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 gray to enjoy for breakfast on the weekends, for brunch, showers, or on the holidays.
In my Southern kitchen, I’ve always gotta be ready to feed a crowd for any meal. Growing up it was common to feed 50-100 people often. From church dinners to dinner parties and birthday parties. We grew up knowing how to host lots of people from early on. Cooking for just 2 people is sometimes harder than cooking for a crowd. Fast forward to my parents catering business years later, learning the art of hospitality and food prep is just in my genes.
I love a special weekend breakfast. It is something I started doing for my husband and I a lot during 2020. I would make a big brunch on Sundays while we watched church online. There was something fun about looking forward to treats the next morning like cinnamon rolls or Diced Ham Swiss and Cheddar Cheese Breakfast Quiche. Or if we are going all out fluffy homemade buttermilk biscuits and sausage gravy hit the spot. Anyways, you get the drift. We LOVE a brunch situation around here!
And this sourdough French toast casserole is no exception. Just like Kitchen Sink Breakfast Casserole, all the prep work is done ahead of time. I prep everything the night before, letting the bread soak up that flavorful mixture. In the morning, all I've gotta do is pop it in the oven. It's fuss-free, saves a heap of time, and lets me serve a warm, hearty breakfast to everyone all at once. Plus, there's something satisfying about slicing into a big casserole and dishing out generous portions to family and friends.
Sourdough French toast casserole is so easy to make! Whisk together the flavorful egg and milk mixture, then pour it over torn-up sourdough bread pieces in a greased casserole dish. Let it sit overnight to soak and bake when ready. From holiday mornings to wedding showers or special weekend breakfasts, this easy breakfast dish has got you covered!
Ingredients You’ll Need
- Whole Milk - we keep whole milk in the fridge in our house, but other fat-containing milk will work like low fat. It may alter the taste slightly but can still be used.
- Brown Sugar
- Vanilla Extract - I always use vanilla bean paste* for all my baking recipes. I think it yields a much better flavor, plus I love the vanilla bean specks in the recipe. However, you can use regular vanilla extract if you would like.
- Spices - cinnamon, nutmeg and salt
- Orange Zest - this is my secret ingredient! A bit of orange zest just helps brighten up all the flavors a bit and adds a little something extra special to the dish. Plus it pairs nicely with those mimosas I suggest are served on this side. 😉
- Sourdough Bread Loaf - sourdough bread is king here! It is sturdy enough to soak up all the egg mixture but still hold its shape. Plus the sour tang of the bread compliments the richness of everything else. I started making my sourdough in 2023 and haven't looked back. I am obsessed and it's what inspired this recipe when I had an extra loaf that needed to be used!
How To Make
Prepare for baking: Grease a 9x13" casserole dish. Set aside.
Combine the wet mixture: In a large bowl, add the milk, eggs, sugar, vanilla, spices, and orange zest. Whisk together until completely smooth.
Prepare the sourdough bread: Tear a sourdough loaf into small bite-size pieces about an inch or so in size - you can also cut into cubes with a knife if you prefer. Place into the prepared greased 9x13 baking dish.
Assemble the casserole: Pour the egg mixture over top of the bread evenly. Press the bread down slightly with a spatula so that each piece is touched or covered by the egg mixture. Cover with foil and place in the fridge overnight or for one hour if making sooner.
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.
Garnish and serve: Slice and serve with a drizzle of maple syrup, powdered sugar, fresh berries and or homemade whipped cream.
To keep any leftovers, just place in an airtight container or cover the baking dish with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. When ready to enjoy again, simply reheat in the oven or microwave until warmed through.Print