French Toast Casserole (Make-Ahead or Same Day)
Developed and tested by Robyn Conley Downs
on Apr 1, 2026 
My French toast bake has all the rich, custardy texture of classic French toast but with much less work. With a rich yet light custard, it can be prepped the night before or day-of and baked fresh for brunch, holiday mornings, or an easy meal prep breakfast!
Make This French Toast Bake Overnight or the Morning Of!
Okaaaaay, let’s talk about our family’s new favorite breakfast, this dreamy brown sugar French toast bake! My version keeps everything you love about classic French toast but skips the standing-at-the-stove-dip-every-single-slice-of-bread-over-and-over part entirely. Instead of dipping and frying individual slices, you cube the bread, pour a quick egg-based custard over the top, and let the oven do the work.
When it comes to the quick custard, I opted to add Greek yogurt because it boosts the protein, while also giving the custard a creamy and slightly tangy quality which is really just so lovely. And the make-ahead factor? Well, it’s what makes this recipe just so dang useful. You can assemble the whole casserole the night before, stick it in the fridge, and wake up to something that just needs to go in the oven. For Christmas morning or Easter brunch when you already have enough going on, that’s kind of everything, which, on that note, my strawberry loaf is another crowd-pleasing option that pairs well with a brunch spread!
Or, if you just want to whip it up for meal prep, you can make it same-day. Gotta love that! As for flavor, the brown sugar + butter topping melts down into the bread as it bakes and gets just golden enough on top which is basically perfection. The toppings are flexible too; maple syrup, a dollop of yogurt, a hefty dose of fresh berries, really whatever you have works, so it adapts easily to who you’re feeling and what’s in the fridge. And, for a savory make-ahead breakfast option, my cottage cheese egg bake is another easy prep-ahead dish that works just as well for holiday mornings!
Welcome to My Kitchen, Let’s Bake French Toast Casserole!
Testing Notes from for Overnight French Toast
- I tested this with both day-old sourdough and fresh bread, and day-old wins every time, making it the perfect use for slightly stale bread! If yours is fresh, just slice it into cubes and let it sit out for a few hours to dry a bit.
- I’ve tried both vanilla extract and vanilla bean paste here, and paste is kind of extra in the best possible way, so use it if you’ve got it!
- Don’t skip the covered bake for the first 20-25 minutes, it’s what lets the custard set through without drying out the top before the inside is done.
French Toast Casserole (Make-Ahead or Same Day)
Ingredients
- 1½ cups Greek yogurt (240 g)
- ½ cup milk (118 ml)
- 6 large eggs
- ¼ cup packed light brown sugar (55g)
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 sourdough, French, or challah bread loaf (about 1½ pounds or 16 slices), cut into 1-inch cubes (see notes)
Topping
- 2 tablespoons butter, melted
- 2 tablespoons light brown sugar
Equipment
Instructions
- Preheat and Prep: Heat the oven to 350°F. Lightly grease or butter a 9×13-inch baking dish.
- Make the Custard: In a large bowl, whisk together the yogurt, milk, eggs, brown sugar, vanilla bean paste or extract, cinnamon, and salt until smooth.
- Assemble the Casserole: Add the cubed bread in an even layer. Pour the custard mixture evenly over the top, pressing gently to help the bread absorb the liquid.
- If making the casserole ahead, cover the baking dish and refrigerate overnight. Otherwise, let stand for 15-30 minutes at room temperature to allow the bread to soak up the egg mixture.
- Add the Topping: Drizzle the melted butter and sprinkle 2 tablespoons of the brown sugar evenly over the top.
- Bake: Cover tightly with foil and bake, covered for 25-30 minutes until slightly puffy. Uncover and bake for 5-10 minutes, or until the custard is just set and the top is lightly golden. Let cool slightly, then serve.
Notes
- Bread: Day old bread works best here. If yours is fresh, just slice it into cubes and let it sit out for a few hours to dry a bit.
- Serving Suggestions: pure maple syrup, dusted with powdered sugar, fresh berries.
- Yogurt: I tested with whole and 2% Greek yogurt and both worked fine. Sometimes fat-free yogurt can separate in baking, so sub at your own risk.
- Milk: I tested with whole and 2% milk, but any milk will work.
