This irresistible overnight French toast casserole is the perfect beginning to any day!

Surprisingly, French toast casserole makes a delicious dessert too! Serve it cold with a bit of whipped cream or warm with a scoop of vanilla ice cream.

Cubes of panettone bread are soaked overnight in a cinnamon custard and then baked with a streusel topping to make up this scrumptious dish. Prep it the night before and bake in the morning for breakfast, or impress everyone at brunch! Serve it with stewed apples or warm blueberry syrup. Add in raisins, chopped nuts, or dried fruit.

plated Overnight French Toast Casserole

An Easy Overnight Casserole

  • No one can resist the sweet and spicy aroma of French toast in the morning! No more making it from scratch and cooking multiple portions on the stove. This easy French toast casserole is practically ready by the time the coffee is!
  • Overnight French toast casserole will become the favorite way to make French toast! All the prep is done the night before and it’s just as good the next day, and the day after that!
  • Cut overnight French toast casserole into individual servings and keep them warm in a crockpot so anyone can help themselves.
  • Serve with warm syrup, whipped cream, and some fresh fruit like apples or blueberries.
sugar , milk , panettone , vanilla , eggs , brown sugar , cinnamon , butter , flour and oats with labels to make Overnight French Toast Casserole

Ingredients and Variations

BREAD: Panettone has been referred to as a cake and a bread, but we love it for French toast. It is dense and often studded with raisins, dried fruit, and nuts making it extra festive and extra flavorful. Other breads that work well for French toast are brioche, challah, or even thick slices of store bought French bread. Gluten-free breads will work if they are very dense so they can absorb the custard mixture without falling apart. Cube bread, as in this recipe, or slice it for a different version.

EGG MIXTURE: Milk can be replaced with half and half but avoid heavy whipping cream as it will be too heavy in the bread. For a festive twist, replace half the milk with eggnog and add some pumpkin spice, or a pinch of nutmeg. Add about half a block of softened cream cheese to the milk mixture to get a creamier custard.

TOPPING: Hold on to the ingredients and instructions for the streusel topping to use for future French toast, muffins, or quick breads! Add some toasted coconut or chopped pecans to the streusel, if desired.

process of adding ingredients together to make Overnight French Toast Casserole ingredients

How to Make Overnight French Toast Casserole

Morning is easy with this make-ahead recipe!

  • Toss panettone cubes with a mixture of eggs, milk, sugar, vanilla, and cinnamon (as per the recipe below).
  • Pour the French toast into the prepared casserole dish and cover. Refrigerate for 2 hours or overnight.
  • Sprinkle streusel over the top of the dish and bake until an inserted knife comes out clean.

Serve with warmed maple syrup, whipped cream, fresh fruit, and a side of oven bacon, or breakfast sausage, and a pitcher of fruit smoothies like mixed berry, or strawberry mango.

cooked Overnight French Toast Casserole in the dish

How to Store

  • Keep overnight French toast casserole covered in the refrigerator for up to 3 days.
  • Reheat portions in the microwave or in the air fryer.
  • Portions can be frozen in zippered bags for up to 1 month. Let them thaw in the refrigerator before reheating.
piece of Overnight French Toast Casserole on a fork

Other Overnight Breakfast Ideas

plated Overnight French Toast Casserole
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Overnight French Toast Casserole

Make this sweet, delish and easy overnight French toast casserole recipe and serve it with syrup, apple butter, or with a drizzle cream cheese glaze.
Prep Time 20 minutes
Cook Time 1 hour
Refrigerate and rest after baking 2 hours 10 minutes
Total Time 3 hours 30 minutes
Servings 8 servings
Author Candace


  • 1 loaf panettone 1 pound 10 ounces, 750g
  • 6 eggs
  • 3 cups milk
  • ½ cup sugar
  • 1 ½ Tablespoons vanilla
  • 2 teaspoons cinnamon

Optional Streusel Topping

  • cup flour
  • cup brown sugar
  • ¼ cup quick oats
  • 2 Tablespoons butter


  • Grease a 9×13 inch baking dish with butter.
  • Cut panettone into ½ inch cubes, removing any hard crust. Add to a large bowl.
  • Mix together eggs, milk, sugar, vanilla, and cinnamon.
  • Pour egg mixture on top of bread, and very gently toss to coat all pieces. Gently pour into the baking dish and arrange evenly. Cover and refrigerate for 2 hours, or overnight.

To bake:

  • Remove baking dish from the refrigerator while the oven preheats. Preheat oven to 350˚F.
  • If adding Streusel Topping, mix all ingredients together (use a pastry cutter for ease), (or prepare the night before) and sprinkle over the top of the dish.
  • Bake uncovered for 45-60 minutes, or until a knife comes out clean. If the top is getting browned before the dish is baked through, tent loosely with foil for the remainder of cook time.
  • Remove from the oven and allow to rest for 5-10 minutes before serving. The dish will puff up while baking, and settle after it’s been out of the oven for a few minutes.


  • Regular sliced bread was used to calculate nutrition.
  • This recipe can be cut in half and prepared in an 8” square pan, following same directions. Check for doneness after 40 minutes.
  • Refrigerate cooled, leftover casserole in a covered container for up to 3 days.
  • Smaller portions can be wrapped and stored in zippered bags in the freezer for up to 1 month. Let them thaw in the refrigerator before reheating.
  • Reheat portions in the microwave or in the air fryer.
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Nutrition Information

Calories: 486 | Carbohydrates: 73g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 516mg | Potassium: 342mg | Fiber: 4g | Sugar: 31g | Vitamin A: 441IU | Vitamin C: 0.2mg | Calcium: 256mg | Iron: 4mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Breakfast
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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