Recipe Details
Community Pick Baked French Toast Casserole
Photo by Dine Dish
Total Prep & Cook Time: 9 hours 50 minutes
Yields: 12 servings
Ingredients
For the Casserole Custard & Bread:
1 (10-ounce) loaf of French bread, cut into 1-inch cubes (approximately 10 cups of cubed bread)
8 large eggs
3 cups whole milk
4 teaspoons granulated sugar
1 teaspoon vanilla extract
¾ teaspoon salt (optional)
For the Topping:
2 tablespoons unsalted butter, cut into small cubes
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
Optional add-ons for serving: Maple syrup or honey, whipped topping (like Cool Whip), fresh chopped fruit
Instructions
Spread all bread cubes evenly in a greased 13x9x2-inch baking dish.
In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, and salt (if using) until fully combined.
Pour the egg mixture evenly over the bread cubes, making sure all pieces are coated.
Cover the baking dish tightly and refrigerate for 8 hours, or overnight, to let the bread absorb the custard.
Remove the casserole from the refrigerator 30 minutes before you plan to bake it, to let it come to room temperature.
Dot the top of the soaked bread with the cubed butter.
Mix the 3 tablespoons of sugar and ground cinnamon in a small bowl, then sprinkle the cinnamon sugar mixture evenly over the top of the casserole.
Cover the dish and bake at 350°F (175°C) for 45 to 50 minutes. The casserole is done when a knife inserted into the center comes out clean.
Let the casserole rest for 5 minutes after baking to set.
Top individual servings with fruit and whipped topping, and serve with maple syrup on the side if desired.
Community Q&A & Reviews
Got a question about this recipe? Share it with the home cooking community!
Top Member Reviews:
"I loved this recipe! Try adding 8 ounces of cubed cream cheese to the layers: spread half the bread cubes, then the cream cheese, then the rest of the bread on top. I also mix ⅓ cup real maple syrup into the egg custard before pouring it over the bread. It’s incredible!"
"This was excellent! I get all the great flavor of French toast without the hassle of dipping and frying individual slices. I stewed up some dried apricots to serve as a topping, and it was so yummy. I’ve been testing make-ahead dishes for a camping trip, and this one is definitely coming with me. Thanks for posting this!"
"Wonderful!! I prepped everything the night before and totally forgot about it the next morning, so we had it for dessert that night instead. I added some chopped nuts to the top and it was a total hit! Thank you for this recipe."
"I made this for my husband’s workplace (he’s a Marine). It’s usually hard to tell how good a recipe really is when I bring something there, because they’ll eat anything, so I made a second batch for my son. Both groups gave it fantastic reviews. Thanks for sharing!"
"This was very good. I love that I can prep it the night before for busy mornings. The kids thought it was great! I’ll definitely be making this again."
View 28 more community reviews here
Popular Community Tweaks:
"I used rum extract instead of vanilla extract, and it was amazing! My whole family loved it!!"
Recipe Submitted By
Nicole Brummett
United States