Easy baked french toast casserole – Quick breakfast bake recipe made with french bread. Homemade casserole ready 20 minutes. Overnight or bake immediately.
French toast casserole has always been my favorite breakfast that needs a little prep work. Smoothies are great. Cereal is super kid friendly. Eggs are simple. But when I’m ready to spend just a few extra minutes in the kitchen I go for the french toast. Or waffles. I adore homemade waffles!
I love the flavor of the cinnamon. And it involves bread, why wouldn’t I be in love? I love the way the top bakes all crispy with golden flakes of sugar. Mmm…. it’s just a marvelous way to start the day. Not to mention that the smell is super amazing!
I may or may not have been able to eat this whole pan by myself. Just sayin’!
I would throw on some pecans like a lot of varieties do by my hubby has a hard time eating different types of nuts. He’s not completely allergic but they really make his throat all itchy and then he’s miserable. I don’t like to start off our day on the wrong foot so I try to make him happy. I’ve found others ways to do that besides food too. Wouldn’t you know!
I know there are thousands of french toast recipes out there but Melanie’s little kitchen won’t be complete until she shares her recipe. So here it is friends.
I think you’ll love:
- The simplicity
- The flavor
- The easy make ahead factor
Please do me a favor and eat this with Pure Maple Syrup. I know it’s crazy expensive but it’s worth it! Rant over. Buy whatever you want and just make this soon. *wink*
We hope your family enjoys Easy Baked French Toast Casserole as much as ours! Don’t forget to leave your feedback. Let me know what you think!
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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TO MAKE THIS RECIPE WELL:
Easy Baked French Toast Casserole
- 1 loaf DAY OLD French or other crusty bread 14-16 ounces
- 6 eggs
- 2 cups milk
- 3/4 cup half and half
- 1/2 cup sugar See Notes
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 Tablespoons cold butter
Cut bread into cubes or tear into small pieces. Place in a greased 9 x 13-inch baking pan. In a medium bowl, whisk together eggs, milk, half and half, sugar, vanilla, and cinnamon. Pour over bread in the pan.
Cover and refrigerate for 2 hours or overnight.
Preheat oven to 350 degrees.
In a small bowl combine brown sugar, flour and cinnamon. Cut butter into small pieces and add to flour mixture. With a fork blend butter into mixture until it resembles small crumbs; sprinkle over bread in the pan.
Cover and bake for 20 minutes. Uncover and bake for another 20-25 minutes or until golden brown and cooked through. To check, shake the casserole. If it wiggles a lot it's not done. Continue to bake until it cooked through completely.
Use crusty or 1 day or 2 old bread as listed in ingredients. A soft bread will result in a soft (soggy) casserole.
To crust up a fresh bread loaf: Let bread sit out for several hours or toast cubed bread in the oven at a low temperature around 200 for approximately 10-15 minutes.
This has turned out well with refrigerating for several hours,overnight or baking immediately.
Feel free to cut back on the sugar. I have made it successfully by cutting the sugar in half and no one seems to notice. Make to your preference.
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