Imagine the comforting warmth of homemade zucchini bread transformed into a decadent French toast casserole that will have your family racing to the breakfast table. This Zucchini Bread French Toast Bake brilliantly combines two beloved classics into one show-stopping dish that’s perfect for lazy weekend mornings, holiday brunches, or whenever you need to impress with minimal effort. The subtle sweetness of zucchini bread soaked in a rich custard creates a texture that’s crispy on the outside and pillowy soft on the inside – truly the best of both worlds.
What makes this recipe truly special is its versatility and make-ahead convenience. Using either homemade or store-bought zucchini bread, you can assemble this casserole the night before and simply pop it in the oven the next morning. As it bakes, your home will fill with an irresistible aroma of warm cinnamon, nutmeg, and vanilla that will rouse even the most dedicated sleep-in enthusiasts. Perfect for using up summer’s abundant zucchini harvest or for sneaking extra veggies into a meal that feels completely indulgent, this breakfast bake redefines what comfort food can be.
## Ingredients
### For the Zucchini Bread (if making homemade):
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
### For the French Toast Bake:
- 1 loaf zucchini bread (homemade or store-bought), slightly stale and cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons maple syrup, plus more for serving
### For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- ½ cup chopped walnuts or pecans (optional)
### For Serving (Optional):
- Maple syrup
- Fresh berries
- Whipped cream
- Powdered sugar for dusting
- Additional chopped nuts
## Instructions
### If Making Homemade Zucchini Bread:
1. Preheat your oven to 325°F (165°C). Grease and flour two 8×4 inch loaf pans.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs, oil, sugar, and vanilla until well combined. Stir in the grated zucchini.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the nuts if using.
5. Divide the batter between the prepared pans and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
7. For best results in the French toast bake, let the bread sit out overnight to become slightly stale, or cut into cubes and dry in a 300°F oven for 10-15 minutes.
### For the French Toast Bake:
1. Grease a 9×13 inch baking dish. Place the zucchini bread cubes evenly in the prepared dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, salt, and maple syrup until well combined.
3. Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all pieces are soaked. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
### For the Streusel Topping:
1. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
2. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in the chopped nuts if using. Store in the refrigerator until ready to use.
### Baking the French Toast Casserole:
1. When ready to bake, preheat the oven to 350°F (175°C). Take the casserole out of the refrigerator and let it sit at room temperature while the oven preheats.
2. Sprinkle the streusel topping evenly over the soaked bread cubes.
3. Bake uncovered for 45-55 minutes, or until the casserole is puffed, golden brown, and set in the center.
4. Let stand for 10 minutes before serving.
5. Serve warm with maple syrup, fresh berries, whipped cream, a dusting of powdered sugar, or additional chopped nuts as desired.
## Recipe Notes and Tips
This Zucchini Bread French Toast Bake is a wonderful canvas for customization. If you’re a chocolate lover, consider adding a cup of chocolate chips to either the zucchini bread batter or sprinkle them over the casserole before adding the streusel topping. For a tropical twist, incorporate ½ cup of shredded coconut and substitute some of the vanilla extract with coconut extract. The zucchini bread itself can also be customized with different spices – cardamom, ginger, or pumpkin pie spice all work beautifully.
When it comes to texture, the key is using bread that’s slightly dry or stale. If your zucchini bread is fresh and soft, the cubed pieces might become too soggy when soaked in the custard mixture. To remedy this, either let your bread sit out unwrapped for a day, or place the cubes on a baking sheet and dry them in a 300°F oven for 10-15 minutes before assembling the casserole. This extra step ensures your French toast bake has that perfect balance of crispy exterior and tender interior.
The overnight soak isn’t just for convenience – it actually improves the flavor and texture of your breakfast bake. As the bread sits in the egg mixture, it absorbs all those delicious flavors while the proteins in the eggs begin to set, resulting in a more cohesive, puffy casserole that won’t fall apart when served. However, if you’re in a time crunch, a minimum two-hour soak will still yield delicious results.
For those watching their sugar intake, this recipe can be easily adapted. The zucchini bread itself can be made with less sugar or with sugar substitutes like monkfruit sweetener or erythritol. The custard mixture can also use a sugar alternative, and you can skip the streusel topping altogether or create a lower-sugar version using chopped nuts, a touch of sweetener, and cinnamon.
Leftover Zucchini Bread French Toast Bake reheats beautifully. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 15-20 minutes, or microwave individual portions for 1-2 minutes. Some people even enjoy it cold, straight from the refrigerator!
This spectacular breakfast casserole isn’t just for mornings. It makes an excellent “breakfast for dinner” option when paired with a simple side salad or some crispy bacon. Its sweet-but-not-too-sweet profile makes it versatile enough to serve as a brunch centerpiece or even as a unique dessert when topped with a scoop of vanilla ice cream.
Whether you’re looking to use up a bumper crop of garden zucchini, need a special occasion breakfast that will wow your guests, or simply want to elevate your weekend morning routine, this Zucchini Bread French Toast Bake delivers on all fronts. It’s a clever twist on two classics that’s sure to become a new favorite in your recipe collection.
