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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.