Overnight Brown Sugar French Toast Casserole

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This make-ahead breakfast casserole features a caramelized brown sugar base that turns into a buttery, toffee-like layer as it bakes.

Assemble it the night before and wake up to a decadent brunch with almost no morning effort.

Why You’ll Love It

  • Prep the night before for effortless mornings
  • The brown sugar bottom becomes a caramel-like sauce
  • Feeds 8-10 people from one pan
  • Uses simple pantry staples
  • No need to flip or monitor individual slices

Ingredients

For the Brown Sugar Base

  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup

For the French Toast

  • 1 (1-pound) loaf French bread or challah, cut into 1-inch thick slices
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For Serving (Optional)

  • Powdered sugar
  • Fresh berries
  • Maple syrup
  • Whipped cream

Steps

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth.
  3. Pour the brown sugar mixture into the bottom of a 9×13-inch baking dish and spread evenly.
  4. Arrange the bread slices in a single layer on top of the brown sugar mixture, fitting them snugly together.
  5. Whisk together the eggs, milk, vanilla, and salt in a large mixing bowl until well combined.
  6. Pour the egg mixture evenly over the bread slices.
  7. Press the bread down gently with a spatula to help it absorb the custard.
  8. Cover tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
  9. When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes.
  10. Preheat the oven to 350°F.
  11. Remove the plastic wrap and bake uncovered for 40-45 minutes until puffed and golden brown.
  12. The center should be set and not jiggly when you shake the pan.
  13. Let cool for 5 minutes before serving.
  14. Serve slices bottom-side up to show off the caramelized brown sugar layer.

Helpful Tips and Substitutions

Day-old bread works best because it absorbs the custard without becoming too soggy.

If your bread is fresh, leave the slices out for a few hours to dry slightly before assembling.

Brioche or Texas toast can substitute for French bread or challah.

The corn syrup helps create a smooth caramel texture, but you can omit it if needed—the result will be slightly less glossy.

For a lighter version, use half-and-half instead of whole milk, though the custard won’t be quite as rich.

A offset spatula makes flipping the slices onto plates much easier.

Don’t skip the 30-minute counter rest before baking—cold casseroles bake unevenly.

Serving Ideas

Flip each portion onto the plate so the caramelized side faces up.

Dust with powdered sugar and add a handful of fresh berries for color.

Serve maple syrup on the side, though the brown sugar base often provides enough sweetness on its own.

Pair with bacon, sausage, or a fresh fruit salad for a complete brunch spread.

Use a pie server to lift out neat portions without breaking them apart.

Make-Ahead and Storage

This casserole must be refrigerated overnight—the resting time is essential for the bread to absorb the custard.

The brown sugar base can be made up to 2 days ahead and stored in the baking dish, covered, in the refrigerator.

Store baked leftovers covered in the refrigerator for up to 3 days.

Reheat individual portions in a 300°F oven for 10 minutes or microwave for 30-45 seconds.

Store leftovers in an airtight glass container to preserve the texture.

Freezing is possible but the caramel layer may become grainy—thaw overnight in the refrigerator if frozen.

Brunch Without the Stress

The beauty of this recipe is in the timing—you do all the work when it’s convenient, not when guests are arriving.

That caramelized brown sugar bottom is the kind of detail that makes people think you worked much harder than you did.

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