French Toast Casserole
Make your mornings memorable with this delightful French Toast Casserole, featuring the rich, comforting flavors of a classic breakfast favorite baked together in a single dish.
Pin it to remember it!
Servings: 8
Ingredients
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon divided
- 1 tablespoon brown sugar for topping
- ½ cup unsalted butter
- 2 cups whole milk
- Powdered sugar optional, for garnish
- 1 cup packed light brown sugar
- 6 large eggs
- ½ loaf French bread approximately 8 oz, cubed
Instructions
- Preheat the oven to 425°F and generously butter a 9x13-inch baking dish; set it aside.
- In a small saucepan over medium heat, melt the butter completely, then incorporate the brown sugar, stirring continuously until the mixture is smooth and fully blended. Evenly spread this syrupy layer across the base of the prepared baking dish.
- Distribute the cubed French bread over the brown sugar-butter mixture, ensuring a uniform layer.
- In a mixing bowl, whisk the eggs together with the milk, vanilla extract, and 1 teaspoon of cinnamon until fully combined. Pour this custard mixture over the bread cubes, ensuring thorough saturation.
- Sprinkle the remaining teaspoon of cinnamon along with the tablespoon of brown sugar across the top.
- Transfer the dish to the preheated oven and bake for 25 to 30 minutes, or until the top develops a golden-brown crust.
- Remove from the oven and, if desired, finish with a dusting of powdered sugar before serving.
Notes
Best Bread Choice: French bread is ideal for this recipe, particularly if it’s slightly stale or dried out, which allows for better absorption and prevents sogginess. Drying the bread cubes on a baking sheet overnight helps achieve this. Alternatives like sourdough, brioche, or Italian bread may also be used.
Freezer Instructions: Assemble and bake the casserole in a freezer-safe dish, then cool completely. Wrap securely in plastic wrap followed by foil and freeze for up to three months. Thaw in the refrigerator for 24 hours before reheating at 350°F for about 30 minutes uncovered.
Make-Ahead Directions: Prepare the casserole fully except for baking. Cover and refrigerate overnight, then bake the next morning as directed.
Allergy-Friendly Adaptations: Use gluten-free French bread and substitute the butter and milk with dairy-free options such as coconut oil and almond milk, respectively, using a 1:1 ratio.