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French Toast Casserole Recipe

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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

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French Toast Casserole Recipe

Prep: 15 min. + chilling Bake: 45 min. + standing

Yield: 12 Servings

15 45 60

Ingredients

1 loaf (1 pound) French bread, cut into 1-inch cubes
8 eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
TOPPING:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional

Directions

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.

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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Reviews for French Toast Casserole

French Toast Casserole

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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

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