This French Toast Casserole is my go-to when I want something special for breakfast but don’t want to stand over the stove flipping individual slices. You get that golden, crispy top with a soft, custardy center; all the best parts of French toast with way less effort. It’s perfect for lazy weekend mornings, holiday gatherings, or even meal prep for the week ahead.
When I first started making Fresh Milled Flour Sandwich Bread, I had a few loaves that were…less than perfect. They were all edible, but I definitely had a few ugly loaves with sides that sank in – a lot! That’s when I started looking for ways to use up leftover bread, and this casserole quickly became a favorite solution.
Nowadays I don’t have failed bread to use up, but I still make this recipe regularly. Sometimes I’ll even make a loaf just for this and freeze it in extra-wide slices. They’re easier to cube and make nice chunky pieces for the casserole. Most of the time though, I collect end slices and leftover pieces in the freezer until I have enough.
French Toast Casserole made with Fresh Milled Flour Bread
If you’re looking for a great way to use some leftover or failed bread, keep reading. This quick and easy casserole can be made with any slightly stale fresh milled bread you have on hand. Not only is this a great way to use up that leftover bread, but the result is so delicious you’ll want to make it even with perfectly good bread!
You can have it ready in less than 2 hours start to finish, with only 15 minutes of active time. Or prep it the night before and just pop it in the oven the next morning. An hour later, you’ll have breakfast ready to serve!
Even better, this recipe makes a large amount, perfect for feeding a crowd or meal prepping for the week. And if you prefer a smaller batch, you can easily cut the recipe in half.
If you’re in the mood for a fun take on classic French toast instead, try my Banana Bread French Toast recipe. It’s rich, golden, and absolutely worth the extra hands-on time!
Tips
- Use a large bowl or measuring cup for mixing the egg custard. Trust me on this…whisking in a smaller bowl can get messy fast!
- Cut the bread into about 1″ cubes, if possible. When I make it with leftover bread, it’s mostly sandwich slices so I cut into 3 strips and then cut the strips in 2 or 3 depending on size.
- If making overnight, let casserole come to room temperature for about 10-15 minutes while oven preheats.
Topping Ideas
Here are some of my favorite ways to serve this casserole:
- Maple or pancake syrup (I like this sugar-free syrup)
- Berries and whipped cream (freshly whipped makes it extra special!)
- Peanut butter and syrup (one of my favorite toppings!)
- Sliced bananas and a drizzle of Nutella (yum!)
- Powdered sugar (keep it simple)
Ingredients
Key Ingredients
Bread:
I like to make this with bread made from fresh milled flour. I wasn’t sure how it would work in a casserole like this since most recipes call for French bread or brioche. After making it the very first time, I found it works perfectly! The fresh milled bread texture holds up great to the custard. Of course, you can use any sturdy bread; just avoid soft store-bought sandwich bread.
As mentioned, I like to collect end pieces and leftover slices in the freezer until I have enough for a casserole. Whatever bread you use, make sure it’s at least a couple days old. If your bread seems too soft, dry it out by either air-drying on a baking tray for a few hours or popping it in a 250°F oven for 10-15 minutes.
Eggs: I used regular large eggs.
Milk: I used store-bought whole milk but any type of milk (including non-dairy) will work fine.
Sugar: There’s only a small amount in the casserole and a bit sprinkled on top. Use regular white sugar or your favorite granulated sweetener. I like allulose sweetener for both the custard and topping. Lakanto monk fruit sweetener works great in the custard too, though it can crystallize slightly when sprinkled on top. It doesn’t affect the taste, but just something to note.
Nuts: I used pecans for this batch but have also used walnuts in the past. You could also use sliced or chopped almonds. If nuts are a concern, you can certainly skip the nuts altogether.
Other ingredients: You will also need basic pantry ingredients such as vanilla, salt, cinnamon and nutmeg.
Instructions
Whisk the eggs until no large streaks remain.
Add milk, salt, vanilla and spices. Whisk until combined.
Layer half the bread cubes and sprinkle with half the nuts. Repeat with remaining bread and nuts.
Pour egg mixture evenly over the bread. Drizzle with melted butter and sprinkle with sugar.
Cover with foil and allow to sit for 30 minutes at room temperature or refrigerate overnight.
Bake covered in preheated 350°F oven for 35 minutes and then uncover and bake an additional 15-20 minutes or until top is golden and slightly toasty.
FAQs
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave for about 45-60 seconds, or reheat a larger portion covered with foil in a 350°F oven for 15-20 minutes.
Can I halve this recipe?
Absolutely! Just cut all the ingredients in half and use an 8×8-inch baking dish instead. The baking time should be close. I would start with 30 minutes covered, and then uncover and bake for another 10-15 minutes. The top should be golden and the center set; it shouldn’t jiggle when you gently shake the pan. Since I haven’t tested the half recipe myself, you might need to adjust the time slightly, but that should get you pretty close!
Can I soak more than 30 minutes but less than overnight?
Yes! You can let it soak anywhere from 30 minutes to overnight. If you have a couple hours, that works perfectly. Just keep it covered and in the fridge if you’re soaking for more than an hour or so.
Other Recipes You Might Enjoy:
Fresh Milled Buttermilk Pancakes
Fresh Milled French Toast Casserole
Ingredients
- 1-1/2 pounds leftover fresh milled flour bread cut into cubes
- 8 large eggs
- 2 1/4 cups milk
- 1/4 cup sugar or alternative granulated sweetener
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 cup chopped walnuts or pecans
Topping
- ¼ cup (1/2 stick) butter melted
- 1 tbsp sugar or alternative granulated sweetener
Instructions
- In a large bowl, whisk the eggs until no large streaks remain. Add the milk, sugar, vanilla, cinnamon, nutmeg, and salt, then whisk until well combined. Don't worry about any small spice lumps; they'll disappear during baking.
- Grease a 9×13-inch baking dish. Layer half the bread cubes evenly in the dish, then sprinkle with half the chopped nuts. Repeat with the remaining bread and nuts.
- Pour the egg mixture evenly over the bread. Drizzle with the melted butter and sprinkle with 1 tablespoon sugar.
- Cover tightly with lightly greased foil and let the casserole sit for at least 30 minutes at room temperature (or refrigerate overnight if you're preparing ahead).
- If the casserole was refrigerated, let it sit at room temperature for 10-15 minutes while the oven preheats. Bake covered in a preheated 350°F oven for 35 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and slightly crispy. Let it rest loosely covered for 10 minutes before serving.
- Serve with maple or pancake syrup.
Notes
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