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READY IN ABOUT 2¼ hrs

French Toast Casserole

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Read Reviews (54)

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

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Original recipe makes 8 servings Change Servings

1 (16 ounce) loaf Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
6 eggs, beaten
3 cups milk

2 teaspoons vanilla extract
confectioners' sugar

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Directions

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.
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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PREP 15 mins
COOK 1 hr 50 mins
READY IN 2 hrs 5 mins

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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.

—MVPhelan

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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.

—hrw1974

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67 Ratings

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!

—Lillian

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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.

—Stark_SS87

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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 ...;-)

—Martine

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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.

—pooky

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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.

—tafbee

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Dec 16, 2008

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

—Jugdish

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Nutrition

Calories
294 kcal
15%

Carbohydrates
36.9 g
12%

Cholesterol
147 mg
49%

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.

Nutritional Information

French Toast Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 294
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 3.2g 16 %
Cholesterol 147mg 49 %
Sodium 317mg 13 %
** Potassium 183mg 5 %
Total Carbohydrates 36.9g 12 %
Dietary Fiber 4g 16 %
Protein 13.2g 26 %
Sugars 16.6g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 16 %
Iron 21 %
** Thiamin 6 %
** Niacin 12 %
** Vitamin B6 5 %
** Magnesium 5 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.