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A white plate holds a serving of baked French toast casserole made from golden-brown, chunky bread pieces, with a syrupy glaze and crispy edges. A yellow cloth napkin is partially visible in the upper left corner.
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Sourdough French Toast Casserole

This Sourdough French Toast Casserole combines cubed sourdough bread with a rich egg mixture, brown sugar, and cinnamon for an easy baking dish breakfast everyone will love. Perfect for brunch or an easy hands-off breakfast!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: Melissa Griffiths

Ingredients

  • ½ cup salted butter melted
  • 1 cup light brown sugar
  • 6 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream or use another ½ cup of milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 6 cups diced sourdough bread

Instructions

  • Preheat your oven to 425°F and coat a 9x13-inch baking dish with nonstick cooking spray or butter. Place the diced bread in the pan and set aside.
  • Melt your butter and then add it to a large mixing bowl with the brown sugar. Whisk to combine.
  • Whisk in the eggs, milk, heavy cream, whole milk, vanilla, and ground cinnamon. Pour the mixture over the bread and fold to combine. Make sure the bread is evenly and fully coated by the milk and egg mixture. (You can also fold the bread and liquid in a large mixing bowl before transferring it to the pan.)
  • Bake the casserole for 30 minutes, or until the center of the casserole is no longer jiggly.

Notes

Toppings: I like to keep it simple and just top my french toast casserole with maple syrup. You can also top it with powdered sugar or a variety of fresh fruit.
Cream Substitute: If you don’t have heavy cream then you can just add an extra ½ cup of milk.
Stale Bread: Feel free to use store bought or homemade sourdough for this recipe. This is a great way to use up sourdough that is going bad or is already a little bit stale.
Non-Stick: Be generous when coating your pan, especially in the corners. I tried to lightly coat mine the first time I made this casserole but had some issues with the bread sticking to the pan. It was a bit of a beast to clean up!

Nutrition

Serving: 1of 6 servings | Calories: 535kcal | Carbohydrates: 56g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 399mg | Potassium: 294mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1138IU | Vitamin C: 0.2mg | Calcium: 201mg | Iron: 2mg

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