25 French Toast Casserole Recipes That Are Easy

A good french toast recipe casserole solves the one problem with regular french toast: standing at the hob flipping slices while everyone else's breakfast goes cold. You soak cubed bread in a custard the night before, or even just an hour ahead, then bake the whole tray at once so it comes out puffed, golden and ready for a whole table together. Each of the 25 versions below changes one or two things, the bread, the mix-ins or the topping, so you can match it to what's in your fridge or the occasion you're cooking for. Every one includes real amounts and timings, not vague suggestions, so the bake works the first time.

This is the version to learn first: cubed day-old brioche or challah soaked in an egg, milk and cream custard with vanilla and cinnamon, then baked until the centre is just set. Use 8 large eggs, 480 ml (2 cups) whole milk and 120 ml (½ cup) double cream for a 900 g (2 lb) loaf, that ratio gives a custardy texture without any raw egg taste once baked. Chill it covered for at least 1 hour, ideally overnight, so the bread properly soaks up the custard instead of just sitting in a puddle of it. Bake at 180°C (350°F) for 40-45 minutes until puffed and golden on top.

When there's no time for an overnight soak, toast the bread cubes first, spread them on a tray and bake at 180°C (350°F) for 8-10 minutes until lightly dried out, before pouring over the custard. Dried, slightly stale-textured bread absorbs the custard in as little as 20-30 minutes instead of the usual overnight rest. Skip the double cream and use all milk here, since a lighter custard soaks in faster than a rich one. This gets a full tray from bread to table in under an hour.

Stir 3 tablespoons of maple syrup directly into the custard, then finish the top with a streusel of 60 g (½ cup) chopped pecans, brown sugar and melted butter before baking. Toast the pecans in a dry pan for 2-3 minutes first, since raw nuts baked on top for 40 minutes taste flat next to toasted ones. Use dark maple syrup rather than a pale grade if you can find it, it carries a deeper, more caramel-like flavour through the whole bake. Drizzle a little extra warm syrup over each portion at the table rather than over the whole dish before baking.

For the fewest ingredients, all you need is sliced white or wholemeal bread, eggs, milk, sugar and cinnamon, no cream, vanilla or toppings required. Use 6 eggs and 480 ml (2 cups) milk for a standard loaf, and let it sit for just 15 minutes before baking since thinner sandwich bread absorbs custard faster than a dense brioche. Skip the streusel and simply dust the baked casserole with icing sugar or a splash of extra cinnamon once it's out of the oven. This is the one to make when the cupboard is nearly bare.

Swap half the milk for double cream, using 300 ml (1¼ cups) of each, for a noticeably richer, silkier bake than the standard version. The extra fat also slows down how quickly the custard sets, so add 5-10 minutes to the covered portion of the bake to make sure the centre firms up properly. A pinch of extra salt, about ¼ teaspoon more than usual, stops the richness from tasting flat. This version is best served in smaller portions, since it's noticeably heavier than a milk-only bake.

Scatter 200 g (1½ cups) mixed fresh or frozen berries and 100 g (½ cup) chocolate chips between the layers of soaked bread rather than just on top, so every slice gets some in the middle. If using frozen berries, don't thaw them first, they'll release less liquid into the custard straight from frozen. Hold back a small handful of chips to scatter over the top for the last 10 minutes of baking so they stay visibly melted rather than sinking in completely. This is the version that reads most like a treat, so it works well for birthday brunches.

Brioche gives the richest, most tender crumb of any bread here because of its high egg and butter content, so it's worth seeking out for a special occasion bake. Make a quick praline topping by melting 60 g (¼ cup) butter with 100 g (½ cup packed) brown sugar and 75 g (¾ cup) chopped pecans, then spoon it over the soaked bread before baking rather than after. The sugar caramelises against the hot dish and forms a shatter-crisp top that a streusel alone doesn't give you. Let it rest a full 10 minutes after baking so the praline sets before slicing.

Dot 225 g (8 oz) softened cream cheese in small spoonfuls between the layers of bread, then swirl gently with a knife so it stays in pockets rather than dissolving into the custard. Beating the cream cheese with 2 tablespoons of sugar and 1 egg first makes it soft enough to swirl without breaking the bread cubes apart. Bake as normal, and the cream cheese pockets turn slightly baked and tangy rather than raw and gluey. This version tastes closest to a stuffed french toast, without the fiddly work of stuffing individual slices.

This is the version to reach for when you're feeding a family of four for close to the price of a loaf of bread and a carton of eggs. Price out own-brand sliced bread, own-brand eggs and milk rather than branded versions of each, the total swing between the cheapest and priciest trolley picks can be several pounds across one bake. A day or two stale actually helps an own-brand loaf hold together better once baked, so there's no need to buy it fresh just for this. Stretch it further by bulking out the custard with an extra 2 slices of bread per person and serving with a cheap topping like golden syrup rather than fresh fruit or nuts, keeping the whole tray well under the cost of eating out for the same number of people.

Double the base recipe into a 33 x 23 cm (13 x 9 in) dish, using 16 eggs, 1.2 litres (5 cups) milk and a full 1.8 kg (4 lb) loaf, and expect the bake time to run 10-15 minutes longer than the standard version. Assemble it in the dish the night before a gathering so the only job on the morning itself is uncovering it and sliding it into the oven. Set out toppings, syrup, berries, whipped cream, in separate bowls so guests can build their own plate rather than you portioning 12 servings by hand. Cut into squares rather than trying to serve neat slices, it holds together better under a serving spoon.

Assemble the unbaked casserole fully, custard and bread together, in a foil dish and freeze flat for up to 2 months rather than freezing it after baking. Thaw overnight in the fridge before baking as normal, adding about 10 minutes to the covered portion of the bake since it's starting colder than a fridge-chilled version. Freezing after baking works too, but the texture turns noticeably softer and a little wetter on reheating than a bake-from-frozen-custard version. Label the dish with the bake temperature and time before it goes in the freezer, future you will be glad of the reminder.

Whisk 3 tablespoons of smooth peanut butter into the warm custard until fully dissolved, then layer in 2 sliced ripe bananas between the bread cubes. Ripe, well-spotted bananas break down softer during baking and spread their flavour further than firm, under-ripe ones. Keep the cinnamon light here, about ½ teaspoon, so it doesn't compete with the peanut butter and banana. A scatter of mini chocolate chips on top in the last 10 minutes of baking turns this into the version kids ask for by name.

Replace the milk entirely with 600 ml (2½ cups) shop-bought or homemade eggnog, which already carries nutmeg, cinnamon and a rounder sweetness than plain milk. Cut back the added sugar by about a third, since eggnog is noticeably sweeter than milk on its own. Panettone or stollen makes a lovely swap for brioche over the festive period, their dried fruit and citrus peel work naturally with the eggnog spice. Assemble it the night before, so it's the one thing that doesn't need doing on Christmas morning itself.

Cut the bread into smaller 2 cm (¾ in) cubes rather than the usual 2.5 cm (1 in), the extra surface area means the custard soaks in within 15 minutes at room temperature instead of needing a fridge rest at all. Bake in a wider, shallower dish than usual, since a thinner layer cooks through faster, about 25-30 minutes at 190°C (375°F) rather than 40-45 at 180°C (350°F). Skip the streusel topping to save a step, and finish with a simple dusting of cinnamon sugar straight from the oven instead. This is the version for a weekday morning when a bake still feels achievable before work or school.

A homemade egg-enriched challah, torn rather than cut into cubes so it keeps its rustic, craggy texture, soaks up custard more evenly than a smooth-crusted shop loaf. Bake the challah a day ahead and leave it uncovered on the counter overnight, that light staling is exactly what you want before it meets the custard. Torn edges also catch and crisp more in the oven than clean-cut cubes, giving good texture contrast against the soft centre. This version takes the most effort of any on this list, but it's worth it for a special weekend breakfast.

Swap the bread cubes for 2 tins of ready-made cinnamon rolls, cut into quarters, and pour the custard over them in the baking dish rather than mixing it in a separate bowl first. Save the icing that comes with the tin and drizzle it over the casserole once baked rather than before, heat makes it melt into a thin glaze rather than sitting as a proper swirl. This bakes a little faster than a bread-based version, around 30-35 minutes, since the rolls are already soft and pre-risen. It's an easy shortcut for mornings when cinnamon rolls and french toast both sound good but there's only time for one.

Torn day-old croissants soak up custard fast thanks to their buttery, laminated layers, so cut the soak time down to 20-30 minutes rather than a full overnight rest. Use fewer eggs than a bread-based version, around 6 for a 700 g (1½ lb) batch of croissants, since the pastry's own butter already adds richness. The layers puff up dramatically in the oven, so use a slightly deeper dish than usual to give them room to rise without spilling over. Skip any additional butter in the streusel topping here, the croissants provide plenty on their own.

Sauté 2 peeled, diced apples in a knob of butter with 2 tablespoons brown sugar for 4-5 minutes until just softened before layering them through the bread, raw apple stays too firm after only 40 minutes in the oven. Use a firmer variety like Braeburn or Granny Smith rather than a soft eating apple, they hold their shape better through baking. Increase the cinnamon slightly, to around 2 teaspoons, so it stands up to the apple rather than getting lost. A handful of extra sautéed apple slices fanned over the top before baking makes it look as good as it tastes.

Whisk 200 g (¾ cup) pure pumpkin purée into the custard along with 1½ teaspoons pumpkin spice mix, or a blend of cinnamon, ginger, nutmeg and clove. The purée thickens the custard noticeably, so give it a full overnight chill rather than a short rest, or the centre can stay looser than the rest of the bake. Swap the plain streusel for one with 1 teaspoon extra pumpkin spice mixed through the brown sugar and flour. This is the autumn version to make when you want the flavour of a pumpkin loaf without doing any actual baking of bread.

Fold 200 g (1½ cups) fresh blueberries through the soaked bread along with the finely grated zest of 1 lemon, added straight to the custard so its oils infuse the whole bake rather than just sitting on top. Toss the blueberries in 1 tablespoon of flour before adding them, this stops them all sinking straight to the bottom of the dish during baking. Cut the vanilla back slightly here, the lemon needs room to come through rather than being muted by it. A simple lemon glaze, icing sugar loosened with a squeeze of lemon juice, finishes it better than maple syrup does.

Layer 2 sliced bananas through the bread along with 4 tablespoons of dulce de leche or thick caramel sauce, dolloped rather than drizzled so it stays in distinct pockets through baking. Toffee-based sauces can catch and burn if left uncovered for the full bake, so keep the dish loosely tented with foil for the first 25 minutes. A little crushed digestive biscuit scattered over the top in the last 10 minutes adds a biscuity crunch that nods to the original banoffee pie. This version is genuinely closer to a pudding than a breakfast, so it works just as well served after dinner.

Warm 4 tablespoons of a chocolate hazelnut spread gently until pourable, then drizzle it through the layers of soaked bread rather than stirring it into the custard, where it can make the mixture greasy. Scatter 50 g (⅓ cup) roughly chopped roasted hazelnuts over the top before baking for texture against the soft centre. Reduce the added sugar in the custard by about half, the spread is sweet enough to carry the whole bake on its own. Serve slightly warm rather than piping hot, the chocolate hazelnut swirls hold their shape better and don't run straight off the plate.

Combine 225 g (8 oz) softened cream cheese with 3 tablespoons sugar and dot it through the bread along with 150 g (1 cup) fresh or frozen raspberries, pressing some gently into the top layer so they show once baked. Frozen raspberries work well straight from frozen, they hold their shape better than fresh ones once thawed and baked. The tartness of the raspberries cuts through the richness of the cream cheese, so this version tastes lighter than a straight cream cheese swirl bake. A dusting of icing sugar just before serving is the only topping it really needs.

Oat milk is the best dairy-free swap for the custard, it's thick enough to mimic whole milk's body in a way that thinner almond or rice milk doesn't manage. Use dairy-free spread instead of butter in both the bread-soak and the streusel topping, and check the label on the bread itself, some brioche and challah recipes include dairy or eggwash glazes. The custard sets slightly more loosely without dairy fat, so give it the full recommended bake time and check with a knife before pulling it early. Coconut yoghurt swirled through in place of cream cheese gives a similar tang if you want that variation too.

Layer the soaked bread and custard into a greased slow-cooker insert and cook on low for 3-4 hours, checking from the 3-hour mark, rather than transferring it to an oven at all. Line the insert with a sheet of baking paper first, the casserole can catch on the base and sides of a slow cooker in a way it doesn't in an oven dish. Leave the lid slightly ajar with a tea towel underneath it for the last 30 minutes, this lets steam escape so the top doesn't stay damp and pale. This version is the one to use over a bank holiday weekend when the oven is busy with something else.

Always use bread that's at least a day old, or dry fresh cubes in a low oven for 10 minutes first, fresh soft bread turns to mush rather than holding its shape once soaked and baked. Whisk the custard until it's completely smooth with no streaks of egg white, lumps of unmixed egg cook unevenly and leave rubbery pockets through the bake. Cover the dish loosely with foil for the first half of baking and remove it for the second half, this stops the top burning before the centre has had time to set. Test doneness with a thin knife in the centre, it should come out clean with only a gentle jiggle left in the custard, not wet batter.

Warm maple syrup slightly before serving, a jug run under hot water for a minute pours far more evenly over a warm casserole than syrup straight from a cold bottle. Set out a simple topping bar, whipped cream, fresh berries, a shaker of cinnamon sugar and a bowl of chopped nuts, so everyone can finish their own portion. A side of crisp bacon or sausages balances the sweetness of any of these bakes well if you're serving it as a full brunch rather than a stand-alone breakfast. Cut neat squares with a sharp knife dipped in hot water between cuts, it slices cleanly through both the crisp top and the soft custard centre.

Baked casserole keeps well covered in the fridge for up to 4 days, and the flavour if anything improves slightly by day two once the spices have settled through it. Reheat individual portions in the microwave for 60-90 seconds, or a full dish loosely covered with foil in the oven at 160°C (325°F) for 15-20 minutes, until warmed through. To freeze, wrap baked and cooled portions tightly in cling film and foil for up to 2 months, then thaw overnight in the fridge before reheating rather than microwaving from frozen. Avoid reheating on high heat or for too long, the custard can turn rubbery if it's pushed past warmed-through into properly re-cooked.