with aluminum foil. Freeze for up to 3 months.
Thawing and Reheating: When ready to eat, defrost the casserole in the refrigerator overnight and then reheat in the oven at 350°F until warmed through.
More Recipes to Love
Our Sunday brunches after church are a delicious tradition! I always whip up my go-to Spinach Bacon Cheese Frittata – it's savory, satisfying, and packed with flavor.
For a sweet treat, nothing beats my Banana Nut Bread with a hint of maple syrup – it's the perfect mix of warmth and sweetness. Sometimes I also love making Homemade Blueberry Muffins for a burst of fruity goodness.
You can also try this recipe for Individual French Toast Cups for a fun and customizable option.
📖 Recipe Card
Overnight French Toast Breakfast Casserole
Ingredients
- 1 loaf Brioche Bread cubed
- ½ cup butter melted
- 1 cup brown sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ½ cup pecans chopped; optional
- 1 tsp. vanilla
- 5 eggs
- 1 ½ cups milk
Method
- In a medium sized bowl, mix together the brown sugar, cinnamon, nutmeg and chopped pecans.
- In another bowl, combine the eggs, milk and vanilla together.
- Melt the butter and pour into the bottom of a 9X12 casserole dish.
- Place the cubed bread in the casserole dish on top of the melted butter.
- Pour the egg mixture over the bread cubes making sure all are evenly covered.
- Sprinkle the brown sugar mixture on top.
- Cover with plastic wrap or aluminum foil and refrigerate overnight.
- The next morning, remove the casserole dish from the refrigerator. Allow the casserole dish to come to room temperature before baking in a preheated 350 degree oven for 30 minutes or until the bread is browned and the egg mixture has set.
- Serve with warm syrup.
Nutrition
Notes
- It's very important that you allow the casserole to come to room temperature before baking. Do not move your glass casserole dish from one temperature extreme to the other. Let it sit on the counter top for about 30 minutes.
- You can cover the casserole lightly with aluminum foil if you notice the bread is getting too brown while baking.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2016 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
gina says
That looks easier than my version! Can't wait to make it - I haven't in such a long time. Thanks for sharing your recipe!
Allyson says
Thanks for giving bread options in case it's needed. This looks so decadent ~ perfect for a Christmas morning breakfast. Pinned.
Mary Ann Kennedy says
I tried the Texas Toast version using Almond milk and it didn't seem to be done in the middle You sent me this one and I tried it with Lactaid milk. It was better but still a little doughy in the middle. I needed a dish for a family Sibcation and made this at the lake place. I put half of the sugar mixture over half of the bread and then followed the directions with the remainder. I turned the heat up to 360 and it baked just fine. I served it with sliced strawberries sugared overnight and syrup as the group chose.
It was a hit with our family and I will make it again
Lois says
I'm so glad you enjoyed the recipe and were able to make it work for your family's dietary needs. Thanks for sharing with me. I appreciate the feedback!