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French Toast Casserole

This make-ahead French Toast Casserole transforms basic French bread into an amazing breakfast! Prep it the night before and bake in the morning for an easy, crowd-pleasing holiday breakfast or weekend brunch.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Chill: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6
Author: Jennifer Stewart

Ingredients

  • 10-12 cups French bread cubed
  • 2 cups milk or heavy cream
  • 8 large eggs
  • 2 teaspoons ground cinnamon
  • 2/3 cup brown sugar
  • 1 1/2 teaspoons vanilla extract

Instructions

  • Spray a 9x13 casserole dish with Non-stick spray and set aside.
  • Cut French bread into bite sized pieces, and place into prepared pan.
  • In a large bowl, combine milk, eggs, cinnamon, brown sugar and vanilla extract. Pour over top of the French bread.
  • Cover with aluminum foil or plastic wrap and place in the fridge for at least 2 hours or up to overnight.
  • Preheat oven to 350F and remove covering from the pan. Cook for 35-40 minutes or until done and lightly browned on the top.
  • Remove from oven and top with berries, powdered sugar and maple syrup or your favorite toppings! Enjoy!

Notes

  • No day-old bread on hand? No worries! You can speed up the process by cutting fresh bread into cubes and laying them on a baking sheet in a 200°F oven for about 10 minutes to dry them out.
  • Want to add some extra flavor? Try mixing in 1/4 teaspoon of nutmeg with the cinnamon, or add a splash of almond extract along with the vanilla - it's amazing!
  • For easier serving, let the casserole rest for about 10 minutes after baking. This helps it set up and makes it easier to cut into nice, clean squares.
  • Love a little crunch? Try sprinkling some chopped pecans or sliced almonds on top during the last 5 minutes of baking.
  • To check if it's done, insert a knife in the center - it should come out clean without any wet custard. The center should also feel set and not jiggly.
  • If the top gets too brown before the egg custard is done, cover with foil and continue baking.
  • Refrigerate overnight for best results but if you don't have that much time, at least 2 hours will work.

Nutrition

Serving: 1 | Calories: 434kcal | Carbohydrates: 66g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 258mg | Sodium: 559mg | Potassium: 334mg | Fiber: 2g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 0.02mg | Calcium: 201mg | Iron: 4mg