Baked French Toast Casserole

Baked French Toast Casserole

Baked French Toast Casserole is sure to become your new go-to breakfast recipe to feed a crowd. This overnight French toast casserole is a great recipe to make for breakfast on special occasions and holidays. All of the prep for this recipe can be done the night before, which makes serving breakfast in the morning a breeze. Serve this tasty French toast casserole alongside fresh fruit for a filling breakfast. You can also top the casserole with a bit of powdered sugar or maple syrup for an additional bit of sweetness.



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Preparation Time20 min

Cooking MethodCasserole

Cooking Vessel Size9 x 13 inch baking dish

Ingredients

  • 1 loaf of challah, French, or Italian bread
  • 3 cups whole milk
  • 8 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch salt
  •  
  • For the topping:
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped pecans

Instructions

  1. Begin by cutting the loaf of bread into slices and then 1-inch cubes. Place the cubes in a greased 9 x 13-inch baking dish.
  2. Combine the eggs, milk, vanilla, cinnamon, and salt in a separate bowl. Pour over the bread cubes, making sure that all of the bread is evenly coated.
  3. Cover and refrigerate for at least 8 hours, or overnight.
  4. After the casserole has been refrigerated for at least 8 hours, preheat the oven to 350 degrees F and make the topping.
  5. For the topping: Combine the brown sugar, granulated sugar, cinnamon, and pecans. Sprinkle evenly over the casserole.
  6. Bake for about 45 minutes, or until the top is golden brown and a knife inserted into the center of the casserole comes out clean. If the casserole browns too quickly, cover it with aluminum foil for the remainder of the cooking time.
  7. Serve hot with powdered sugar or maple syrup, if desired.

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I made this a few weekends ago and then forgot to comment and rate! It's fantastic - I recommend it to anyone who likes an extra rich breakfast dish - even the little one like it although he "ate around" the pecans! ) Excellent recipe!

Has anyone tried making this with egg nog instead of milk??

Hi Member 5208736, We have not tried using eggnog, but we think it would work fine! You could simply use eggnog in place of the milk, or use half milk and half eggnog for a more mild flavor. I would also add a hint of nutmeg to the egg and milk mixture. I hope this helps! Kaitlin, FaveSouthernRecipes Editor

The cinnamon took this recipe to a whole other level. I would eat this every morning if I could. I loved the nuts as well - they added a nice touch to the overall texture. Yum!

Holy yum! This is simple and delicious. I will be making this all the time!

The crunchy top and the gooey middle are simply perfect.

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