You don’t believe breakfast could get this easy, do you? My Sourdough French Toast Casserole is about to prove you wrong—toss it together at night and wake up to a dish so good you’ll wish you’d made more.
I came up with this one lazy Sunday when I was sick of plain old toast, and now it’s my go-to for holiday mornings. It’s not just some random breakfast—it’s a no-fuss, make-ahead treat that turns sourdough into something sweet and awesome. This overnight bake soaks up all the good stuff while you sleep and cooks into a crowd-pleaser in no time.
Why You’ll Love This Recipe
This Sourdough French Toast Casserole is a total winner. Here’s why you’ll be hooked:
- No morning rush: Prep it the night before—love that trick.
- Sourdough kick: That tangy bread makes it special.
- Feeds a bunch: Great for Breakfast For Christmas with the crew.
- Sweet and soft: Cinnamon sugar in every bite—beats dry toast hands down.
- Super simple: Wake up to a ready-to-bake Easy Delicious Breakfast.
Best Sourdough French Toast Casserole Recipe You Need
What makes this Sourdough French Toast Casserole stand out? It’s my no-sweat spin on French toast—tasty and dead easy. One weekend, I had a stale sourdough loaf and a house full of hungry folks coming over.
I threw it together with some eggs and cream, let it sit overnight, and baked it up—turned out way better than I expected. It’s got a crispy top, a soft middle, and little pockets of cinnamon sugar—perfect for a lazy Overnight French Toast Recipe.
Ingredients For Sourdough French Toast Casserole
Here’s what you need for this Sourdough French Toast. Just basic stuff that turns into something great.
Sourdough Bread Base
- 500–550 grams crusty sourdough bread (cut into 1-inch chunks, about ½ loaf) – The main player with a tangy bite.
Cinnamon Sugar Filling
- 50 grams unsalted butter (softened, about ⅓ cup) – Makes it rich.
- 140 grams brown sugar (about ⅔ cup) – Sweet and gooey.
- 6 grams ground cinnamon (about 2 ½ teaspoons) – Warm and spicy.
- 2 grams salt (¼ teaspoon) – Keeps it balanced.
Egg Mixture
- 5 large eggs (about 250 grams) – Holds it all together.
- 170 grams heavy cream (about ⅔ cup) – Keeps it creamy.
- 230 grams whole milk (just under 1 cup) – Smooths it out.
- 70 grams granulated sugar (about ¼ cup + 1 tablespoon) – Adds a little sweetness.
- 4 grams vanilla extract (1 teaspoon) – Gives it that warm taste.
- 3 grams salt (½ teaspoon) – Ties everything up.
Got these? You’re ready for a French Toast Bake Recipe.
How to Make Sourdough French Toast Casserole (Step-by-Step)
Let’s get this Sourdough French Toast going. It’s a breeze—here’s the rundown.
Step 1: Chop the Bread
Take your 500–550 grams sourdough bread—better if it’s a day old—and cut it into 1-inch chunks. I sometimes rip it by hand—gets a little messy but feels fun. If it’s fresh, leave it out overnight to dry a bit. This sets up the whole dish—want to know what’s next?
Pro Tip: Older bread soaks up the mix better—don’t skip this if you can.
Step 2: Mix the Cinnamon Sugar
Grab a bowl and mash 50 grams softened butter with 140 grams brown sugar, 6 grams cinnamon, and 2 grams salt. Use a fork—it’s sticky work, but so good when it’s done. This stuff is what makes every bite pop with flavor. I always sneak a taste—ready to layer it up?
Pro Tip: Let the butter sit out—cold stuff’s a pain to mix.
Step 3: Layer It Up
Get a 10-12 inch skillet or 9×13 dish. Spread half the bread chunks across the bottom—keep it even. Drop most of the cinnamon sugar mix over it in little clumps—don’t hold back. Add the rest of the bread on top, then dot it with what’s left of the sugar mix. It’s starting to look tempting—can you guess the next step?
Pro Tip: Spread it out good—no big sugar piles in one spot.
Step 4: Whisk the Eggs
In a big bowl, mix 5 large eggs, 170 grams heavy cream, 230 grams whole milk, 70 grams granulated sugar, 4 grams vanilla extract, and 3 grams salt. Stir it up fast till it’s all smooth—takes about a minute. I love how it smells like a bakery already. Pour it slow over the bread—watch it soak in. Hungry yet?
Pro Tip: Mix it well—no egg bits floating around.
Step 5: Let It Soak
Cover the dish with plastic wrap—keeps it from drying out. Stick it in the fridge for 8-10 hours—overnight works best. I tried cutting this short once and ended up with a soggy mess—not worth it. Let it sit and soak—turns it into Overnight French Toast gold. Can you wait that long?
Pro Tip: Press the bread down a bit—helps it soak even.
Step 6: Bake It Hot
Morning time—heat your oven to 350°F. Take the casserole out—it’ll look all soaked and ready. Pop it in and bake for 40 minutes—you want it bubbly and golden on top. I check around 35 minutes—ovens can trick you sometimes. Smells like heaven, doesn’t it?
Pro Tip: Cover edges with foil if they brown too quick—saves the top.
Tips for Success
Want your Sourdough French Toast Casserole to turn out perfect? Here’s what I’ve figured out:
- Use crusty bread—soft stuff falls apart.
- Let it soak overnight—rushing makes it weird.
- Spread the sugar mix even—no dry patches.
- Don’t overbake—check at 35 minutes or it gets tough.
- Wait 5 minutes after baking—cuts cleaner.
Think these’ll help? You’ll see when you try it.
What to Serve With Sourdough French Toast Casserole
This French Toast Breakfast goes great with:
- Fresh Fruit: Berries or bananas—adds a fresh bite.
- Maple Syrup: Sweet and sticky—can’t beat it.
- Sausage Links: Salty and hot—love that mix.
- Yogurt: Cool and creamy—keeps it light.
- Hot Coffee: Strong and warm—perfect match.
What’s your pick? This dish loves a buddy.
Nutrition Information & Calories
Here’s the scoop on this Sourdough French Toast (about 6-8 servings):
- Calories: Around 400-450—big morning fuel.
- Fat: Roughly 20g—cream and butter do that.
- Carbs: About 50g—bread and sugar kick in.
- Protein: Around 10g—eggs pitch in.
- Sugar: Roughly 25g—sweet but not crazy.
A solid Breakfast For Christmas Morning—want it lighter? Check below.
Variations & Substitutes
Mix up your Easy French Toast Bake like this:
- Cut the fat: Drop butter to 30 grams—still good.
- Add spice: Toss in nutmeg—extra warmth.
- Low-carb swap: Use keto bread—turns it into French Toast Bread Pudding.
- Creamy twist: Add cream cheese chunks—Cream Cheese French Toast style.
- Fruit boost: Mix in berries—brightens it up.
Ever tried a berry-packed Overnight Casserole? Might be your thing.
Serving & Storage Tips
Leftovers
Got extra Sourdough French Toast Casserole? Keep it in an airtight container in the fridge for up to 3 days. My crew usually wipes it out, but leftovers are a treat when they happen.
Reheating Tips
Pop it in the oven at 325°F for 10-15 minutes—keeps the top crisp. Microwave works too—1-2 minutes—but it softens up. Add a splash of milk either way—brings back that Easy Delicious Breakfast feel.
What Others Are Saying
This Best Breakfast Casserole gets folks buzzing:
- Jess: “Made it for Christmas—gone in ten minutes!”
- Mike: “Ate way too much—worth it every time.”
- Tina: “So good I forgot my coffee—amazing.”
- Sam: “Best breakfast ever—sourdough’s the trick!”
What’ll you say after your first bite?
Sourdough French Toast Casserole FAQs
Can I use fresh bread?
Yeah, but dry it out first—fresh gets too mushy. Still works for Sourdough French Toast.
No heavy cream—what now?
Use all milk—bump it to 2 cups. Keeps it smooth for Overnight French Toast Casserole.
Can I bake it same day?
Sure, soak for 30 minutes—not as rich but decent. Misses that Make Ahead French Toast magic.
Why’s mine dry?
Not enough egg mix or overbaked. Add more milk next time and watch the clock—fixes it for French Toast Casserole Recipes.
In Conclusion
This Sourdough French Toast Casserole is my morning hero—sweet, a bit sloppy, and full of stuff I can’t get enough of. It’s not perfect; sometimes it sticks to the pan, sometimes I eat too much, but that’s why I love it. A no-fuss Overnight French Toast that’s simple and tasty—great for any day you want something good. Try it, snap a pic, and let me know—drop a comment, pin it on Pinterest, or tell your friends! I’m pumped to hear what you think—don’t keep it all to yourself!
