Overnight French Toast Casserole

This recipe has a serving size of 8.


Canola Oil


  • 1 loaf of Challah or Brioche
  • 6 eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tbs vanilla extract
  • 2 tbs golden brown sugar
  • 1 tsp cinnamon
  • 1 tsp Wesson Canola Oil


  • 1/2 cup flour
  • 1/2 cup golden brown sugar
  • 1 tsp cinnamon
  • 1/2 cup Wesson Canola Oil
  • pinch of salt


1. Cut bread into cubes. Lightly coat an 9″x13″ casserole dish with canola oil, and arrange bread cubes into pan evenly.
2. In a large mixing bowl, beat together eggs, milk, cream, golden brown sugar, vanilla, and cinnamon. Pour mixture over bread cubes. Cover casserole dish and refrigerate overnight.
3. In a small mixing bowl, combine flour, golden brown sugar, cinnamon, and a pinch of salt. Slowly add Wesson Canola oil and carefully mix in with a fork until crumbly. Cover bowl and refrigerate overnight.
4. Preheat oven to 350°F. Take bread mixture and topping out of refrigerator, and spread topping over bread mixture evenly. If using a glass or ceramic dish baking dish, allow it to warm to room temperature before placing in the oven.
5. Bake casserole for 50 minutes. Serve immediately with maple syrup and whipped cream (optional).