- 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
- Place bread cubes in a greased 13x9-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.
- Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
- Cover and bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.
Reviews forFrench Toast Casserole
"This recipe has all kinds of wrong in it. If you don't like crusty then don't use French bread. Recipe has way too much milk in it for egg ratio. Also it is very bland, What a waste of my time and money. Regular French toast is much better."
"I loved this! I followed the recipe almost to a T... I used Challah rolls instead of French bread because that's what I had on hand. I used whole milk, and left out the salt. I topped with 3 tablespoons of butter, ground cinnamon, 1/2 cup of Brown Sugar & pecans. I baked it uncovered and it came out absolutely wonderful! Served with warmed maple syrup. We own a coffee shop here in Texas and it is now one of our favorite brunch items on our menu!!!!"
"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."