Sourdough French Toast Casserole

baked french toast in a baking dish with bottle of maple syrup to the side

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Use your day-old sourdough loaf to create this delicious French toast casserole topped with powdered sugar, fruit, or maple syrup.


  • 1/2 to 3/4 loaf day-old sourdough loaf (about 3 cups), cubed
  • 3 eggs
  • ½ cup plain, full fat yogurt
  • 1/4 cup half-and-half
  • 1 tsp vanilla
  • 2 tbsp butter, melted
  • ⅓ cup sugar
  • Pinch of salt
  • Powdered sugar to garnish


The night before:

  1. Cut day-old or stale bread into cubes and set aside in a large bowl.
  2. In a medium bowl, whisk together eggs, yogurt, half-and-half, and vanilla until smooth.
  3. Slowly stir in melted butter, ensuring it’s evenly mixed in.
  4. Add sugar and pinch of salt, and whisk until smooth.
  5. Pour mixture over bread cubes and gently fold everything together. Continue to fold the bread with the mixture until it has coated all of the bread. There may be some additional French toast batter in the bowl, which is fine.
  6. In a 9x13 baking dish (or similar), coat with non-stick spray. Add the French toast mixture into the dish. Make sure to add all of the remaining French toast batter into the pan.
  7. Cover dish tightly with foil and refrigerate overnight.

The next morning:

  1. Pull the dish from the refrigerator and let it rest at room temperature.
  2. Meanwhile, preheat the oven to 425º.
  3. Keep the dish covered in foil and bake for 35 minutes.
  4. Remove the foil and bake uncovered for an additional 5 minutes, or until the top of the French toast casserole is light golden brown.
  5. Immediately dust with powdered sugar, top with fruit, and serve with maple syrup.


To double the recipe, follow the recipe above and multiply all ingredients by two. Slowly add French toast batter and fold into bread until coated, and reserve any remaining batter for the morning. If needed, pour over the casserole prior to baking. Bake at 425º, covered, for 45 minutes and uncovered for 5-10 minutes until lightly golden brown.