I can’t seem to remember to put a French toast casserole bake in the fridge overnight; thanks to this recipe, I don’t have to anymore. It’s easy, quick (compared to overnight), and made with things you probably already have in your pantry. Awesome for brunch or breakfast (or lunch or dinner, no judgment). It doesn’t really need syrup or butter, there’s enough inside. If, unlike me, you are the prepared type, it tastes even better the next day so feel free to make it ahead.
- You can prep the pan with anything you like (butter, coconut oil, canola oil, vegetable shortening, baking spray, etc.); just use whatever you have on hand.
- Quantities are forgiving, if you’re missing an egg, a spice, or a little milk or bread, you won’t ruin it.
- Speaking of milk – the dairy is flexible as long as you have a decent amount of fat (I wouldn’t use all skim milk, though up to half skim is fine). I usually use a 50:50 whole milk, heavy cream mix (so basically half and half). Just use what you have, it will work out.
- Any kind of bread that isn’t savory will work (no onion loaf, etc.). We’ve used French, Italian, challah, even bagels and rolls.
- You can add cooked, crumbled sausage or bacon to the bread mixture, just make sure it’s crispy so it doesn’t disappear.
- You can add any nuts you like, just stir them into the batter or you can add them to the top for the last 8-10 minutes of baking to roast them.
- If you don’t have brown sugar, you can simply mix regular sugar with a tablespoon of molasses or maple sugar.
- Don’t overcook it, see the photo for what the bottom should look like (if you’re using a glass dish). The center should still wobble when it’s done, though a knife should come out clean. Remember, it’s a custard, not a cake.
- Ovens vary, start checking at 60 minutes then every 5-7 minutes after. In my oven, it takes about 1:20.
- If you use a dark pan (metal or cast iron) it will cook faster. Start checking at 45 minutes. Likewise, if you divide the batter into two pans.
Easy French Toast Casserole
- 1 loaf bread
- 6 eggs
- 1 1/4 cup dairy see notes
- 3/4 cups sugar see notes
- 2 tsp vanilla or almond extract optional
- 2 tsp cinnamon divided
- 1 pinch ground nutmeg optional
- 1 pinch allspice optional
- 1/2 cup flour
- 1/2 cup dark brown sugar
- 1 pinch table salt
- 1/2 cup butter cold and grated
- Preheat oven to 350F.
- Butter or oil a 9X13 baking dish, or two 8-10 inch cast iron skillets.
- Tear bread into 1/2 inch pieces; place them a large mixing bowl.
- Beat together eggs, dairy, sugar, vanilla, nutmeg, allspice, and 1 tsp. cinnamon.
- Add egg mixture to bread, stir gently to coat.
- Pour mixture into dish.
- Mix flour, brown sugar, remaining cinnamon, and salt until well combined.
- Add grated cold butter to brown sugar mixture, mix with fork to coat.
- Sprinkle butter mixture evenly over top of casserole.
- Bake for 60-75 minutes until a knife comes out clean. Should spring back in the center and be wobbly like a custard (see photos). Don't overbake.