French Toast Bake

The origins of French toast are a bit unclear, and there are various theories about its origin. However, despite its name, French toast is not actually French in origin.

One theory is that French toast originated in ancient Rome, where it was known as “pan de mei” or “bread soaked in milk.” Another theory suggests that it originated in medieval Europe, where it was known as “pain perdu” or “lost bread,” as it was a way to use up stale bread that would otherwise be thrown away.

The name “French toast” is believed to have originated in the United States in the 19th century. Some say that the dish was named after the French chef who introduced it to America, while others speculate that it was named simply because it sounded fancy and exotic.

So while French toast may have a French-sounding name, it is not actually French in origin.

The top three choices of bread to use for French Toast are Brioche, Challah and French Bread.  All of these options are sturdy enough to soak up the custard without becoming soggy.  Brioche, however, earns extra points because of its buttery sweetness and is my top choice for French Toast Casserole.

Use bread cut into 3/4-inch-thick cubes. The thicker the cubes, the more egg mixture it can soak in while remaining fluffy, soft and custardy without becoming soggy.

When making French toast, it’s common to use slightly stale bread because it absorbs the egg mixture without becoming soggy, preventing the breakfast casserole from becoming mushy when baked. Toasting the bread is great alternative for waiting for the bread to become stale. It also allows you to cube it before toasting for ease, and imparts an alluring nutty flavor and aroma.

Because you used too many eggs!  The general rule of thumb is 3 eggs per 1 cup half and half.  Any more eggs and you run the risk a French Toast Casserole that tastes more eggy than custardy.

It’s important to not underbake or overbake the French Toast Casserole.  An underbaked casserole will be runny instead of creamy and an overbaked casserole can be dry instead of creamy.  To perfectly bake your French Toast Casserole every time, bake until the custard is creamy but set and top is puffy and golden brown. To test for doneness, insert a toothpick in the center of the casserole.  The tester should come out with a few moist crumbs, but not be wet. 

French Toast Bake or Casserole can be soggy if:

1. You use the wrong bread (soft instead of sturdy bread).
2. The bread isn’t stale enough or thick enough.
3. You use milk instead of half and half/cream in the custard. 

To ensure beautifully soft but not soggy casserole, use day old or toasted brioche, challah or French bread, use half and half and don’t let the casserole sit longer than 24 hours.

French Toast Casserole with a streusel topping should not be covered when baking, allowing for a perfectly golden, crunchy top. If the top is becoming too brown at any point during baking, cover it with foil.

French Toast Casserole is best served warm, fresh out of the oven, or at the very least room temperature.  I do not recommend serving it cold.

Baked French Toast should be refrigerated within 2 hours of baking due to the eggs in the custard or it can spoil.  It is recommended, however, to let it sit overnight in the refrigerator before baking so the bread can soak up the custard.

Tightly covered leftover French Toast Bake will last in the refrigerator for up to 4-5 days.

Absolutely! I actually prefer making this as an Overnight French Toast Bake. It means less work for me in the morning, plus it gives the bread extra time to soak up the spiced custard before baking.

There is a reason most French toast casseroles call for sitting overnight – it gives the custard time to permeate and really soak into the bread. This results in sublime flavor and texture through and through. So, for best results, plan on OVERNIGHT French toast casserole preparation method.

With that being said, you can still make this recipe without letting it rest overnight. Just adjust your expectations as the casserole won’t be as fluffy or flavorful as the custard won’t have as much time to soak in. The top layer of bread may even turn out hard or crispy because it hasn’t had the time to soak up a lot of egg mixture.  

1. Use a softer bread, one that isn’t as toasted.
2. Instead of pouring the custard over the bread cubes in the casserole dish, which won’t saturate the top bread as well, mix all the bread cubes and the custard together in a bowl first to fully saturate all the cubes. When ready to bake, transfer to the casserole.
3. Let the saturated cubes rest on the counter for 30-60 minutes before assembling, then bake per recipe instructions. You can also let the casserole soak in the refrigerator for just what you have time for, whether that’s 1 hour or 3.

French Toast Bake, also known as overnight French Toast Casserole, is a delicious breakfast dish that’s perfect for feeding a crowd. It’s made with a few simple ingredients, including bread (brioche, challah or French bread), eggs, half and half, sugar, and spices. To make the dish, the bread is usually cubed and placed in a baking dish. The egg mixture, which is made by whisking together eggs, milk or cream, sugar, and spices, is then poured over the bread. The casserole is usually left to sit overnight, allowing the bread to soak up the custard mixture. In the morning, the casserole is baked in the oven until it’s golden and crispy on top. French toast bake can be served with a variety of toppings, such as fresh fruit, syrup, cinnamon or whipped cream.

Bake until the custard is set, puffed up, and reaches an internal temperature in the center of 175 to 190ºF (79 to 88ºC), about 45 to 55 minutes. The less time you bake the casserole and the lower the internal temperature, the softer and more custard-like it will be. The longer you bake the casserole, and the higher the internal temperature, the more firm it will be.