The best oven-baked French toast recipe, ever.
This sticky bun-inspired overnight brioche French toast casserole is one of the best things we’ve ever eaten. A custardy overnight baked French toast that tastes just like a sticky bun, smothered in homemade pecan goo. Meet your new favorite breakfast recipe.
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Why Overnight French Toast Casserole Is the Best French Toast
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 preheat the oven, stick in the French toast, and let it bake.
That way, you can relax over coffee instead of busy busy in the kitchen flipping bread one slice at a time as you would a skillet French toast recipe.
How to Make this Baked Overnight French Toast Casserole
This recipe has two components: the bread pudding/French toast casserole base, and the gooey pecan sticky bun caramel sauce topping. This does not require many ingredients, nor is it complicated.
To make the casserole:
- Get a loaf of brioche bread. Brioche is eggy and more rich than regular white sandwich bread, and makes the French toast rich and thick, without dissolving into a blob. Brioche is the best bread for French toast, along with challah — which would be your best substitute.
- Cut the brioche 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 oven for about 30 minutes. Cool before using.
- Make the custard by mixing together the whole milk, cream, brown sugar, eggs, vanilla extract, and cinnamon in a mixing bowl with a whisk. Put the stale bread in a baking dish and 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 the next morning until golden and set.
How to Make the French Toast Sticky Bun Topping
French toast, or “pain perdu” in French (meaning “forgotten bread” because the bread is a day old) would be delicious on its own of course, especially if topped with pure maple syrup or fresh whipped cream and berries.
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.
Sticky Bun-Style Oven French Toast Casserole: 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.
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.
As a final note, you can reheat this, even with the topping added. Heat in a 325 degree Fahrenheit oven until warmed through, about 45 minutes.
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 Brioche French Toast Casserole (Sticky Bun-Style)
Ingredients
For the French Toast Casserole
- 1 one-pound loaf brioche bread
- 7 large eggs
- 2 1/4 cup milk
- 1 1/2 cups heavy cream
- 2 tablespoons dark brown sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
For the Pecan Goo
- 1 1/2 sticks (6 ounces) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
- 2 cups dark brown sugar
- 1 teaspoon kosher salt
- 2 cups pecan halves and pieces
Instructions
For the Baked French Toast Casserole
- Cut or tear the 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.
- In a mixing bowl, whisk together the eggs, milk, cream, two tablespoons dark brown sugar, vanilla extract, and cinnamon.
- Grease a 9" x 13" casserole. Pour the brioche bread pieces into the casserole, then pour the egg and cream custard evenly over the brioche. Press the brioche lightly to make sure all the bread is submerged. Wrap in plastic wrap and chill overnight in the refrigerator, or for at least 8 hours
- Preheat the oven to 325°F.
- Unwrap the unbaked casserole and bake, uncovered, for one hour, until puffed and golden brown. TIP: The brioche 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 saucepan, 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.
To Finish
- Remove the French toast casserole from the oven. Cool for 10 minutes. Pour the warm sticky bun goo all over the top of the casserole and serve.
Notes
A note on the bread:
Brioche is recommended here because it is rich and eggy, while still being somewhat light textured. But if you cannot find good brioche, a loaf of challah is a good substitute.Preparing in advance:
This recipe is made to prepare the night before. Resting overnight in the fridge allows the casserole to achieve maximum flavor and moisture. If you want to make this the same day, let the casserole rest in the refrigerator for at least two hours, preferably more.Leftovers:
Store any leftovers in an airtight container in the refrigerator, or covered with plastic wrap or aluminum foil. To reheat, place in a 325 degree F oven, covered, until warmed through, or microwave.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.
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