Use it as a main dish or a side; it’s sweet (due to the cranberries) and salty.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 5 |
| Yield: | 10 slices |
Ingredients
- 2 sticks butter, melted
- 2 cups light brown sugar
- 2 teaspoons cinnamon
- 1 loaf French bread, cut into 2-inch slices
- 2 cups milk
- 8 eggs, beaten
- 1 teaspoon vanilla extract
- aluminum foil
Instructions
- Pour melted butter into an 11×15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
- You may substitute half-and-half for milk if desired.
Nutrition Facts
| Calories | 1077 kcal |
| Carbohydrate | 144 g |
| Cholesterol | 367 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 27 g |
| Sodium | 1015 mg |
| Sugars | 93 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this dish! Brought it to Mother’s Day brunch and everyone loved it! The only thing that I did differently was bake it longer than instructions said to. Will definitely make this again [and again].
It’s very rich and decadent. I always use extra vanilla. Everyone loves it.
This is so good. I ate much more than I should have. Most casseroles like this are mushy, and this one isn’t! Perfect texture with crunchy crust and soft middle. I flipped it on my plate so the sugary part was on top. My only small complaint is that the sugar mixtures sticks to the bottom of the pan, but it was worth the effort to scrape it off. Yum!!
Wonderful recipe, but I would make thinner slices of the bread so it soaks up more of the egg mixture.
I really liked this recipe- great to do when you have guests. Easy to prepare the night before and throw in the oven in the morning. I will make again, but maybe cut down on the butter, ( instead of two sticks- try 1 1/2 sticks)
I followed the directions as written, cooked as described and when i took it out of the oven it still had not cooked. The bread had not soaked up the egg mixture had it browned on top. I cooked for an additional 20 minutes and had to continue cooking on broil to brown the top. 2 sticks of butter is way too much. However the taste I think would have been great had the butter not over powered it. I will try again with the recipe tweaked some with less butter and brown sugar.
I used one and a half sticks of butter, half-and-half instead of milk, and cooked it a bit longer before removing the foil. DELICIOUS. I brought it to a brunch that was laden with egg casseroles and this went in 10 minutes, guests were gushing over it’s goodness. Definitely making it again!
I made this, I would give it a 6 out of 10. I followed the recipe exactly how it was and honestly, I just didn’t think there was that much flavor to it. I don’t know that I would ever make this again. It didn’t seem to be as much of a hit as I thought. I made two and the other one, I froze. So disappointed. I was expecting it to taste almost like a cinnabon or something along those lines.
Used regular bread because didn’t have the french. Reduced the butter to 1 stick. Reduced the brown sugar to 1/2 cup as another reviewer. Used reconstituted evaporated milk (NOT condensed milk). Will use recipe again and if I have fresh fruit or raisins I think this could be added as a middle layer for some variation. All enjoyed the recipe.
Made it several times. Always halve the recipe. Great for family breakfast, especially on Christmas mornings.
This was very good! I did cut back on the brown sugar a little (1 1/4 cups total) but otherwise made it as written. Will definitely make again.
I loved the recipe it worked and it was so delicious
It was a hit. 4 people ate 3/4 of the pan. I added crumbled bacon on top and cut back on the brown sugar to 1/2 cup. Super easy and great results. It’s a keeper!
**Disclaimer: I cut WAY back on the brown sugar. It calls for 2 cups of brown sugar which seemed like a lot for our taste, because we like to top with maple syrup. So for that reason, I only used a 1/2 cup of brown sugar. And for the 2 cups of milk, I did one cup milk, one cup half and half for a richer consistency and taste. It was delicious!! Next time I may cut my bread a bit thinner (maybe an inch and a half instead of 2 inches thick). And since all the yummy carmelized butter and sugar was on one side, I might try putting some of that mixture over the top too. But will definitely make this one again. Thanks for the recipe Tina!
This recipe was amazing! I made it for Thanksgiving and Christmas morning!