Looking for a tasty way to use up stale bread? This Savory French Toast Casserole is cheesy, buttery, feeds a crowd, and gives new life to day-old loaves.
Simple to prepare and serving 6–8, it’s the ultimate comfort breakfast or brunch. If you enjoy sweet French toast, try this savory version for a flavorful twist that’s just as satisfying.
As a busy parent who prefers bold flavors, I love dishes I can prep quickly and enjoy with the family throughout the week.
Cheesy French Toast Casserole Ingredient Highlights
I use unsalted butter, but you can use salted butter and skip adding extra salt. Any bread works—this recipe uses about one loaf (approximately 24 ounces). I often mix brioche, sourdough, and whole wheat when using up odds and ends from the fridge.
Use dairy or unsweetened, unflavored plant-based milk—both work well here. For cheese, sharp cheddar gives great flavor, but mild or medium cheddar also works.
For the best melting and texture, shred a block of cheese yourself when possible. Pre-shredded cheese often contains anti-caking agents that can slightly inhibit melting, though pre-shredded will still yield tasty results and save time.
Savory French Toast Casserole Tips and Tricks
How to Make a Savory French Toast Casserole
Preheat the oven to 425°F. Cut the butter into 1-tablespoon cubes and place them in the bottom of a 9×13 baking dish. Put the dish in the oven for about 5 minutes while it preheats so the butter melts, then remove and tilt the dish to coat the bottom evenly.
While the butter melts, prepare the egg mixture. Combine milk with salt, pepper, and paprika, then add diced shallot. Crack the eggs into a separate bowl (this helps catch any shell fragments and avoids contaminating the rest of the mixture if an egg is bad), then add them to the milk mixture and whisk until combined.
Cube the bread into roughly 1-inch pieces. If your loaf isn’t pre-sliced, slice it about 1 inch thick and then cut into cubes. Place the cubed bread over the melted butter in the baking dish.
Pour the egg mixture evenly over the bread, pressing gently so the bread soaks up the liquid. Top with an even layer of shredded cheese—this will melt, brown, and help lock moisture into the casserole as it bakes.
Bake on the middle rack for 25–30 minutes, until the cheese is fully melted and the edges begin to brown and crisp. Remove from the oven, let rest briefly, then garnish with fresh chopped chives for a bright, mild onion flavor and a pop of color. Chives are best served raw, so add them after baking.
How to Properly Store and Reheat Leftovers
This casserole serves 6–8 and often yields leftovers. Store covered in the refrigerator for 5–7 days or freeze for up to a month.
To reheat: from the fridge, warm a single serving in a skillet about 3–5 minutes per side until heated through, or reheat in the oven at 375°F for about 10 minutes. From frozen, reheat in the oven at 375°F for 15–20 minutes. A toaster oven also works well for single portions. The microwave will work in a pinch but can make the casserole a bit soggy.
Savory French Toast Casserole with Chives
Marley Goldin
Ingredients
- ½ cup unsalted butter (1/2 cup usually = 1 stick)
- 24 ounces stale or day-old bread of choice (24 oz usually = 1 loaf)
- 1 large shallot
- 6 large eggs
- 2 cups milk (dairy or unsweetened plant-based)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 8 ounces mild, medium, or sharp cheddar cheese (8 oz ≈ 2 cups shredded)
- ¼ ounce fresh chives, chopped
Instructions
- Preheat the oven to 425°F. Slice the butter into 1-tablespoon cubes and add to a 9×13 baking dish. Place the dish in the oven while it preheats for about 5 minutes, until butter is melted. Tilt the dish to coat the bottom.
- Meanwhile, cut the bread into 1-inch cubes, peel and dice the shallot, shred cheese if needed, and chop the chives.
- In a mixing bowl, whisk together the diced shallot, milk, salt, pepper, and paprika.
- Add the eggs to the milk mixture and whisk to combine.
- Assemble: place the cubed bread over the melted butter, pour the egg mixture evenly over the bread, then top with an even layer of shredded cheese.
- Bake for 25–30 minutes, until the cheese is melted and edges are golden brown.
- Remove from oven, let rest briefly, garnish with chopped chives, and serve warm.
Pro Tips
- Substitute regular onions or garlic for shallots, or omit entirely and top with scallions or fresh chives instead.
- Any low‑moisture cheese and any kind of bread will produce good results—this recipe is flexible.