Show Subscription Form

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

French Toast Casserole Recipe

Read Reviews
4.5 71
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


  • 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

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.


  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

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.

Reviews for French Toast Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

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."

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!"

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."

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."

Loading Image