This overnight French toast casserole is where sweet cinnamon swirled bread gets soft and custardy with eggs, then topped with maple sweetened pecans and bacon for an easy make-ahead breakfast everyone loves.
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“I made this and the whole family loved it!! I think it tasted even better the next morning when I reheated it! Thanks Heidi for another fabulous recipe.” -Vasyleah, FoodieCrush reader
Make This Casserole the Night Before and Bake It Off in the Morning
Big batch overnight breakfast casseroles are the key to easy morning eats for lazy holiday mornings, or when house guests come to visit, hosting baby showers or potluck brunch, or any time you’re cooking for a crowd but don’t want to be tied to flipping pancakes at the stove.
I’m a huge fan of the make ahead breakfast casserole, with this overnight ham and cheese breakfast casserole at the center of my Christmas morning table for almost 50 years. It is the best. But some of you are on the sweeter side of the aisle, and that’s why this french toast casserole is for you.
This month I was sad to see the revamped publication Family Circle (yes! that one!) declare the December issue would be their last. This make ahead french toast casserole was in its last issue and so I thought I’d share it here as an ode to its departure. I’m going to miss that magazine!
The ingredients for this french toast casserole are similar to what you’d use for regular french toast, but with more eggs mixed with half and half to create that smooth custardy bite and the sweet crunch of nuts and bacon on top.
Enjoy!
Heidi’s Tips for Recipe Success
There’s no need to break apart the bread or cut into chunks for this recipe, but if you want to, you can. If you do, I suggest adding a few more pieces of bread to make up the volume. It may not come out as custardy, but will still be tasty. I usually use an extra piece of the bread to fill in any gaps when I lay the slices flat.
Don’t skimp on the fat and sugar. We’re making french toast casserole here, not a salad. You need all the fat from the half and half to create a rich and velvety custard, and the full amount of brown sugar to encourage caramelization.
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Cinnamon-swirl bread — The added sweetness from the cinnamon swirl is subtle but noticeable and one of my favorite parts. You can substitute white sandwich bread or en egg-based brioche instead.
- Eggs — 5 eggs form the base of the custard without making it too eggy.
- Half and half — The perfect ratio of eggs and dairy are what create the soft, custardy infusion to this cinnamon swirl bread. I use half-and-half for the added bit of fat to keep that custard going. Whole milk can be used as well but won’t be quite as custardy.
- Ground cinnamon + vanilla extract — Cinnamon and vanilla are the main warming spices here, but nutmeg, chai, or pumpkin pie spice would be a festive twirl too.
- Light brown sugar — The molasses in the brown sugar gives the french toast casserole a caramelized flavor.
- Maple syrup — Make sure you’re using pure maple syrup and not “pancake syrup.”
- Chopped pecans — Feel free to omit the nuts or swap in another favorite kind, such as walnuts.
- Bacon — I prefer thick-cut bacon for topping this sweet and savory french toast casserole.
How to Make Bacon French Toast Casserole
- Layer the bread on the bottom of a 9×13-inch dish. I can usually fit 6 slices of bread on the bottom and another 6 on top of that, for 12 slices total.
- Pour over the custard mixture. I find it easiest to whisk together the eggs, half and half, and spices in a large glass measuring cup for easy pouring.
- Chill overnight. The beauty of this recipe is assembling it ahead of time, then popping it in the oven the day of eating it. Allowing it time to rest in the fridge gives the egg and dairy time to soak into the bread and create that soft tender bite.
- Make the maple bacon topping. Mix the light brown sugar with the maple syrup to soften and start to dissolve, then toss in the chopped nuts and cooked bacon pieces to coat. Distribute them evenly over the french toast before baking. And try not to snack on it before you do.
- Bake. Bake the french toast uncovered. If you feel it’s getting too browned, midway through baking slide a piece of aluminum foil over the top to protect the nuts and bacon from getting to brown.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Overnight Maple Bacon French Toast Casserole Recipe
Ingredients
- 12 slices cinnamon-swirl sandwich bread
- 5 eggs
- 1 ½ cup half-and-half
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup light brown sugar
- ¼ cup maple syrup
- ½ cup chopped pecans
- 1 pound thick-cut bacon, cooked roughly chopped
Instructions
- Spray a 9 X 13-inch baking dish with cooking spray. Lay 6 slices of bread across the bottom of the pan and make another layer with the remaining slices, fitting the slices snugly.
- In a medium bowl or 4 cup measuring cup, whisk together the eggs, half-and-half, vanilla, cinnamon and salt. Pour the mixture evenly over the bread slices, cover with plastic wrap or foil, and refrigerate overnight.
- Heat the oven to 350°F. In a small bowl, stir together the brown sugar and maple syrup. Fold in the pecans and bacon pieces. Top the bread with the bacon mixture and bake for 30 minutes or until bubbly and lightly browned. Serve hot.
Nutrition
Freezing and Reheating Tips
This recipe is great for meal prepped breakfasts to freeze and heat when you’re ready to eat. Before freezing, bake the casserole, let cool, slice and separate into individual portions and freeze for up to 2 months.
To reheat from frozen, microwave on HIGH for 2-3 minutes or until hot. Or, bake covered in at 325°F oven for 30 minutes, or until warmed through.
What to Serve with French Toast Casserole to Make a Meal
More Easy Holiday Breakfast Ideas
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Ana
Such a delicious treat for breakfast! Love the sweet and salty of the topping. Thanks for the recipe!
Vasyleah Green
I made this and the whole family loved it!! I think it tasted even better the next morning when I reheated it! Thanks Heidi for another fabulous recipe
Ashley @ Foodie Crush
YAY! So glad it was a hit!
Lauren Alanskas
I made this recipe without the nuts for a Christmas Day Breakfast. Turns out it was the hit of all the food at the breakfast! I batched the recipe for a standard catering hotel pan and used Pure Joy Maple Bread (available at Publix Supermarkets) and Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste in place of Vanilla extract. The gentleman at the breakfast really LOVED the Maple Bacon on top!! Easy and crowd pleasing. Can’t beat that! THANKS Heidi!
Ashley @ Foodie Crush
I am so glad it turned out great! I hope you’ll make it again!