Overnight French Toast Breakfast Casserole is the perfect recipe to serve for brunch when you have family and friends over for special occasions. This is also a great prep-ahead Christmas Breakfast Recipe. Let me show you how easy serving breakfast really can be with this delicious recipe.
Overnight Breakfast Casserole Recipe
This is an updated recipe that originally appeared on my site in 2016.
This is a decadent version of a Classic French Toast and it’s also very similar to one of the very first recipes shared with you on this blog for French Toast Casserole. This recipe is delicious, decadent and easy because most of the work is done the night before you serve the breakfast casserole.
What is Texas Toast?
This recipe calls for Texas Toast Sandwich Bread. It is not to be confused with Frozen Texas Toast that is often seasoned with butter, garlic and herbs.
You can find Texas Toast Sandwich Bread in the bread aisle of your grocery store. Some of you have emailed me asking for a substitute for thick sliced sandwich bread since you can’t seem to find any in your area.
Recently I came up with a solution that should help us all make something amazing for breakfast or brunch this coming weekend.
What Type of Bread Works Best for Breakfast Casseroles?
For this recipe, you want to use a rich bread that has butter in the dough. This type of bread is perfect for soaking up the egg mixture.
- Brioche Bread – instead of Texas Toast sandwich bread, I used a loaf of Brioche bread from the bakery department in my grocery store.
- Challah Bread – another version of brioche bread.
- Chocolate Brioche Bread – this would be really delicious!
- Hawaiian Bread – you could use those delicious Hawaiian rolls we all love to snack on in this recipe as well!
- Potato Bread – a last resort but this will work as well.
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 1 loaf Brioche or Challah Bread; cubed
- Melted Butter
- Brown Sugar
- Chopped pecans; optional
In a medium sized bowl, mix together the brown sugar, cinnamon, nutmeg and chopped pecans. Then in another bowl, combine the eggs, milk and vanilla together.
Melt the butter and pour into the bottom of a 9X12 casserole dish. Next, place the cubed bread in the casserole dish on top of the melted butter.
Pour the egg mixture over the bread cubes making sure all are evenly covered.
Sprinkle the brown sugar mixture on top and then cover the casserole dish with plastic wrap or aluminum foil and place in the refrigerator overnight.
How to Bake the Breakfast Casserole
The next morning, remove the casserole dish from the refrigerator. Allow the casserole to come to room temperature; about 30 minutes. This is a very important step!
Do not move your glass casserole dish from one temperature extreme to the other. Let it sit on the counter top for about 30 minutes.
Bake in a preheated 350 degree oven uncovered for 30 minutes or until the bread is browned and the egg mixture has set.
Here’s a closeup of the baked casserole. Doesn’t that look delicious???
What to Serve with a Breakfast Casserole
Serve this recipe with fresh cooked bacon or sausage. You will also want to serve it with plenty of warm syrup and maybe a sprinkle of powdered sugar or fresh berries.
I don’t think you need to add any more butter when serving this recipe as it’s very rich. In fact, this is a recipe that you only want to serve once in awhile for special occasions or holiday celebrations.
Go on, take a bite. You know you want to, right?
Like this recipe? Try these other Breakfast Recipes:
- Spinach Bacon Cheese Frittata – I make this almost every Sunday for brunch after church.
- Banana Nut Bread – with maple syrup in the batter!
- Homemade Blueberry Muffins
- Individual French Toast Cups
- 1 loaf Brioche or Challah Bread; cubed
- 1/2 cup butter; melted
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup chopped pecans; optional
- 1 tsp. vanilla
- 5 eggs
- 1 1/2 cups milk
- In a medium sized bowl, mix together the brown sugar, cinnamon, nutmeg and chopped pecans.
- In another bowl, combine the eggs, milk and vanilla together.
- Melt the butter and pour into the bottom of a 9X12 casserole dish.
- Place the cubed bread in the casserole dish on top of the melted butter.
- Pour the egg mixture over the bread cubes making sure all are evenly covered.
- Sprinkle the brown sugar mixture on top.
- Cover with plastic wrap or aluminum foil and refrigerate overnight.
- The next morning, remove the casserole dish from the refrigerator. Allow the casserole dish to come to room temperature before baking in a preheated 350 degree oven for 30 minutes or until the bread is browned and the egg mixture has set.
- Serve with warm syrup.
- It's very important that you allow the casserole to come to room temperature before baking. Do not move your glass casserole dish from one temperature extreme to the other. Let it sit on the counter top for about 30 minutes.
- You can cover the casserole lightly with aluminum foil if you notice the bread is getting too brown while baking.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 212mgSodium: 347mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 10g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.