French Toast Casserole is a classic breakfast/brunch dish for family gatherings or holidays. Now you can easily make an amount that fits smaller households.
Time to make your life easier. This overnight recipe bakes in the morning, so the cook (you) can participate in the family activities. French toast casserole is becoming the "green bean casserole" of Christmas for this reason.
But if you're not feeding an army for breakfast, you had to choose other options. Let's make a smaller version that will serve a smaller household or everyday for a family. Make it ahead or bake right away with these quick and easy instructions.
Serve with breakfast meat like Oven Baked Bacon or Oven Baked Breakfast Sausage. And check out these other breakfast recipes, like Baked English Muffins, Blueberry Breakfast Cake, Cinnamon Roll Cake, and Healthier Sausage Gravy and Biscuits.
I started with a Taste of Home recipe as the model recipe, but like every other recipe I looked at, it required a small army to consume it all. So my first act, cut in half. Then a little change here and there, and we have a smaller version that is quick and easy but still tastes great.
🥖The Bread
While the most common bread recommended was a crusty French, almost any bread should be fine. If you are buying bread, get a small baguette of French but otherwise, use what you want.
I suggest the best choice will be a mild stale crusty bread in cubes. A softer bread will tend to get mushy. If you had a soft bread you want to use, toss it on a tray in a 200 oven for about 10 minutes first to dry it some.
✔️Tips
Baking without the overnight soak is ok, but it missed the point of having a dish to toss into the oven with little fuss in the morning while you enjoy the fun. But still, it is OK to mix and bake.
This recipe is easily doubled. Use a 9 by 13 pan. The baking time will be perhaps 10 minutes longer. The topping might get browner than you want, so tenting with foil near the end will prevent that.
For food safety, please bake until an internal temperature of 165°.
The original recipe baked entirely covered. I wanted some crispiness and baked entirely uncovered. Again, a matter of taste.
❄️Storage and Reheating
Storage before cooking is limited to 24 hours for me due to the eggs. Others will suggest longer. Of course, covered and refrigerated.
After cooking, this can be stored covered, and refrigerated for 2-3 days. Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Coat a 6 by 9 baking dish with butter.
Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.
Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.
Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.
In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.
Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.
Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.
Allow to cool for 5 - 10 minutes before serving.
Top with maple syrup if you want or a dusting of powder sugar.
📖 Recipe
Smaller French Toast Casserole
Ingredients
- 8 oz French bread - cubed about 1 inch, but other bread would do
- 4 eggs - large
- 1 ½ cup milk
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 teaspoons sugar
- ½ teaspoon vanilla
Topping
- 1 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Coat a 6 by 9 baking dish with butter.
- Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.
- Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.
- Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.
- In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.
- Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.
- Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.
- Allow to cool for 5 - 10 minutes before serving.
- Top with maple syrup if you want or a dusting of powder sugar.
Your Own Private Notes
Recipe Notes
Pro Tips
- I suggest a crusty bread and if it is a little stale, that is good. If you opt for a softer bread, you might want to dry it out a bit in a 200° oven for about 10 minutes.
- This uses a 6 by 9 casserole dish but an 8 by 8 pan will work fine also.
- Double in a 9 by 13 casserole or cake pan. A double recipe may take a few minutes longer to cook.
- Some recipes suggest cooking covered but I think the crunchy top is important and suggests uncovered.
- The endpoint of cooking is nicely browned and an internal temperature of 165° due to the eggs.
- Storage before cooking is limited to 24 hours for me due to the eggs but others will suggest longer. Of course, covered and refrigerated.
- After cooking, this can be stored covered and refrigerated for 2-3 days.
- Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published December 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
G Padilla
All I can say is awesome! I halved the recipe and cooked it for shorter amount of time until 165 in center. So easy. didn't even wait for it to sit in fridge, and it came out perfect. thank you. 😁
Dan Mikesell AKA DrDan
Hi,
Thanks for the comment and welcome to the blog. I'm a big fan of breakfast with syrup.
Dan
SLP Mom
I’ve made this twice. First time I followed directions and it was slightly dry. Today I added one more egg as bd that did the trick. I wasn’t picky about the bread either time. I had rock solids hamburger and hot dog buns, some wheat bread and a few slices of Italian bread. Broke them into a Pyrex bowl and let sit out to stale over night. I did not combine everything and put it in the fridge overnight. Very tasty.
Brittany
I'm so glad I found your site, now that our kids are grown up, it's just me and the hubby here. So it's been alot of trial and error trying to make smaller versions of our 5+ serving meals lol.. Until I found your site.. Shoot to today's delimma lol.. Was craving French toast bake but with just use here I was like to much work for just us. Then remembered you had this.. So here I am putting into oven now.. So thank you so much.
John
I found using the following sequence of steps makes for a more uniform distribution of ingredients.
Break eggs into bowl. Use whisk to break up eggs thoroughly..
Add cinnamon, salt and sugar to eggs using whisk.. The cinnamon will stay uniformly distributed.
Slowly add milk, whisking. Add vanilla. .
Pour over bread.
Joanne
Making tonight for my daughters requested birthday breakfast tomorrow, and using a chocolate chip brioche small loaf (her request) which I plan to dry up a bit in the oven first. Can’t wait to see how it turns out!
Michelle G.
This was great! I made it for dinner tonight, without the long soak. I sprinkled a generous handful of blueberries over the bread before adding the egg mixture and we loved that addition! My 7 year old even asked for this to be added to his favorites list!
Linda Gimnich
My small casserole is 11X8 vs 9X13. Will the smaller on work for this recipe?
Dan Mikesell AKA DrDan
Hi Linda,
he
Welcome to the blog.
Let's do the math. We go on the volume. We will take the depth as approximate the some in all the dishes. So we use the "area". Suggested is 6X9=54 sq. inches. 11X8=88 9X13=117 So the 11X8 will be ok if you increase the recipe by 50% but very thin if you don't increase it. Also, the bigger 9X13 is a double recipe size.
So, my answer is no—increase the recipe by 50% to use that dish.
Hope that makes sense.
Dan
Sue Shortley
Hello! Dr. Dan, what do you think about adding some breakfast sausage to this and how would you do it? Thanks, Sue
Dan Mikesell AKA DrDan
Hi Sue,
I probably would not add it in the dish. Raw would have too much drainage and cooked probably would dry out. Try cooking it in the same oven https://www.101cookingfortwo.com/cook-sausage-oven/ You can vary the oven temp on both these dishes. Maybe go up to 375 and put to sausage in at about 10 minutes. You are cooking both to a final internal temperature so you can fudge around a bit.
Dan
Kathy
I like that this is in a small dish. By 9 x 5 do you mean a large loaf pan? Thanks.
Dan Mikesell AKA DrDan
Hi Kathy,
Welcome to the blog.
I used a small casserole that is 5X9 os a large loaf pan will usually by 9X5 so that is fine.
When substituting pans, many times just the area of the surface will tell you if you are fine. Here both those are 45 sq. inches. But some smaller loaf pans are 8X3.5 so only 28 sq. inches. An 8 inch round is 50 sq. inches - close enough. I try not to vary by over 20%.
Dan
Kelly
Does the bread need to be dried out beforeahand?
Dan Mikesell AKA DrDan
Hi Kelly,
Welcome to the blog.
The answer is no, the liquid in the recipe will rehydrate the bread if it is dry but there is really not much water in bread after it is baked so it doesn't really matter if it is dry or not.
Dan
Katy Flaherty
Just...Yummy. My picky husband loved it - even had a 2nd helping. Definitely a keeper. Thank You!
Anne
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!
Jessica Waters
I made this for AirBnB guests, added bacon and cheese to make it hearty!
Sprinkled lemon cardamom sugar on top. Oh yeah.
Janet
Can this be frozen after baking? If yes, for how long?
Dan Mikesell AKA DrDan
Hi Janet,
Welcome to the blog.
It should freeze well for 3-4 months.
Dan
Jen
Baked for longer. Top was crunchy and bottom was soupy :(
Want to try again, maybe original recipe in a 9 x 13 pan.
Andrea
Not bad but after it was made we noticed that something was missing, the vanilla. It calls for it in the ingredients but if your reading through the instructions it fails to mention it in the mixture. I should have realized it was missing but unfortunately I was making it by reading the instructions only. Without the vanilla I would give it a 2 out 5. With the vanilla it would probably get a 4 out of 5
DrDan
Sorry about that... Fixed
Dan
Amanda
If we needed to make it same day due not having overnight availability, can it be done? If so for how long or does it Have to be refrigerated for 8 hours? Before cooking?
Dan Mikesell AKA DrDan
Hi Amanda,
A few hours should be fine.
Dan