Joanna Gaines French Toast Casserole

This custard-soaked, praline-topped joanna gaines french toast casserole is made with thick Italian bread and a rich egg batter, ready in about 45 minutes after an overnight soak. The real magic happens when the cold butter and brown sugar crumble melts into the bread as it bakes, creating a caramelized, crunchy shell that contrasts perfectly with the soft interior. I love making this for holiday mornings because all the hard work is done the night before.

🤎 Why This Classic Works:

I used to think French toast casseroles were just soggy bread puddings in disguise, but this recipe changed my mind completely. The secret lies in the ratio of heavy cream to eggs, which creates a structured custard that sets firm rather than turning into mush. Allowing the Italian bread to soak overnight ensures every single crumb is infused with vanilla sweetness, eliminating those dry, flavorless pockets you find in rushed versions.

Another game-changing detail I learned is the technique for the topping. Instead of pouring melted butter over the top, you grate cold butter into the brown sugar and pecans. This creates distinct little pockets of crunch that stay crisp even after sitting on the table, giving you that restaurant-quality texture in every bite.

🍞 Which bread is best for French Toast Casserole?

The Best: Brioche or Challah. These egg-enriched breads provide the richest flavor and best custard-like texture.

Good Alternatives: French Bread or Sourdough (for a sturdier, less sweet texture).

Crucial Step: Use stale or dried-out bread cubes so it doesn’t get soggy.

🥚 Joanna Gaines French Toast Casserole Ingredients

For the French Toast Base:

• 1 loaf (approx. 1 lb) Italian bread: Cut into 1-inch thick slices. You can also use French bread or brioche, but sturdy Italian bread holds up best.
• 12 large eggs: Provides the structure for the custard.
• 2 cups heavy cream: Adds richness and creates a soufflé-like puff.
• 1 cup half-and-half: Lightens the mixture slightly so it isn’t too heavy.
• 1/2 cup granulated sugar: Sweetens the custard base.
• 2 teaspoons vanilla extract: Essential for that classic French toast aroma.

For the Praline Topping:

• 1 cup light brown sugar, packed: Creates the caramel flavor.
• 1 cup pecans, chopped: Adds the signature crunch.
• 1/2 cup all-purpose flour: Helps bind the crumble together.
• 1/2 teaspoon salt: Balances the sweetness.
• 1/2 cup (1 stick) salted butter, cold: Grated or cut into small pieces to create the crisp topping.
• Powdered sugar and maple syrup: For serving.

🥧 How To Make Joanna Gaines French Toast Casserole

1. Prepare the Bread: Grease a 9×13-inch baking dish with butter. Slice your Italian bread into 1-inch thick slices. Arrange the slices in the dish in two rows, overlapping them slightly like shingles so the tops peek out.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, heavy cream, half-and-half, granulated sugar, and vanilla extract until completely smooth and combined.
3. Soak the Bread: Pour the custard mixture slowly and evenly over the arranged bread. Gently press the bread down with a spatula to ensure every slice absorbs the liquid. Cover the dish tightly with foil or plastic wrap and refrigerate overnight (or for at least 4 hours).
4. Prepare for Baking: When ready to bake, remove the casserole from the refrigerator and let it sit on the counter for 30 minutes to take the chill off. Preheat your oven to 375°F (190°C).
5. Add the Topping: While the oven heats, mix the brown sugar, chopped pecans, flour, and salt in a medium bowl. Grate the cold butter directly into the bowl (or cut it into tiny cubes) and toss with your fingers until the mixture looks like coarse crumbs. Sprinkle this evenly over the soaked bread.
6. Bake and Serve: Bake uncovered for 35 to 45 minutes, or until the custard is set, the bread is puffed, and the topping is golden brown. Let it cool for 5-10 minutes before dusting with powdered sugar and serving with maple syrup.

💡 Recipe Tips

• Don’t Skip the Rest: The 30-minute rest on the counter before baking is crucial. Putting a cold ceramic dish straight into a hot oven can cause it to crack, and the room-temperature custard cooks more evenly.
• Stale Bread is Better: If you have time, slice the bread the night before and let it sit out on a wire rack for a few hours. Slightly stale bread absorbs the custard better than fresh soft bread without falling apart.
• Check for Doneness: The center should feel firm, not jiggly, when you shake the pan gently. If the top is browning too fast but the center is still liquid, cover loosely with foil for the last 10 minutes.
• Customize the Crunch: If you aren’t a fan of pecans, walnuts work just as well, or you can omit the nuts entirely for a simple brown sugar crumble.

🍯 What To Serve With This Dish?

Since this casserole is quite sweet and rich, I always serve it with savory sides to balance the meal. Crispy bacon or savory breakfast sausage links are perfect for cutting through the sugar and adding saltiness.

A fresh fruit salad with berries and citrus is another excellent addition. The acidity of strawberries or grapefruit helps cleanse the palate between bites of the rich, custardy bread.

👉 Can French Toast Casserole be Made Ahead of Time?

Yes, it is actually better when made ahead.

• Ideal Timing: Assemble it the night before and refrigerate for 8–12 hours.
• Minimum: At least 4 hours for the bread to soak.
• Maximum: Do not exceed 24 hours, or the bread will disintegrate.

To Bake: Remove from the fridge 30 minutes before baking to take the chill off.

🎚 How To Store Leftovers French Toast Casserole?

This casserole keeps surprisingly well in the refrigerator for up to 3 days. Cover the dish tightly with foil or transfer leftovers to an airtight container to keep them from drying out.

To reheat, place individual slices in the microwave for 45-60 seconds, or warm the whole pan in the oven at 350°F for 15 minutes. I don’t recommend freezing this dish after baking as the texture of the custard can become watery upon thawing.

FAQs

• Can I make this without soaking overnight? Yes, but the texture won’t be as custardy. If you are in a rush, let it soak for at least 4 hours to ensure the bread absorbs enough liquid to be flavorful.
• Why is my casserole soggy? This usually happens if the ratio of liquid to bread is too high or if it wasn’t baked long enough. Make sure your bread slices are thick (1 inch) and verify your oven temperature is accurate.
• Can I use standard sandwich bread? I wouldn’t recommend it. Thin sandwich bread will disintegrate into mush after soaking overnight; you need a sturdy loaf like Italian, French, or Challah to hold the structure.
• Do I really need heavy cream? Heavy cream gives the dish its signature soufflé-like puff and richness. You can substitute with whole milk, but the result will be flatter and less creamy.

More Delicious Breakfast and Brunch Recipes:

• Joanna Gaines Sausage Gravy​
• Joanna Gaines Asparagus Quiche​
• Pioneer Woman Spinach Mushroom Quiche
• Pioneer Woman Sausage Rolls Recipe

📊 French Toast Casserole Nutrition Fact

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 320mg
• Sodium: 450mg
• Total Carbohydrate: 48g
• Protein: 14g

joanna gaines french toast casserole

Recipe by Imen DridiCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

13

hours 

55

minutes

Total time

14

hours 

15

minutes

This crunchy, custardy joanna gaines french toast casserole features thick Italian bread soaked in a rich vanilla batter and topped with a sweet pecan praline crumble. Ready in under an hour after soaking, it is the perfect make-ahead breakfast for holidays or busy weekends.

Ingredients

• 1 loaf (approx. 1 lb) Italian bread, cut into 1-inch thick slices

• 12 large eggs

• 2 cups heavy cream

• 1 cup half-and-half (or whole milk)

• 1/2 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 cup light brown sugar, packed

• 1 cup pecans, chopped

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (1 stick) salted butter, cold

• Powdered sugar and maple syrup, for serving

Directions

• Grease a 9×13-inch baking dish with butter. Slice your Italian bread into 1-inch thick slices. Arrange the slices in the dish in two rows, overlapping them slightly like shingles so the tops peek out.
• In a large mixing bowl, whisk together the eggs, heavy cream, half-and-half, granulated sugar, and vanilla extract until completely smooth and combined.
• Pour the custard mixture slowly and evenly over the arranged bread. Gently press the bread down with a spatula to ensure every slice absorbs the liquid. Cover the dish tightly with foil or plastic wrap and refrigerate overnight (or for at least 4 hours).
• When ready to bake, remove the casserole from the refrigerator and let it sit on the counter for 30 minutes to take the chill off. Preheat your oven to 375°F (190°C).
• While the oven heats, mix the brown sugar, chopped pecans, flour, and salt in a medium bowl. Grate the cold butter directly into the bowl (or cut it into tiny cubes) and toss with your fingers until the mixture looks like coarse crumbs. Sprinkle this evenly over the soaked bread.
• Bake uncovered for 35 to 45 minutes, or until the custard is set, the bread is puffed, and the topping is golden brown. Let it cool for 5-10 minutes before dusting with powdered sugar and serving with maple syrup.