French Toast Casserole
User Reviews
5
French Toast Casserole
Description
This French Toast Casserole starts by melting butter and brown sugar to form a smooth caramel-like base spread into the bottom of a baking pan. Cubed French bread is layered over the base, then soaked thoroughly with a mixture of eggs, milk, vanilla, and cinnamon to ensure all pieces absorb the custard. Additional cinnamon and brown sugar are sprinkled on top before baking.
Baking at a higher temperature cooks the custard through and browns the top, resulting in a dessert-like French toast texture with a sweet bottom layer developed from the butter and sugar mixture. The bread cubes soften, soaking up the custard, yielding a tender yet structured bake.
It is typically served warm, optionally dusted with powdered sugar, and is suitable as a make-ahead breakfast or holiday dish. The recipe allows for variations in bread choice, with slightly stale bread preferred to soak up liquid without becoming overly soggy. Freezing and reheating instructions enable preparing in advance for convenience.
For gluten-free or dairy-free versions, use appropriate bread and substitute dairy ingredients as detailed.
Ingredients
- ½ French bread about 8 oz) cut into cubes, a loaf
- ½ cup butter
- 1 cup brown sugar packed
- 6 egg
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon divided
- 1 Tablespoon brown sugar for topping
- powdered sugar optional, for topping
Instructions
- Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside.
- In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly.
- Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
- In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
- Bake in preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired. Enjoy!
Notes
- Use dry French bread for best custard absorption and texture; drying the bread overnight on a cookie sheet improves results.
- This casserole freezes well; bake first, cool completely, then wrap and freeze. Thaw in fridge 24 hours before reheating.
- Make-ahead option: prepare assembly steps, cover, refrigerate overnight, then bake fresh the next morning.
- For gluten or dairy restrictions, substitute bread with gluten-free options and dairy with plant-based butter and milk alternatives using a 1:1 ratio.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 159mg | 53% |
| Sodium | 328mg | 14% |
| Potassium | 198mg | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 630IU | 13% |
| Calcium | 131mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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