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sourdough french toast casserole bake
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The Best Sourdough French Toast Casserole Recipe

5 from 2 votes
Sourdough French Toast Casserole is the perfect go-to recipe when you need an easy, delicious breakfast and don’t want homemade sourdough bread to go to waste
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Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 521
Ingredients Equipment Method Nutrition Notes

Ingredients
  

French Toast Casserole
  • ½ loaf sourdough bread you can use any kind of loaf - artisan bread, brioche, french bread, white bread, challah bread...
  • 2 cups whole milk
  • 4 large eggs
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
Cream Cheese Icing
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract

Equipment

  • KitchenAid KHM512WH 5-Speed Ultra Power Hand Mixer
  • Mercer Culinary M23210 Millennia Black Handle

Method
 

Prepare the Casserole
  1. Slice the sourdough bread (at least day-old bread works best) into 1-inch cubes. Set aside.
  2. Add the milk, eggs, brown sugar, and vanilla extract to a small mixing bowl and whisk to combine.
  3. Place half the sourdough bread cubes in a greased 9x9 casserole dish and pour half the egg and milk mixture over top. Then add the rest of the bread cubes and pour the rest of the egg and milk mixture over top.  
  4. Cover with plastic wrap or a lid and place in the fridge for at least an hour before baking for best results.
Bake the Casserole and Prepare the Icing
  1. Bake in a preheated oven at 375°F for 45 minutes, or until the top of the bread in the casserole is golden brown and the middle is no longer liquid.  
  2. While the French toast casserole is baking, prepare the icing in a separate bowl.  Use a hand mixer or stand mixer to beat the softened cream cheese on medium-high for 2 minutes. Add the powdered sugar, vanilla extract, and heavy cream and beat on low for another 2 minutes until smooth.
  3. Pour the icing over the casserole straight out of the oven and serve hot with fresh fruit and a drizzle of maple syrup.

Nutrition

Calories: 521kcalCarbohydrates: 83gProtein: 12gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 149mgSodium: 368mgPotassium: 268mgFiber: 1gSugar: 64gVitamin A: 690IUVitamin C: 0.1mgCalcium: 177mgIron: 2mg

Notes

Prepare the casserole in advance.  

If you're an early riser, prepare it early in the morning and let it rest at room temperature or in the fridge for an hour before baking.  If you don't want to mess with early morning prep, the easiest way is to prepare it the night before and refrigerate it until baking time.

Try different toppings and add-ins.  

Fresh berries, raisins, cinnamon, nutmeg, pumpkin spice, and chocolate chips all make great add-ins.  Try adding orange zest to the casserole and a bit of orange juice to the icing for the perfect Christmas morning breakfast.  For Easter brunch, add grated carrots and shredded coconut to the casserole when prepping the night before, bake on Sunday morning, and top with a pecan crumb and maple glaze.

Watch the top of the casserole.

Check the casserole halfway through baking to make sure the top is not burning. If it is already looking golden brown halfway through, place a piece of aluminum foil on top of the dish and finish baking.

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Let us know how it was!