This sourdough French toast casserole is rich and sweet, baked with tangy sourdough bread and a creamy custard. The brown sugar topping blurs the line between breakfast and dessert!
From traditional French toast to strawberry-stuffed French toast, the breakfast page on my blog makes it pretty clear that we love French toast in all its forms.
This sourdough French toast casserole is no different. I love that it is made with simple ingredients and is full of protein and gut-healthy fermented grains, yet it’s decadent enough to double as dessert.
This recipe is a great way to use up stale sourdough bread, or maybe even a sourdough loaf that didn’t turn out how you’d like. There have certainly been occasions where my crusty sourdough bread wasn’t quite what I wanted, but that’s where sourdough stuffing, bread pudding, breakfast strata, simple bread crumbs, and sourdough croutons come in.
And now this delicious breakfast casserole is another great option.
I like to serve it with cottage cheese scrambled eggs, fresh zucchini frittata, or a bowl of homemade Greek yogurt with fruit.
Why You’ll Love This Recipe
Cozy and delicious – The warm flavor and delightful texture make this the coziest breakfast. Drizzle maple syrup or a homemade blueberry sauce over the top and dig in.
Great for meal prep – I love the option for making this dish ahead of time. There’s nothing quite like having breakfast ready to bake the next day. It makes for an easy breakfast and a head start to everything else on my list.
Versatile recipe – I’ve included a handful of variations below, from fall flavors to fresh fruits. Combined with the versatility of toppings, this delicious breakfast recipe can truly be made your own.
Ingredients
Homemade sourdough bread – My favorite kind of bread is sourdough brioche. You could also try my sourdough sandwich bread, French bread, or this easy sourdough challah.
Whole milk – I like using full-fat milk because it gives it a richer, more custard-like depth of flavor.
Cream – You can use half and half or heavy cream.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
- To make this dish extra special, grab a block of organic cream cheese, cut it into one-inch cubes, and toss it in the dish just before baking. It’s indulgent and creamy, perfect for a Sunday morning brunch served alongside fresh fruit.
- For a fall-inspired pumpkin spice version, add one 15-ounce can of pumpkin, 1/2 teaspoon of cloves, and 1/2 teaspoon of nutmeg to the egg and milk mixture.
- Give it a burst of fresh fruit flavor by adding two cups of fresh or frozen blueberries, chopped apples, sliced strawberries, etc. This variation also tastes great paired with the cubed cream cheese.
- Other variations of this recipe on the blog are mascarpone-stuffed French toast bake and cranberry French toast casserole.
How to Make Sourdough French Toast Casserole
Step 1: Preheat the oven to 350 degrees Fahrenheit and grease a 9 inch by 13 inch baking dish. Cut the loaf of sourdough bread into 1-inch cubes, placing the bread cubes in the prepared dish
Step 2: In a large bowl, whisk together the milk, cream, sugar, eggs, cinnamon, and vanilla.
Step 3: Pour the egg mixture over the top of the bread and allow it to stand for 10 – 15 minutes. See Tips for an overnight option.
Step 4: Prepare the topping by whisking the flour, sugar, cinnamon, and salt in a small mixing bowl. Add the softened butter and combine with a fork or pastry cutter until crumbly.
Step 5: Spread the topping evenly over the top of the casserole.
Step 6: Bake for 45 – 55 minutes until the middle is set and the top is golden brown. Check for an internal temperature of 165 degrees Fahrenheit. Serve with a drizzle of maple syrup, organic honey, whipped cream, or powdered sugar.
Tips
- This is a perfect way to use up leftover sourdough bread or a bread recipe that doesn’t turn out right. Stale bread will actually work better than fresh because the sturdier texture can absorb the custard mixture without completely disintegrating.
- For an overnight option, just prepare the dish through step 5, cover, and refrigerate. Bake the next morning for the perfect make-ahead breakfast.
- Turn it into a dessert by serving it with a scoop of vanilla ice cream.
Recipe FAQs
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
Yes, you can freeze it. Cool completely before wrapping in foil or plastic wrap and storing in the freezer. It will keep for a few months. Thaw overnight in the refrigerator before reheating in the oven.
Sure, try a whole wheat, brioche, or Italian bread boule. Store-bought sliced bread will generally end up too soggy.
Use a hearty loaf of bread, particularly one that is a bit stale or a couple of days old. If there’s a lot of extra custard mixture pooling in the bottom after the bread has soaked, you can strain it off to keep the casserole from becoming too soggy.
While I haven’t made it myself, I see no problem with using your favorite gluten-free loaf and replacing the flour in the topping with a gluten-free flour.Â
More Breakfast Recipes from the Farmhouse
- Fluffy Sourdough Biscuits
- Sourdough Cinnamon Rolls
- Ricotta Cheese Pancakes
- Sourdough Pumpkin Coffee Cake
- Sourdough Cinnamon Crunch Bagels
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Sourdough French Toast Casserole
Video
Ingredients
- 1 loaf sourdough bread
- 1 1/2 cups whole milk
- 1/2 cup cream
- 1/2 cup sugar
- 10 eggs
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup butter, softened
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9 inch by 13 inch baking dish. Cut the loaf of sourdough bread into 1-inch cubes, placing the bread cubes in the prepared dish.
- In a large bowl, whisk together the milk, cream, sugar, eggs, cinnamon, and vanilla.
- Pour the egg mixture over the top of the bread and allow it to stand for 10 – 15 minutes. See notes for an overnight option.
- Prepare the topping by whisking the flour, sugar, cinnamon, and salt in a small mixing bowl. Add the softened butter and combine with a fork or pastry cutter until crumbly.
- Spread the topping evenly over the top of the casserole.
- Bake for 45 – 55 minutes until the middle is set and the top is golden brown. Check for an internal temperature of 165 degrees Fahrenheit. Serve with a drizzle of maple syrup, organic honey, whipped cream, or powdered sugar.
Notes
- This is a perfect way to use up leftover sourdough bread or a bread recipe that doesn’t turn out right. Stale bread will actually work better than fresh.
- For an overnight option, just prepare the dish through step 5, cover, and refrigerate. Bake the next morning for the perfect make-ahead breakfast.
- Turn it into a dessert by serving it with a scoop of vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe a couple times now. It’s delicious and a great way to use up dry or dense bread.
how many cups of cut bread cubes are needed?? “One loaf” can be pretty subjective!
For a standard 9×13-inch Sourdough French Toast Casserole, you will need between 6 and 8 cups of cut bread cubes to perfectly soak up the liquid custard.