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Cinnamon and sugar top this fuss-free fare that tastes like French toast. Since you assemble it the previous night, you save time in the morning. —Sharyn Adams, Crawfordsville, Indiana
Nutritional Facts 1 serving equals 223 calories, 7 g fat (3 g saturated fat), 151 mg cholesterol, 484 mg sodium, 29 g carbohydrate, 1 g fiber, 11 g protein.
Originally published as French Toast Casserole in Quick Cooking January/February 2000, p12
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Apr. 29, 2013 by cluttergals
Printed this out a couple of months ago, finally made it this weekend. Excellent! I would make it again for sure. I used the tip of a previous reviewer and put the bread mixture into a gallon sized ziplock bag and put into fridge over night. Poured into the greased baking pan next morning, easy. Next time I would double the cinnamon and maybe add some nutmeg, but we like those flavors. Otherwise very good. Also reheats well in microwave if you have leftovers. A keeper!
Reviewed on Apr. 28, 2013 by AENesko
Awesome!! This was really tasty. I followed another reviewer's suggestion and did not use all of the liquid. I probably used 3/4 of it though. At the end of the baking time called for, I uncovered and baked for about 10 minutes longer. I did this to crisp the top and to avoid the mushy center some talked about. Turned our perfect!
Reviewed on Mar. 19, 2013 by spunkygirl03
I added cream cheese to this recipe and it was super creamy and delicious.
Reviewed on Feb. 14, 2013 by khegeman
After reading other reviews, i made it in 2 9x9 pans to avoid sogginess. Came out very good.
Reviewed on Feb. 07, 2013 by ilovemymarine
The taste was very good as was the texture. I only had 6 eggs and I used 2 cups of milk. It was a little dry. I was also afraid it would have been too sweet with all the topping, not the case, use it all. I can't wait to make it again with all the ingrediants.
Reviewed on Jan. 23, 2013 by gk33061
This recipe is easy to prepare and tastes fabulous!! I've made it several times with great results. I definitely recommend.
Reviewed on Jan. 13, 2013 by Rach.Ander
This was a great recipe. The food tasted good and it was easy to prepare. We loved it!
Reviewed on Dec. 27, 2012 by dp2009
very tasty and certainly a great start for creativity.
Reviewed on Dec. 27, 2012 by susieQTee
Question: if I make in muffin tins, do I use the same temperature and time? And do I cover or uncover?Would think this could also be made in a cookie sheet for a thinner layer to avoid sogginess.
Question: if I make in muffin tins, do I use the same temperature and time? And do I cover or uncover?
Would think this could also be made in a cookie sheet for a thinner layer to avoid sogginess.
Reviewed on Dec. 09, 2012 by cmnelson5
I have made this alot. Everyone loves it. I bring it to family brunches and bring back an empty dish everytime. I love that I can make it the night before. When we come home on Christmas eve from celebrating with family I put this together and then I bake it in the morning while my family opens gifts..it has become a family tradition. I get a french bread from the bakery and cut it into thick cubes and then after I poor the egg mixture over it I stir it, and then stir it again in the morning before I put the butter and cinnamon sugar mix on it. Comes out perfect every time!
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