This sticky bun-inspired overnight French toast casserole is truly one of the best things I’ve ever eaten. It’s a custardy overnight baked French toast made with rich challah or brioche that tastes just like a sticky bun, smothered in homemade pecan goo. The best oven-baked French toast recipe, ever.
Jump To:
Why Overnight French Toast Casserole Makes the Best French Toast
French toast, or “pain perdu” in French (meaning “forgotten bread,” because the bread is a day old), is one of the most beloved breakfasts of all time. Baking it as a casserole makes it even better.
Baked French toast has two things going for it. First, moisture and texture. Soaking the bread overnight in a sweet egg and milk custard creates a moist bread pudding that, when baked, stays tender and creamy — not dry.
Second, baked French toast saves lots of time. It’s a make-ahead meal in the best sense. Prepare the casserole and pecan goo the night before. In the morning, just stick in the French toast casserole in the oven to bake, reheat the topping, and serve.
Making a French toast casserole means you can relax over coffee instead of staying busy in the kitchen flipping bread one slice at a time as you would a skillet French toast recipe.
Ingredients for Overnight French Toast Casserole
This recipe has two components: 1) the bread pudding/French toast casserole base, and 2) the gooey pecan sticky bun caramel sauce topping. This does not require many ingredients, nor is it complicated. You’ll see specific ingredient quantities in the recipe card below, but here’s what you’ll need to make this casserole French toast recipe.
Ingredients for the French Toast Casserole
- Bread: 1 one-pound challah or brioche loaf
- Dairy: eggs, whole milk, heavy cream
- Sugar and spice: dark brown sugar, pure vanilla extract, cinnamon
To Make the Pecan Goo Topping
- Unsalted butter
- Heavy cream
- Sweeteners and salt: Light corn syrup, dark brown sugar, kosher salt
- Pecan halves and pieces
Step-by-Step Instructions
Here’s how to make the recipe, step by step.
Make the French Toast Casserole:
First, cut the brioche or challah bread into approximately 1-inch cubes, and let them stale. You can stale the bread cubes either by leaving them out uncovered on a countertop overnight, or by drying them in a 325 degree Fahrenheit oven for about 30 minutes. Cool before using. Place the stale bread in a baking dish and spread evenly.
Next, make the custard. Mix together the whole milk, cream, brown sugar, eggs, vanilla extract, and cinnamon in a mixing bowl with a whisk. Pour the egg mixture/custard over the bread. Press the bread to ensure that everything is coated in liquid.
Cover the casserole dish, and chill overnight in the fridge or for about 8 hours.
Bake. Bake the next morning, uncovered at 325 degrees F for about one hour, until golden and set.
Make the French Toast Sticky Bun Goo Topping While the French Toast Is Baking
The warm, gooey sticky bun topping puts this French toast casserole over the top. This recipe tastes just like sticky buns — without having to make actual sticky buns. In other words, all the flavor, for a lot less work.
To make the topping:
- Melt together the butter, dark brown sugar, heavy cream, corn syrup, and salt.
- Bring to a boil and stir, cooking at a nice simmer for about 10 minutes, until it coats the back of a spoon.
- Stir in the nuts off of the heat, then pour over the baked French toast.
How to Tell When the Pecan Caramel Topping Is Done: The caramel will continue to thicken once it comes off the heat and begins cooling, so don’t expect it to reach a gooey consistency while it’s still bubbling away. Rather, dip a large spoon in the caramel and put it on a plate. Then, drag a line across the spoon with another utensil. If the caramel stays parted and the line does not close up again right away, you’re good.
Top the Baked French Toast With Sticky Bun Caramel and Serve
When the baked challah or brioche casserole comes out of the oven, wait about 7 to 10 minutes for it to cool to a nice, warm serving temperature. Smother with warm pecan goo and serve warm.
Recipe Notes and Substitutions
What nuts can substitute for pecans? If you do not have pecans, the best alternative is walnuts. But feel free to substitute any personal favorite nut, such as almonds or cashews.
Do I have to let my bread get stale overnight? No! You can easily “stale” bread in the oven. Cut the bread into cubes, then bake at 325 degrees Fahrenheit on a couple of baking sheets for about 30 minutes, stirring halfway. This will dry out the bread.
How to serve French toast casserole: This French toast should be served warm from the oven while the goo is still warm. It will be delicious on its own of course, but you can also top with fresh whipped cream and berries. If serving as a dessert, some vanilla ice cream would be great. You won’t need maple syrup for this due to the sweetness of the pecan goo topping.
What if I don’t have brioche? Challah makes a great French toast bread because it is denser and more eggy than “regular” sandwich bread, and has a soft crust that works well with the custard. But if you cannot find brioche or challah, white sandwich bread would be the next-best substitution. Avoid super crusty artisan bread. The crust will not soften enough.
Do I need dark brown sugar? You can substitute light brown sugar instead of dark brown. The color will be lighter, and the flavor slightly less robust, but will still taste just as good.
Making in Advance, Serving, Storage, and Reheating
Making in advance: This French toast casserole requires an overnight soak in the custard before baking no matter what. But you can separately prepare the stale bread, pecan goo, and the custard up to three days in advance. Keep the custard chilled in the fridge; give it a good whisk before pouring it over the bread. Do not let the bread soak in the casserole more than 12 hours before baking or it will become too mushy. Reheat the goo over medium-low heat in a sauce pot, stirring occasionally, until warmed through.
Serving: Serve this about 7 to 10 minutes after removing from the oven, while the casserole and topping are still warm.
Storage: Store the baked, cooled casserole in the refrigerator (covered).
Reheating: You can reheat this, even with the topping added. Heat in a 325 degree Fahrenheit oven, uncovered, until warmed through, about 30 to 40 minutes. Stick a knife in the middle for a couple of seconds and then feel it with your finger to see if the metal feels very warm (careful not to burn yourself).
This is the ultimate breakfast and brunch dish, especially for Mother’s Day and Christmas morning.
Love this overnight baked French toast casserole? You’ll also love:
Overnight French Toast Casserole (Sticky Bun-Style)
Essential Equipment
- 1 9" x 13" x 2" casserole dish or similar dimensions
- 1 whisk
Ingredients
For the French Toast Casserole
- 1 one-pound challah or brioche loaf this will have to be stale; see instructions below
- 7 large eggs
- 2 1/4 cups milk
- 1 1/2 cups heavy cream
- 2 tablespoons dark brown sugar You can substitute light brown sugar as needed
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
For the Pecan Goo Topping
- 1 1/2 sticks (6 ounces) unsalted butter
- 1/2 cup light corn syrup such as Karo
- 1/2 cup heavy cream
- 2 cups dark brown sugar you can substitute light brown sugar, but the color and flavor will be less robust
- 1 teaspoon kosher salt I use Diamond Crystal brand
- 2 cups pecan halves and pieces walnuts are the best substitute
- Optional serving suggestions: Fresh berries, whipped cream, vanilla ice cream
Instructions
For the Baked French Toast Casserole
- Prepare the stale bread. Cut or tear the challah or brioche into 1-inch cubes. Divide onto two rimmed baking sheets and let sit uncovered overnight, or bake in a 325°F oven for 30 minutes, stirring halfway, until dried out and stale. Cool on baking sheets to room temperature.
- Make the custard. In a mixing bowl, whisk together the eggs, milk, cream, two tablespoons dark brown sugar, vanilla extract, and cinnamon.
- Assemble the casserole and chill. Grease a 9" x 13" casserole or similar-sized oval baking dish. Pour the bread pieces into the casserole, then pour the egg and cream custard evenly over the bread. Press lightly to make sure all the bread is submerged. Cover in plastic wrap and chill overnight in the refrigerator, or for at least 8 hours.
- Bake. Preheat the oven to 325°F. Unwrap the chilled, unbaked casserole and bake, uncovered, for one hour, until puffed and golden brown and set in the middle (test with a knife to make sure it isn't liquid-y; if it is, give it a few more minutes).TIP: The French toast casserole will soufflé a bit at the end, but will settle back down once it is out of the oven.
For the Pecan Goo
- While the casserole is baking, make the gooey pecan topping. In a medium sauce pot, heat the butter, corn syrup, heavy cream, dark brown sugar, and salt. Bring to a boil and cook, whisking very frequently, until the caramel coats the back of a spoon and holds a line when you drag a knife across it, about 10 minutes. PRO TIP: The caramel will thicken even further once it comes off the heat, so don't expect it to reach a gooey consistency while it's still bubbling away. Rather, dip a large spoon in the caramel and put it on a plate. Then, drag a line across the spoon with another utensil. If the caramel stays parted and the line does not close up again right away, you're good.
- Remove from heat and stir in the pecans. Keep warm until the French toast comes out of the oven.
Finish and Serve
- Remove the French toast casserole from the oven. Cool for 7 to 10 minutes. Pour the warm sticky bun goo all over the top of the casserole and serve.
- Serve plain or topped with fresh whipped cream and berries. If serving as a dessert, some vanilla ice cream would be great. You won't need maple syrup for this due to the sweetness of the pecan goo topping.
Notes
- In the oven: Heat in a 325 degree Fahrenheit oven, loosely tented with aluminum foil, until warmed through, about 30 to 40 minutes. Stick a knife in the middle for a couple of seconds and then feel it with your finger to see if the metal feels very warm (careful not to burn yourself).
- In the microwave: This is an easy option as well. Just be careful because caramel can become quite hot.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
Why you should trust this recipe: I trained as a pastry chef at the Culinary Institute of America (the “other” C.I.A.) and worked in top professional NYC bakeries before becoming a food writer and recipe developer. I’ve made this recipe multiple times and personally created this recipe, so you can trust that this recipe works. Learn more about my background.
16 comments
Diane
Made this last night and baked today. It’s very good! I will definitely make it again. Next time, I will probably use just a little less of the goo and keep it to serve on the side.
Has anyone tried to make half of this recipe? Maybe use 3 eggs?
Lisa Ruland
So glad you liked it! You can halve the recipe. The baking time will decrease a fair amount.
Diane
If I make the pecan goo the night before, what is the best method to reheat it?
Lisa Ruland
Hi, Diane! Sorry I am just answering this for you. The best way to reheat it is on low over the stove, giving it an occasional stir.
Cheri
Could the goo be placed in the bottom of the dish prior to going into the oven and then add the bread cubes already soaked in the custard. I was thinking of inverting the pan after baking?
Unpeeled
Hi! It’s possible, but I’d hate to officially make promises since I haven’t designed the recipe that way. If you want to serve it outside the casserole pan, you could invert the baked French toast (let it cool for several minutes first), and then pour the goo over the inverted French toast that way. Let me know what how things go!
Jenny F
I ended up baking a loaf of challah to use for this recipe and I’m so glad I did. This French toast recipe was SO good. I made it for a birthday brunch and it was a huge hit! I think it almost tasted better the second day. This is definitely going in my stash of secret recipes I use to impress my family and friends.
Unpeeled
Hi, Jenny! Thank you so much. It’s honestly one of my favorite recipes and I am so glad you like it as well. Thanks for writing.
Sharon
Can this be made ahead and frozen?
Unpeeled
Hi, Sharon! Good question. I would recommend not making it ahead and freezing it. In my experience, custard-based foods get a little funny when frozen and then defrosted. However, you can easily make the pecan goo and custard a couple days in advance, and then assemble everything when you are ready. Hope this helps.
Frances
Outstanding recipe and a definite “keeper.” The “goo” tastes just like a sticky bun. The French toast casserole part was perfectly moist.
Ricki
Mad last Sunday for Mother’s Day and we all loved it! Had a little left over and finished it Monday for lunch, still delicious!!
Such a yummy recipe.
Unpeeled
Thanks you!!! I am so glad you liked it 🙂
Y.R.
Agree with the other comment: We made this for Mother’s Day brunch and it was OVER. THE. TOP. No leftovers, and absolutely perfect as written. Will make again–often.
Ann
Best Mother’s Day breakfast dish ever!
Alexis P.
I’m a neighbor and was so lucky to try this because it is phenomenal. (Or maybe unlucky…I couldn’t stop eating it! haha.) The bread pudding was moist and custardy and not at all dry, and the topping was just like a sticky bun. Highly recommend, and thanks again, Lisa