FRENCH TOAST CASSEROLE

 

 

This French Toast Casserole can be put together the night before and cooked the next morning.  It makes a wonderful and easy breakfast for your family and guests.  It is great reheated if you have any left over.  Just add your favorite toppings such as syrup, powdered sugar, fresh fruit, whipped cream or  pour a glaze over the entire dish. This is a treat with coffee anytime and children will love it, too.

 

BREAD:

12 slices French bread, sliced about an inch to an inch and a half thick (Day old bread is better for this. I bought a 14 ounce package that contains 2 small loaves in the bakery at Kroger. Can get large loaf, too)

DIP:

4 eggs

1/2 cup evaporated milk (can use regular milk)

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

TOPPING:

1/2 cup brown sugar

4 tablespoons butter or 1/2 stick or 1/4 cup

1/3 cup evaporated milk (can use regular milk)

2 tablespoons light corn syrup

1 cup pecans or walnuts

Directions

Spray casserole dish with cooking spray. (I used a 10 x 10 x 2 casserole dish) Whisk together your ingredients for your dip in a mixing bowl.  Dip each bread slice in the dip and place in your casserole dish.  Combine all the topping ingredients except the nuts and heat either on stove or in microwave until hot but not boiling.  Pour topping ingredients over your bread in the casserole dish. Cover casserole dish and refrigerate overnight. I have done this as much as 15 hours ahead of time. Next morning or before baking, remove the cover and add the nuts.  Bake uncovered in preheated 400 degree oven for 25 to 30 minutes until golden brown.  Serve with your favorite toppings. I count a serving as 2 slices of the bread so this would make six servings. (Note: I think the nutmeg makes this recipe)  Enjoy!

French Toast Casserole

This is the perfect dish for when you have a group of guests for breakfast or brunch. We love it on holiday weekends.
Course: Breakfast
Cuisine: American
Keyword: French Toast Casserole

Ingredients

BREAD:

  • 12 slices French bread sliced about an inch to an inch and a half thick (Day old bread is better for this. I bought a 14 ounce package that contains 2 small loaves in the bakery at Kroger. Can get large loaf, too)

DIP:

  • 4 eggs
  • 1/2 cup evaporated milk can use regular milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

TOPPING:

  • 1/2 cup brown sugar
  • 4 tablespoons butter or 1/2 stick or 1/4 cup
  • 1/3 cup evaporated milk can use regular milk
  • 2 tablespoons light corn syrup
  • 1 cup pecans or walnuts

Instructions

  • Spray casserole dish with cooking spray. (I used a 10 x 10 x 2 casserole dish) Whisk together your ingredients for your dip in a mixing bowl.
  • Dip each bread slice in the dip and place in your casserole dish.
  • Combine all the topping ingredients except the nuts and heat either on stove or in microwave until hot but not boiling. Pour topping ingredients over your bread in the casserole dish. Cover casserole dish and refrigerate overnight.
  • Next morning or before baking, remove the cover and add the nuts. Bake uncovered in preheated 400 degree oven for 25 to 30 minutes until golden brown.

Notes

I have done this as much as 15 hours ahead of time. 

Be sure to check out these great breakfast recipes, too:

Four Grain Pancakes

Tasty Skillet Fried Apples

Amazing Fried Apple Fritters

Don’t Forget to Pin French Toast Casserole! 

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10 Comments

    1. Thank you so much Cathy. So happy your guests enjoyed this recipe. Thank you for letting me know. Have a great weekend.

    1. I have never tried it in the crockpot. It might get too soggy. Baking it makes the crust crisp like toast.

      1. Thank you for that quick (and helpful!) response! I have a bunch of picky eaters in the house, and they won’t eat “soggy” bread!

        Two more questions:

        1. Do you lay the bread slices in the casserole dish in a single layer?

        2. The instructions have us covering the casserole dish when we are sticking it in the fridge the night before – do you leave it covered when it is baked, or do you uncover it before putting the dish into the oven?

        This sounds like a great dish to make for a group of overnight guests, when you want to be able to serve a bunch of people at one time (rather than figuring out who gets to eat the waffles/pancakes/etc first while the second and third batches are being made)!

        Thank you for all of the great recipes you share!

      2. I put it in the dish the same way it is in the picture on my post on the plate. I just remove from the casserole with a spatula and serve on the large plate. You cook it uncovered.

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