If you have leftover buns or bread sitting around that need to be used up, this Maple Syrup Overnight French Toast Casserole is a great recipe to try. It’s an easy, cozy breakfast that turns yesterday’s bread into something completely new—and delicious.
The best part is that you can assemble everything the night before, let the bread soak up all that sweet maple-vanilla custard overnight, then pop it in the oven the next morning. Add the buttery, cinnamon-brown sugar streusel on top, and you’ve got a warm breakfast with crisp, crumbly topping and soft, custardy bread underneath.
And here’s something my husband and I both agree on: it’s really good the morning you bake it, but just wait until the following day when you reheat it. It’s even better! The flavors seem to come together even more, and the leftovers make an especially easy breakfast.
So don’t throw out those extra dinner rolls, hamburger buns, brioche, or random pieces of bread in the pantry. Cube them up and turn them into this delicious overnight French toast casserole. A little maple syrup, some pecans, and that crunchy streusel are all you need to make leftover bread feel pretty special.
Ingredients
1 loaf of bread, challah, or brioche, cubed - I used leftover crust from white bread and about to expire hotdog and hamburger buns. You can really used anything
6 large eggs
2 cups whole milk
1 cup heavy cream
⅓ cup maple syrup
¼ cup brown sugar
1 tbsp vanilla
1 tsp cinnamon
¼ tsp salt
½ cup chopped pecans, optional
Streusel topping
½ cup all-purpose flour
⅓ cup brown sugar
⅓ cup (5⅓ tbsp) cold butter, cubed
1 tsp cinnamon
Pinch of salt
Directions
Grease a 9×13-inch baking dish and add the cubed bread.
Whisk or blend together eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread, making sure it’s well coated.
Cover and refrigerate for at least 4 hours or overnight.
For the streusel, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture is crumbly with some pea-sized pieces. Refrigerate until ready to use.
Preheat oven to 350°F. Sprinkle the cold streusel evenly over the casserole.
Bake uncovered for 45–50 minutes, until golden brown and the center is set.
Let rest for 5–10 minutes before serving. Drizzle with additional maple syrup if desired.
