This make-ahead sourdough french toast casserole will have you going to bed excited for breakfast in the morning. Prepared by soaking sourdough bread overnight in a mixture of milk, eggs, brown sugar, and spices, it's then baked in an oven to golden perfection. The convenience of prepping ahead allows it to chill in the refrigerator until ready to bake, ensuring a delightful morning treat with minimal effort. This southern comfort casserole is great to enjoy for breakfast on the weekends, for brunch, showers, or on the holidays.
In my Southern kitchen, feeding a crowd has always been second nature. Growing up, it wasn't unusual to cook for 50-100 people at church dinners, parties, or family gatherings, and later, my parents' catering business only deepened my love for hospitality.
That's why I treasure a special weekend breakfast. Back in 2020, I started making Sunday brunch for my husband and me while we watched church online. It was always something to look forward to, like ham and swiss quiche, or fluffy homemade buttermilk biscuits with sausage gravy. Needless to say, we're a brunch-loving family!
This sourdough French toast casserole fits right in. Like my kitchen sink breakfast casserole, it's prepped the night before so the bread soaks up that rich custard mixture. In the morning, just pop it in the oven for a fuss-free, hearty breakfast everyone can enjoy together.
Bake and cool: Preheat the oven to 350F. Remove the casserole from the fridge. Bake covered with foil for 45 minutes or just until set and golden brown on top. Remove from the oven and let cool for 10 minutes before serving.
Recipe
Make-Ahead Sourdough French Toast Casserole
- Total Time: 13 hours 5 minutes
- Yield: 8-10 1x
Description
This make-ahead sourdough French toast casserole is prepped and stored in the fridge overnight in a sweet egg mixture. Oven-baked in the morning, giving you a flavorful breakfast with minimal hassle.
Ingredients
- 3 Cups Whole Milk
- 8 Eggs
- ½ Cup Brown Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ½ Teaspoon Salt
- Zest of ½ Orange
- 1 Pound Sourdough Bread Loaf - torn into small pieces
Instructions
- Grease a 9x13" casserole dish.
- In a large bowl, add in the milk, eggs, sugar, vanilla, spices, and orange zest. Whisk together until completely smooth.
- Tear a sourdough loaf into small bite-size pieces about an inch or so in size. Place into the greased baking dish.
- Pour the egg mixture over top of the bread evenly. Press the bread down slightly with a spatula so that each piece is touch or covered by the egg mixture and no dry pieces remain.
- Cover with foil and place in the fridge overnight.
- When ready to bake, place in a preheated oven at 350 degrees. Bake covered with foil for 45 minutes or just until set.
- Remove from the oven and let cool for 10 minutes before serving.
- Serve with maple syrup, powdered sugar, fresh berries and or homemade whipped cream.
Notes
- If you do not want to prep ahead of time, place this in the fridge to set and soak for at least an hour before baking.
- Prep Time: 20 minutes
- 12 hours:
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 19 g
- Sodium: 668.2 mg
- Fat: 9 g
- Carbohydrates: 52.6 g
- Fiber: 2 g
- Protein: 16.6 g
- Cholesterol: 195.2 mg
