Easy Sourdough French Toast Casserole Recipe

A Cozy Morning Secret

I love a slow Saturday morning. The best ones start with this casserole in the oven. It fills the whole house with a sweet, warm smell. Doesn’t that smell amazing? It makes everyone get out of bed.

This dish is special because you make it the night before. Just put it together and pop it in the fridge. In the morning, all you do is bake it. This matters because it gives you more time for family. You are not stuck at the stove.

The Bread is the Star

We use sourdough bread here. Its little tang is a perfect match for the sweet custard. I learned this from my friend, Martha. Her family recipe used old, stale bread so nothing was wasted.

I still laugh at that. Now I buy a loaf just to let it get a bit stale for this recipe. It soaks up the egg mixture like a happy sponge. What’s your favorite kind of bread for breakfast? Let me know.

Making the Magic Custard

The custard is what makes it all come together. You just whisk milk, cream, eggs, and sugar. Add a dash of cinnamon and vanilla. It smells like a hug in a bowl.

Pour it right over your bread cubes. Then, you have to wait. Let it sit for ten or fifteen minutes. This waiting matters. It lets every piece of bread drink up the sweet, creamy goodness.

The Crunchy, Buttery Topping

Now for the best part, the topping! You mix flour, brown sugar, and cinnamon. Then you add soft butter. Use a fork to mix it until it looks like little pebbles.

Sprinkle this over the top of your casserole. This topping bakes into a crunchy, sweet crust. *Fun fact: The word “casserole” comes from a French word for “saucepan.”* Do you prefer a soft or crunchy topping on your breakfast bakes?

Time to Bake and Share

Slide your dish into a warm oven. Now you wait again. The hardest part is waiting for that golden-brown top. You know it’s done when the center is firm and doesn’t wiggle.

Serve it with a drizzle of maple syrup. Or a dollop of whipped cream. Seeing everyone’s happy faces at the table is the real reward. This matters. It turns a simple meal into a happy memory.

Your Turn in the Kitchen

This recipe is very forgiving. If you have a little less milk, that’s okay. If you want more cinnamon, add it! Cooking is about making it your own.

I would love to hear how yours turns out. What did you add to make it special for your family? Sharing our kitchen stories is how we learn. Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Sourdough Bread	1 loaf	Sliced into 1-inch pieces
Whole Milk	1 1/2 cups
Cream	1/2 cup
Sugar	1/2 cup
Eggs	10
Cinnamon	1/2 teaspoon
Vanilla Extract	1 teaspoon
All-Purpose Flour	1/3 cup	For topping
Brown Sugar	1/3 cup	For topping
Cinnamon	1/2 teaspoon	For topping
Salt	1/4 teaspoon	For topping
Butter	1/3 cup	Softened, for topping

My Lazy Morning Sourdough French Toast Bake

Good morning, sunshine! I love a slow Saturday. The smell of cinnamon fills the whole house. It makes everyone tumble out of bed. This recipe is my secret for feeding a crowd. It feels fancy but is so simple. You just mix everything in one dish. No standing over the stove for hours. I still laugh at that. I used to flip slices one by one. Now I let the oven do all the work.

Let’s get that oven warm and cozy. I’ll walk you through it, step-by-step. It’s like we’re cooking together in my kitchen. Are you ready? Let’s begin.

• Step 1: First, turn your oven on to 350°F. Grease your 9×13 baking dish well. I use a little butter for this. It makes the edges so golden and crisp. My grandson loves those crispy bits the most. He always asks for the corner piece.
• Step 2: Now, take your sourdough loaf. Slice it into big, chunky pieces. They should be about one inch thick. All those nooks and crannies are perfect. They will soak up the sweet, eggy custard so nicely. Just pile all the bread cubes right into your greased dish.
• Step 3: Grab a big bowl for the custard. Whisk the milk, cream, sugar, eggs, cinnamon, and vanilla together. Whisk until it’s all one happy, smooth family. Doesn’t that vanilla smell amazing? It reminds me of my mother’s kitchen. (A hard-learned tip: really whisk those eggs well. Nobody wants little white bits in their custard!).
• Step 4: Pour that lovely custard all over the bread. Try to cover every single cube. Now, this is the important part. Let it sit for 10 or 15 minutes. The bread needs a little bath to soak everything up. This waiting makes it so fluffy inside. What’s your favorite smell on a weekend morning? Share below!
• Step 5: Time for the best part, the topping! In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Then add the softened butter. Use a fork to mix it all up. You want a crumbly, sandy texture. This topping gets so crunchy in the oven. It’s pure magic.
• Step 6: Sprinkle your crumbly topping all over the soaked bread. Cover every bit you can. Now, pop the whole dish into your warm oven. It needs to bake for about 45 to 55 minutes. You’ll know it’s done when the top is golden. The center should not jiggle too much.
• Step 7: When it’s done, take it out carefully. It will be puffed up and beautiful. Let it cool for just a few minutes. Then, dig in! We love ours with a river of maple syrup. A dusting of powdered sugar is pretty too. This dish always brings everyone to the table smiling.

Cook Time: 45–55 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Breakfast, Brunch

Three Fun Twists to Try Sometime

This recipe is like a good friend. It’s happy to change things up. Here are some of my favorite ways to play with it. I think you’ll love them too.

• Berry Bliss: Add a cup of fresh blueberries or raspberries to the bread cubes. The berries get all warm and jammy. It’s a burst of fruity joy in every bite.
• Apple Pie Swirl: Mix one cup of finely chopped apples with a spoon of sugar and cinnamon. Tuck this sweet apple mixture in between the bread layers. It tastes just like dessert for breakfast.
• Nutty Crunch: Stir a handful of chopped pecans or walnuts right into the crumb topping. It adds a wonderful, toasty crunch. My neighbor gave me this idea. It’s so good.

Which one would you try first? Comment below!

The Perfect Plate & A Drink to Sip

Plating this up is part of the fun. A little extra touch makes it feel special. I always serve this right from the dish at the table. It feels so homey and welcoming.

For sides, crispy bacon or sausage links are perfect. The salty taste is wonderful with the sweet casserole. A bowl of fresh strawberries or sliced bananas on the side is lovely too. It makes the plate so colorful.

Now, for a drink! A tall, cold glass of whole milk is my grandson’s pick. For the grown-ups, a hot cup of coffee with cream is just right. Or a mimosa with orange juice for a real celebration. Which would you choose tonight?

Storing Your Sourdough French Toast Casserole

Let’s talk about keeping your casserole for later. First, let it cool completely. Then cover the dish tightly. You can keep it in the fridge for up to three days. I remember my first time making this. I was so proud I made two dishes. One for now, one for later. It was a lifesaver on a busy morning.

You can also freeze this casserole. Wrap the whole dish well in plastic wrap and foil. It will keep for about two months. Thaw it in the fridge overnight before reheating. This batch cooking trick saves so much time. It means a warm, homemade breakfast is always close by. A good meal ready makes any day feel simpler.

To reheat, just warm slices in the oven at 350°F. Heat until warm all the way through. The microwave works too, but the topping gets soft. The oven keeps that lovely crisp texture. Have you ever tried storing it this way? Share below!

Fixing Common Casserole Troubles

Sometimes the middle is too wet. This means the bread did not soak up enough custard. Let the bread sit for the full 15 minutes. Press the bread down gently into the custard. This step matters because it gives you a perfect, firm slice.

Is your topping sinking into the custard? I remember when this happened to me. My topping vanished. Make sure your butter is soft, not melted. Use your fingers to press the crumbs together. This creates bigger, sturdier crumbs that will stay on top.

If the top browns too fast, just lay a piece of foil over it. This stops the top from burning. The casserole can finish cooking underneath. Fixing small problems builds your cooking confidence. You learn that little mistakes are easy to solve. Which of these problems have you run into before?

Your Quick Casserole Questions

Q: Can I make this gluten-free? A: Yes. Just use your favorite gluten-free bread. It works just as well.

Q: Can I make it ahead? A: Absolutely. Assemble it the night before. Keep it covered in the fridge until morning.

Q: What if I don’t have cream? A: No problem. Use all milk instead. The casserole will still be delicious.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Is the vanilla necessary? A: It adds a lovely warm flavor. But your casserole will be fine without it. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this recipe. It always makes my kitchen smell like a happy place. The best part is sharing it with people you love. Fun fact: Sourdough is one of the oldest kinds of bread!

I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest! Show me your beautiful golden-brown casserole. It makes my day to see your kitchen adventures.

Happy cooking!

—Fiona Brooks.