This easy small French toast casserole is made for holiday morning brunchesâsoft 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 4â6 servings in an 8x8 pan, but scales down for two or up for almost any size.
Jump To (scroll for more)
- â¤ď¸ Why Youâll Love This Small French Toast Casserole
- đ Ingredients
- đ¨âđł Quick Overview: Small French Toast Casserole
- â˛ď¸ How Long to Cook French Toast Casserole
- đĽ What Type of Bread to Use
- đ Tips for Perfect French Toast Casserole
- 𼣠Options and Variations
- đ Making Ahead
- âď¸ Scaling: French Toast Casserole for Two or More
- đ¤ How to Prevent Soggy French Toast Casserole
- đ´ How to Serve French Toast Casserole
- âď¸ Storing and Reheating Leftovers
- đ Other Breakfast Recipes
- â FAQs
- đThe Recipe Card
Featured Comment by :
âââââ"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!"
â¤ď¸ Why Youâll Love This Small French Toast Casserole
- Small batch:Â Bakes perfectly in an 8x8 pan for 4â6 servingsâno giant casserole or soggy middle.
- Scales to any size:Â Cut it in half for two, or double it for a family breakfast or brunch.
- Make it overnight:Â Prep the night before for an easy holiday morning, or bake it the same day.
- Simple and forgiving:Â Pantry staples, flexible bread choices, and no tricky steps.
- Perfect texture:Â Soft and custardy inside with a crisp cinnamon-sugar top.
đ Ingredients
- Bread â French bread is classic for texture, but brioche, sourdough, or Italian bread all work. Softer bread may be adaptedâsee the bread section below.
- Eggs â The base for the custard mixture.
- Milk â Whole milk gives the richest flavor, but 2% or half & half are fine.
- Pantry staples â Sugar, cinnamon, vanilla extract, and a pinch of salt.
- Topping â Melted butter mixed with cinnamon-sugar for a crisp golden crust.
đ¨âđł 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.
â Pro Tip: Cover with plastic wrap and refrigerate up to 24 hours. Before baking, let sit at room temperature for 15â30 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°Fâabout 40â45 minutes. Let rest 5â10 minutes, then serve with butter, maple syrup, fresh fruit, or powdered sugar.
â Pro Tip: The bread will puff up near the end of bakingâthatâs 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.
â˛ď¸ 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 40â45 minutes, while a half batch for two will take about 25â30 minutes and a double about 50â60 minutes.
Baking time varies with the thickness of the casserole, so always check the center temperature for doneness.
đĽ 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 workâdry the cubes in a 200°F oven for about 10 minutes first.
đ Tips for Perfect French Toast Casserole
- Overnight or same day:Â Bake right away, or chill overnight for the best custard texture and easy mornings.
- Milk flexibility: Whole milk tastes best, but any milkâeven non-dairyâworks fine.
- Choose your texture:Â 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 crunchâmix in or sprinkle on top.
- Streusel topping:Â Combine brown sugar, cinnamon, and nuts for a sweet, crunchy crust.
đ 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.
âď¸ Scaling: French Toast Casserole for Two or More
This recipe is written for a small batchâan 8x8, 6x9, or 9-inch round baking dish makes about 4â6 servings. But it scales easily down for two or up for a family.
- For Two (half recipe 2â3 servings): Use a 6-inch round (or similar small dish). Bake 25â30 minutes, until golden and the center is 165°F.
- Original recipe (4â6 servings): Use an 8x8, 6x9, or 9-inch round dish. Bake 40â45 minutes.
- Double recipe (8â12 servings): Use a 9x13 casserole or cake pan. Bake 50â60 minutes, until browned and the center is 165°F.
â Tips for scaling:
- Use the recipe card to adjust the servingsâingredient amounts change, but the instructions do not.
- Always bake to 165°F for food safety.
đ¤ How to Prevent Soggy French Toast Casserole
Nobody wants a soggy casserole. Hereâs how to keep it firm and custardy every time:
- Use sturdy bread:Â 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, itâs better to use a slightly larger pan than to crowd the bread into one thatâs too small.
- Preheat fully:Â 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:Â 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.
đ´ 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.
âď¸ Storing and Reheating Leftovers
- Refrigerate: Cover and store in the refrigerator for 2â3 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.
đ For small households: Individual servings reheat fasterâabout 10â15 minutes in the oven.
đ Other Breakfast Recipes
Looking for more breakfast ideas? Try:
â 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.Â
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.
đThe 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 15â30 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°Fâabout 40â45 minutes.
- Allow to cool for 5â10 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 4â6 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 2â3 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 15â30 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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G Padilla says
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. đ
Dan Mikesell AKA DrDan says
Hi,
Thanks for the comment and welcome to the blog. I'm a big fan of breakfast with syrup.
Dan
SLP Mom says
Iâve 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 wasnât 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 says
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 says
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 says
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. Canât wait to see how it turns out!
Michelle G. says
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 says
My small casserole is 11X8 vs 9X13. Will the smaller on work for this recipe?
Dan Mikesell AKA DrDan says
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 noâincrease the recipe by 50% to use that dish.
Hope that makes sense.
Dan
Sue Shortley says
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 says
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 says
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 says
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 says
Does the bread need to be dried out beforeahand?
Dan Mikesell AKA DrDan says
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 says
Just...Yummy. My picky husband loved it - even had a 2nd helping. Definitely a keeper. Thank You!
Anne says
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 says
I made this for AirBnB guests, added bacon and cheese to make it hearty!
Sprinkled lemon cardamom sugar on top. Oh yeah.
Janet says
Can this be frozen after baking? If yes, for how long?
Dan Mikesell AKA DrDan says
Hi Janet,
Welcome to the blog.
It should freeze well for 3-4 months.
Dan
Jen says
Baked for longer. Top was crunchy and bottom was soupy :(
Want to try again, maybe original recipe in a 9 x 13 pan.
Andrea says
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 says
Sorry about that... Fixed
Dan
Amanda says
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 says
Hi Amanda,
A few hours should be fine.
Dan