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 Ingredients
Here’s everything you’ll need:
- Unsalted butter. You can use salted and just omit the added salt.
- Bread. Any bread will do! 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.
- Shallot.
- Eggs.
- Milk. Any percentage of dairy or any variation of unsweetened unflavored non-dairy.
- Salt, pepper, and paprika.
- Cheddar cheese. I use sharp cheddar but use your favorite! Milk, medium, and sharp all work.
- Chives. Chives are best as a garnish. When they’re cooked, they lose their delicate flavor, so we won’t be adding the chives until the casserole is out of the oven.
Savory French Toast Casserole Tips and Tricks
Melt Your Butter
The first thing you will want to do after pre-heating the oven is melt your butter. You can melt it over the stove, in the oven, or if you’re like me, just chuck it in the microwave.
In order to allow the butter to melt more quickly and evenly, cut it into smaller pieces (about 1 tablespoon each) and place in a microwave-safe bowl.
Microwave on high in 30-second intervals. Stir in between and just keep heating until the butter completely liquefies. Simple as that!
Whisk It Up
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. Whisk together to combine.
Complete Your Egg Wash
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.
Whisk everything together until smooth.
Cube The Bread
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. Set the bread aside until you’re ready to assemble your casserole.
Use a Block of Cheese
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.
I use sharp cheddar in this savory French toast, and it adds a lot of flavor and saltiness! But if you have another cheese preference—go for it! I recommend using a low moisture cheese rather than something with a lot of liquid, like mozzarella or brie, for best results.
Assemble Your Savory Breakfast Casserole
Grab a 9×13-inch casserole dish. First, add the melted butter and tilt the dish from side to side, coating the bottom and sides of the dish. Place the cubed bread pieces on top.
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 Your Casserole
Place your casserole dish on the middle (or bottom) rack of your 425°F preheated oven for 25-30 minutes.
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.
Add the Chives Last
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.
Dice your chives and add them right on top.
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.
Why You Should Make This Savory French Toast Casserole
- It has a melty outer layer of cheese. That bubbles and browns as you cook it. YUM!
- It’s buttery and pillowy on the inside. That cheese layer locks the moisture from the egg and butter into that bread.
- It’s resourceful. You’ll never throw stale bread away again!
Savory French Toast Casserole with Chives
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 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 cheese)
- ¼ once fresh chives
Instructions
- Preheat the oven to 425°F.
- Add butter to microwave-safe dish and microwave in 30-second intervals, stirring in between, until completely melted.½ cup unsalted butter
- Meanwhile, prep your ingredients. Cut your bread into cubes, about 1-inch long on each side, and peel, core, and dice your shallot. Shred your cheese (if needed) and dice your chives.24 ounces stale or day-old bread of choice, 1 large shallot
- To a mixing bowl, add the diced shallot, milk, salt, pepper, and paprika and whisk to combine.2 cups milk, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika
- Add the cracked eggs into the milk mixture and whisk to form your egg wash.6 large eggs
- Assemble your breakfast casserole. Pour melted butter into a 9×13-inch casserole dish. Tilt the dish back and forth to coat the bottom and sides with the butter. Add the cubed bread on top. Next, pour your egg mixture on top of the bread, making sure to coat all of it. Top with an even layer of cheese.8 ounces mild, medium, or sharp cheddar cheese
- Bare for 25-30 minutes, until cheese is completely melted and starting to brown on the edges.
- Remove from oven and set on a cooling rack. Garnish with chopped chives and serve warm.¼ once fresh chives
Pro Tips
- You can sub onions or even garlic for shallots—or leave it out together and just top with scallions or fresh chives.
- You can use any kind of bread and any kind of low-moisture cheese of your choice and still get similar results.
4 thoughts on “Savory French Toast Casserole with Chives”
This is amazing! I had too many hot dog buns and your recipe was perfect! Thanks!
I am SO glad you enjoyed! Such a genius way to use up hot dog buns!! Thank you so much for taking the time to leave your feedback, Clara!
This is my go-to recipe when it’s out group’s turn to provide brunch for after church fellowship! I usually add bacon and spinach. There’s never a morsel left over and sometimes I don’t even get any! Thanks!
Hi Lisa!
Thank you so much for taking the time to let me know you love this recipe! I’m so happy you’ve made it your own with add-ins, and the fact that it’s a go-to for you means so much to me! Have a great Holiday season! 🙂
Marley