Cinnamon French Toast Casserole

piece of baked french toast on plate next to blueberries and maple syrup

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This French Toast Casserole is the perfect easy breakfast to serve a crowd. With a classic brown sugar and cinnamon flavor, delicious streusel topping, and bread pudding texture in every bite. It’s like traditional french toast but baked into a casserole dish.



French Toast

  • 1416 ounces day-old french bread (or sourdough, or something similar)
  • 6 large eggs
  • 1 cup liquid egg whites (equal to 5 large egg whites)
  • 1 cup milk of choice (I used cashew)
  • 1/2 cup canned coconut milk or half & half
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons Vanilla extract


  • 4 tablespoons unsalted butter, softened (can use plant based)
  • 1/4 cup brown sugar
  • 1/3 cup flour (all-purpose, whole wheat, or gluten free blend)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup pecans


  1. Preheat oven to 350ºF and grease a 9×13 casserole dish with butter or coconut oil; set aside.
  2. Slice bread into 1” thick slices, then slice again into about 1” cubes. Place in bottom of baking dish.
  3. Prepare & Soak: In a large bowl whisk together eggs, egg whites, milk, coconut milk, sugar and vanilla extract. Pour over bread in baking dish, pressing bread down and making sure each piece is fully covered. Cover with lid or foil, and place in fridge for at least 2 hours, up to overnight.
  4. Make topping: Once you’ve chilled the casserole, make the make the streusel topping: in a medium bowl, use fork to combine butter, brown sugar, oats, flour and ground cinnamon – use hands as needed to make sure the mixture is fully combined. Spread over top of baking dish, adding pecans if using, and press down gently. 
  5. Bake pumpkin french toast for 40 minutes uncovered, then cover with foil and bake for 10-15 minutes.
  6. Allow casserole to cool slightly before topping with powdered sugar for extra presentation. Serve with maple syrup and enjoy!