Baked French Toast Casserole!

November 13, 2025

When you think of French toast, you may picture the classic pan-fried slices of bread, dipped in egg and milk, browned in a knob of butter and served hot — a weekend brunch delight. But take that concept, stretch it out, layer it up, bake it gently, and you have the wonderful world of French toast casserole. This is the kind of dish that can feed a crowd, can be prepared ahead, gives you golden, custardy bread-inside-crisp-outside bliss, and can transition from a decadent breakfast to a comforting dessert.

In this blog we’ll take you through:

What baked French toast casserole means (and how it differs from the standard fried version)
Two (or more) solid recipe variations: one classic, one maybe more indulgent or seasonal
A section comparing baking vs frying French toast (and why you might prefer one over the other)
Common mistakes people make when baking this kind of dish (and how to avoid them)
Alternative milk options (for dietary preferences, plant-based, etc) and how they affect the outcome
A short note on equipment, including why a high-quality baking tray such as the Pep Crisper is a smart choice

Whether you’re cooking for four, six, or a crowd of eight, you’ll find something useful here. So let’s dive in.

What is a Baked French Toast Casserole?

At its heart, baked French toast casserole is simply bread (often slightly stale or day-old) cubed or sliced, then combined with a sweetened egg/milk mixture (often with vanilla, cinnamon, maybe nutmeg), allowed to soak, and then baked in the oven until the custard sets and the top develops a golden, slightly crisp crust.

The concept shares a lot with bread & butter pudding, but with the flavour profile of French toast (egg, milk, vanilla, cinnamon) and often more generous toppings (berries, maple syrup, caramelised sugar, nuts). Because it is baked, it frees up stove space, allows you to feed more people, and gives you that luxury of a dish that can sit and absorb flavours.

Here’s why it works so well:

The bread soaks up the egg-milk mixture, giving you a soft, tender interior.
Baking allows gentle heat that sets the custard throughout rather than just cooking the surface.
The top layer of bread cubes is exposed and can become slightly crisp, caramelised, providing a textural contrast.
You can assemble it ahead of time (often overnight) which makes it ideal for a relaxed brunch or dessert service.
It is extremely versatile: use different breads (white, brioche, challah, sourdough), add fruit, nuts, chocolate, drizzle with syrup or compote.

One of the keys to success is the baking dish/tray you use; oven performance, size and material all matter. For example, using a quality baking tray such as the Pep Crisper Baking Tray can give you even heat distribution, good browning, and easy clean-up.

Recipe 1: Classic Baked French Toast Casserole

Here is a dependable, crowd-pleasing recipe for about 6–8 servings (depending on portion size).

Ingredients:

1 kg (about 2 lb) day-old or slightly stale bread (such as brioche, white bread, challah or a mix) – cut into roughly 2-3 cm cubes
6 large eggs
500 ml whole milk (see alternative milk section later)
200 ml double cream – optional but gives richness
100 g caster sugar (about ½ cup)
2 tsp vanilla extract
2 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Pinch of salt
50 g unsalted butter, melted (plus a little extra for greasing)
Optional toppings / accoutrements: maple syrup or golden syrup for serving; fresh berries or stewed fruit; chopped nuts (e.g., pecans or walnuts); icing sugar to dust.

Equipment:

A suitable baking dish/tray (approx 30×20 cm or similar) – you could use the Pep Crisper Baking Tray if you like the style.
Mixing bowl, whisk, measuring jugs, etc.

Method:

Pre-heat your oven to 180 °C (fan) / 200 °C (conventional) / 350 °F.
Grease your baking dish/tray well with a little butter.
Place the cubed bread into the dish. If the bread is very stale and dry, you might sprinkle a little milk first just to moisten the cubes.
In a large mixing bowl, whisk together the eggs, milk, cream (if using), sugar, vanilla extract, cinnamon, nutmeg and a pinch of salt until well combined. Then stir in the melted butter.
Pour the mixture evenly over the bread cubes in the dish, ensuring all pieces are soaked. Gently press down the bread with a spatula so that the liquid reaches the lower cubes. Cover the dish with cling film (or foil) and let it rest for about 30 minutes (or if you like, refrigerate overnight for deeper flavour and better soak).
After the soak time, remove the cling film/foil and place the tray into the pre-heated oven.
Bake for about 35-45 minutes, or until the custard is set (i.e., when you gently shake the dish the centre wobbles slightly but is not liquid) and the top is golden brown and slightly crisp. If you like the top extra crisp, you can turn the oven to grill for the last 2-3 minutes (keep a close eye!) to brown the top further.
Remove from oven, let stand for 5 minutes. Serve warm, with maple syrup (or golden syrup) drizzled, fresh berries, chopped nuts if using, and a dusting of icing sugar.

Variations / serving suggestions:

Add 100 g chopped chocolate (dark or milk) mixed among the bread cubes for a choc-loving twist.
Stir in 200 g fresh or frozen berries (blueberries, raspberries) before baking.
Swap vanilla for orange zest + a splash of Grand Marnier (for special occasions).
For a dessert version, serve with pouring cream or ice cream.

Recipe 2: Alternate (Seasonal / Indulgent) Baked French Toast Casserole

Here’s a variation if you fancy something a bit more decadent or themed for a season (say autumn).

Ingredients (approx 6–8 servings):

1 kg brioche or egg bread, cubed.
5 large eggs.
400 ml oat milk (or almond milk) + 100 ml full fat milk (for richness).
150 g Greek-style yoghurt (adds tang and creaminess).
100 g soft brown sugar (for caramel flavour).
2 tsp ground cinnamon + 1 tsp ground ginger + ½ tsp ground allspice.
1 tsp vanilla extract.
Pinch of salt.
50 g unsalted butter, melted.
Approx 150 g chopped pecans or walnuts.
Optional: 100 g dried cranberries or chopped apples.
Optional toppings: Maple syrup, caramel sauce, chopped nuts, whipped cream.

Method:

Pre-heat oven to 180 °C (fan) / 200 °C (conventional). Grease the dish/tray.
Place bread cubes into the dish; scatter half the chopped nuts and dried fruit/apple pieces among them.
In a bowl whisk together eggs, oat milk + milk, yoghurt, brown sugar, cinnamon, ginger, allspice, vanilla, salt and melted butter.
Pour over the bread and fruit/nuts, push down gently so everything is immersed. Cover and rest for 30 minutes, or refrigerate overnight.
Bake for 40-50 minutes, until set and golden. In the last 3 minutes you may switch to grill mode to get a caramelised top.
Remove, rest 5 minutes. Serve warm with a drizzle of caramel sauce or maple syrup, extra nuts, and maybe a spoonful of yoghurt or cream.

Notes on variation:

The use of yoghurt adds a tangy richness and the dried fruit/nuts adds texture.
The spice mix (ginger, allspice) pushes it into autumn/holiday territory, but you could adjust to cinnamon only for a simpler version.
If you serve this for dessert rather than breakfast, you might pair it with a scoop of vanilla ice cream.

Baking vs Frying: What’s the Difference?

When we compare the baked French toast casserole to the more familiar pan-fried French toast, there are several differences in technique, texture, flavour, ease, quantity and practicality. Here’s a breakdown of pros and cons.

Frying (classic French toast)

Pros:

Quick: takes just minutes per slice.
Crisp edges and rich buttery flavour on each slice.
Ideal for 1-2 servings or a quick treat.
Great control: you can monitor each slice, flip it, watch browning closely.

Cons:

Labour-intensive for larger numbers: cooking many slices takes time, you may need multiple pans or batches.
Requires more attention: you must manage heat carefully, butter may burn, slices may go soggy if not enough butter or if too thick.
Less soaked interior: because slices are individual, you’re limited in how deeply the liquid can penetrate the bread.
More stovetop mess: butter, pan, flips, cleaning up.

Baking (casserole style)

Pros:

Can feed many people (e.g., 6-8 or more) with minimal fuss.
Much of the preparation can be done ahead (soaking overnight), making it ideal for entertaining or brunch.
The heat from the oven is more even, meaning tranquillity rather than constant flipping/monitoring.
You get a custardy interior (bread soaked in egg/milk) and a crisp or caramelised top layer — a great contrast of textures.
You can layer in extras (fruit, nuts, chocolate) and create a more complex dish.
The baking dish/tray can also double as a serving dish, reducing extra washing up.

Cons:

Takes longer overall (soak + bake time) than a quick fry.
Less crisp-per-slice than ideal pan-fried toast (some people prefer the crispest edges).
If you oversoak or under-soak, you risk a soggy bottom or dry bread.
You are somewhat at the mercy of your oven’s evenness — some ovens bake unevenly, or the top might brown too quickly while the centre remains soft.

Which to choose?

If you’re cooking for one or two, want a quick treat, and love the crisp-buttery edges, frying is excellent. But if you’re cooking for a group, want to do the majority of the work in advance, or want to serve something substantial and attractive for brunch or dessert then baked French toast casserole is a far more practical and effective choice.

Also, consider the equipment: if your frying pan is small, you’ll spend more time doing batches. With baking, your dish/tray size sets the capacity, and you can pour everything in. One tip: if your oven browns the top too fast, you can tent the dish with foil halfway through baking.

Tips when baking instead of frying:

Use slightly stale or day-old bread: fresher bread will absorb too much liquid and may become mushy.
Ensure you have good oven-to-table cookware/tray: something that holds heat and ensures even bake. This is where something like the Pep Crisper Baking Tray comes into its own (more on that later).
Consider the soak time: don’t rush it. Especially if you refrigerate overnight, the bread has time to absorb nicely.
Monitor the top: if it’s browning too fast, cover loosely with foil; if the middle still jiggles a lot after the bake time, give it a few more minutes.
After baking, let it rest a few minutes before serving: that helps the custard set fully and makes slicing/neatening easier.
Serve promptly: once cut, the interior will start to firm up but if left too long it may dry out or become overly custardy.

Common Mistakes & How to Avoid Them

Even though a baked French toast casserole is relatively forgiving, there are still common mistakes folks make — and knowing them helps avoid disappointment. Here are some pitfalls with solutions.

Mistake 1: Using very fresh bread that’s too soft

Issue: Fresh bread (still soft, lots of moisture) may absorb so much liquid that it collapses, turns soggy, or becomes unpleasantly mushy.
Solution: Use day-old or slightly stale bread so it has structure and will soak the custard mixture without falling apart. If necessary, you can lightly toast or dry out the bread cubes in the oven for 5-10 minutes before assembling.

Mistake 2: Not chopping the bread to uniform size

Issue: If some cubes are very large and some very small, the liquid won’t penetrate evenly. Some parts may be soggy, other parts undersoaked.
Solution: Aim for uniform cubes (2–3 cm works well). If slices are thick, cut them down so the soak and bake are even.

Mistake 3: Not letting the mixture soak long enough

Issue: If you skip or shorten the soak time, the bread might not absorb enough of the egg/milk mixture, leading to dry or under-set interior.
Solution: Rest the assembled dish for at least 30 minutes. If you have the time, refrigerate overnight for the best soak and flavour. This also helps firm up the interior.

Mistake 4: Oven too hot or too cold / bake time mis-judged

Issue: Too hot = top burns before interior sets; too cool = interior remains runny or undercooked. Undershooting time means a wobbly centre; overshooting means the custard can become rubbery or the bread overly dry.
Solution: Pre-heat the oven properly. Use 180 °C (fan) or suitable equivalent. Keep an eye in the final minutes: test the centre innocuously (it should hold shape with a gentle wobble). Adjust time based on your specific oven. If the top is browning too much, tent with foil.

Mistake 5: Skipping the butter or fat component

Issue: If the mixture lacks enough fat (butter, cream or full-fat milk), the texture may be flat, less rich, and not achieve that lovely golden crust or mouthfeel.
Solution: Include a little melted butter, use full-fat milk or cream if you can (or a rich plant-milk alternative) and ensure the bread gets coated all around. The butter also helps with flavour.

Mistake 6: Poor choice of baking dish/tray

Issue: A thin or poor heat-conducting tray may lead to uneven cooking: edges overcook, centre undercooks; browning may be patchy; removal may be harder.
Solution: Use a good quality oven-safe tray or baking dish that distributes heat well. Non-stick surfaces help with ease of removal, cleaning and presentation. For example, the Pep Crisper Baking Tray offers non-stick performance and even cooking. Using proper bakeware is not glamorous but it makes a difference.

Mistake 7: Leaving it too long before serving

Issue: After coming out of the oven, if left too long, the casserole may continue to set (becoming very firm or rubbery) or dry out at the edges.
Solution: Let it rest 3–5 minutes after baking, then serve promptly. If you need to keep it warm, cover loosely but note texture may change slightly.

Mistake 8: Over-loading with liquid or toppings

Issue: Too much syrup, juice from fruit, or topping may make the dessert overly wet, soggy or collapse.
Solution: Balance the bread-to-liquid ratio (for example ~1 kg bread to ~600 ml liquid is a decent starting point). If adding fruit, consider whether it will release juice (e.g., frozen berries might). You may bake on a tray that allows drainage or elevate the dish slightly.

Mistake 9: Using highly absorptive alternative milks without adjusting

Issue: Some plant-based milks (oat, almond) are thinner and will behave differently to whole milk; the result may be less creamy or may affect set time.
Solution: If using alternative milks (see next section), consider increasing the richness (e.g., adding a splash of full-fat milk or cream, or using yoghurt) and check the bake time carefully.

Being aware of these mistakes and planning around them will significantly increase your odds of producing a perfect baked French toast casserole: tender inside, crisp edge, beautifully golden top.

Alternative Milk Options & How They Affect the Outcome

One of the great things about baked French toast casserole is its versatility — including in the choice of milk. Whether you’re dairy-free, vegan (with adjustments), or simply want to try something different, the milk you choose impacts texture, flavour and overall result. Below are popular alternatives and what to expect.

Whole milk / semi-skimmed milk (dairy)

Effect: This is the standard choice. Whole milk gives richness, creaminess, helps the custard set nicely. Semi-skimmed works but less richness; skim is not recommended because the low fat content may yield a flatter texture.
Tip: If using semi-skimmed, you might want to add some cream or extra butter to maintain richness.

Double cream / whipping cream added

Effect: Adding double cream increases richness, gives luxuriously smooth texture, and helps the custard hold together. The top may caramelise more deeply.
Tip: This is ideal for a dessert version of the dish rather than a light brunch.

Oat milk

Effect: Oat milk (especially full-fat versions) is one of the better plant-based alternatives for this sort of dish: it has a creamy texture, decent body, and mild flavour that complements the bread. However, it may be slightly thinner than whole milk, so the set may be a little softer or you may need slight adjustments.
Tip: Use a “barista” or full-fat oat milk if possible; you can also reduce the amount slightly or add a little dairy-free cream/plant-based yoghurt to compensate.

Almond milk

Effect: Almond milk tends to be thinner and has a more distinct flavour (nutty). If used alone, the custard may be less rich and more fragile. You may find the set is softer and the flavour slightly changed.
Tip: If choosing almond milk, consider combining with a richer element (e.g., soy cream, coconut cream or a bit of Greek yoghurt). Also ensure the bread remains structurally sound (use day-old, good quality bread) to avoid collapse.

Soy milk

Effect: Soy milk has moderate body, decent protein content, and can behave reasonably well. The flavour is more neutral than almond, so it is a good choice for a dairy-free version.
Tip: Choose unsweetened or slightly sweetened, and consider adding extra flavouring (vanilla, cinnamon) to boost taste. The set may be a bit firmer.

Coconut milk / cream (plant-based)

Effect: Coconut milk or cream adds a distinct tropical flavour and a richer texture (especially if using full-fat). The custard can be very luxe, but the coconut taste will dominate and you may need to pair with flavours that work (e.g., tropical fruit, banana, mango).
Tip: For a coconut version, you might use 400 ml coconut milk + 200 ml other milk (or coconut cream diluted) and perhaps reduce sugar slightly to balance natural sweetness.

Vegan version (fully dairy-free)

Effect: If wanting vegan, you could use one or a combination of plant milks (e.g., oat + almond) and replace eggs with a custard-style base made from silken tofu blended with plant milk + a little cornflour, or using flax-eggs/chia etc. However: the texture will differ (less of the classic “soft custard” feel) and the top may not crisp in exactly the same way.
Tip: Use good quality day-old bread (vegan brioche or similar), rich plant milk, maybe add vegan butter or coconut oil, and bake slightly longer (monitoring). Serve with fruit compote or vegan cream/ice-cream.

Summary and practical guidance

If you want the most “classic” result: go with whole milk ± cream.
If you’re dairy-free but want richness: pick full-fat oat milk or coconut milk with added elements.
If using thinner milks (almond, basic soy), make texture adjustments: add yoghurt/cream, bake a little longer, monitor set.
Always taste your milk alternative first (some plant milks have stronger flavours or added sweeteners), and adjust your sugar/flavourings accordingly.
Whichever milk you pick, maintain a good ratio of bread to liquid (for example 1 kg bread : 600 ml liquid) and ensure the bread is robust enough to hold the soak.

Why the Right Baking Tray Makes a Difference (And The Pep Crisper)

We’ve touched on this a little already, but it’s worth emphasising just how much the baking tray or dish affects your finished result when making a baked French toast casserole. A quality tray gives you even heat, better browning, reliable set of the custard, and a more polished finish.

What to look for in a tray/dish:

Good heat conduction and distribution: so the centre of the dish bakes at roughly the same rate as the edges.
Non-stick or well-seasoned surface: so that when the casserole is baked, it releases cleanly, and you can serve from it easily.
Oven-safe to an appropriate temperature: many casseroles will bake at 180 °C or more; ensure your dish is rated for oven use.
The right size/depth: too shallow and the custard may spread too thinly; too deep and the centre may take much longer to set.
Easy cleaning: casseroles can caramelise at the edges; a tray that allows easy cleaning is a bonus.

The Pep Crisper Baking Tray

That brings us to the Pep Crisper Baking Tray (also known as “Pep Crisper Oven Tray with Crisping Basket, 2pc set” by the brand Pep Pans). Key features worth highlighting for our purposes:

Non-stick finish (PFOA free) which makes cleaning and release easier.
Dimensions given as 32.5 × 24.5 × 2 cm in one listing — a good size for a casserole serving 6-8.
The brand states “360-degree air circulation for even cooking” (though that language is more intended for crisping/basket use) – the implication being better even heat for baking.
Dishwasher safe / easy clean according to some sellers

Using such a tray means you’re less likely to suffer from uneven baking (centre soggy, edges hard), you’ll have a better surface crust, and you’ll spend less time scrubbing afterwards therefore more time enjoying the dish.
If you already own the Pep Crisper, it’s absolutely suitable for a baked French toast casserole. If you don’t, any good oven-safe dish/tray of similar capacity will serve but investing in quality bakeware is wise if you plan to cook often.

Serving Suggestions & Garnishes

A baked French toast casserole is great in itself, but the finishing touches elevate it. Here are some ideas:

Drizzle with maple syrup or golden syrup just before serving for sweetness and shine.
Dust with icing sugar for a classic look.
Add a handful of fresh berries (strawberries, raspberries, blueberries) or steamed/compote fruit (e.g., stewed apples, poached pears).
Serve with a dollop of whipped cream, Greek yoghurt or ice-cream (depending on whether you treat it as brunch or dessert).
Sprinkle chopped nuts (pecans, walnuts, almonds) for crunch.
Add a side of caramel sauce or salted-caramel drizzle for indulgence.
For a brunch setting: serve with a side of crispy bacon or sausage for contrast.
For presentation: serve straight from the tray, or carefully cut into squares and plate individually with a garnish.

Nutritional Considerations & Adjustments

While this dish leans towards the indulgent (because of eggs, milk/cream, sugar, butter/bread), there are ways to lighten it or adapt it based on dietary needs.

Lighter adjustments:

Use semi-skimmed milk instead of whole, reduce or omit the cream.
Use less sugar (you could reduce by e.g. 25 g) or use a natural sweetener (though this will affect texture/flavour).
Use wholemeal or multigrain bread (ensuring it is day-old and sturdy) for added fibre.
Reduce or skip nuts/extra toppings if you focus on simpler.
Use smaller portion sizes.

Dietary restrictions:

Vegetarian: As is (provided you use vegetarian-friendly butter).
Vegan / dairy-free: Use plant-based milks/creams (see earlier section), replace butter with vegan spread/oil, use vegan bread and perhaps an egg substitute (though texture will differ).
Gluten-free: Use gluten-free bread that is suitable for baking and day-old. Ensure your tray/dish has no gluten contamination in use.
Lower sugar: Use less sugar or swap part of sugar for e.g. honey/agave/stevia (but note texture changes).
Nut-free: Skip nuts or use seeds (pumpkin/sunflower) for crunch if needed.

Portioning & calorie awareness

Because of the rich ingredients, a typical portion (say 150–200 g) can contain a decent amount of calories from fat, sugar and carbs. If you’re portion-conscious, consider serving with fresh fruit and yoghurt rather than extra syrup and cream, or serve a smaller slice alongside something savoury (for brunch).

Timing, Make-Ahead & Storage

One of the big advantages of a baked casserole is the flexibility in timing.

Make-ahead

Assemble the bread and custard mixture ahead of time (even the night before), cover and refrigerate. Baking in the morning means you wake to a less stressful brunch.
If refrigerating overnight, bring the dish out of the fridge about 20 minutes before baking so it comes closer to room temperature (this helps even bake).
Optionally, you can partially bake (say 20 minutes), then hold and finish later, though this may slightly affect texture.

Bake and serve

Bake when needed, serve promptly for best texture.
If you must hold it, keep it warm (e.g., in a low oven ~90-100 °C) covered loosely, but note it may continue setting and the top may dry slightly.

Storage & reheating

Leftovers (if any) can be covered and stored in the fridge for up to 2-3 days.
Re-heat in the oven at ~160 °C for 10-15 minutes until warmed throughout (microwaving works but you’ll lose crispness).
Note: Reheated portions will not be exactly the same as freshly baked, especially in terms of top-crisp.

Troubleshooting & Final Tips

Here are some final tweaks and reminders just to ensure you hit a home-run with your baked French toast casserole.

Bread too dry / too fresh? If bread is extremely fresh and soft, consider toasting cubes for 5-10 minutes at ~150 °C to dry slightly before assembling, so the liquid soak doesn’t collapse the structure.
Mixture too thin? If your egg/milk mixture seems watery (especially if you used a thin plant milk), you may bake 5-10 minutes longer or reduce the amount of liquid next time.
Centre still jiggly after bake time? Return to oven for another 5-10 minutes; ensure you’re baking at the right temperature and your dish is well-positioned (middle rack, good air circulation).
Top too browned / edges too hard? Next time, reduce top browning by tenting with foil for the last 10 minutes, or bake on a lower shelf.
Serving slices fall apart? Let it rest 5 minutes after baking before slicing and serving; also ensure your bread cubes were uniform and well soaked.
Bread pieces rise above liquid? Ensure you press down bread after pouring liquid so all pieces are immersed; floating pieces may dry out.
Too soggy / wet bottom? Could be bread too fresh, too much liquid or oven too cool. Next time reduce liquid slightly or pre-dry bread cubes.
Clean-up difficulty? Using a good non-stick tray (like the Pep Crisper) helps; you might also line your tray with parchment or butter generously.

Why This Dish Works Great for Brunches, Families and Entertaining

It’s scalable: you can double the recipe, use a large tray, feed many with minimal extra effort.
It can be prepared ahead, reducing last-minute work when guests arrive.
It looks great: the golden, custardy inside with a crisp top looks inviting and serves well straight from the oven.
It bridges breakfast & dessert: you could serve it for a luxurious brunch, or use the richer version for after-dinner dessert.
It’s flexible: you can dress it up or down, adapt to dietary needs (plant-based, gluten-free, lighter versions).
It offers comfort: bread soaked in custard, warm from the oven, is intrinsically comforting and satisfying.

If you haven’t tried a baked French toast casserole yet, now is a great time. Whether you’re aiming for a relaxed weekend brunch, a breakfast treat for guests or a dessert with impact, the dish offers tremendous flexibility and reward. Make sure you pay attention to bread choice, soak time, the milk/egg ratio, your bake time and importantly your baking tray/dish. Investing in a good tray, such as the Pep Crisper Baking Tray, can make the process smoother and the end result more consistently excellent.

So: gather your bread, whisk your eggs and milk, set your tray ready, pre-heat the oven and prepare to delight. And remember: once it comes out of the oven, serve it warm (with syrup, fruit, nuts…) and enjoy the sticky, custard-rich centre with that golden, crisp-topped edge.

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