French Toast Casserole With Sourdough Bread for Easy Mornings

Whenever I think about serving this French toast casserole with sourdough bread, I remember a church baby shower brunch we hosted a few years ago for our sweet expectant moms. One of the women set down a French toast casserole dish layered with buttery, gooey pecans, and it honestly stopped the room for a minute. The maple syrup settled into every bite, the center was soft, the edges lightly crisp, and it felt just rich enough to mark the occasion without being over the top. I took one bite and knew I needed that recipe tucked away for future gatherings.

Two white plates each hold a serving of bread pudding topped with pecans and syrup. A small bowl filled with pecans sits nearby on a light-colored surface, and a red-and-white striped cloth is partially visible in the corner. this for later
Serve french toast casserole with sourdough bread when you have family staying over and want something warm waiting in the oven.
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And the best part, it’s an easy make-ahead breakfast casserole. I dry the sourdough bread first, so it really absorbs the eggs, whole milk, and cream all the way through, then let it rest overnight in the fridge. It is rich, lightly spiced, and balanced by a little tang from the sourdough, which keeps it from tasting overly sweet. It works just as well for a simple breakfast as for brunch or a house full of family and friends, especially since all that is left in the morning is sliding it into the oven, letting the cinnamon fill the kitchen, and slicing it to serve.

Key Ingredients

A basket of sliced bread, eggs in a carton, and small bowls with milk, cream, pecans, cinnamon, nutmeg, sugar, and vanilla extract, all arranged on a light surface for baking or cooking.

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

  • Sourdough Bread: Use a 16-ounce loaf torn into 1-inch pieces. A supermarket-style French or Italian loaf with a thin crust and soft interior works best. Avoid very dense artisan loaves since they do not absorb the custard evenly. Before assembling, dry the torn bread in a 325-degree oven until lightly golden, so it fully absorbs the custard later.
  • Eggs: Large eggs give the casserole structure and help it set cleanly when baked. Make sure they are well whisked before adding the dairy.
  • Whole Milk: Do not substitute low-fat or skim milk. Whole milk keeps the custard smooth and balanced.
  • Heavy Cream: Adds richness and helps the center bake up tender without becoming dry.
  • Light Brown Sugar: Used in the topping for sweetness and moisture. Pack it firmly so the topping blends evenly with the butter.
  • Pecans: Chop them coarsely so you get texture in each bite. If you end up with extra, they’re really good turned into buttery roasted pecans for easy snacking later.

Smart Substitutions

If pecans are not your favorite, walnuts can be swapped. Dark brown sugar can be used in place of light brown sugar for a deeper molasses flavor in the topping. For a dairy-free version, substitute the whole milk and heavy cream with full-fat canned coconut milk and use a plant-based butter in both the casserole and topping.

The Perfect Baking Dish Is 3.2 Inches Deep

How To Make French Toast Casserole with Sourdough Bread

This recipe is straightforward and mostly hands-off. You dry the bread first, assemble the custard, chill overnight, then bake with the pecan topping just before serving.

1

A white bowl filled with a mixture of pecans and thick brown syrup, with a metal spoon resting inside. The bowl is placed on a light gray surface.
In a bowl, stir the softened butter, brown sugar, and corn syrup together until smooth, then fold in the chopped pecans.

2

A white mixing bowl filled with a creamy, speckled liquid mixture, with a metal whisk featuring a light green handle resting inside the bowl on a light gray surface.
In another bowl, whisk the eggs until blended, then whisk in the whole milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg until everything is fully combined.

3

Four slices of bread are arranged in a white rectangular baking dish, partially soaked in a creamy liquid mixture, on a light gray surface.
Butter a 13-by-9-inch baking dish, then spread the dried bread evenly inside. Pour the custard slowly over the bread, pressing it down gently so every piece is soaked. Cover the dish tightly with plastic wrap and refrigerate the casserole and the pecan topping separately for at least 8 hours.

4

A white rectangular baking dish filled with a baked dessert topped with chopped pecans and a caramel-like glaze, resting on a light gray surface.
When you are ready to bake, uncover the casserole and scatter the pecan topping evenly over the surface, breaking up any large pieces with your fingers. Set the dish on a rimmed baking sheet and bake until it is puffed and golden. Serve it warm.

Tip: If the top begins to brown too quickly, loosely cover the dish with foil during the final part of baking.

Variations and Recipe Tips

Chilling at least 8 hours gives the casserole a fully set texture that slices cleanly.

You can assemble both the casserole and the pecan topping up to 24 hours ahead, which makes mornings feel much more relaxed.

After baking, give it a few minutes on the counter before cutting so the squares hold together nicely.

Two slices of bread pudding topped with chopped pecans and syrup on white plates, one with a fork. A red-striped napkin is in the background.

How You Can Practice Hospitality with French Toast Casserole with Sourdough Bread

If you’ve been wanting to have a few people over but don’t want it to feel complicated, this is your excuse to host a relaxed brunch. Make this the night before and then invite a few friends over in the morning for a slow, relaxed time together.

Prepare some of Coffee Lattes and set this casserole out with a side of crispy microwaved bacon so you’re not stuck at the stove, some juicy homemade pork sausage, or a bowl of fresh fruit. I suggest keeping the syrup, extra mugs, and cloth napkins within reach so they can serve themselves without you jumping up every two minutes.

Honestly, the food isn’t the main thing. It’s the way the conversation slowly opens up when no one’s in a rush. I’ve found that asking something simple like, “What’s been the best part of your week?” or “How are you really doing lately?” can shift the whole tone of the morning. Take a moment to really listen, follow up gently, and if it feels natural, offer a short prayer for one another before everyone leaves. That kind of attention is what turns a simple brunch into something people won’t forget.

Bring French toast casserole with sourdough bread to the table when you want something sweet, warm, and simple to pass around. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

Follow along with Intentional Hospitality on Instagram, YouTube, Facebook, and Pinterest for more yummy recipes that help you bring people together around your table.

A slice of baked French toast topped with chopped pecans and syrup sits on a white plate with a fork. Another plate with a similar slice is visible in the background.
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Gina Dickson

French Toast Casserole with Sourdough Bread

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
This french toast casserole with sourdough bread is a make-ahead baked breakfast made with dried sourdough soaked in a custard of eggs, whole milk, and heavy cream, then topped with a brown sugar, butter, and pecan mixture. The center bakes soft and tender while the top turns lightly golden and crisp. It chills overnight and slices cleanly, making it perfect for breakfast, brunch, or gatherings that feed several people.
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Ingredients
 

Casserole

  • 1 loaf, 16-ounce sourdough bread, torn into 1-inch pieces
  • 1 tablespoon unsalted butter, softened
  • 8 eggs, large
  • 2 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Topping

  • 8 tablespoons unsalted butter, softened,1 stick
  • 1 ⅓ cups packed, 9 ⅓ ounces light brown sugar
  • 3 tablespoons light corn syrup
  • 1/2 teaspoon cinnamon
  • 2 cups pecans, chopped coarse

Instructions
 

Dry the Bread

  • Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees Fahrenheit.
  • Spread the bread pieces evenly over two baking sheets.
    1 loaf
  • Bake until dry and light golden brown, switching and rotating the baking sheets halfway through.
  • Let the bread cool completely.

Assemble the Casserole

  • Coat a 13 by 9-inch baking dish with the softened butter.
    1 tablespoon unsalted butter
  • Pack the dried bread evenly into the prepared dish.
  • Whisk the eggs in a large bowl until combined.
    8 eggs
  • Whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg.
    2 ½ cups whole milk, 1 ½ cups heavy cream, 1 tablespoon granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
  • Pour the custard evenly over the bread.
  • Press the bread lightly so it is fully submerged.

Make the Topping

  • Stir the butter, brown sugar, cinnamon, and corn syrup together until smooth.
    8 tablespoons unsalted butter, 1 ⅓ cups packed, 3 tablespoons light corn syrup, 1/2 teaspoon cinnamon
  • Stir in the chopped pecans.
    2 cups pecans

Chill

  • Transfer the topping to an airtight container.
  • Wrap the casserole dish tightly with plastic wrap.
  • Refrigerate the casserole and topping separately.

Bake and Serve

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.
  • Unwrap the casserole.
  • Warm the topping in the microwave for 1 minute to soften it slightly. Sprinkle the topping evenly over the casserole, breaking up any large clumps with your fingers.
  • Place the baking dish on a rimmed baking sheet. It sometimes spills over a little if you do not use a 3-inch deep baking dish.
  • Bake for 40 to 45 minutes or until puffed
  • Serve immediately and top with extra maple syrup if you want to.

Gina’s Notes and Tips

Note* I suggest you use at least a 3-inch deep 9×13 casserole dish. The french toast casserole puffs up while cooking and then deflates after it cools. I also suggest you bake it on a cookie sheet, just in case it overflows a little bit. 
  • Storage: Cover leftovers tightly or transfer to an airtight container and refrigerate for up to 4 days.
  • Reheating: Reheat individual slices in the microwave for 45 to 60 seconds. To reheat a larger portion, cover loosely with foil and warm in a 325 degrees Fahrenheit oven for 15 to 20 minutes, or until heated through.

Equipment

Casserole Dish 3.2 Inch Deep - 9x13
Casserole Dish 3.2 Inch Deep – 9×13
Serving: 1g, Calories: 944kcal, Carbohydrates: 46g, Protein: 24g, Fat: 75g, Saturated Fat: 34g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 262mg, Sodium: 427mg, Potassium: 501mg, Fiber: 4g, Sugar: 32g, Vitamin A: 1445IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 3mg
Cuisine: American
Course: Breakfast, Dessert
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Two white plates with servings of pecan pie bread pudding topped with pecans and syrup, next to a small bowl filled with pecan halves, on a light surface with a red and white striped cloth partially visible.