Overnight Challah French Toast Casserole

This overnight challah French toast casserole turns a loaf of eggy challah into a golden, custardy baked breakfast with almost no morning effort. Assemble it the night before, let the bread soak up a cinnamon-vanilla custard, and bake it off while you pour coffee.

It feeds a crowd and tastes like the best parts of French toast, with crisp edges and a soft, pudding-like center. No flipping slices at the stove, just one dish and a hot oven.

Why This Casserole Is a Weekend Hero

The challah soaks up the custard without falling apart, so you get distinct tender layers rather than mush. The top gets crackly and caramelized while the inside stays soft and rich.

It’s the kind of breakfast that feels special but asks very little of you. The cinnamon and vanilla do the heavy lifting, and a drizzle of maple syrup pulls it all together.

Ingredients

• 1 loaf (about 1 lb) day-old challah bread: slightly stale so it soaks up custard without getting too soggy.
• 8 large eggs
• 2 cups whole milk: or half-and-half for extra richness.
• 1 cup heavy cream: gives the custard body.
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, melted: for the baking dish and top.

Variations / Substitutions

• Bread swap: thick-cut brioche or sturdy white sandwich bread work, but the texture will be softer. Use slightly stale slices.
• Dairy-free: use full-fat coconut milk in place of the whole milk and heavy cream. The custard will be a touch thinner but still rich.
• Boozy spin: add 2 tbsp bourbon or Grand Marnier to the custard with the vanilla.
• Crunchy top: scatter sliced almonds or a spoonful of turbinado sugar over the butter drizzle before baking.

If you want individual portions, try Classic Challah French Toast for a stovetop version.

How to Make Overnight Challah French Toast Casserole

Step 1: Tear the Bread

Grease a 9×13-inch baking dish with 1 tbsp of the melted butter. Tear the loaf of challah into roughly 1 1/2-inch chunks and pile them into the dish. You should have about 8 to 10 cups of bread.

The bread should look uneven and rustic. Little peaks will poke up through the custard later and get extra crisp.

Step 2: Whisk and Pour the Custard

In a large bowl, whisk together the 8 eggs, 2 cups milk, 1 cup heavy cream, 1/2 cup sugar, 1 tbsp vanilla, 2 tsp cinnamon, and 1/4 tsp salt until the sugar dissolves and the cinnamon is evenly distributed, about 30 seconds.

The custard will smell like sweet vanilla and warm spice. Pour it slowly over the bread, making sure every piece gets drenched. Use a spatula to press down gently so the top pieces absorb liquid.

Step 3: Chill and Soak

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight (8 to 12 hours). This slow soak lets the custard work its way into every nook.

You’ll see the bread swell and the liquid level drop. The next morning, pull the dish out and let it sit on the counter while the oven preheats.

Step 4: Bake the Casserole

When you’re ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and let the dish sit at room temperature for 20 minutes. Drizzle the remaining 1 tbsp melted butter over the top. Bake uncovered for 45 to 55 minutes, until the center is set and no longer jiggles and the top is deeply golden.

The casserole will puff up dramatically in the oven, then settle slightly as it cools. You’ll know it’s done when a knife inserted in the middle comes out clean, with no liquid custard pooling.

Step 5: Dust and Serve

Let the casserole rest for 5 minutes so it firms up, then dust generously with powdered sugar and spoon it onto plates. Serve with warm maple syrup, fresh berries, or a pat of butter.

The top will be crackly and caramelized, and the inside soft and custardy. It’s breakfast calling out for a lazy weekend.

A Few Notes Before You Start

• Use slightly stale challah.: If your bread is very fresh, tear it and leave it out on a baking sheet for a few hours to dry. Bread that’s too soft soaks up liquid too quickly and can turn mushy.
• Don’t skip the rest before baking.: Those 20 minutes let the chilled casserole warm up so it bakes evenly without a cold center.
• For a crisp lid,: scatter a handful of sliced almonds or a spoonful of turbinado sugar over the butter drizzle before baking. The sugar will melt into a crunchy top.
• The recipe loves company.: It doubles easily in a second 9×13 dish or a large roasting pan for a bigger crowd. Just increase the bake time by 5 to 10 minutes and check the center.

Storing and Reheating Leftover Casserole

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm individual portions in the microwave, or reheat a larger piece in a 350°F oven for 10 to 15 minutes, which will bring back some of the crisp top.

What to Serve with Challah French Toast Casserole

Crisp bacon or breakfast sausage brings a salty, savory edge that balances the sweet custard. A simple citrus salad with oranges and a few mint leaves cuts the richness and keeps things fresh.

Frequently Asked Questions

Can I freeze this casserole?

Yes. Assemble the unbaked casserole, cover tightly, and freeze for up to 2 months. Bake straight from frozen at 350°F for 65 to 75 minutes, covering with foil if the top browns too fast. Baked slices also freeze well.

Why did my casserole turn out soggy?

Usually it’s because the bread was too fresh or you skipped the overnight soak. Slightly stale challah holds its structure, and a long, slow soak lets the custard set into a tender, not wet, texture.

Can I halve the recipe?

Of course. Use an 8×8-inch dish, 4 eggs, 1 cup milk, 1/2 cup cream, 1/4 cup sugar, and half a loaf of challah. Bake for about 35 to 40 minutes.

Challah French Toast Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 loaf (about 1 lb) day-old challah bread
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, melted

Method

 

1. Tear the challah into 1 1/2-inch chunks, pile into a greased 9×13-inch dish.
2. Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour over the bread and press down gently.
3. Cover and refrigerate at least 4 hours, preferably overnight.
4. Preheat oven to 350°F. Let the dish sit at room temperature for 20 minutes, then drizzle with remaining melted butter. Bake 45 to 55 minutes until set and deeply golden.
5. Rest 5 minutes, dust with powdered sugar, and serve warm with maple syrup.

Notes

The casserole can be assembled up to 24 hours ahead. For the best texture, let it soak overnight and give it those 20 minutes at room temperature before baking. If you don’t have challah, brioche is the next best thing.