French Toast Casserole (Make-Ahead or Same Day)

This simple French toast casserole can be made ahead overnight or same-day. Rich, custardy, and perfect for holiday brunch or meal prep.

Course Breakfast, Brunch, Dessert

Cuisine American, French

Diet Vegetarian

Keyword baked, comfort food, easy, french toast bake, make-ahead

Prep Time 5

Cook Time 30

Soak Time 15

Total Time 50

Servings servings

Calories 378

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)

Preheat and Prep: Heat the oven to 350°F. Lightly grease or butter a 9x13-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.

Don't Rush the Soak, that 15-30 minutes at room temp makes a real difference in how evenly the custard sets.

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.

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.