Make Ahead French Toast Casserole

4.36 from 14 votes

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If you’re a busy mom or dad and you need something to feed a crowd on a busy morning, then this baked French toast casserole is an easy breakfast casserole that is soon to become your best friend.

A plate of food with breakfast casserole in syrurp
This easy breakfast casserole is a time-saver and a family favorite.

About this

Our readers love this overnight French toast casserole recipe because it’s easy and it’s delicious.

Who has the time to worry about making a big family breakfast when you can quickly put it together the night before using a few simple ingredients that you probably already have on hand.


  • Eggs
  • Milk
  • Bread
  • Pure Maple Syrup
  • Cinnamon
  • Vanilla

It doesn’t get much simpler than this oven French toast recipe.

Lining a baking pan with puree maple syrup.
The best French toast casserole has pure maple syrup in it.

Any breakfast recipe that starts with pure maple syrup is already ahead of the pack, in my humble opinion.

When it comes to maple syrup,  I am a self-professed syrup snob.

This is likely because I spent the springtimes of my youth in our family sugarbush where we tapped over 2,000 buckets to make some of the best maple syrup that was ever made.

How to Choose the Best Maple Syrup

  • Make sure it is PURE  maple syrup.
  • Know your source! Buying directly from the producer is always the best.
  • Lighter (color) is generally a premium flavor and taste. This is the stuff you want for your pancakes, waffles, and this easy French toast recipe.
  • Darker color (lower grade) is stronger and generally better for baking.
Cutting cubes of leftover bread into a baking pan
This French toast breakfast casserole is the perfect use of your leftover bread.

Just like basic French toast, this make-ahead French toast casserole uses a custard of milk and eggs.

Instead of dipping slices of bread into the egg mixture, you just pour it over the cubes of bread that you have already in a baking pan.

Easy. Peasy.

Whisking milk and eggs in a mixing bowl
Mix the egg and milk mixture and then pour it over the cubes of bread.

Once you have everything assembled for this overnight French toast casserole, just wrap it up with some plastic wrap and keep it in your refrigerator till morning.

A plate of food on a table with bacon and maple syrup
This make-ahead French toast casserole makes breakfast easy and delicious!

I think that pure maple syrup makes everything better. This photo should explain it all.

Plate of Baked French Toast Casserole
French toast and maple syrup go together like peas and carrots, to quote Forrest Gump.

Be sure and try this French toast casserole recipe; you’re going to love it!

A plate of food, with French toast
Make this easy breakfast casserole the night before

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Overnight French Toast Casserole

4.36 from 14 votes
This easy breakfast  casserole is adapted from Everyday Sisters
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 8


  • 5 eggs
  • 2 cups milk
  • 5 cups bread, cubed or torn in one inch squares
  • 1 cup maple syrup
  • 3 tablespoons sugar
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


  • Preheat oven to 425 degrees F.
  • Oil a 9 x 13 inch baking dish.
  • Pour half the maple syrup in the bottom of the baking dish.
  • Place all of cubed or torn bread in the pan, distribute evenly.
  • In a mixing bowl, beat the eggs, add remaining ingredients except for maple syrup.
  • Mix contents of bowl together, creating a basic custard.
  • Pour custard over bread, again distribute evenly.
  • Pat-down bread so that it soaks up the liquid, ensuring all the bread is moist.
  • Using remaining 1/2 cup maple syrup, evenly coat the top of the casserole.
  • Place in oven for 30 to 40 minutes until puffed and golden brown.
  • Serve with additional syrup, if desired.


Consider using raisin bread.
Leftover buns work great, for the bread.
Add other goodies to the custard such as craisins or walnuts.
Garnish with powdered sugar
Serve with fresh berries


Calories: 252kcal, Carbohydrates: 43g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 108mg, Sodium: 305mg, Potassium: 240mg, Fiber: 0g, Sugar: 32g, Vitamin A: 245IU, Calcium: 156mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the  Original Post from May 28, 2013

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4.36 from 14 votes (9 ratings without comment)

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  1. 5 stars
    Made this recipe before with leftover hamburger/hotdog buns. Excellent recipe. Hubby loved it. Just put it in the frig overnight using leftover Cuban bread. Hopefully just as good.

  2. 5 stars
    I always forget to make it overnight so was happy to see this recipe. I added 2 more eggs and 1/2 cup more milk, halved the sugar and added cinnamon, then spread it between two pans, one with gluten free bread and one with regular for the family, and it was delicious!!

    1. Hi Kristin, we don’t recommend freezing and then using this breakfast casserole. Thanks for the excellent question.

  3. 4 stars
    This is a really good idea and turns out well! I did a kitchen clean out menu for the weekend so I used some leftover wheat buns and stale blueberry bagels. It was delicious! I have texture issues and need my french toast without the usual mush that most people love, which is why I usually make Louisiana french toast (Pain Perdu) low and slow. To firm this recipe up I put it back in the oven on 300° for 10 minutes, then cut it into pieces and put the deliciously crunchy pieces on the inside and the wetter pieces on the outside and cooked it another 15 minutes on 350° and it came out perfect for a weirdo like me! Thanks for the fabulous recipe!

    1. Thanks for the feedback on this baked French toast recipe; so happy to hear that you made it “Your own!”

  4. I have made this a few times now, and I keep wondering about the extra sugar. I tend to omit it and find it to be sweet enough with the maple syrup. Is there a reason to add it, or is it just personal preference?

    Also, I added pumpkin spice seasoning to the custard, and it was delicious. I enjoy experimenting with the spices. I also finds it works well if the bread is still good, though a little stale.

    I have a bag of cubed bread ready to go in the freezer, left over from my son’s first birthday, all ready for next weekend.

    1. Thanks for the great feedback, Lynda. I think it’s a great idea to scale back on the sugar. We love your idea of adding pumpkin spice to the custard as well. We appreciate your comments and thanks for reading Platter Talk!