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

Maple French Toast Casserole Recipe

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When I first served this to family visiting from California, they all wanted the recipe. I'd never had so many compliments on my cooking before! The recipe was originally from my grandmother, given to me on my wedding day.—Melissa Faye Paxton, Clifton Forge, Virginia
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES: 6 servings


  • 7 cups cubed French bread
  • 1/2 cup golden raisins
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup warm heavy whipping cream (70° to 80°)
  • 1/4 cup maple syrup
  • 6 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Additional maple syrup

Nutritional Facts

1 cup: 442 calories, 26g fat (14g saturated fat), 283mg cholesterol, 392mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 12g protein


  1. Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture.
  2. Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup. Yield: 6 servings.
Originally published as Maple French Toast Casserole in Casserole Cookbook 2001, p258

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Reviewed May. 24, 2014

"Delicious! Even after I lightened it up a bit with whole grain bread and fat free cream cheese. Definately a keeper!"

Reviewed Dec. 28, 2011

"Great recipe. Made this up Christmas Eve for Christmas breakfast and it was a hit. Made a hectic Christmas morning a lot easier."

Reviewed Mar. 8, 2011

"I served this recipe to six lovely and talented collegiates staying with us last weekend. It went over very well. I also changed the recipe a bit by adding the extra cream cheese and next time I think I would also increase the liquid just a bit. Other than that, I found it very tasty and will add this to my "company for breakfast" recipes!!!!"

Reviewed Jan. 24, 2011

"This is very good. Mixes up quickly, smells wonderful and was enjoyed by all when I took it into the office. It's a keeper!"

Reviewed Oct. 19, 2010

"AWESOME!!! The Best ever!! Served it to company and they ALL loved it! Said it tasted just like their Mother's!!"

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