Pioneer Woman French Toast Casserole Recipe

you know when you wake up hungry but also lazy? like, you’re not about to whip up individual slices of anything. this right here — this is the fix. it’s all soft and warm, like dessert pretending to be breakfast. honestly, you just make it the night before, toss it in the oven half-awake, and you’ve got caramel-y baked goodness in 30 mins.

this casserole comes out soft, almost custardy in the middle, with golden edges and a buttery, brown sugar bottom. the bread soaks overnight, so it turns creamy inside — like bread pudding, but less fussy. perfect if you’ve got a sensitive stomach or just want something cozy that won’t fight back.

flavor’s mellow — sweet but not too sweet. nothing spicy or crunchy. and it’s easy to tweak. use dairy-free milk, skip the cinnamon if you’re avoiding it. you get that warm comfort-food feel without a ton of work.

Jump to Recipe

Ingredients Needed:

• 1 cup brown sugar: melts into the butter for that sticky base.
• ½ cup unsalted butter: rich, softens everything, makes it taste warm.
• 1 loaf crusty French bread (8 oz): cubed, not sliced. stale is fine, actually better.
• 2 cups milk: whole milk or any kind that works for you.
• 6 large eggs: makes the custard. holds it all together.
• 2 tsp vanilla extract: adds that cozy dessert smell.

Topping:

• 1 tbsp brown sugar: for a tiny crunch on top.
• ¼ tsp ground cinnamon: optional. leave it if it’s too much for your system.

How To Make French Toast Casserole:

Make the base layer:
Melt butter and brown sugar in a saucepan. Keep it low, just enough to combine. Pour that mix into a greased 9×13 dish.

Add the bread:
Toss your cubed bread over the butter-sugar mix. Try to spread it kinda evenly, don’t press it down yet.

Whisk the custard:
Mix eggs, milk, and vanilla in a bowl. Whisk until smooth. Then pour it all over the bread. Use a spatula to press the bread down gently so it starts soaking.

Chill it overnight:
Cover with plastic wrap and stick it in the fridge. At least 8 hours — overnight is best.

Bake it up:
Next morning, take off the wrap. Sprinkle the top with brown sugar and cinnamon. Bake at 450°F for 30 mins. Cover loosely with foil if the top gets too dark too fast.

Let it rest:
Take it out. Let it sit 5–10 mins so it settles. Spoon some of the sauce from the bottom over each serving. That’s the best part.

Recipe Tips:

• use day-old bread so it holds up and doesn’t go mushy
• cover loosely with foil halfway if browning too fast
• skip cinnamon for super-sensitive guts
• add a splash of milk when reheating to keep it moist

How to Store & Reheat:

Room Temperature: no more than 1 hour.
Fridge: store covered for 3–4 days.
Freezer: freeze slices after baking. reheat in oven or microwave — cover to avoid drying out.

Nutrition Facts (Approx. per serving):

• Calories: 380
• Sodium: 220mg
• Protein: 9g
• Fat: 18g
• Carbs: 45g
• Fibre: 1g
• Sugar: 22g

FAQs:

Can I use non-dairy milk?
yep — almond, oat, coconut… anything works. use what your stomach can handle.

Do I have to use French bread?
nah. brioche, challah, even sourdough is fine. just make sure it’s sturdy and not fresh-from-the-bag soft.

Too sweet for me?
cut the brown sugar in half, and skip the topping if you want.

Can I bake it without chilling overnight?
you can, but it won’t be as custardy. soaking makes a difference.

Is this freezer-friendly?
yup. just bake, slice, freeze. reheat with a bit of milk or cover with foil.