French Toast Casserole Recipe -
French Toast Casserole Recipe

French Toast Casserole

Recipe by  

"Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 50 mins

    2 hrs 5 mins


  1. Place bread cubes in greased 3-quart shallow baking dish. Mix eggs, milk and vanilla. Pour over bread. Cover and refrigerate 1 hour or overnight. Uncover.
  2. Bake at 350 degrees F for 50 minutes or until golden. Sprinkle with confectioners' sugar. Serve with maple syrup, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2009

I really enjoyed this. It reminded me of bread pudding. UPDATE: I just made this recipe again, but used a different casserole dish. You should really bake this in a shallow dish. It doesn't bake through well at all in a deep casserole dish.

Most Helpful Critical Review
Jan 22, 2009

This was horribly bland. I was expecting more of a cinnamon taste based on the bread, but it didn't have it. If you want cinnamon flavor, add your own. It also was hard on the outside and undercooked inside (we got around this by serving the outside pieces then sticking the rest back in the oven to finish cooking). I've made other breakfast casseroles like this without the same problem, so it's not as if I was expecting more than the recipe should have delivered.

Nov 12, 2011

After reading every review I decided to take everyone's advice, so I tweaked this recipe ALOT...and even added my own twist! I cut the eggs down to 4 and the milk down to 2 cups. I added 1 tsp. cinnamon powder and 1/4 tsp. nutmeg. I also cut the vanilla extract down to 1 tsp. but added in 1/2 tsp. almond extract. I also added 1/4 cup of brown sugar. I let the casserole sit overnight in the fridge before baking it for 50 minutes. I also topped it with sauteed apples, with cinnamon and chopped walnuts, after it was baked! With all these changes, it was VERY good! I would definitely make this again!

Apr 27, 2009

I have made this a couple times for different clients who have come to stay. By the time I get to dish up for myself, it is gone (I am talking scraped the bottom of my pans out). They all LOVE it. Added a little extra cin. and baked it about 10 to 15 min. longer.

Jul 08, 2010

Its a great dish...i add a small pack of cook and serve vanilla pudding in the mixture with only 2 cups of milk...your casserole will be cooked thoroughly ...;-)

Jan 23, 2009

i cut the milk down 2 cups and baked it 15 mins. longer. a nice change to traditional french toast. leftovers can be reheated on any morning and it still tasted great.

Aug 10, 2009

I've made this dish twice for office brunches, and everyone loves it. I use white bread instead of cinnamon bread and just add cinnamon to the egg mixture.

Dec 16, 2008

Made this for dinner last night & the house smelled so wonderful and my kids loved it.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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