Savory French Toast Casserole with Chives

Looking for a mouthwatering way to use up that stale bread? This Savory French Toast Casserole is cheesy, buttery, feeds a lot of hungry tummies, and totally breathes new life into your stale bread!

It’s easy to make, feeds 6-8, and is the definition of comfort food. And while I’m known to love a sweet French Toast (this Captain Crunch French Toast is one of my all-time most popular recipes!), this savory version is a fun new twist that rivals any brunch dish I’ve had!

As a mom-on-the-go with a preference for bold flavor, I absolutely love a simple breakfast dish I can prep at the beginning of the week and enjoy with my family without.

Cheesy French Toast Casserole Ingredient Highlights

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I use unsalted butter, but you can easily use salted butter and omit the added salt.

Any bread will do here. I usually just use whatever I need to use up in the fridge. In the savory French Toast pictured, I used a combination of brioche, sour dough, and whole wheat. You will need the equivalent of one loaf which is usually 24 ounces.

Any percentage of dairy or any variation of unsweetened unflavored non-dairy works in this recipe.

I use sharp cheddar but use your favorite! Milk, medium, and sharp all work. Now, you all know how much I love a shortcut or kitchen hack! Still, I find taking the extra step to shred a block of cheese is worth it for me.

Pre-shredded cheese contains extra preservatives that keep the shreds from sticking together. This same preservative can also slightly inhibit the melting ability of your cheese.

So, for the best melt, you should shred a block at home. I used my food processor to do this very quickly and easily.

All that being said, you can ABSOLUTELY use pre-shredded cheese to make this quicker and easier, and still have great results.

Savory French Toast Casserole Tips and Tricks

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How to Make a Savory French Toast Casserole

Slice the butter into 1 tablespoon cubes and place them in the bottom of your dish. Stick the dish in the oven for about 5 minutes while it’s preheating to melt the butter. Then, remove it from the oven and tilt the dish so the butter is coating the bottom of the dish.

While your butter is melting, you can get started on your egg wash. The best way to evenly distribute your seasoning throughout the egg wash is to mix the salt, pepper, and paprika into your milk first, before adding the eggs.

Peel, core, and dice your shallot and add it to a mixing bowl with the milk and seasonings.

It’s always best practice to crack your eggs into a separate dish. For one, it allows you to easily spot and remove any eggshells that may accidentally fall in.

Secondly, in the rare occasion you get a rotten or bloody egg, this will spare the rest of your ingredients. Crack the eggs into a bowl or cup (I just use my Pyrex measuring cup. The spout makes for easy pouring!) and then add the eggs to the milk mixture and whisk.

The next step is cubing the bread. You can use any bread you like for this recipe. I usually make this whenever I have bread that is getting stale to use it up! In the breakfast casserole pictured, I used a combination of sourdough, brioche, and whole wheat bread.

You’ll need a whole loaf (24 ounces) of any bread you choose. If you’re using a whole loaf that is not pre-sliced, slice it now into pieces about 1-inch thick.

If your bread is already sliced, it’s as easy as slicing it into 4 roughly equal parts vertically, then rotating it and slicing it into roughly thirds to yield 1-inch cubes. Place the cubed bread on top of the butter in the baking dish.

Next, you’ll pour the egg wash mixture over the bread, trying to evenly distribute it as much as you can.

Next comes the cheese. Cover all the bread evenly to make a top layer of cheese. It’ll get bubbly and brown in the oven, creating a layer of cheese that will lock the moisture into the bread.

Bake on the middle rack. You’ll know your savory breakfast casserole is done when the cheese is completely melted, and it starts to get brown and crispy on the edges.

I love using fresh chives to finish off this savory casserole for breakfast! It adds an earthy herbaceous taste and aroma, and a vibrant color.

Chives have a mild and delicate flavor and are best served raw, so the chives are added on top after baking instead of layered into the casserole.

How to Properly Store and Reheat Leftover Savory French Toast

This Savory French Toast Casserole is meant to feed 6-8, although I did warn you of its addictive nature. But if you do have incredible willpower and happen to have leftovers—I got you!

Cover and keep in the refrigerator for 5-7 days or the freezer for up to a month. Reheating it is a breeze.

From the fridge, reheat a single serving on a frying pan for about 5 minutes on each side, until thoroughly heated through. You can also reheat it in the toaster or the oven at 375°F for 10 minutes from the refrigerator or 15 minutes from frozen.

The microwave will work in a pinch, but does tend to make it a little soggy.