French Toast Casserole Recipe
- 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.
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
"Flavor of French toast was there but it was TOO eggy and soggy. I will try again with 1/4 to 1/3 less of the liquid mixture. I followed the recipe exactly only baked 50 min hoping it would firm up more."
"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."
"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."
"Family loved, will be making many times"
"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."
"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."
"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."
"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!"
"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."
"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."
"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."
"Loved it! Will make again."
"Salty, gross, soggy in the middle. Very unhappy with this recipe."
"My family loved it, can't wait to have it again."
"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!"
"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!"
"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."
"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!"
"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!!"
"a great version of the french toast casserole. Love the cinnamon and sugar. Easy, overnight recipe. Wonderful addition to a family brunch."
"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!"
"Made this for my Church family and they loved it!! So easy and so yummy!"
"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!!"
"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."
"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!"
"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!"
"I added cream cheese to this recipe and it was super creamy and delicious."
"After reading other reviews, i made it in 2 9x9 pans to avoid sogginess. Came out very good."
"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."
"This recipe is easy to prepare and tastes fabulous!! I've made it several times with great results. I definitely recommend."
"This was a great recipe. The food tasted good and it was easy to prepare. We loved it!"
"very tasty and certainly a great start for creativity."
"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."
"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!"
"I have made French Toast casserole many times. Every one that has tasted it always wants one for them or on thier special day."
"Everyone loves this recipe!"
"It was very easy and tasty!"
"It was very easy and tasty!"
"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."
"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!!"
"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."
"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. :("
"To help w/ the soggy-ness...make them in muffin tins! I just finish eating mine this morning this way it helped a lot."
"you can even freeze ahead make sure to add just a bit more butter"
"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."
"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."
"Awesome, my co-workers loved it!"
"Excellent recipe - great for brunch -thanks for sharing"
"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!"
"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."
"I used regular bread (not french loaf) and it turned out pretty good. Definitely needs topping or syrup....by 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 eggy....like a french toast casserole should be."
"This was delicious and easy. What a great Saturday or Sunday morning breakfast."
"Easy to make and tastes great! I added blueberries to mine!"
"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."
"Your nutritional analysis is NOT for the recipe you give. You need to provide the REAL analysis according to the printed recipe!"
"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."
"I'VE MAKE THE SAME RECIPE, FOR SEVERAL YEARS. iT'S ALWAYS A HIT. I FOUND A RECIPETHAT ADDED CREAM CHEESE (8OZ )MELTED WITH SOME OF THE MILK, THEN ADDED WIIH THE OTHER LIQUIDS. I PREFERED IT WITHOUT THE CREAM CHEESE. IT HARDLY MADE A DIFFERENCE."
"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."
"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."
"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."
"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!!"
"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!"
"So good & so easy. The people I work with love it when I show up with this to pop into the oven!!!"
"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."
"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."
"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."
"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."