A golden slice of French Toast Breakfast Casserole made with sourdough bread, topped with melted butter and maple syrup, on a white plate in a cozy orange-walled kitchen.

Sourdough French Toast Breakfast Casserole

ByAshley
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A sweet, cozy way to turn almost-stale sourdough into morning magic.

Sometimes the best recipes are born from a “whoops.”
This French Toast Casserole started as my attempt to use up sourdough before it went bad and to feed my hungry boys before they started raiding the pantry like pirates. A few years ago, it became a weekend favorite, but just recently I stumbled onto something that made it even better.

Grabbing the coconut oil from the pantry I began to dump it all over the bread chunks, saturating them before realizing what I’d done “Wait, what am I doing? This isn’t what i normally do.” I almost scrapped it. But you know when something feels right in that messy, intuitive way? I went with it.

And oh. my. goodness.

That little “fail” turned into perfection! The coconut oil soaks into the bread and gives it this soft, toasty, almost caramelized edge that makes the whole thing taste like sunshine met Sunday morning.

☀️ Why You’ll Love It

This casserole is everything a cozy breakfast should be, a little sweet, perfectly golden, and completely effortless. You can make it ahead for holidays, lazy Sundays, or those “let’s use what we’ve got” mornings that somehow become family favorites.

Serve it with a drizzle of maple syrup, a handful of berries, or a sprinkle of powdered sugar and if you’re like me, a second cup of coffee and a quiet minute before the chaos starts.

💛 Kitchen Lesson

Sometimes the magic is in the mistake.
That coconut oil “oops” gave me one of my favorite recipe upgrades ever, proof that in the kitchen (and in life), detours can lead to the best kind of delicious surprises!

A golden slice of French Toast Breakfast Casserole made with sourdough bread, topped with melted butter and maple syrup, on a white plate in a cozy orange-walled kitchen.

Sourdough French Toast Casserole

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Baked Goods, Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 7-8 Eggs
  • ¾ cup Whole Milk
  • 1 drizzle Maple Syrup
  • 1/2 tsp Cinnamon
  • 5-6 slices Sourdough Bread cut into chunks
  • 1-2 tbsp Coconut Oil for coating bread
  • 1-2 tbsp Heavy Cream for topping bread
  • 1 tbsp Brown Sugar and Nutmeg for topping bread

Equipment

  • 1 bread pan
  • 1 medium mixing bowl
  • 1 whisk or fork
  • 1 spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease your baking dish with butter or coconut oil.
  2. Chop the sourdough into bite-sized chunks. Melt the coconut oil and toss the bread in it until evenly coated. Let it sit for a few minutes so the bread soaks it up, then spread into the baking dish.
  3. In a medium bowl, whisk together eggs, milk, maple syrup, and cinnamon until smooth. Pour egg mixture evenly over the bread, making sure it’s well soaked.
  4. Drizzle heavy cream over the top (optional for extra richness).
  5. Sprinkle generously with brown sugar and nutmeg.
  6. Bake for 35 minutes, or until the top is golden and the center is set.
  7. Let cool for 5–10 minutes before serving. Serve warm with maple syrup.

Notes

Make it ahead: Assemble the night before and refrigerate. In the morning, pop it straight into the oven.
Forgot the cream? No problem — a drizzle of melted butter before baking adds a similar richness.
Serving ideas: Top with maple syrup, berries, whipped cream, or powdered sugar for extra flair.
Store leftovers covered in the fridge for up to 3 days.
Reheat in the oven at 325°F for 10–15 minutes or microwave individual slices for 30–45 seconds.
This casserole also freezes beautifully — just wrap tightly, freeze up to 2 months, and reheat covered.

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