Easy Christmas French Toast Bake (Overnight Breakfast Casserole)
Christmas morning in my kitchen is always a little chaotic. There are presents to open, coffee to make, and everyone is hungry at the same time. That’s why I rely on make-ahead breakfasts, and this Christmas French toast bake is the one I come back to every single year.
Thick cubes of soft brioche soak overnight in a cinnamon vanilla custard. In the morning, you sprinkle on a buttery brown sugar pecan topping and bake. It comes out puffed and golden, soft like bread pudding inside, with a crunchy, sweet crust on top.
All the work happens the night before. On Christmas morning, you just slide the dish into the oven, and about 50 minutes later the whole house smells like cinnamon and breakfast is ready for a crowd.
Why You’ll Love This Christmas French Toast Bake
- Make it the night before. Twenty minutes of prep on Christmas Eve and you’re done.
- No standing at the stove. No flipping slices one by one while everyone waits.
- Feeds a crowd. One 9×13 pan serves about 12 people.
- That crunchy topping. The pecan streusel makes it feel extra special for the holidays.
- Simple pantry ingredients. Bread, eggs, milk, sugar and spices.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick look at the key ingredients.
- Brioche or challah: These rich breads soak up the custard without falling apart. Day-old bread works best. French bread or Texas toast also work.
- Eggs, milk and cream: This is the custard. The cream makes it rich. You can use all whole milk for a lighter bake.
- Brown sugar: Sweetens the custard and gives the topping a caramel flavor.
- Cinnamon, nutmeg and vanilla: The warm holiday spices that make it taste like Christmas.
- Cold butter and pecans: For the crumbly streusel. Leave out the pecans for a nut-free version.
How to Make Christmas French Toast Bake
- Cube the bread. Cut the loaf into 1-inch cubes and spread them in a greased 9×13 dish.
- Make the custard. Whisk the eggs, milk, cream, brown sugar, vanilla and spices. Pour it over the bread and press down gently.
- Chill overnight. Cover and refrigerate for at least 4 hours or up to 12 hours.
- Make the topping. Mix flour, brown sugar, cinnamon and cold butter into crumbs, then stir in pecans. Keep it in the fridge.
- Bake. Sprinkle the topping over the bread and bake at 350°F (175°C) for 45 to 55 minutes, until golden and set in the middle.
My Tips for the Best Christmas French Toast Bake
- Use slightly stale bread. Fresh, soft bread can turn mushy. If your bread is fresh, toast the cubes at 300°F (150°C) for 10 minutes first.
- Press the bread into the custard so every piece gets soaked, especially the cubes on top.
- Keep the topping separate until baking so it stays crunchy instead of soggy.
- Check the center before you pull it out. It should be puffed and set, with no wet custard when you press it.
- Let it rest 10 minutes after baking. It slices much more cleanly.
Variations to Try
- Cranberry orange: Add 1 cup fresh cranberries and the zest of one orange.
- Eggnog: Swap the heavy cream for eggnog for an extra festive flavor.
- Berry: Scatter blueberries or raspberries between the bread cubes.
- Cream cheese swirl: Dot small spoonfuls of softened cream cheese over the bread before adding the custard.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble up to 12 hours before baking. Keep the topping in a separate container in the fridge.
- Storage: Cover leftovers and refrigerate for up to 4 days.
- Freeze: Freeze baked slices for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave a slice for 30 to 45 seconds, or warm the dish covered at 350°F (175°C) for about 15 minutes.
What to Serve With It
Since this bake is sweet, I like to serve it with something savory. It’s perfect next to my Overnight Christmas Breakfast Casserole, a plate of crispy bacon or sausage links, and a bowl of fresh fruit. Add warm maple syrup, coffee and hot chocolate, and your holiday brunch table is complete.
Frequently Asked Questions
Can I bake it the same day? Yes. Let the bread soak for at least 1 hour, pressing it down a few times. The overnight soak just gives the softest texture.
What is the best bread for French toast bake? Brioche and challah are my favorites because they are rich and sturdy. Thick French bread is a good second choice.
Why is my French toast bake soggy? It usually needs more time in the oven, or the bread was too fresh. Bake until the center is set and lightly springy.
Can I make a smaller batch? Yes. Cut everything in half and bake in an 8×8 dish. Start checking it at 35 minutes.
Can I make it dairy-free? Use a creamy oat or almond milk instead of milk and cream, and plant-based butter in the topping.
One Last Thing
This Christmas French toast bake is my favorite way to make the holiday morning feel special without any stress. If you make it, please leave a comment and a star rating below. I’d love to hear how it turned out. And don’t forget to save it to your Christmas breakfast board on Pinterest so it’s ready when you need it!
Christmas French Toast Bake
Ingredients
French toast:
- 1 loaf brioche or challah bread about 16 oz, cut into 1-inch cubes (about 12 cups)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Pecan streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 cup cold unsalted butter 1 stick, cubed
- 1/2 cup chopped pecans optional
- maple syrup and powdered sugar for serving
Instructions
- Grease a 9×13-inch baking dish. Spread the bread cubes evenly in the dish.
- In a large bowl, whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt until smooth. Pour evenly over the bread and press the cubes down gently so they soak up the custard.
- Cover tightly and refrigerate for at least 4 hours or overnight (up to 12 hours).
- For the topping, mix the flour, brown sugar and cinnamon. Cut in the cold butter with a fork or pastry cutter until it looks like coarse crumbs. Stir in the pecans. Cover and refrigerate until morning.
- In the morning, take the dish out of the fridge while the oven heats to 350°F (175°C). Sprinkle the topping evenly over the bread.
- Bake uncovered for 45 to 55 minutes, until puffed, golden and set in the center (a knife in the middle should come out without wet custard, about 160°F). If the top browns too fast, cover loosely with foil.
- Rest for 10 minutes. Dust with powdered sugar and serve with warm maple syrup.
Notes
Storage: Cover leftovers and refrigerate for up to 4 days.
Reheat: Microwave single slices for 30 to 45 seconds, or warm covered at 350°F (175°C) for 15 minutes.
Variations: Add 1 cup fresh cranberries or blueberries, swap pecans for walnuts, or use eggnog in place of the heavy cream.
