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Ultimate French Toast
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4.86 from 7 votes

Baked French Toast Casserole (Sinful)

Make ahead is key when it comes to brunch as you don't want to be waking up at the crack of dawn to start cooking. This sinful Baked French Toast Casserole can be made the night before and will have your guests begging for seconds. Ooey, gooey and so delicious. No need for maple syrup :)
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, brunch, Main Dish
Cuisine: American, Vegetarian
Servings (change as needed): 6 People
Author: Jenna


Bottom Layer Sauce

  • 3/4 cup Butter (12 tbsp or 1 1/2 sticks)
  • 1 1/2 cups Brown Sugar
  • 2 teaspoon Cinnamon

French Toast

  • 1 Challah Loaf (minus 2 large slices) white bread is ok too
  • 6 Eggs
  • 2 1/2 cups Milk
  • 1 1/2 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt

Top Layer Sauce

  • 1/2 cup Butter (1 stick)
  • 1 cup Brown Sugar
  • 3 tablespoon Maple Syrup


  • MAKE BOTTOM LAYER SAUCE: Put all ingredients in a microwave safe 9x9 oven safe dish (like pyrex) microwave on High for 1 minute, stir, then cook for another 30 seconds. If your pan is not microwave safe, use another bowl and pour the mixture into your pan.
  • MAKE FRENCH TOAST NIGHT BEFORE: In a large mixing bowl, whisk together eggs, milk, vanilla and salt. Cut off all the crusts of the Challah loaf and discard them. Tear the bread into pieces (2" x 2" is fine). Add bread to egg mixture and mix to drench all the bread well. Pour egg-bread mixture on top of the bottom layer sauce in the 9 x 9 pan. Cover with plastic wrap and refrigerate overnight.
  • The next morning, preheat oven to 350F.
  • MICROWAVE TOP LAYER SAUCE: Put all ingredients in a microwave safe bowl and cook for 45 seconds, stir, then cook for another 30 seconds.
  • BAKE FRENCH TOAST: Take french toast out of the fridge and place it on a baking sheet covered in tinfoil. Pour the Top Layer Sauce over the french toast, making sure you don't spill over the edges of the dish (this is why you have the baking sheet and tinfoil...easier clean up). Bake for 50-60 mins. Check with a knife to make sure inside is not still wet. Serve immediately with berries, plain yogurt or both.


Make Ahead: This is a true make-ahead dish. Prepare the entire french toast casserole. Refrigerate overnight or up to a day. Bake the next day.  You can bake the casserole the same day after it sits for an hour or two to allow the bread to absorb the egg mixture. 
Nutrition values are estimates based on generous portions.
Calories: 844kcal | Carbohydrates: 103g | Protein: 9g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 276mg | Sodium: 568mg | Potassium: 355mg | Fiber: 1g | Sugar: 100g | Vitamin A: 1586IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 2mg