20 Baked French Toast Casseroles for Brunch

A good baked french toast casserole solves the biggest problem with regular french toast: you can't stand at the hob flipping slices while everyone else eats. Cubed bread soaks in an egg custard, then bakes into a dish that's soft and custardy in the middle with crisp, caramelised edges. Most versions can be assembled the night before, so all you do in the morning is scatter the streusel and bake. Below are 20 variations covering classic, budget, festive and make-ahead options, plus one full step-by-step recipe.

This is the benchmark version: cubed brioche or challah, a custard of eggs, whole milk and a splash of double cream, and enough cinnamon and vanilla to make the kitchen smell like a bakery. Brioche works so well because its enriched dough soaks up custard without collapsing into mush. Let it sit for at least 30 minutes before baking so the bread absorbs the liquid evenly rather than staying dry in the centre. Bake at 180°C (350°F) until puffed and golden, about 40-45 minutes.

For a no-fuss version, cut the ingredient list down to bread, eggs, milk, sugar and cinnamon, skipping the cream and any add-ins. It still bakes up custardy because the ratio of egg to bread is what matters most, not the extras. Use sliced sandwich bread torn into pieces if that's what's in the cupboard; it soaks faster than brioche so needs less resting time. This is the version to reach for on a weekday when you want a warm breakfast with minimal shopping.

Stir 2-3 tablespoons of maple syrup straight into the custard instead of extra sugar, then finish with a buttery pecan streusel for crunch. The syrup caramelises slightly as it bakes, giving the top a deeper amber colour than a plain sugar version. Toast the pecans for five minutes before mixing them into the streusel so their flavour doesn't get lost under the custard. Serve with extra warm maple syrup on the side rather than drizzling it all in before baking, or the top turns sticky instead of crisp.

Assemble the whole dish, cover tightly and refrigerate for 8-12 hours before baking; this is the version most brunch hosts actually rely on. The long soak means every cube of bread is saturated, so the finished bake is uniformly custardy with no dry patches. Take the dish out of the fridge 20-30 minutes before it goes in the oven so it isn't ice-cold, which can leave the centre undercooked. Add the streusel topping just before baking rather than the night before, or it will turn soft in the fridge.

Dot spoonfuls of mascarpone or cream cheese between the bread cubes before pouring over the custard, so you get pockets of rich, tangy creaminess through the bake. Beat the mascarpone with a tablespoon of sugar first so it's soft enough to dollop evenly rather than sitting in one dense clump. This version is noticeably richer, so cut smaller squares than usual and pair it with fresh fruit to balance the richness. It's a good choice for a special-occasion brunch rather than an everyday breakfast.

Layer cubed bread, small pieces of cream cheese and a mix of fresh or frozen berries in the dish before pouring over the custard, so every slice has fruit running through it. If using frozen berries, don't thaw them first; scatter them in frozen so they don't bleed too much colour into the custard as it soaks. Blueberries and raspberries hold their shape best during baking, while strawberries tend to go soft and release more juice. A dusting of icing sugar once baked makes this the most obviously brunch-party version of the bunch.

A tablespoon of bourbon whisked into the custard alongside good vanilla extract adds a warm, slightly boozy depth that cooks off in the oven, leaving just the flavour behind. Use a full vanilla pod or vanilla bean paste rather than extract alone if you want visible flecks and a rounder aroma. This combination pairs particularly well with a brown sugar and pecan streusel rather than a plain sugar one. It's worth making this version when you want the casserole to be the centrepiece of the table, not just a side dish.

For a sweet-savoury bake, fold crumbled cooked bacon into the bread cubes and scatter grated cheddar or Gruyère over the top for the last 15 minutes of baking. Cut the sugar in the custard by about half so the dish doesn't fight with the salty bacon and cheese. This version still gets maple syrup at the table, which sounds unusual with cheese but works the same way syrup does with pancakes and bacon. It's a good option if some of your guests want a less sweet brunch dish.

Stale white sandwich bread, supermarket own-brand milk and basic granulated sugar make a perfectly good casserole; the technique matters far more than the ingredient price tag. Letting slightly stale bread sit out overnight before cubing actually helps here, since drier bread soaks up custard without turning slimy. Skip the streusel and finish instead with a light dusting of cinnamon sugar before baking, which needs no extra shopping. This version feeds six to eight people for the cost of a loaf, a dozen eggs and some milk.

Scale the recipe up in a large roasting tin rather than doubling a small dish, so the bread bakes in a shallower, more even layer instead of staying wet in the middle. Two loaves of bread and a dozen eggs will comfortably serve 12-15 people, which makes this the version to make for a holiday morning or a baby shower brunch. Bake it slightly longer, closer to 50-55 minutes, and check the centre with a knife for a custard-set rather than liquid texture. Keep it warm under foil for up to 20 minutes if your guests arrive in waves.

Assemble the unbaked casserole up to 24 hours ahead and keep it covered in the fridge, or freeze the fully baked and cooled casserole for up to two months. To bake from frozen, thaw overnight in the fridge first rather than baking straight from frozen, which cooks unevenly. This is the most practical option for Christmas morning or a hosted brunch, since all the mess happens the day before. Label the dish with the bake time and temperature so whoever's in the kitchen the next morning doesn't have to guess.

Keep this version plain and mild: white or brioche bread, a light hand with cinnamon, and a scattering of mini chocolate chips if you're cooking for younger kids. Cut the bake into individual squares before serving so children can pick up a piece rather than needing a fork and knife. A small jug of warm maple syrup on the side lets everyone sweeten their own portion instead of the whole dish being too sweet for some tastes. It reheats well too, so leftovers make an easy weekday breakfast for the rest of the week.

Swap the cinnamon for a mix of ground ginger, cinnamon, nutmeg and a spoonful of black treacle or molasses stirred into the custard for a proper gingerbread flavour. This version suits panettone or a lightly spiced fruit loaf as well as brioche, since the bread's own sweetness works with the spice mix. Top with a light glaze of icing sugar and orange juice once baked rather than a streusel, for a more Christmas-morning finish. It's a good centrepiece for a festive brunch table alongside smoked salmon or a fruit platter.

When there's no time to soak overnight, use torn soft bread rather than thick brioche cubes, since it absorbs custard in as little as 15 minutes at room temperature. Warming the milk slightly before mixing it with the eggs also speeds up absorption and helps the bake set faster in the oven. This version bakes in around 30 minutes at 190°C (375°F), a touch hotter and shorter than the overnight versions, to compensate for the shorter soak. It won't be quite as deeply custardy as an overnight bake, but it's a genuine same-morning option.

Day-old sourdough gives this version a chewier bite and a pleasant tang that cuts through the sweetness of the custard and syrup. Because sourdough is denser than brioche, cube it smaller, around 2 cm (¾ inch), and extend the soak time to a full hour so the centre of each piece softens fully. A crust of demerara sugar sprinkled over the top before baking gives a satisfying crackle that plain white bread doesn't achieve as well. This is the version to make if you have half a sourdough loaf going stale and want something more grown-up than a classic bake.

This variation is all about the topping: a crumbly mix of cold butter, plain flour, brown sugar and a pinch of cinnamon rubbed together until it looks like coarse breadcrumbs. Chill the streusel in the fridge for 10 minutes before scattering it over the custard-soaked bread so it stays in distinct crumbs rather than melting flat. Bake as normal, and the streusel turns into a crisp, sandy topping that contrasts with the soft custard underneath. It's the closest thing to a coffee-cake texture you'll get from a breakfast bake.

Use cubed leftover banana bread instead of plain bread, and cut the sugar in the custard since banana bread already carries plenty of sweetness. Because banana bread is denser and moister than brioche, reduce the milk in the custard by about a quarter to stop the bake turning gluey. A scatter of sliced banana and a few walnuts over the top before baking finishes the flavour without needing any extra ingredients bought specially. It's an easy way to use up a loaf that's gone slightly dry rather than throwing it out.

Whisk 120 g (½ cup) of pumpkin purée into the custard along with cinnamon, nutmeg and a little ground clove for a proper autumn flavour. The purée adds body to the custard, so the bake sets slightly firmer than the classic version and holds its shape well when sliced. A pecan streusel or a simple maple glaze both work here, but avoid anything too sharp or citrusy that would clash with the spice mix. This is the version to make once the evenings turn cooler and you want a breakfast that feels seasonal.

Swap the milk and cream for a plant-based alternative such as oat or almond milk, and use dairy-free butter or a neutral oil for greasing the dish and making the streusel. Oat milk tends to give the best texture of the dairy-free options, since it's naturally a little thicker and closer to whole milk in consistency. The custard still sets properly, though the bake may take a few minutes longer, so check for a firm, set centre rather than relying on the clock alone. This version is easy to make without anyone at the table noticing the swap.

Dollop fresh ricotta mixed with lemon zest and a spoonful of sugar between the bread cubes for a lighter, tangier take on the classic. The lemon zest cuts through the richness of the custard, which makes this version feel less heavy than the cream cheese or mascarpone variations. A dusting of icing sugar and extra lemon zest once baked finishes it without needing syrup at all. Serve it slightly warm rather than hot, since the ricotta pockets are easier to appreciate once the bake has settled for a few minutes.

Use bread that's a day or two old, or dry fresh bread out in a low oven for 10 minutes; overly fresh bread turns gluey once it hits the custard. Get the egg-to-milk ratio right, roughly six eggs to 480-600 ml (2-2½ cups) of milk for a medium dish, since too little egg leaves the bake loose and too much makes it dense like a quiche. Always test the centre with a knife or skewer near the end of baking; if it comes out wet, give it another 5-10 minutes covered loosely with foil so the top doesn't over-brown. Grease the dish well with butter, not just oil, so the edges release easily and pick up extra caramelised flavour.

Warm maple syrup poured at the table, rather than over the whole dish before serving, lets everyone control the sweetness of their own portion. A side of crispy bacon or breakfast sausages balances the sweetness nicely if you're serving this as a full brunch rather than a dessert-style breakfast. Fresh berries, a dollop of yoghurt or a dusting of icing sugar all work as light finishing touches that don't need any cooking. For a bigger spread, pair it with scrambled eggs and fruit salad so there's a savoury option alongside the sweet bake.

Cool leftovers completely, then cover and refrigerate for up to 4 days, or freeze portions in an airtight container for up to 2 months. Reheat individual squares in the microwave for 30-45 seconds for a quick breakfast, or in a 160°C (325°F) oven for 10-15 minutes covered with foil to keep the top from drying out and going tough. Avoid reheating the whole dish uncovered at a high temperature, which dries out the edges before the centre warms through. If reheating from frozen, thaw overnight in the fridge first for the most even result.