In a simple overnight approach, this French toast casserole combines all the components of classic French toast. No more spending hours flipping French toast while your visitors wait and slaving over a hot burner. This simple casserole can be prepared the night before, baked in the morning, and served for a relaxed weekend or holiday brunch. The bed and breakfast in the south is where I got the concept. You can include extra ingredients like almonds, dried fruit, cinnamon apples, blueberries, and cream cheese!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- 1 cup brown sugar
- ½ cup unsalted butter
- 1 (8 ounce) loaf crusty French bread, cut into bite-sized pieces, or more as needed
- 2 cups milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon brown sugar, or to taste
- ¼ teaspoon ground cinnamon, or to taste
Instructions
- Grease a 9×13-inch baking dish.
- Make the French toast: Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes.
- Pour butter-brown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1 1/2- to 2-inch layer.
- Whisk milk, eggs, and vanilla together in a bowl until well combined. Pour over bread pieces, then press bread down with a spatula so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
- When ready to bake, remove French toast from the refrigerator and discard plastic wrap. Preheat the oven to 450 degrees F (230 degrees C).
- Make topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast.
- Bake in the preheated oven until casserole is browned and bubbling, about 30 minutes, covering with aluminum foil at any point if the top is browning too much.
- To serve, cut into squares and invert onto serving plates.
- A number of reviewers have commented that baking this casserole at 350 degrees F (175 degrees C) for 50 to 60 minutes produces a better result. If you have a little extra time for baking, give it a try!
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 352 mg |
| Sugars | 32 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The casserole got passing marks from the grade-school grandkids who said it was OK if I made it again. They were unimpressed. The inside was very soggy and after removing the outer portion I put it back in the oven for another 20 min. Otherwise it was remarkable easy and delicious. Next time, I will use two small pans instead of 9×13. I will take the advice from other posters and bake at 350 for a longer time.
The recipe sounds delicious. The results need some tweeking. I should have known better than baking anything at 450degrees. Bad on my part. Also, I should have read past the end of the recipe for notes. The brown sugar base did not work. It was VERY Crunchy so I broke it up and sprinkled it over. I’ll work on it. It also desperately needs a nice sauce.
I baked it for 15 min on 450 and 30 Min on 350. It came out perfect.
I had this a child and this recipe brought me right back there. Simply delicious and I did prepare it the night before. I have to say I prepared the French toast sticks like I usually do and it kept well overnight. Thanks for bringing me to a simpler lifestyle, even when making breakfast for 12! Again. I highly recommend this recipe. I did adjust the temperature to 350 degrees. Being of German descent, I preferred the slower baking . Low and slow…
I baked it at 425 for 20 minutes, and then 350 for 20 minutes and it seemed to be the perfect texture.
It was pretty good. Too many cooks in the kitchen around cooking instructions but I feel like 350 for 50 minutes is your best bet. I started with 15 minutes at 450 and then reduced to 350. Dry and crusty outside, soggy on the inside.
This French Toast Casserole recipe was a smash hit for family brunch! Everyone loved it. I served with fresh fruit salad, fresh bacon, potatoes and (store made) quiche. I adjusted the oven temperature. Preheat oven to 350 and bake 45 minutes, add more time if needed not to exceed an hour. Sprinkle very lightly with confectionery sugar for added sweetness and serve with warm syrup.
Absolutely loved it!! Easy. I did add raisins and toffee coated pecans and wow!! Can’t wait to eat it again!
It is buttery and sweet. My family loved it.
The BEST brunch recipe I’ve ever made! Even the ‘picky eater’ of the family LOVED IT!!!
I have made many different French Toast casseroles, I wanted to try this one because the brown sugar/butter caramel that coats the bottom should eliminate the need for maple syrup. After reading the reviews I made the following adjustments to the basic recipe: Added about 1/2 cup small fresh blueberries, sprinkled in the bread; added chopped pecans about 1/2 cup also to the bread before the egg mixture. Baked on 350 for about 50 minutes – low and slow. The dish came out great! Served it upside down with a side of fresh fruit and lightly scrambled eggs.
Made this as part of a large family brunch, Everyone loved it. I followed the directions. I preheated the oven to 350. Turned out perfect.
I made the recipe as described but added cinnamon to the egg mixture and cooked at 350 for 55 minutes. I forgot to let it sit overnight but it was still good. Next time I will try to make it with 1/2 vanilla flavored creamer and 1/2 milk and see if that adds some more flavor. Overall I liked it but not sure how I feel about all of the sugar sitting on the bottom.
I made this French Toast Casserole for New Year’s Day brunch. It was a very easy recipe and a BIG HIT with my family. I made a blueberry syrup with frozen berries to go with it. This is definitely a recipe I will make again.
I added cinnamon to the eggs and caramel and made a little more caramel for the bottom. I baked at 350 for 55 minutes. My family LOVED it. Perfect for a crowd or holiday breakfast .
I made this for Christmas morning and it was a hit at my house. I did 3 things differently. I added 2 tbsp of vanilla, added cinnamon to the egg mix, and instead of the suggested topping I sprinkled confectioners sugar. I cooked it for 50 minutes on 400 degrees
I cooked it for 45 mins at 400* with a foil tent to keep from over browning. It was delicious! The perfect blend of crispy and gooey. No syrup needed!!
I made a double batch and cooked for 1 hour. After 45 mins I covered the top with tin foil.
I think the brown sugar butter on bottom was too much, made too sweet. I cooked at lower temp following other reviewers. It would’ve burnt at 450. Its a good base but was dry. Iadded more eggs and milk. Added cinnamon to egg milk mixture.. I would make again but without sugar on bottom. It reminded me of cinnamon rolls
Made it exactly as stated. It was good but I did not care for the brown sugar on the bottom of the pan. The brown sugar/butter base stuck to the bottom of the pan even though I coated it in butter and cooking spray.
I did what a previous member did with adding apple pie filling to the bottom and I cooked it for an hour at 350 degrees. Family really liked it and has requested it again. Might try using the thick Texas Toast style bread next time.