Kathy's French Toast Bake Recipe - Allrecipes.com
Kathy's French Toast Bake Recipe
  • READY IN 9 hr

Kathy's French Toast Bake

Recipe by  

"My Aunt Kathy's holiday breakfast made the night before, heated up and ready to go the next morning. This cannot be beat as an easy way to feed lots of people breakfast with very little prep."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    9 hrs

Directions

  1. Spread the French bread cubes and cream cheese cubes evenly in a 9x13-inch baking dish.
  2. Whisk eggs, milk, maple syrup, and cinnamon together in a bowl; pour mixture over bread and cream cheese. Cover and refrigerate overnight.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Bake in preheated oven until golden brown, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2012

Very nice taste, and it rose up and achieved a nice puffy result. However, the cream cheese did not add anything at all to it, so I would totally eliminate it next time. The cream cheese chunks did not melt, just remained exactly where you placed them before baking, browned on top, and actually did not have much taste. The end result looked like toasted marshmallows on top. For someone like me who does not make French Toast but likes it a lot, this was a good recipe and one I would make it again.

 
Most Helpful Critical Review
May 17, 2013

I cut this recipe in half to fit a square 8x8 baking pan. I did add a teaspoon of pure vanilla extract and a half teaspoon nutmeg to the egg mixture. I also used REAL maple syrup. This was okay--quite soggy, maybe because it doesn't halve well? The only one who liked it was my seven year old and he asked for seconds.

 
Jun 15, 2013

To turn this recipe from 4 stars to 5 stars I made a couple of changes: Mix the cream cheese with some sugar and cinnamon to taste and blend it by hand or with a mixer. Spread the mixture on the bread you're using (I used cinnamon-raisin bread) stack the "frosted" bread 3 high, then cube it. I also used real maple syrup. It is so much better this way as there is cream cheese in every bite and it is sweetened. 1/2 cup syrup just was not enough sweetness for this big batch, IMHO. I tried it the original way and I prefer it the sweeter way.

 
Feb 05, 2013

Fantastic and easy to make. I didn't have french bread at home, so I used regular white bread. Also, I softened the cream cheese and spread it on the bread and then cut it into pieces before placing it in the casserole dish. My kids love maple syrup, so I added 1 cup with 1 cup of milk with 6 eggs with 1 tbsp cinnamon in my 9 x 9 pan. Very moist and tasty!

 
Mar 31, 2013

So tasty and easy to make. I omitted the cream cheese for calorie reduction as per another review and increased the maple syrup slightly. In the morning I did gently fold it over to incorporate some bread pieces that did not appear coated with egg. It was so simple for a gathering. I put into an 11x13 pan and it fed 8 people as part of larger brunch with ham and fruit and I have leftovers. Look forward to a test of reheating it for breakfast another day! I will make this again. Everyone loved it.

 
May 03, 2013

I really liked this recipe a lot, but I must admit that I didn't follow all of the rules! I needed to make something quick and yummy for a faculty breakfast and I needed to make it the night before. I used a whole loaf of French baguette (16 oz.) and as I was chopping up the cream cheese, I thought it was a bit much. I ended up using just one 8 oz. package of the cream cheese and it turned out great. I also had to put it in the oven after only about 30 minutes of refrigeration with the egg, and it still turned out great. I also added a can of drained blueberries to the top for a little something extra. I got lots of compliments on this recipe and brought back an empty dish!

 
Jan 15, 2013

THis was delicious!!! So easy because you can make it the night before!! I made sure that the whole bottom of the pan was evenly covered with bread, which means I added more than in the recipe. I then cubed the cream chees put that on top of the first layer of bread and then filled in all the rest of the pan with more bread so it was an even layer across. I added probably a cup of maple syrup instead and two teaspoons of cinnamon. It tasted as good as it smelled while it was cooking. Heated up some real maple syrup and drizzled on top. YUM!

 
Nov 28, 2013

I made this recipe for Thanksgiving brunch and it was perfect! I did not use the cream cheese, just a personal preference. I also used sugar free syrup, which I increased to 3/4 cup. I am planning to make it again for Christmas morning.

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 341 mg
  • 114%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 428 mg
  • 17%

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

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