French Toast Casserole Recipe

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.

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!

Reviewed on Nov. 18, 2012 by bloober

I have made French Toast Casserole many times. Every one that has tasted it always wants one for them or on thier special day.

Reviewed on Oct. 27, 2012 by horsey_mom

Everyone loves this recipe!

Reviewed on Oct. 21, 2012 by prbout

The best! 1/2'd the recipe for just my husband and me, used VERY hard bread from freezer, soaked bread cubes and egg-milk mixture in zip-lock bag overnight, turning several times. Then put into greased dish. I also added some golden raisins. This was so good. Next time I may add a chopped apple.

Reviewed on Oct. 16, 2012 by 1Love

It was very easy and tasty!

Reviewed on Oct. 16, 2012 by 1Love

It was very easy and tasty!

Reviewed on Oct. 15, 2012 by pjppacheco

I have made this for years. I was given the recipe of 12 eggs, loaf of cheap bread, and cream cheese and the rest being the same. But I have cover with foil and that will help with cooking all the way thru at 350 for 1 hour. keep extra syrup for those that would perfer more.

Reviewed on Feb. 26, 2012 by SanityBreak202

I made this yesterday morning for my son's birthday sleepover. EVERYBODY LOVED IT! After trying a different recipe a couple of years ago and having the same issue that other reviewers had with this one of the center being soggy, I did it a bit different. I made 3/4 of the liquid and dipped the bread by handfulls before putting into dish. I also used two dishes (9 X 13 and a round quiche dish) for a sigle layer of bread cubes. Then I baked for 50 min UNcovered (by accident but it worked) in a 325 degree convection oven. Had very little soggyness and as I said before, EVERYBODY LOVE IT!!

Reviewed on Jan. 28, 2012 by Kefirkarin

yummy!

Reviewed on Jan. 02, 2012 by Beckster19

This came out soggy in the middle, so I will try again with less liquid. I think I will also stir the bread when I pull it out in the morning, because the bottom bread was soggy and the top bread was dry. Instead of 2 tsp cinnamon, I used 1-1/2 tsp cinnamon and 1/2 tsp nutmeg, because I love nutmeg on my French toast. I will try this again because it may turn out better with these changes.

Reviewed on Jan. 01, 2012 by cvernsmith

I agree with other reviewers, I like the top crispy part, but the center was soggy without much taste. It took forever to cook all the way through, too. The rest of breakfast was cold by the time this finally cooked. The family wasn't crazy about it. I have over a pan of soggy bread to feed the birds. :(

Reviewed on Oct. 20, 2011 by greenreddew

To help w/ the soggy-ness...make them in muffin tins! I just finish eating mine this morning this way it helped a lot.

Reviewed on Sep. 02, 2011 by rubydoo008

you can even freeze ahead make sure to add just a bit more butter

Reviewed on Aug. 28, 2011 by smorgan865

I've attempted this now twice and every time it has come out extremely soggy in the middle. 2nd time I tried to lower the wet ingredients, but still soggy. Even cooked it longer than time stated. The top layer is always delicious, so I would really like to figure out the kinks.

Reviewed on Aug. 26, 2011 by s_pants

This was a very easy to make and tasty casserole. I made it about 9 years ago, but remember thinking it was just OK. This time I cooked it 45 minutes covered and then uncovered and baked about 5-10 minutes longer to crisp up the top. I think I liked it a lot better this way and next time I might even let it cook even longer uncovered.

Reviewed on Jun. 16, 2011 by kbuell79

Awesome, my co-workers loved it!

Reviewed on Jun. 11, 2011 by marillynmw15

Excellent recipe - great for brunch -thanks for sharing