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French Toast Casserole Recipe

French Toast Casserole Recipe

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 YIELD:12 servings


  • 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
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • Maple syrup, optional


  • 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.

Nutritional Facts

1 serving: 223 calories, 7g fat (3g saturated fat), 151mg cholesterol, 484mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 11g protein.

Reviews for French Toast Casserole

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Tricia6 User ID: 8930961 253918
Reviewed Sep. 10, 2016

"Never cubed bread before in an overnight french toast. Loved the taste of that. My family loved it. Left out ALL of the salt; not needed. Used whole milk. Added a pinch of nutmeg for complexity of flavor. My adult daughter asked me to bring three trays of this to her birthday brunch party in two weeks. A nice easy basic french toast that is surprisingly satisfying. Last 15 minutes of baking time, uncovered, and the top was nice and toasty."

squeakymouse User ID: 134400 249573
Reviewed Jun. 19, 2016

"I used challah and egg beaters with whole milk. I melted 3 T. butter and brushed the top thoroughly before sprinkling with cinnamon sugar. After 45 minutes, I uncovered it and baked another 8 minutes to brown the top. Very soft and tasty. Definitely reminded me if French toast."

mcucinella User ID: 1379759 247182
Reviewed Apr. 16, 2016

"Family loved, will be making many times"

godschild1977 User ID: 6873845 246671
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."

dzickuhr User ID: 8680782 241537
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."

hkpepin User ID: 3030797 240759
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."

marshametoo User ID: 8368317 226136
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!"

MomToMugz User ID: 8296894 222974
Reviewed Mar. 17, 2015

"This is an awesome/ "always a hit" recipe. Doesn't even really need syrup, it's that good.

I'm seeing comments about it being soggy & salty. Mine was too the first few times I tried it but try these tips.
First, do not add any salt (it's optional really).
Second, if you buy the sale/ soon to expire bread at the bakery that helps (& it's usually cheaper!). Also, cube the bread & let it sit out to dry for a bit. Toss it occasionally to dry it out on all sides. It really helps with the sogginess.
Lastly, I like to add the cinnamon/ sugar the night before (really, the butter can go on at that time as well). It helps the casserole absorb the flavors more in my opinion.
Since trying these tips, it's very rare that the center remains unevenly cooked compared to the edges but when that happens I just cook it slightly longer with the foil removed."

castigso User ID: 8277627 221910
Reviewed Mar. 3, 2015

"Take out 2 eggs and a cup of milk. You dont want it to be soggy. You can add some cream cheese chunks and raisins to add some flavor. It taste pretty good if you bake it with some maple syrup on top but its ok too have it on the side too."

AmyE007 User ID: 6828226 221719
Reviewed Mar. 1, 2015

"This was good but was soggy/moist in the middle. Next time I will try in one pan size bigger. Also, be sure to add extra topping as this adds extra flavor. This was very forgiving with being able to stay in the oven longer to stay warm while rest of meal was finished."

vj221979 User ID: 5329286 217554
Reviewed Jan. 11, 2015

"Loved it! Will make again."

Ckandigram User ID: 8159308 214938
Reviewed Dec. 14, 2014

"Salty, gross, soggy in the middle. Very unhappy with this recipe."

3canning3 User ID: 8089100 89863
Reviewed Nov. 20, 2014

"My family loved it, can't wait to have it again."

Kimmie9376 User ID: 836269 27243
Reviewed Oct. 18, 2014

"We were expecting a family guest for the weekend, and I came across this recipe. Because of the advance prep, I decided to make and refrigerate it before she arrived. It worked out perfectly because in the morning, all I had to do was pop it into the oven leaving plenty of time to wake up (and catch up) over coffee. It was a big hit to and she left with the recipe!"

joycinda User ID: 3829441 75812
Reviewed Oct. 5, 2014

"First recipe I've made from Taste of Home that I could not recommend, nor will make again...extremely bland. I have a couple of other recipes that are much better and just as simple; guess I'll stick to those!"

LyndsayPaige User ID: 7655600 75225
Reviewed Sep. 18, 2014

"Easy, fuss-free breakfast! I made this at night, substituting 1/2 cup of heavy cream for 1/2 cup of the overall milk. I also added a cup of frozen fruit I had in my freezer, (strawberries, pineapple, papaya, and mango) and it added a great island feel! I do agree that the cover needs to be taken off at the end of the baking, just to add some crunch to the dish."

pattimac49 User ID: 1283230 27241
Reviewed Jun. 15, 2014

"Super easy to make! I followed others' suggestions and used less liquid , left it overnight in a plastic bag and removed the foil for about ten minutes to crisp the top. A big hit with the family!"

etyszko User ID: 6031077 37607
Reviewed May. 26, 2014

"I also used about ¾ of the liquid and placed the bread in a bag with the liquid over night. Super delicious! everyone raved about it!!"

buttermilk maid User ID: 2350303 83550
Reviewed May. 7, 2014

"a great version of the french toast casserole. Love the cinnamon and sugar. Easy, overnight recipe. Wonderful addition to a family brunch."

Planitadams User ID: 7787963 83539
Reviewed May. 2, 2014

"Took this to a pot luck brunch and it was very well received. Super easy to prepare and love that it's prepped the night before. I agree, maybe a bit less liquid - perhaps 1/4-1/2 cup less milk. Otherwise,i would have given it 5 stars. I used a blueberry French bread and it was awesome. Because of the blueberry, I opted to use less cinnamon and added nutmeg to compliment the berry flavor. I also added some powdered sugar after it was baked to make it look a little prettier. Some who ate it chose to add a little blueberry syrup , others maple and some thought it was great without syrup. Everyone liked it and so did I!"

hazelhhaynes User ID: 7685800 83538
Reviewed Feb. 23, 2014

"Made this for my Church family and they loved it!! So easy and so yummy!"

NJ_mommy_1 User ID: 3034114 73629
Reviewed Jun. 28, 2013

"This was an easy recipe for using up day old white bread. I followed the recipe except i dint add the salt and it was good! Thanks for the recipe :-) Will definitely use again!!"

Jai.k User ID: 7293023 71820
Reviewed Jun. 6, 2013

"This is fabulous! I registered with Taste of Home just so I could give this recipe the praise it deserves. Absolutely amazing and so easy. I was looking for a make ahead french toast recipe. I found several, but this one really stood out and the reviews for it were good. I made this exactly as the recipe states. I used Challah bread and I had people asking me for the recipe, which I gladly supplied. I baked at 350 just like the recipe states for 45 min. and it was perfect. Not soggy at all, not too dry either. Perfect...thanks for sharing this recipe."

dnddorgan144 User ID: 5126210 37257
Reviewed Apr. 29, 2013

"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!"

AENesko User ID: 5375438 73628
Reviewed Apr. 28, 2013

"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!"

spunkygirl03 User ID: 3472414 65192
Reviewed Mar. 19, 2013

"I added cream cheese to this recipe and it was super creamy and delicious."

khegeman User ID: 2379383 75200
Reviewed Feb. 14, 2013

"After reading other reviews, i made it in 2 9x9 pans to avoid sogginess. Came out very good."

ilovemymarine User ID: 7063664 37606
Reviewed Feb. 7, 2013

"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."

gk33061 User ID: 1621193 22152
Reviewed Jan. 23, 2013

"This recipe is easy to prepare and tastes fabulous!! I've made it several times with great results. I definitely recommend."

Rach.Ander User ID: 6745207 51104
Reviewed Jan. 13, 2013

"This was a great recipe. The food tasted good and it was easy to prepare. We loved it!"

dp2009 User ID: 4532356 22151
Reviewed Dec. 27, 2012

"very tasty and certainly a great start for creativity."

susieQTee User ID: 4727423 29141
Reviewed Dec. 27, 2012

"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."

cmnelson5 User ID: 3439674 22148
Reviewed Dec. 9, 2012

"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 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!"

bloober User ID: 3052222 27238
Reviewed Nov. 18, 2012

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

horsey_mom User ID: 4932089 75198
Reviewed Oct. 27, 2012

"Everyone loves this recipe!"

prbout User ID: 237833 65191
Reviewed Oct. 21, 2012

"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."

1Love User ID: 5968683 31363
Reviewed Oct. 16, 2012

"It was very easy and tasty!"

1Love User ID: 5968683 73627
Reviewed Oct. 16, 2012

"It was very easy and tasty!"

pjppacheco User ID: 4601729 27237
Reviewed Oct. 15, 2012

"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."

SanityBreak202 User ID: 2886293 37223
Reviewed Feb. 26, 2012

"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!!"

Kefirkarin User ID: 5424113 203419
Reviewed Jan. 28, 2012


Beckster19 User ID: 2864803 75175
Reviewed Jan. 2, 2012

"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."

cvernsmith User ID: 6365959 75811
Reviewed Jan. 1, 2012

"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. :("

greenreddew User ID: 6289056 73626
Reviewed Oct. 20, 2011

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

rubydoo008 User ID: 5748313 83537
Reviewed Sep. 2, 2011

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

smorgan865 User ID: 6176616 73624
Reviewed Aug. 28, 2011

"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."

s_pants User ID: 174050 37563
Reviewed Aug. 26, 2011

"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."

kbuell79 User ID: 2545745 31317
Reviewed Jun. 16, 2011

"Awesome, my co-workers loved it!"

marillynmw15 User ID: 5764071 51100
Reviewed Jun. 11, 2011

"Excellent recipe - great for brunch -thanks for sharing"

Jendoug2 User ID: 2641140 71819
Reviewed Feb. 15, 2011

"I thought this recipe was good. However, I would add some cinnamon and nutmeg to the egg mixture next time I make it. Then, it would have the cinnamon flavor throughout! Yummy!"

slosh29 User ID: 2793210 37562
Reviewed Feb. 13, 2011

"I am not sure why people are throwing such a fit over the title of the recipe not matching their expectations. For one you can tell by the ingredients that it calls for much more liquid than standard french toast so it is obvious it would not turn out like normal french toast (bread pudding).It seems like common sense to me I guess..When you make french toast on a griddle would you use 8 eggs and 3 cups of milk for probably 12 slices of bread? ..Secondly my parents grew up during the depression and my mother said her mom made something just like this and called it Toast Casserole.If this recipe is handed down, or if they got it from an article or other source they very well may have just used the original recipe. I made this and thought it was good. Most of us ate it plain with the cinnamon and sugar but a couple did use the syrup and all gave thumbs up."

tanishahicks User ID: 1465222 27236
Reviewed Feb. 9, 2011

"I used regular bread (not french loaf) and it turned out pretty good. Definitely needs topping or itself not a lot of flavor (like french toast)....but with some brown sugar, butter, cinnamon, it was great. Made it for my picky 3 and 1 yr olds and they LOVED it. I call it a success. Was not soupy like bread pudding...i thought it was pretty a french toast casserole should be."

micheleclow User ID: 6777152 203418
Reviewed Jan. 30, 2011

"I really don't understand everyone saying this was bread pudding. It didn't resemble or taste like bread pudding."

micheleclow User ID: 6777152 37537
Reviewed Jan. 30, 2011

"This was delicious and easy. What a great Saturday or Sunday morning breakfast."

jaykay60 User ID: 201191 31315
Reviewed Jan. 30, 2011

"Easy to make and tastes great! I added blueberries to mine!"

hoosyermama User ID: 5044088 37212
Reviewed Jan. 30, 2011

"So disappointed in this- especially after reading all the good reviews. I'm a fairly accomplished cook and I followed this to the letter, except I used less salt than called for. It still turned out way too salty. Also, it did not resemble the taste or texture of French Toast at all. It was basically an egg casserole. I made this for my husband and son who are pretty easy to please. They were not impressed at all."

LisaMH User ID: 1989645 75168
Reviewed Jan. 29, 2011

"The other reviewer is correct.. this is "bread pudding" and a very mediocre one at that. I will make this again with changes and serve it for dessert with ice cream."

dmv60 User ID: 4942727 75810
Reviewed Jan. 29, 2011

"I made a half recipe for dinner for my husband and myself, and served with a fruit salad. Even a meat and potato kind of guy liked this for dinner and was satisfied."

cheryl1841 User ID: 4270355 26259
Reviewed Jan. 29, 2011

"Your nutritional analysis is NOT for the recipe you give. You need to provide the REAL analysis according to the printed recipe!"

kitzer User ID: 4188178 75125
Reviewed Jan. 28, 2011

"Ahem ~ This recipe IS Bread Pudding! I've been making it from my Mother's '1942 Woman's Home Companion Cook Book' for years! I'm sure it can be found in almost any cook book. There are also many variations on The Taste of Home recipe site."

Fuddge User ID: 5322023 22147
Reviewed Jan. 28, 2011



LatelyLisa User ID: 5581400 75637
Reviewed Dec. 31, 2010

"Wonderful easy breakfast to make in advance. Big hit with the kids. I added raisins to the bread mixture."

leem1253 User ID: 4710724 71818
Reviewed Nov. 19, 2010

"I have made this recipe for the past 3 years for Thanksgiving and Christmas mornings. I make it the night before bake it while stuffing the turkey or opening gifts. Leftovers hold up perfectly and can be heated in the microwave in seconds. I have also added raisins in the bread mixture and walnuts to the topping. A real family favorite."

Ab0628 User ID: 3440719 71816
Reviewed Oct. 10, 2010

"Great recipe! Made it last night; baked and served this morning to company. I like that it doesn't have syrup in the recipe and guests can add syrup as desired. I will definitely make this again for company."

Lseasley User ID: 1494147 27235
Reviewed Sep. 24, 2010

"I love recipes that you can make the night before and turn out great. This is one of them! A must in my kitchen recipe book."

Grammajo7 User ID: 2102241 26254
Reviewed Aug. 2, 2010

"SO easy and delicious!! I use egg substitute and fat free milk. No one knows!! I DO use real butter for the topping, before baking. SO good!!"

cpthomas User ID: 5223243 51096
Reviewed Jun. 28, 2010

"Beautiful french toast casserole that comes out perfectly every time. You don't need to change a thing, gets rave reviews every time it's made!"

dkmorga User ID: 245514 27234
Reviewed Feb. 22, 2010

"So good & so easy. The people I work with love it when I show up with this to pop into the oven!!!"

lyndireed User ID: 2869743 65188
Reviewed Feb. 6, 2010

"Every time I fix this, there are never any leftovers and people always ask for the recipe. It is quick and easy to fix. A great make ahead dish."

sarah2830 User ID: 2581651 89859
Reviewed Dec. 12, 2009

"I make this every year for Christmas breakfast..Very delicious & easy since it's made the night before...I serve it with smokey bacon wraps...My family loves it!"

Chrissyk User ID: 1593298 89765
Reviewed Nov. 23, 2009

"This recipe is also one of my "top ten" recipes. It is wonderful with fresh fruit.

The taste is amazing.
Everyone wants the recipe after it is served."

sspooney User ID: 1032841 65187
Reviewed Aug. 21, 2009

"This is one of my top 10 recipes! I have made it hundreds of times for brunch and breakfast. I especially like that it has the taste of french toast without the cook standing over a hot skillet, missing the meal! Also, it's nice that you can use day old bread. It's a keeper!"

Monarchsmomma User ID: 1811632 75065
Reviewed Mar. 4, 2009

"My family really enjoyed this. I had to bake it for 5 minutes longer uncovered after letting it stand for 5 minutes-it was a little running. After the extra baking time it was perfect! I used sour dough french bread."

shyanne12 User ID: 3408892 37485
Reviewed Sep. 24, 2008

"this was really good.i made it the night before,and the family and i were up early before work and school,it was nice to have a sit down breakfast together instead of being in a hurry.thanks."

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