This easy small French toast casserole is made for holiday morning brunches—soft and custardy inside with a crisp cinnamon-sugar top.
Make it overnight for an effortless breakfast, or bake it fresh in about an hour. This small-batch recipe makes 4–6 servings in an 8x8 pan, but scales down for two or up for almost any size.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Small French Toast Casserole
- 🍞 Ingredients
- 👨🍳 Quick Overview: Small French Toast Casserole
- ⏲️ How Long to Cook French Toast Casserole
- 🥖 What Type of Bread to Use
- 👍 Tips for Perfect French Toast Casserole
- 🥣 Options and Variations
- 📆 Making Ahead
- ↕️ Scaling: French Toast Casserole for Two or More
- 🤔 How to Prevent Soggy French Toast Casserole
- 🍴 How to Serve French Toast Casserole
- ❄️ Storing and Reheating Leftovers
- 📋 Other Breakfast Recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by :
⭐⭐⭐⭐⭐"This one is a winner, Dr. Dan! Very easy to put together the night before, dead simple to finish in the morning, with a great presentation. Thank you!"
❤️ Why You’ll Love This Small French Toast Casserole
- Small batch: Bakes perfectly in an 8x8 pan for 4–6 servings—no giant casserole or soggy middle.
- Scales to any size: Cut it in half for two, or double it for a family breakfast or brunch.
- Make it overnight: Prep the night before for an easy holiday morning, or bake it the same day.
- Simple and forgiving: Pantry staples, flexible bread choices, and no tricky steps.
- Perfect texture: Soft and custardy inside with a crisp cinnamon-sugar top.
🍞 Ingredients
- Bread — French bread is classic for texture, but brioche, sourdough, or Italian bread all work. Softer bread may be adapted—see the bread section below.
- Eggs — The base for the custard mixture.
- Milk — Whole milk gives the richest flavor, but 2% or half & half are fine.
- Pantry staples — Sugar, cinnamon, vanilla extract, and a pinch of salt.
- Topping — Melted butter mixed with cinnamon-sugar for a crisp golden crust.
👨🍳 Quick Overview: Small French Toast Casserole
1. Cut crusty French bread into 1-inch cubes and add to a buttered 8x8 or 6x9-inch baking dish.
2. Whisk together the custard (eggs, milk, sugar, salt, vanilla, cinnamon) and pour it over the bread cubes. Cover and refrigerate overnight, or bake right away.
✅ Pro Tip: Cover with plastic wrap and refrigerate up to 24 hours. Before baking, let sit at room temperature for 15–30 minutes while the oven preheats.
3. Brush the top with melted butter, then sprinkle with cinnamon-sugar.
4. Bake at 350°F until golden brown and the center reaches 165°F—about 40–45 minutes. Let rest 5–10 minutes, then serve with butter, maple syrup, fresh fruit, or powdered sugar.
✅ Pro Tip: The bread will puff up near the end of baking—that’s the earliest you could pull it, but it will still be soft. Bake a few minutes longer for a drier, more set casserole.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️ How Long to Cook French Toast Casserole
French toast casserole should reach 165°F in the center for safety. A small batch in an 8x8 pan takes about 40–45 minutes, while a half batch for two will take about 25–30 minutes and a double about 50–60 minutes.
Baking time varies with the thickness of the casserole, so always check the center temperature for doneness.
🥖 What Type of Bread to Use
French bread is the classic choice for texture, but sourdough, Italian, or brioche also work well. If you're buying bread just for this recipe, grab a small loaf or baguette.
Day-old, crusty bread works best because it absorbs the custard without becoming mushy. Softer or fresh bread will also work—dry the cubes in a 200°F oven for about 10 minutes first.
👍 Tips for Perfect French Toast Casserole
- Overnight or same day: Bake right away, or chill overnight for the best custard texture and easy mornings.
- Milk flexibility: Whole milk tastes best, but any milk—even non-dairy—works fine.
- Choose your texture: Bake uncovered for a crisp top and firmer casserole. Bake covered for a softer, more custardy texture.
🥣 Options and Variations
- Berries: Add ½ cup fresh or frozen blueberries before baking (mixed berries work too).
- Apples: Toss chopped apples with brown sugar and cinnamon, then layer with the bread.
- Nuts: Pecans or walnuts add crunch—mix in or sprinkle on top.
- Streusel topping: Combine brown sugar, cinnamon, and nuts for a sweet, crunchy crust.
📆 Making Ahead
- Overnight (best option): According to the USDA, you can safely assemble the casserole up to 24 hours ahead. Cover tightly with foil or plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 15-30 minutes while the oven preheats. (Some folks will tell you longer, but 24 hours is the food-safety line.)
- Freezer option: You can freeze the fully baked casserole for up to 3 months, but the texture may be softer or slightly mushier after thawing. Cool completely, then wrap well in plastic and foil. Thaw in the refrigerator for about 24 hours, then reheat uncovered in a 350°F oven for about 30 minutes.
↕️ Scaling: French Toast Casserole for Two or More
This recipe is written for a small batch—an 8x8, 6x9, or 9-inch round baking dish makes about 4–6 servings. But it scales easily down for two or up for a family.
- For Two (half recipe 2–3 servings): Use a 6-inch round (or similar small dish). Bake 25–30 minutes, until golden and the center is 165°F.
- Original recipe (4–6 servings): Use an 8x8, 6x9, or 9-inch round dish. Bake 40–45 minutes.
- Double recipe (8–12 servings): Use a 9x13 casserole or cake pan. Bake 50–60 minutes, until browned and the center is 165°F.
✅ Tips for scaling:
- Use the recipe card to adjust the servings—ingredient amounts change, but the instructions do not.
- Always bake to 165°F for food safety.
🤔 How to Prevent Soggy French Toast Casserole
Nobody wants a soggy casserole. Here’s how to keep it firm and custardy every time:
- Use sturdy bread: Day-old French, sourdough, or brioche holds up best.
- Size matters: A too-thick casserole can stay wet in the middle. When scaling the recipe, it’s better to use a slightly larger pan than to crowd the bread into one that’s too small.
- Preheat fully: Always start with a fully heated oven for even baking.
- Bake until set: Don't stop just because the casserole puffs. The center should reach 165°F and look set.
- Rescue a soggy casserole: If it's still too wet after baking, spread individual pieces on a rimmed baking sheet and return them to the oven for a few minutes to dry.
🍴 How to Serve French Toast Casserole
Serve warm with butter and maple syrup, plus toppings like fresh fruit or powdered sugar.
It also pairs perfectly with breakfast meats:
- Crispy Baked Bacon
- Ham steak, slices, or other breakfast favorites
Baked Breakfast Sausage
The best and easiest way to cook crispy and juicy sausage is in the oven. We always bake breakfast sausage patties or links, Italian sausages, or other full-size sausages for perfect sausages every time without the mess.
❄️ Storing and Reheating Leftovers
- Refrigerate: Cover and store in the refrigerator for 2–3 days.
- Freeze: Wrap tightly in plastic and foil, or use a freezer-safe container. Freeze for up to 3 months, but expect the texture to be somewhat softer after thawing. Thaw overnight in the refrigerator.
- Reheat: For best texture, warm uncovered in a 350°F oven for about 30 minutes. An air fryer works too. Microwaving is quicker, but the top will be soft.
👉 For small households: Individual servings reheat faster—about 10–15 minutes in the oven.
📋 Other Breakfast Recipes
Looking for more breakfast ideas? Try:
❓ FAQs
Use gluten-free bread. The other ingredients are usually gluten-free, but always check the labels to be safe.
Bread pudding uses more milk than eggs, is generally sweeter, often includes raisins, and is usually served as a dessert with a sauce. French toast casserole is less sweet and made for breakfast.
For food safety, don't refrigerate the assembled casserole for more than 24 hours before baking. For longer storage, bake it completely, cool it, then freeze it. The texture may be softer after freezing and thawing.
Yes. Assemble the casserole and bake it right away. Refrigerating overnight gives the bread more time to absorb the custard and makes breakfast easier, but it isn't required.
📖The Recipe Card
Small French Toast Casserole (Easy Small-Batch Recipe)
Video Slideshow
Ingredients
- 8 oz French bread (1-inch cubes) - other crusty bread would work
- 4 eggs - large
- 1 ½ cups milk
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 teaspoons sugar
- ½ teaspoon vanilla extract
- 1 tablespoon butter
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Step-by-Step Instructions
- Butter an 8x8 or 6x9-inch baking dish
- Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.
- Whisk 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.
- Pour the egg mixture over the bread cubes, cover with foil or plastic wrap, and refrigerate overnight, or you can proceed to the next step and cook now.
- If refrigerated overnight, remove it from the refrigerator, uncover, and let it rest at room temperature for 15–30 minutes while the oven preheats to 350°F. Melt 1 tablespoon of butter in the microwave and brush the top.
- Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle on top.
- Bake until golden brown and an internal temperature of 165°F—about 40–45 minutes.
- Allow to cool for 5–10 minutes before serving.
Recipe Notes
Pro Tips
I suggest a crusty bread; if it is a little stale, that is good. If you opt for softer bread, you might want to dry it out a bit in a 200°F oven for about 10 minutes. This recipe uses an 8x8, 6x9, or 9-inch round baking dish. The full recipe makes about 4–6 servings. See the post for half and double recipe pan sizes and baking times. Bake until nicely browned with an internal temperature of 165°F in the center. The bread will puff near the end. When the center is puffed, it may still be quite soft. Bake a little longer for a drier, more set casserole. Storage before cooking is limited to 24 hours for safety due to the eggs. Storage after cooking: refrigerate covered for 2–3 days or freeze for up to 3 months. The texture may be softer or slightly mushier after freezing and thawing. It is best if reheated in the oven or air fryer at 350° for 15–30 minutes. This will help crisp up the crust, whereas reheating with a microwave will make it soft.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published December 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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davidp says
A big hit and a keeper. Split the liquid with egg nog on hand. Filled the house with a dreamy aroma also! Dr Dan’s notes about baking time and pan size made for a successful b’fast.
Next time will double and see how well it freezes. Thanks for posting Dr Dan!
Connie says
Today is the 2nd time I’m making this for my husband, son, and me. We loved it the first time and both of them said how much they’re looking forward to it this evening. I put a little bit of flavored coffee creamer in with the milk and just used up some sweet Hawaiian rolls for the bread. Thank you for the recipe.
Crystal muncy says
I made the French toast casserole for 2 people followed receive exactly.
My husband said he tasted no eggs at all tasted like sweet bread.
How can I add more eggs to it?
Dan Mikesell AKA DrDan says
Hi Crystal,
If you want to use more egg, you will need to decrease the volume of the milk. A large egg is 3 tablespoons, so for each additional egg you add, decrease the milk by that amount. That should work but not tested.
Dan
Anne says
Ha! Your email spotlighting your updated post of this recipe just showed up in my inbox, and I immediately recognized it as one of my favorite breakfast recipes. Came to the blog to leave a comment to tell you so, and saw my own comment from 2019 as your featured comment! Loved it then, love it now. This delicious casserole never fails. Thanks again, Dr. Dan. You're awesome!
Dan Mikesell AKA DrDan says
Hi Anne,
Yeo, as I rewrite posts (the recipe rarely changes) to improve user experience, I frequently add a "featured comment" snippet. It tells people that other real people like the recipe, and encourages them to comment or ask questions. Plus, Google likes it.
Glad you are still enjoying this one, I did add a few options and clarify some language, but nothing else but the presentation changed.
Dan