Name: Baked Sourdough French Toast Casserole
Prep time: 10 min
Cook time: 90 min
Ingredients: 1 loaf sourdough bread (24 oz); 10 eggs; 1½ cups heavy cream; 1 cup milk; 1 cup white sugar; 1 tablespoon vanilla; 1/2 teaspoon cinnamon; 2/3 cup flour; 2/3 cup brown sugar; 1½ teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup melted butter (unsalted)

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This Baked Sourdough French Toast Casserole is easy to prep day of or the night before! A delicious yet simple crowd pleaser. Layers of chopped sourdough bread cubes mixed with cream, eggs, vanilla, cinnamon, and sugar, then baked until set and topped with a delicious cinnamon and nutmeg brown sugar topping. The topping bakes into the bread and between the pieces, caramelizing onto the edges of the bread.

This This Baked Sourdough French Toast Casserole is not only so simple to make, but it tastes gourmet because the sourdough adds a great balance to the sweetness. It is elevated and delicious but comes together quickly – and it’s the perfect make-ahead breakfast for holidays or when you have company in town.

(See my other breakfast and Christmas breakfast recipes.)

Other Types of Bread

I also tested this recipe with challah bread and brioche bread, so you can use those as well if you prefer! Just see the notes on the recipe card.

I tested several variations and recipes and bread-types to get this This Baked Sourdough French Toast Casserole just right! You can use other breads if you can’t find a good sourdough loaf, but try this with sourdough if you can – it’s delicious.

You can prep and combine the casserole the night before, then bake the morning you want to eat it. Much quicker than traditional French toast! It is also sweet enough to eat plain, or you can top with berries and/or syrup.

Here’s all you will need to make this French Toast Casserole:

Sourdough Bread (can also use challah or brioche)
Heavy Cream
Milk
Eggs
Vanilla
White Sugar
Brown Sugar
Cinnamon
Nutmeg
Flour
Butter

Baked Sourdough French Toast Casserole

To make sure the eggs set and that the Casserole isn't soggy, this dish does require a bit of baking time (90 minutes). Plan accordingly!

Plum Street Collective

Prep Time 10

Cook Time 1 30

Serving Size 10

Equipment

1 9" x 13" pan
parchment paper
nonstick cooking spray
whisk
aluminum foil

Ingredients

French Toast Bake

1 loaf sourdough bread (24 oz) I used a store-bought sourdough loaf (you can use a different kind of bread (brioche or challah) or a smaller loaf, but you'll need to adjust the amount of eggs – see note below**
10 eggs
1½ cups heavy cream
1 cup milk
1 cup white sugar
1 tablespoon vanilla
1/2 teaspoon cinnamon

Cinnamon & Brown Sugar Topping

2/3 cup flour
2/3 cup brown sugar
1½ teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup melted butter (unsalted)

Instructions

French Toast Bake

Preheat oven to 350°F. Line a 9"x13" baking pan with parchment paper, and spray generously with nonstick cooking spray. (The French Toast Casserole has sugar in the mixture so it can get quite sticky – make sure it is coated well.)
Set aside.
Cube the loaf of bread into 1-2 inch pieces. Place all of the bread pieces into the prepared 9"x13" pan.
In a medium sized mixing bowl, whisk together eggs with heavy cream and milk.
Add in the sugar, vanilla, and cinnamon. Whisk until well combined. Be sure there are no clumps of sugar and it is smoothly whisked in.
Once mixed, slowly pour egg mixture over the bread pieces in the pan.
Be sure to pour slowly so you can evenly coat the top pieces of bread. Try to make sure all of them are coated, and that none of them are dry.
Once poured over, cover the pan tightly with aluminum foil and bake for 1 hour and 20 minutes covered (80 minutes).
*Overnight option: you can also cover tightly with foil and put in the fridge overnight, then bake the next morning.

Cinnamon & Brown Sugar Topping

Next, prepare the cinnamon & brown sugar topping. In a small bowl combine the flour, brown sugar, cinnamon, nutmeg, and salt. Mix well.
Next, pour melted butter over the mixture and stir with a fork to combine well.
Once Casserole has baked for 80 minutes (covered), remove from oven, uncover, and add the cinnamon topping evenly across the top.
Place back in the oven uncovered, and finish baking for 10-15 minutes until the top of the bread is a dark golden brown and the cinnamon mixture is melted.
Once done, remove from oven and let set up and cool slightly for 10-15 minutes before serving.
Cut into squares to serve. Optionally, top with powdered sugar, fresh fruit, and/or maple syrup. (This French Toast Casserole stores great in an airtight container in the fridge, and can be reheated in the microwave.)
Enjoy!

Notes

**I used a 24oz loaf of rustic sourdough bread for this recipe (brand was Seattle Sourdough). I also tested two versions of this recipe also with challah bread and brioche bread to confirm the measurements – it still turns out great with those breads but their loaves are a little smaller (16-17 oz).

If your loaf is 16-17 oz, use these measurements for the casserole:

1 loaf of bread (16-17 oz)
8 eggs
1 cup heavy cream
1 cup milk
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon

Reduce covered baking time by 20 minutes. Other than these changes, all instructions will be the same!

I hope you love this French Toast Casserole as much as me and my family do! It’s the perfect make-ahead easy but delicious breakfast. Be sure to tag me @plumstreetcollective if you make this!