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.
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.
This is so great! I omitted the apples and raisins because of my picky eaters and it still tasted fantastic!
I love everything we have tried Lisa. And sourdough has been a lifesaver with my daughter. She loves it! We are having this to celebrate the beginning of Christmas break 🙂 I am using your Artisan bread (scenario 1 because I made the dough before I could find the dough hook 🤪) and cranberry sauce mixed with cream cheese 🙂
This was easy and delicious! I love that her recipes are healthy and sweet enough with great flavor too! Great video too!
We made this- apples and raisins. We used a whole wheat store bought loaf, everyone loved it.
Will make again
Made this last weekend and it was amazing. Going to serve throughout the holiday season!
My family really loved it! A favorite breaklfast this fall!
My kids loved this! In fact, the whole family did. This is going to be a new regular. It’s so delicious!
My whole family loved this! What. a treat for breakfast!
Thank you for sharing this recipe! I had made a batch of sour dough bread that turned out very dry and bleh, but did not want to waste it. So I froze them until I could think of something useful. This was the perfect way to use them! I looked over your recipes, and took ideas from them. I used the basic recipe (no apples or raisins), added cream cheese, and spread some peach jam on top. DELISH!
Thank you for sharing this recipe! I had made a batch of sour dough bread that turned out very dry and bleh, but did not want to waste it. So I froze them until I could think of something useful. This was the perfect way to use them! I looked over your recipes, and took ideas from them. I used the basic recipe (no apples or raisins), added cream cheese, and spread some peach jam on top. DELISH!