Rocco GizzoIf you’re hosting brunch and have a bunch of other dishes to make, this Overnight French Toast Casserole is one of the easiest ways to take some work off your plate.
I’ve made this recipe just as many times as my Lemon Ricotta Pancakes. But when I’m hosting and want to get as much done ahead of time as possible, this is the one I reach for.
The best part is that you prepare the entire casserole the night before.
I cut thick slices of brioche into cubes, cover them with a custard made from eggs, half-and-half, cinnamon, nutmeg, vanilla, and fresh orange zest, then let everything sit in the refrigerator overnight.
The next morning, I take the casserole out of the fridge at least 30 minutes before baking, preheat the oven, and bake it until golden.
And that’s pretty much it.
No standing over the stove flipping individual slices of French toast while everyone else is eating. No mixing batter or prepping ingredients first thing in the morning.
Just take it out, bake it, let it rest, and serve.
Whether you’re hosting a holiday breakfast, having family stay over, or putting together a weekend brunch, this is one of those recipes that makes the morning a whole lot easier.
Overnight French Toast Casserole at a Glance
- What It Is: A baked French toast casserole made with cubed brioche soaked overnight in a cinnamon, vanilla, and orange zest custard.
- The Flavor: Rich brioche, warm cinnamon and nutmeg, vanilla, and fresh orange zest.
- Perfect For: Holiday breakfasts, hosting overnight guests, and make-ahead brunches.
- Rocco’s Tip: Assemble everything the night before so the only thing you need to do in the morning is take it out of the fridge, bake it, and let it rest.
- Total
- 13 Hrs 20 Mins
- Makes
- 8
Why You’ll Love This Overnight French Toast Casserole
There are certain recipes I always come back to when I’m hosting breakfast or brunch, and this is one of them.
I love making pancakes, but if I’m cooking for a larger group and already have several other dishes planned, I don’t always want to stand over a skillet cooking individual batches.
That’s where this French Toast Casserole comes in.
You do all the preparation the night before. Cut the brioche, whisk together the custard, pour it over the bread, cover the dish, and put it in the refrigerator.
The next morning, you don’t have to worry about measuring ingredients or assembling anything. Just take the casserole out of the fridge, let it sit for 30 minutes, and bake.
I also love the combination of cinnamon, nutmeg, vanilla, and fresh orange zest. The orange adds a little brightness to the custard and works really well with the warm spices.
And since the whole casserole bakes in one dish, it’s easy to serve a group without making individual portions.
It’s the kind of brunch recipe that lets you spend less time cooking in the morning and more time enjoying breakfast with everyone else.
Ingredients You’ll Need
This recipe uses just eight ingredients, but the bread and overnight custard soak are what make it work.
Thick-Cut French Brioche: I use one loaf of thick-cut French brioche. The rich, soft bread absorbs the custard overnight and bakes into a tender casserole. I remove the crust before cutting it into approximately 1-inch cubes.
Eggs: Six large eggs form the base of the custard and help the casserole set as it bakes.
Half-and-Half: I use 3½ cups to make the custard. It gives the casserole richness while allowing the bread to absorb plenty of liquid overnight.
Sugar: Three to four tablespoons provide sweetness. You can adjust within that range depending on your preference.
Cinnamon: One tablespoon of ground cinnamon gives the casserole its familiar French toast flavor.
Nutmeg: I use 1½ teaspoons. It adds warmth and complements the cinnamon and vanilla.
Orange Zest: The zest of one orange is one of my favorite parts of this recipe. It adds fresh citrus flavor without changing the consistency of the custard.
Vanilla: Two teaspoons round out the custard and pair well with the warm spices and orange zest.
How to Make Overnight French Toast Casserole
This recipe is split into two parts: a little preparation the night before and baking the next morning.
Step 1: Prepare the Brioche
Start by removing the crust from the brioche bread.
Cut the bread into approximately 1-inch cubes and spread them evenly across your baking dish.
You want the bread distributed throughout the dish so the custard can soak into all the pieces.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, half-and-half, sugar, cinnamon, nutmeg, orange zest, and vanilla.
Keep whisking until the ingredients are evenly combined.
Step 3: Assemble and Refrigerate Overnight
Pour the custard evenly over the cubed brioche.
Cover the baking dish tightly with plastic wrap and place it in the refrigerator overnight.
As the casserole sits, the bread absorbs the custard, which is why I like preparing this recipe the night before.
Step 4: Bake the Next Morning
The next morning, remove the casserole from the refrigerator at least 30 minutes before baking.
Preheat the oven to 350°F.
Remove the plastic wrap and place the casserole in the oven, uncovered.
Bake for approximately 45–50 minutes, until the top is golden and the custard has set.
Step 5: Rest and Serve
Once the casserole is finished baking, remove it from the oven.
Tent it loosely with foil and allow it to rest for approximately 30 minutes before serving.
Then slice or scoop out individual portions and enjoy.
That’s it. All the preparation was done the night before, so the morning is as simple as baking and serving.
Tips
Use thick-cut brioche. Brioche is the foundation of this recipe. Its rich texture works especially well with the custard, and cutting it into 1-inch cubes helps it absorb the liquid evenly.
Remove the crusts. I remove the crusts before cubing the brioche because I prefer the softer, more uniform texture in the finished casserole.
Don’t skip the overnight soak. Giving the bread time to absorb the custard is what makes this recipe so convenient and helps prevent dry pieces of bread in the finished casserole.
Whisk the custard thoroughly. Make sure the eggs, half-and-half, sugar, spices, orange zest, and vanilla are evenly combined before pouring the mixture over the bread.
Use fresh orange zest. The orange zest adds a subtle citrus flavor that pairs nicely with the cinnamon and nutmeg.
Bake uncovered. This allows the top of the casserole to develop a golden color while the custard cooks.
Check the center. If the top looks golden but the center is still very loose, the casserole needs more time. The egg custard should reach 160°F in the center.
Let it rest before serving. I tent the casserole loosely and let it rest for approximately 30 minutes. This gives the custard time to settle and makes serving easier.
Rocco’s Pro Tip
If you’re hosting brunch, do yourself a favor and make this the night before. When you’ve got other dishes to cook and guests coming over, having breakfast already assembled makes the morning so much easier.
Frequently Asked Questions
What is Overnight French Toast Casserole?
Overnight French toast casserole is a baked breakfast dish made by soaking bread in an egg-and-milk custard overnight, then baking it the following morning. My version uses thick-cut brioche, half-and-half, cinnamon, nutmeg, vanilla, and fresh orange zest.
Can I make French Toast Casserole the night before?
Yes. In fact, that’s exactly how I make this recipe. Assemble the entire casserole, cover it tightly, and refrigerate overnight. The next morning, let it sit out for at least 30 minutes before baking.
Can I use another bread besides Brioche?
You can use another sturdy bread, such as challah, but the texture and amount of custard it absorbs may differ. Brioche is my preferred choice for this recipe.
Why is my French Toast Casserole soggy in the middle?
The custard may not have finished cooking. If the center is still very loose, continue baking and check for doneness before removing it from the oven. Letting the casserole rest also helps it firm up.
What can I serve with French Toast Casserole?
Warm maple syrup, fresh berries, and blueberry compote are all great options. If you’re hosting a larger brunch, you can serve it alongside eggs, bacon, sausage, or other breakfast favorites.
My Secret to an Easier Brunch Morning
I’ve made this French Toast Casserole just as many times as I’ve made my Lemon Ricotta Pancakes.
They’re both recipes I love serving when I have family or friends over for breakfast. But if I’m hosting a bigger brunch and have a bunch of other dishes to make, this casserole is usually the easier choice.
And that’s because I can make the entire thing the night before.
I cut up the brioche, whisk together the custard, pour it over the bread, cover the dish, and put it in the fridge. That’s all the preparation finished before I even go to bed.
The next morning, I take it out of the refrigerator at least 30 minutes before baking, pop it in the oven, and boom. Breakfast is basically done.
I love the combination of cinnamon, nutmeg, vanilla, and orange zest, and the brioche soaks up all that flavor overnight.
It’s one of those recipes that makes hosting a lot easier without feeling like you’re cutting corners.
And when you’re trying to enjoy the morning with your guests instead of spending the entire time in the kitchen, that makes a difference.
Overnight French Toast Casserole
Ingredients
- 1 loaf thick-cut French brioche bread
- 6 large eggs
- 3½ cups half-and-half
- 3 –4 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground nutmeg
- Zest of 1 orange
- 1 tablespoon vanilla bean paste
Instructions
The Night Before
- Remove the crust from the brioche bread. Cut the bread into approximately 1-inch cubes and spread them evenly across your baking dish.
- In a large mixing bowl, whisk together the eggs, half-and-half, sugar, cinnamon, nutmeg, orange zest, and vanilla until combined.
- Pour the custard evenly over the cubed brioche.
- Cover the baking dish tightly with plastic wrap and refrigerate overnight, allowing the bread to absorb the custard.
The Next Morning
- Take the casserole out of the refrigerator at least 30 minutes before baking.
- Preheat your oven to 350°F. Remove the plastic wrap before baking.
- Place the uncovered casserole in the oven and bake for 45–50 minutes, until the custard is set and the top is golden.
- Remove the casserole from the oven, tent it loosely with foil, and let it rest for approximately 30 minutes before serving.
- Slice into pieces, and top with maple syrup and/or powder sugar. Enjoy!
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