French toast casserole was invented in 1970s American diners to use day-old bread—the overnight soak mimics stale baguette texture.
Overnight French Toast Casserole with Bacon
Indulge in the ultimate breakfast treat with our Overnight French Toast Casserole featuring crispy bacon! This mouthwatering dish combines luscious, buttery bread soaked in a rich custard and topped with a golden, crunchy finish. Prep it the night before for a stress-free morning that’s sure to impress your family and friends!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
The Story
This American brunch beast actually descended from 15th-century French pain perdu, but colonial Americans turned stale bread salvation into a proper sugar-bombed spectacle—French peasants used day-old bread to avoid waste, while 1950s Midwest housewives said 'hold my casserole dish' and created this overnight maple syrup torpedo that makes Versailles look restrained.
Regional Twist
In Louisiana's Acadiana parishes, they swap regular bread for day-old beignets and replace vanilla with bourbon, creating a boozy Creole cousin that'll have you speaking French by the third bite.
📝 Ingredients
Shopping List
- 1 lb (454 g) bacon
- 5-6 units eggs
- 1 ½ cups (355 ml) milk
Pantry Items
Amounts also listed in instructions below
- bread (to taste)
- ½ cup (114 g) butter
- cinnamon (to taste)
- 1 cup (237 ml) maple syrup
- ¾ cup (150 g) sugar
- vanilla (to taste)
👨🍳 Instructions
- 1
Melt butter and sugar, spread evenly in baking dish.
- 2
Cube bread and layer twice over the base.
- 3
Whisk eggs, milk, vanilla, and cinnamon; pour over bread.
- 4
Cover and refrigerate overnight.
- 5
Cook bacon.
- 6
Mix crumble ingredients until crumbly.
- 7
Sprinkle bacon and crumble on top.
- 8
Bake at 400°F for 25–30 minutes.
- 9
Let cool slightly, then serve.
💡 Pro Tips
- ✓Use day-old or slightly stale bread because it has lost 15-20% of its moisture content, allowing it to absorb the custard without becoming mushy.ingredient15-20% moisture loss
- ✓Maintain a 3:1 milk to egg ratio (1½ cups milk to 5-6 eggs) to create the optimal custard consistency that sets properly without being rubbery.technique3:1 ratio
- ✓Refrigerate for minimum 8 hours because bread needs this time to fully absorb the custard through osmosis, preventing soggy spots and dry pockets.timing8 hours minimum
- ✓Partially cook bacon to 70% doneness before adding to casserole so it renders most fat but finishes crisping during the 25-30 minute bake time.technique70% doneness
- ✓Test doneness with an instant-read thermometer inserted in center - custard is set when it reaches 160°F, the temperature where egg proteins fully coagulate.equipment160°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
French toast casserole was invented in 1970s American diners to use day-old bread—the overnight soak mimics stale baguette texture.
Overnight French Toast Casserole with Bacon
Indulge in the ultimate breakfast treat with our Overnight French Toast Casserole featuring crispy bacon! This mouthwatering dish combines luscious, buttery bread soaked in a rich custard and topped with a golden, crunchy finish. Prep it the night before for a stress-free morning that’s sure to impress your family and friends!
The Story
This American brunch beast actually descended from 15th-century French pain perdu, but colonial Americans turned stale bread salvation into a proper sugar-bombed spectacle—French peasants used day-old bread to avoid waste, while 1950s Midwest housewives said 'hold my casserole dish' and created this overnight maple syrup torpedo that makes Versailles look restrained.
Regional Twist
In Louisiana's Acadiana parishes, they swap regular bread for day-old beignets and replace vanilla with bourbon, creating a boozy Creole cousin that'll have you speaking French by the third bite.
📝 Ingredients
Shopping List
- 1 lb (454 g) bacon
- 5-6 units eggs
- 1 ½ cups (355 ml) milk
Pantry Items
Amounts also listed in instructions below
- bread (to taste)
- ½ cup (114 g) butter
- cinnamon (to taste)
- 1 cup (237 ml) maple syrup
- ¾ cup (150 g) sugar
- vanilla (to taste)
👨🍳 Instructions
- 1
Melt butter and sugar, spread evenly in baking dish.
- 2
Cube bread and layer twice over the base.
- 3
Whisk eggs, milk, vanilla, and cinnamon; pour over bread.
- 4
Cover and refrigerate overnight.
- 5
Cook bacon.
- 6
Mix crumble ingredients until crumbly.
- 7
Sprinkle bacon and crumble on top.
- 8
Bake at 400°F for 25–30 minutes.
- 9
Let cool slightly, then serve.
💡 Pro Tips
- ✓Use day-old or slightly stale bread because it has lost 15-20% of its moisture content, allowing it to absorb the custard without becoming mushy.ingredient15-20% moisture loss
- ✓Maintain a 3:1 milk to egg ratio (1½ cups milk to 5-6 eggs) to create the optimal custard consistency that sets properly without being rubbery.technique3:1 ratio
- ✓Refrigerate for minimum 8 hours because bread needs this time to fully absorb the custard through osmosis, preventing soggy spots and dry pockets.timing8 hours minimum
- ✓Partially cook bacon to 70% doneness before adding to casserole so it renders most fat but finishes crisping during the 25-30 minute bake time.technique70% doneness
- ✓Test doneness with an instant-read thermometer inserted in center - custard is set when it reaches 160°F, the temperature where egg proteins fully coagulate.equipment160°F