Baked French Toast Casserole

Baked French Toast Casserole

Made  times
H 13

"A make ahead breakfast casserole. Serve with bacon or sausage and fruit on your weekend morning when you want to spend time with your family instead of in the kitchen. Modified from Ree Drummond's recipe 'Baked French Toast'. Serve when you have company."
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8 servings yields 9 x 13 inch casserole dish
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. For the French toast: Grease the baking pan with shortening. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
  2. Crack the eggs in a big bowl, this is important because there is a LOT of liquid. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
  3. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
  4. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
  5. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.