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French Toast Casserole Recipe
French Toast Casserole Recipe photo by Taste of Home

French Toast Casserole Recipe

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4.5 73
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
  3. 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.
Originally published as French Toast Casserole in Quick Cooking January/February 2000, p12

Reviews for French Toast Casserole

AVERAGE RATING
(67)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (12)
3 Star
 (5)
2 Star
 (3)
1 Star
 (4)
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MY REVIEW
Reviewed Apr. 16, 2016

"Family loved, will be making many times"

MY REVIEW
Reviewed Apr. 6, 2016

"I was extremely nervous making this because I cannot stand by bread soggy or even damp...turns my stomach. I had some left over texas toast bread and decided to try half a batch. I followed a tip to bake your bread on 200 for 10 minutes to dry it out a little. Seemed to work ok. I baked 50 minutes and took the foil off and baked 10 minutes longer. It was ok but not something I'll make again. There was an egg taste every so often when we took a bite. I also think some cinnamon should make it into the egg batter because otherwise it was sorta bland in the middle. When I make French Toast normally I add cinnamon in the egg batter and it tastes yummy. There were still parts that were a bit mushy but not horribly bad. Like I said I dont think the casserole is the way to go for us. Regular FT is for us. I also added more butter to the top because we love butter on FT."

MY REVIEW
Reviewed Jan. 11, 2016

"Thanks marshametoo for ways to prevent sogginess. I tried the french bread and it came out soggy which I did not like. It would be good if those sharing recipes were able to add some important notes like how to prepare the bread to prevent a soggy texture. I will give it another try doing it marshametoo's way and see what the outcome is. I wish I had read these reviews first."

MY REVIEW
Reviewed Jan. 1, 2016

"Great way to start the New Year! I swapped out the bread for a loaf of cinnamon bread, which wasn't quite stale enough. I also added about a cup of blueberries which meant we really didn't need the maple syrup. Otherwise I followed the recipe and it turned out really well. A little moist, but that was the bread. I would use this recipe again. Very simple and my whole family polished off our plates."

MY REVIEW
Reviewed May. 10, 2015

"We just had this for Mother's Day brunch and it was delicious! I read the other reviews first before making and found them very helpful. I did eliminate the salt as suggested. The french bread that I bought was very fresh so after cubing it I left it out to dry out, as suggested. It seemed to be taking a very long time and I needed to get it ready for the refrigerator so I put the cubed bread on 2 cookie sheets and put them into the oven on 200 degrees for 10 minutes. I turned them over and put back in for another 5 minutes. Afterwards I put them in the 9 x 13 pan for baking and stirred the egg mixture so that all pieces were coated. I also added the sugar/cinnamon mixture, covered and refrigerated overnight. In the morning I put the dotted butter on and baked. It was not soggy at all and everyone really liked it!"

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