With a bright marmalade twist, this Sourdough French Toast Casserole is the perfect make-ahead breakfast. Prep it before bed, and bake it fresh in just 45 minutes the next morning!
The holiday season can quickly become overwhelming with a house full of guests and endless things to do. When everyone’s hungry and time is short, an overnight breakfast recipe can be just the thing you need.
The marmalade adds a lovely citrus note that brightens the dish, and the preparation couldn’t be simpler. Assemble it the night before, then bake it in the morning. In just 45 minutes, you’ll have a golden, custardy casserole ready to serve—leaving you with enough time to sip coffee and enjoy some peace before the day begins.
Table of Contents
Why I Love This French Toast Casserole
- It’s perfect for making ahead—simply refrigerate overnight for an easy breakfast.
- Ideal for Christmas mornings and weekend brunch.
- Great for using up day-old sourdough bread.
Recipe Ingredients
Crusty Sourdough – I use a day-old sourdough loaf for the best results. Its firm texture soaks up the custard without making the bread too soggy.
Orange Marmalade – The sweet, bitter orange flavor of the marmalade adds a fresh fruity layer to the dish.
Eggs – Eggs are necessary to make a creamy custard that holds the bread together and gives the casserole its soft texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Chopped apples, raisins, or a mix of fresh berries like blueberries, strawberries, raspberries, or cranberries bring a sweet, fruity touch to this casserole.
Bread Choices – You can switch to bite-sized pieces of artisan bread, brioche, French bread, white bread, or challah bread for a different texture and flavor.
Streusel Topping – For extra sweetness, add a streusel topping by mixing cubed butter, flour, brown sugar, and cinnamon into a bowl. Use a pastry cutter, fork, or your hands to break apart the butter in the mixture until it has a coarse crumb texture.
How to Make Sourdough French Toast Casserole
Step #1: Spread butter on one side of each piece of bread. Place half of the bread slices, buttered side down, into a 9×13 casserole dish, forming a single layer. Spread the marmalade over the arranged bread pieces. Top with the remaining pieces of bread, buttered side up.
Step #2: Whisk the eggs in a large bowl. Stir in the milk, sugar, vanilla, and nutmeg. Pour the mixture over the bread, cover, and refrigerate overnight.
Step #3: In the morning, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Sprinkle the walnuts over the casserole and bake, uncovered, for 45 minutes until golden brown.
Expert Tips
Stale Bread for Better Texture – Use slightly stale sourdough bread to absorb the custard mixture without getting soggy. If your bread is fresh, leave the slices out for a few hours to dry before assembling the casserole.
Avoid Overmixing the Custard – When whisking the eggs and milk, mix just until combined. Overmixing can cause the casserole to puff unevenly.
FAQs
Serve it warm with a drizzle of maple syrup or a sprinkle of powdered sugar. For added crunch, you can sprinkle extra walnuts, pecans, or almonds on top before baking.
Using a mix of heavy cream and whole milk will give the bread a rich, soft texture.
Storage Information
To store, cover your Overnight French Toast Casserole leftovers tightly with plastic wrap or transfer them to an airtight container and store them in the fridge for up to 3 days. To freeze, wrap it well in aluminum foil and store for up to 2 months.
Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through, or microwave individual portions for a faster option.
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Sourdough French Toast Casserole Recipe
Ingredients
- 1/4 cup unsalted butter - softened
- 1 one-pound loaf sourdough bread, cut into 1/2" slices
- 12 ounces orange marmalade
- 6 eggs
- 3 cups 1% milk
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup roughly chopped walnuts
Instructions
- Spread butter on one side of each piece of bread. Place half of the bread slices, buttered side down, into a 9×13 casserole dish, forming a single layer. Spread the marmalade over the arranged bread pieces. Top with the remaining pieces of bread, buttered side up.
- Whisk the eggs in a large bowl. Stir in the milk, sugar, vanilla, and nutmeg. Pour the mixture over the bread, cover, and refrigerate overnight.
- In the morning, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Sprinkle the walnuts over the casserole and bake, uncovered, for 45 minutes until golden brown.
NOTES
Nutrition
I wouldn’t mind waking up to this 🙂