This Sourdough French Toast Casserole is an easy overnight breakfast bake made with sourdough bread, warm spices, and a crunchy pecan topping. It’s the perfect make-ahead dish for any brunch or holiday gathering.
A few years ago, I shared a brioche French toast casserole recipe on the blog that I made with store-bought brioche. Back then, I wasn’t really into sourdough baking yet.
But lately, I’ve been revisiting old recipes to see which ones could get a sourdough upgrade. And with the holidays around the corner, this recipe felt perfect.
Of course, you can still use store-bought bread. But homemade sourdough brioche, classic sourdough, or even sourdough cinnamon raisin bread takes this dish to the next level.
My sourdough French toast bake is topped with a crunchy pecan streusel that makes it feel extra decadent and special.
You can also assemble this casserole the night before and let it soak overnight. It’s an easy, make-ahead breakfast or brunch for the holidays—or any special occasion, really.
I hope you love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Bread- I used about half a loaf of my sourdough brioche bread for this recipe, but sourdough brioche buns or classic sourdough bread work great too. You’ll need about 16 ounces total, cut into ½–1-inch cubes for the best texture.
- Eggs- Eggs give the casserole its puff and custardy texture. Whisk them well with the milk to avoid little scrambled bits.
- Whole Milk- Adds richness and creaminess. Swap with half-and-half, 2%, or plant-based milk if desired.
- Pecans- The streusel topping gets its crunch from pecans. Swap for walnuts, almonds, pistachios, or pumpkin seeds.
- Brown Sugar- Adds deep, caramel-like sweetness. Use in both the streusel and base. Light or dark brown sugar works.
- Granulated Sugar- Sweetens the custard and balances flavors. Reduce slightly if you prefer it less sweet.
- Butter- Butter adds richness and moisture throughout the casserole and helps create that delicious caramelized layer on the bottom.
- Flour- A bit of flour helps thicken the pecan streusel topping so it bakes up crisp instead of greasy.
- Spices- Cinnamon and nutmeg give the casserole its cozy, spiced flavor that feels just right for a fall or winter morning. Feel free to add a pinch of ginger or allspice for even more warmth.
- Kosher Salt- Salt enhances all the other flavors. I use Diamond Crystal Kosher Salt; if you’re using Morton’s kosher salt or table salt, use about half the amount.
Tips for Success
- Use stale bread. Day-old sourdough, brioche, or buns soak up the custard perfectly without turning soggy.
- Whisk custard well. Make sure the eggs and milk are fully blended so you don’t end up with little bits of cooked egg.
- Press the bread. After pouring the custard over the bread, gently press down any dry pieces so everything gets coated.
- Refrigerate overnight. Letting it chill overnight gives the casserole the best texture and flavor.
- Rest before serving. Give it about 10 minutes after baking so the custard sets and it’s easier to slice.
How to Make Sourdough French Toast Casserole
Learn how to make French toast casserole with sourdough bread using these simple step-by-step instructions (pictures included!).
Step 1: Make the pecan topping. Melt butter, then whisk in brown sugar, flour, cinnamon, and salt. Stir in pecans and set aside.
Step 2: Prepare the baking dish. Melt butter with brown sugar and spread it in a 9x13-inch baking dish. Layer sourdough bread cubes evenly over the butter mixture.
Step 3: Mix custard and assemble. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour over the bread and press down gently.
Step 4: Add topping and refrigerate. Sprinkle the pecan topping over the casserole. Cover and refrigerate overnight or at least 1 hour.
Step 5: Bake the casserole. Bake at 350°F, covered for 30 minutes, then uncovered for 25–30 minutes until golden and set.
How to Store
Store sourdough bread French toast casserole in the refrigerator for 4-5 days.
For longer storage, wrap tightly and freeze for up to 3 months. When you're ready to enjoy again, thaw overnight in the refrigerator. Rewarm in the oven, toaster oven, or microwave.
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📖 Recipe
Sourdough French Toast Casserole
Ingredients
Pecan Topping
- 8 tablespoons (113 grams; 1 stick) unsalted butter
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- ½ cup pecans chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's kosher salt
Sourdough French Toast Casserole
- 4 tablespoons (57 grams; ½ stick) unsalted butter
- ¼ cup brown sugar packed
- 16 ounces sourdough brioche or sourdough bread, cut into ½ to 1 inch cubes
- 6 large eggs
- 2 cups whole milk
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's kosher salt
Instructions
Make Pecan Topping
- In a small saucepan, melt butter over medium heat. Whisk in the brown sugar, flour, cinnamon, and salt until smooth. Stir in the chopped pecans, then set the mixture aside to cool while you prepare the casserole.8 tablespoons (113 grams; 1 stick) unsalted butter, ½ cup brown sugar, ½ cup all-purpose flour, ½ cup pecans, ¼ teaspoon ground cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt
Make Sourdough French Toast Casserole
- In a microwave-safe bowl, melt 4 tablespoons of butter. Whisk in ¼ cup brown sugar until smooth, then pour the mixture into the bottom of a 9x13-inch baking dish, spreading it evenly to coat. Add the sourdough brioche cubes evenly over the butter mixture.4 tablespoons (57 grams; ½ stick) unsalted butter, ¼ cup brown sugar, 16 ounces sourdough brioche
- In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour the custard evenly over the bread, pressing down gently with the back of a spoon to help the bread soak up the liquid. Sprinkle the pecan topping evenly over the casserole.6 large eggs, 2 cups whole milk, ¼ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon Diamond Crystal Kosher Salt
- Cover tightly and refrigerate overnight or for at least 1 hour to allow the bread to absorb the custard.
- When ready to bake, preheat your oven to 350°F. Remove the casserole from the refrigerator about 30 minutes before baking.
- Cover with foil and bake for 30 minutes, then remove the foil and bake uncovered for another 25–30 minutes, until golden brown, puffed, and slightly jiggly in the center (it will deflate as it cools).
- Let cool for about 10 minutes, then slice and serve warm with maple syrup.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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