Easy French Toast Casserole for Dinner with Cinnamon and High-Protein Custard
There is something quietly magical about a warm, golden French toast casserole sitting in the middle of the dinner table. Yes, dinner. If you have never served this easy French toast casserole for dinner with cinnamon on a weeknight, you are in for a treat. It bridges that sweet spot between comfort food and genuinely nourishing eating, and it comes together with very little fuss. Think soft, custardy bread soaked in a spiced egg and cottage cheese mixture, baked until puffed and lightly crisp on top, with warm cinnamon threading through every single bite.
What makes this version different from the classic recipes you might have grown up with is the approach to protein. Instead of relying purely on eggs and full-fat cream, this recipe uses low-fat cottage cheese blended smooth into the custard base. It disappears completely into the mixture, leaving no trace of texture, but it quietly doubles the protein content per serving compared to traditional recipes. Each portion delivers around 18 grams of protein, which means this dish actually keeps you full. Pair it with a simple green salad or some roasted vegetables and you have a balanced dinner that feels indulgent without the sugar crash that follows most sweet bakes.
The bread choice matters a lot here. Whole grain sourdough or a seeded wholemeal loaf works brilliantly. Both bring more fibre than white brioche or challah, and the slight tang of sourdough plays beautifully against the cinnamon and a touch of pure maple syrup in the custard. The bread soaks overnight if you want to get ahead, but honestly, even a 30-minute soak produces a wonderful result when you are making this as a quick weeknight dinner. The cinnamon topping is a simple mix of ground cinnamon and a small amount of coconut sugar, which has a lower glycaemic index than refined white sugar while still giving you that classic caramelised crust.
This casserole is genuinely easy to scale up or down. The quantities here serve six people generously, making it a smart choice for feeding a family or having leftovers for breakfast the next morning. You only need one baking dish and a blender, so washing up is minimal. A drizzle of pure maple syrup to serve is all you need, though a spoonful of plain Greek yoghurt on the side adds even more protein and a lovely cool creaminess against the warm spiced bread. It is the kind of recipe that becomes a reliable staple once you try it, simple enough for a Tuesday evening, special enough for a relaxed Sunday dinner with friends.
Ingredients
- 500 g whole grain sourdough bread (cut into 2cm cubes, day-old works best)
- 5 large eggs (free-range if possible)
- 250 g low-fat cottage cheese (blended smooth before using)
- 300 ml unsweetened almond milk (or any unsweetened plant milk)
- 3 tbsp pure maple syrup (plus extra to serve)
- 2 tsp ground cinnamon (divided)
- 1 tsp pure vanilla extract
- 0.5 tsp ground nutmeg
- 1 tbsp coconut sugar (for the topping)
- 1 tsp ground cinnamon (for the topping, included in divided measure above)
- 1 tsp olive oil or melted coconut oil (to grease the dish)
- 0.3 tsp fine sea salt
Instructions
- 1
Grease a 9x13 inch baking dish lightly with olive oil or melted coconut oil and set aside. If your bread is fresh, spread the cubes on a baking tray and leave them out for 20 to 30 minutes to dry slightly, or pop them in a low oven at 150C for 10 minutes.
Slightly stale or dried bread absorbs the custard without turning to mush, giving you a better texture.
- 2
Add the cottage cheese to a blender and blitz until completely smooth, about 30 seconds. This step is important. A smooth base means the custard coats every piece of bread evenly with no lumpy texture in the final bake.
- 3
Crack the eggs into a large mixing bowl and whisk well. Add the blended cottage cheese, almond milk, maple syrup, 1.5 teaspoons of the ground cinnamon, vanilla extract, nutmeg, and sea salt. Whisk everything together until you have a smooth, cohesive custard mixture.
Taste the custard at this stage. If you want a little more sweetness, add another half tablespoon of maple syrup.
- 4
Spread the bread cubes evenly in your prepared baking dish. Pour the custard mixture slowly and evenly over all the bread, making sure every piece gets coated. Gently press the bread down into the custard with a spatula so it all begins to absorb the liquid.
- 5
Cover the dish with cling film or a reusable wrap and refrigerate for at least 30 minutes. If you are making this as an overnight casserole, leave it in the fridge for up to 8 hours. The longer soak produces a richer, more custard-like interior.
For a quick weeknight dinner, even 30 minutes of soaking works well.
- 6
When you are ready to bake, preheat your oven to 180C (160C fan, 350F). Remove the dish from the fridge and let it sit at room temperature for 10 minutes while the oven heats up.
- 7
Mix the coconut sugar and remaining half teaspoon of ground cinnamon together in a small bowl. Sprinkle this topping evenly over the surface of the casserole. This creates a lightly caramelised, slightly crisp crust as it bakes.
- 8
Bake uncovered for 40 to 45 minutes, until the top is golden and set in the centre. If you gently shake the dish, the middle should not wobble. If the top is browning too quickly, loosely place a sheet of foil over it for the last 10 minutes.
For a crispier top, remove the foil for the final 5 minutes and let the oven do its work.
- 9
Remove from the oven and allow to cool for 5 minutes before slicing. Serve with a drizzle of maple syrup and a dollop of plain Greek yoghurt on the side for extra protein.
Nutrition per serving
295kcal
Calories
18g
Protein
38g
Carbs
7g
Fat
5g
Fibre
11g
Sugar
390mg
Sodium
Pro Tips
- ✓
Day-old or slightly dried bread absorbs custard better and holds its shape during baking.
- ✓
Blending the cottage cheese until completely smooth is non-negotiable for a silky custard.
- ✓
Do not skip the resting period after baking. Five minutes of cooling helps the casserole set and slice cleanly.
- ✓
If serving for dinner, pair with a crisp green salad dressed with lemon and olive oil to balance the sweetness.
- ✓
Whole grain sourdough adds fibre and a subtle tang that complements the cinnamon beautifully.
- ✓
For a dairy-free version, swap cottage cheese for silken tofu blended smooth and use coconut milk instead of almond milk.
Frequently Asked Questions
Variations
- •
Apple and Cinnamon
Tuck thin slices of peeled apple between the bread cubes before pouring over the custard. Add a quarter teaspoon of ground cardamom to the custard mixture for extra warmth. The apple softens beautifully during baking and adds natural sweetness.
- •
Berry Burst
Scatter 150g of mixed frozen berries, blueberries, raspberries, and blackberries, over the bread cubes before adding the custard. The berries release their juices during baking, creating pockets of fruity flavour throughout the casserole.
- •
Banana and Almond Butter
Layer thin slices of ripe banana through the bread cubes and drizzle 2 tablespoons of natural almond butter over the top before baking. This version is higher in natural sugars but adds potassium and healthy fats.
- •
Pumpkin Spice
Replace half the almond milk with 120ml of pure pumpkin puree. Add half a teaspoon of ground ginger and a quarter teaspoon of ground cloves alongside the cinnamon. This autumn variation is rich, warming, and works especially well for a cosy dinner.
Substitutions
- •Low-fat cottage cheese → Silken tofu, blended smooth (Use the same quantity. This makes the recipe fully dairy-free. The protein content remains similar and the flavour is neutral once baked.)
- •Unsweetened almond milk → Unsweetened oat milk or full-fat coconut milk (Oat milk keeps calories similar. Coconut milk adds creaminess and a slight tropical note, but increases the fat content.)
- •Pure maple syrup → Raw honey or date syrup (Use the same quantity. Date syrup adds extra fibre and a deeper caramel flavour. Raw honey has a slightly stronger sweetness so you may want to use a little less.)
- •Whole grain sourdough bread → Gluten-free seeded bread (Use slightly less liquid as gluten-free bread can absorb custard more quickly. Reduce almond milk by about 50ml.)
- •Coconut sugar → Light brown sugar or raw cane sugar (Use the same quantity for the topping. The difference in sweetness is minimal, though coconut sugar has a slightly lower glycaemic index.)
🧊 Storage
Cool completely before storing. Cover the baking dish tightly or transfer portions to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the oven at 160C for 10 to 12 minutes, or in a microwave for 90 seconds. The casserole can also be frozen in individual slices, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before reheating.
📅 Make Ahead
This casserole is ideal for making ahead. Assemble the full recipe through step 5, cover the dish and refrigerate for up to 8 hours or overnight. When you are ready for dinner, simply preheat the oven, add the cinnamon topping, and bake as directed. No extra steps needed.
