Topped with cinnamon and sugar, this overnight French toast casserole is my favorite way to make this breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana

French Toast Casserole

(1 pound) French bread, cut into 1-inch cubes

eggs,

2% milk

sugar

vanilla extract

salt

TOPPING:

butter

cinnamon

syrup,

Very easy and quick to put together. I ended up using a 13 ounce baguette vs 1 pound loaf of bread. Kept all the other ingredients the same except other than maple syrup on top of the dish I placed it with the milk and eggs & omitted the sugar.  Finished  with sprinkling with cinnamon and sugar.

I used a different bread. I had a bag of mini lobster buns. I didn’t weigh it out to see if it was a pound or not. I made the egg mixture as directed but lookin back I would probably use 2.5 cups of milk instead of three. While I liked the custard feel, my family was a little indifferent. I would have added a little more vanilla extract or kept the vanilla as is and added the same amount of almond. I think those compliment each other nicely. I diced up 2 tablespoons of butter and will probably use 3 next time. I did about 2.5 tablespoons of sugar and mixed it with about 1 teaspoon of nutmeg and 2 teaspoons of cinnamon. It gave the top a nice crunch and aroma. I may even use cinnamon and nutmeg in the egg mixture next time to really tie the flavors together.

I put the cinnamon mixture in with the egg . It tasted great thank you for sharing.

I used this recipe as a springboard for a yummy breakfast casserole. I had a bag of assorted bread crust (whole wheat, sour dough, white and even a couple of sweet potato biscuits) after making finger sandwiches for a tea party. I filled a 9”-square baking dish with torn bread pieces and 3/4 cup raisons. I mixed 3 jumbo eggs, 1.5 cups milk, the vanilla and salt. I used brown sugar instead of white and added a small can of crushed pineapple, undrained. Served with buttermilk sryup. Very yummy! This recipe has the potential for many variations: add blueberries, dried fruit, pecans, toasted pinon nuts, etc. Could be bread pudding served with caramel sauce.

This is an awesome/ "always a hit" recipe.  Doesn't even really need syrup, it's that good.I'm seeing comments about it being soggy & salty.  Mine was too the first few times I tried it but try these tips.First, do not add any salt (it's optional really).Second, if you buy the sale/ soon to expire bread at the bakery that helps (& it's usually cheaper!).  Also, cube the bread & let it sit out to dry for a bit.  Toss it occasionally to dry it out on all sides.  It really helps with the sogginess.Lastly, I like to add the cinnamon/ sugar the night before (really, the butter can go on at that time as well).  It helps the casserole absorb the flavors more in my opinion.Since trying these tips, it's very rare that the center remains unevenly cooked compared to the edges but when that happens I just cook it slightly longer with the foil removed.

We just had this for Mother's Day brunch and it was delicious!  I read the other reviews first before making and found them very helpful.  I did eliminate the salt as suggested.  The french bread that I bought was very fresh so after cubing it I left it out to dry out, as suggested.  It seemed to be taking a very long time and I needed to get it ready for the refrigerator so I put the cubed bread on 2 cookie sheets and put them into the oven on 200 degrees for 10 minutes.  I turned them over and put back in for another 5 minutes.  Afterwards I put them in the 9 x 13 pan for baking and stirred the egg mixture so that all pieces were coated.  I also added the sugar/cinnamon mixture, covered and refrigerated overnight.  In the morning I put the dotted butter on and baked.  It was not soggy at all and everyone really liked it!

My whole family loved this!!! Much easier to make than the recipe I've used for years.  I love the fact it's assembled the night before.  Makes for an easy, weekend breakfast.

This recipe was simple to assemble, but was lacking flavor in the end. It was fine, but not as good as I was hoping. Some parts seemed soggy, which I guess I could have baked it longer. I think an addition of fruit would have made it better.

This is one of my top 10 recipes! I have made it hundreds of times for brunch and breakfast. I especially like that it has the taste of french toast without the cook standing over a hot skillet, missing the meal! Also, it's nice that you can use day old bread. It's a keeper!

I used challah and egg beaters with whole milk. I melted 3 T. butter and brushed the top thoroughly before sprinkling with cinnamon sugar. After 45 minutes, I uncovered it and baked another 8 minutes to brown the top. Very soft and tasty. Definitely reminded me if French toast.

I loved this!  I followed the recipe almost to a T... I used Challah rolls instead of French bread because that's what I had on hand.  I used whole milk, and left out the salt.  I topped with 3 tablespoons of butter, ground cinnamon, 1/2 cup of Brown Sugar & pecans.  I baked it uncovered and it came out absolutely wonderful!  Served with warmed maple syrup.  We own a coffee shop here in Texas and it is now one of our favorite brunch items on our menu!!!!

Salty, gross, soggy in the middle. Very unhappy with this recipe.

This was a very easy to make and tasty casserole. I made it about 9 years ago, but remember thinking it was just OK. This time I cooked it 45 minutes covered and then uncovered and baked about 5-10 minutes longer to crisp up the top. I think I liked it a lot better this way and next time I might even let it cook even longer uncovered.

I used regular bread (not french loaf) and it turned out pretty good.  Definitely needs topping or syrup....by itself not a lot of flavor (like french toast)....but with some brown sugar, butter, cinnamon, it was great.  Made it for my picky 3 and 1 yr olds and they LOVED it.  I call it a success.  Was not soupy like bread pudding...i thought it was pretty eggy....like a french toast casserole should be.

I have made this recipe for the past 3 years for Thanksgiving and Christmas mornings. I make it the night before bake it while stuffing the turkey or opening gifts. Leftovers hold up perfectly and can be heated in the microwave in seconds. I have also added raisins in the bread mixture and walnuts to the topping. A real family favorite.

Never cubed bread before in an overnight french toast.  Loved the taste of that.  My family loved it.  Left out ALL of the salt; not needed.  Used whole milk.  Added a pinch of nutmeg for complexity of flavor.  My adult daughter asked me to bring three trays of this to her birthday brunch party in two weeks.  A nice easy basic french toast that is surprisingly satisfying.  Last 15 minutes of baking time, uncovered, and the top was nice and toasty.

I made this yesterday morning for my son's birthday sleepover.  EVERYBODY LOVED IT!  After trying a different recipe a couple of years ago and having the same issue that other reviewers had with this one of the center being soggy, I did it a bit different.  I made 3/4 of the liquid and dipped the bread by handfulls before putting into dish.  I also used two dishes (9 X 13 and a round quiche dish) for a sigle layer of bread cubes.  Then I baked for 50 min UNcovered (by accident but it worked) in a 325 degree convection oven.  Had very little soggyness and as I said before, EVERYBODY LOVE IT!!

Excellent recipe - great for brunch -thanks for sharing

I'VE MAKE THE SAME RECIPE, FOR SEVERAL YEARS.  iT'S ALWAYS A HIT. I FOUND A RECIPETHAT ADDED CREAM CHEESE  (8OZ )MELTED WITH SOME OF THE MILK, THEN ADDED WIIH THE OTHER LIQUIDS.  I PREFERED IT WITHOUT THE CREAM CHEESE.  IT HARDLY MADE A DIFFERENCE.

Flavor of French toast was there but it was TOO eggy and soggy. I will try again with 1/4 to 1/3 less of the liquid mixture. I followed the recipe exactly only baked 50 min hoping it would firm up more.

a great version of the french toast casserole.  Love the cinnamon and sugar.  Easy, overnight recipe.  Wonderful addition to a family brunch.

https://videodam.tmbi.com/wp-content/uploads/2019/05/FrenchToastCasserole_DIYD_11511_041619_H.mp4

Check out this video for how to make a French Toast Casserole

french toast casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 12

Cost: $3.01 /serving

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web