Baked French Toast Casserole

make-ahead french toast casserole

If there’s any leftover challah on Sunday, we love to make French toast for breakfast. But when a crowd is coming over for brunch, you don’t want to be stuck in the kitchen with a frying pan. That’s where casseroles come in. Make this on Saturday night and sleep in on Sunday before your friends arrive. And don’t forget the mimosas!

I first made this recipe with crumbled chocolate wafers mixed with the challah and in the topping, but it’s just as delicious without. It’s already French toast, it doesn’t need the extra decadence! make-ahead french toast casserole

Baked French Toast Casserole
Serves 8


  • Butter for greasing
 For the French toast
  • 1 loaf day-old challah, cubed
  • 5 large eggs
  • 2 1/2 cups milk
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoons salt

For the topping:

  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cold butter, cut into pieces
  • 1/4 teaspoon salt
  • Maple syrup, for serving 
  1. Grease a 9×13 baking pan with butter. preheat the oven to 350. 
  2. Make the french toast: Evenly distribute the challah in the pan. Set aside.
  3. Whisk together the eggs, milk, sugar, syrup, vanilla, cinnamon and salt in a large bowl. pour the mixture over the bread (you can stop here, cover and refrigerate the french toast overnight).
  4. Make the topping: Mix the brown sugar, cinnamon, butter and salt together in a medium bowl.
  5. Sprinkle the topping evenly over the french toast and bake for 30-40 minutes.