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READY IN 9 hr

Kathy's French Toast Bake

Read Reviews (7)

"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." — Rick

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Original recipe makes 1 9x13-inch dish Change Servings

1/2 (1 pound) loaf French bread, cubed
2 (8 ounce) packages cream cheese, cubed
12 eggs

2 cups milk
1/2 cup maple syrup
1 teaspoon ground cinnamon

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Directions

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

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PREP 15 mins
COOK 45 mins
READY IN 9 hrs

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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.

—gidgette

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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.

—Sarah Jo

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7 Ratings

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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!

—dmac2002

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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!

—Rocco45

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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!

—MBfromBMC

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Apr 10, 2013

This was such an easy recipe to make! I took this to a brunch school function and received multiple compliments. There was nothing left in the pan when I left.

—Paula2448

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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.

—GinaL

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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.

Nutritional Information

Kathy's French Toast Bake

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 415
Calories from Fat: 230

% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 13.8g 69 %
Cholesterol 341mg 114 %
Sodium 428mg 17 %
Potassium 299mg 8 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 0.7g 3 %
Protein 16.9g 34 %
Sugars 14.2g
Vitamin A 22 %
Vitamin C < 1 %
Calcium 20 %
Iron 30 %
Thiamin 20 %
Niacin 35 %
Vitamin B6 10 %
Magnesium 10 %
Folate 43 %

* 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.