French Toast Casserole

Super moist French Toast Casserole made with a delicious streusel,
topped with a powdered sugar glaze, and sprinkled with powdered sugar.

Watch the video for the French Toast Casserole!

Between the streusel and powdered sugar glazed used with this french toast, no syrup is needed! This casserole has just the right amount of sweetness and is incredibly moist, but still holds its texture.

Make sure that you grab our Sausage, Egg and Cheese Egg Bake recipe as a great compliment to this casserole.

This dish is great for if you are having brunch, serving a small crowd, have a large family, or even want to do some meal prepping for the week to make breakfast easier!

It can be made ahead of time and placed in the refrigerator overnight. Just prepare the casserole in your baking dish, cover it with aluminum foil or plastic wrap and you'll be set to go for the next day.

Let's get into this recipe so I can show you how it's done!

Ingredients to make the casserole:

For the French Toast- you will need: 

• 1 loaf of French bread
• 6 large eggs
• 1 ½ c of whole milk
• ½ c of heavy cream
• ¼ c of light brown sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of vanilla

For the French Toast topping- you will need: 

• ½ c of all-purpose flour
• ½ c of light brown sugar
• 1 teaspoon of cinnamon
• ¼ teaspoon of salt
• ½ c of unsalted butter- cubed

For the French Toast glaze- you will need: 

• 1 c of powdered sugar
• 3 tbsps of whole milk
• ½ teaspoon of vanilla
• Powdered sugar for dusting

Steps to make the casserole:

Preheat oven to 350 F. Grease the bottom and sides of a 9x13 casserole dish with butter. Cut your French bread into bread cubes at your desired size.

In a large bowl, add eggs, milk, heavy cream, light brown sugar, cinnamon, and vanilla and whisk together.

Add the bread to the wet mixture and toss ensuring that all of the bread is covered in the wet mixture. Cover and refrigerate for 30 minutes.

To make the topping:

Add the flour, brown sugar, cinnamon, and salt in a bowl. Using a pastry cutter and/or a fork, cut the butter into the mixture until a crumble forms.

Remove the French toast from the refrigerator and spread the crumble evenly over the bread. Bake uncovered for approximately 45 minutes.

Begin checking on the bread at the 30-minute mark. The bread is done once it starts browning around the edges.

To prepare the glaze, combine the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the casserole. Serve and enjoy!

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Tips for the casserole:

Of course the casserole is best served warm. Any leftover casserole can be stored in the refrigerator in an airtight container.

The casserole is just as delicious the next day, just heat and eat! And not to worry, if prepared correctly this casserole will not be mushy.

Frequently asked questions:

How to reheat the casserole?

Place a slice of the casserole in the microwave and heat for about a minute or until its heated to your liking.

How do I make sure the casserole is not soggy?

Do not overly soat the bread and make sure to cook it thoroughly, but not to overcook it.

How do I know when the casserole is done?

The bread is done once it starts browning around the edges.

**Shop my Amazon store to get cooking items used in our recipes!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

Don't miss another recipe!
Subscribe to our newsletter!

Follow Whip it like Butter on Facebook, Instagram, Pinterest, YouTube and TikTok!
See you there!