Easy Overnight French Toast Casserole


For the French Toast Casserole

  • 1 tablespoon butter
  • 16 ounces bread (French Bread, Italian Bread, Whole Wheat Bread) cut into 1 inch cubes (this is about 8-10 loosely packed cups)
  • 2 cups milk (or 1 cups milk and 1 cup half and half)
  • 6 eggs
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons vanilla extract

Vanilla Glaze (optional)

  • 1 cup powdered sugar sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • dash of salt


  • Cube up bread into 1 inch cubes. If time permits, spread the bread out on baking sheets and let dry out for several hours. If time does not permit, dry bread out in a 300 degree oven for 15-20 minutes.
  • Grease a 9×13 baking dish with 1 tablespoon butter.
  • Place cubed bread in prepared casserole dish.
  • Mix together eggs, maple syrup, milk, vanilla, salt, cinnamon and nutmeg. 
  • Pour custard over bread, lightly tapping bread down to be fully sumberged in custard. 
  • Cover casserole with plastic wrap and refridgerate for 8 hours or overnight. 
  • To Bake, preheat oven to 350 degrees. Remove plastic wrap and cover with foil. Bake covered for 30 minutes. Remove foil and bake for additional 15 minutes. Serve warm with glaze and/or additional maple syrup. 


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