French Toast Casserole
This French toast casserole is rich, soft in the center, and golden on top. It is easy to prep ahead and perfect for relaxed mornings or holiday breakfasts.
Ingredients
Caramel Base
- ½ cup unsalted butter sliced
- 1 cup brown sugar packed
Casserole
- ½ loaf French bread cut into bite-sized cubes
- 6 large eggs room temperature
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon divided
Finish
- 1 tablespoon brown sugar for topping
- powdered sugar optional, for serving
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9x13 inch baking pan well to prevent sticking.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved and glossy. Pour the mixture into the prepared baking pan and spread evenly.
- Scatter the bread cubes evenly over the caramel layer, keeping them in a single level as much as possible.
- In a medium bowl, whisk the eggs until fully blended. Add the milk, vanilla extract, and 1 teaspoon of cinnamon. Whisk until smooth and pale.
- Slowly pour the custard over the bread. Gently press the bread down so all pieces absorb the liquid.
- Sprinkle the remaining cinnamon and 1 tablespoon of brown sugar evenly over the top.
- Bake for 25 to 30 minutes, until the top is golden brown and the center feels set when lightly pressed.
- Remove from the oven and let rest for a few minutes. Dust with powdered sugar if desired, then serve warm.
Notes
This casserole can be assembled the night before and refrigerated overnight for an even softer, more custardy texture. For a dairy-free version, use plant-based butter and milk at a 1 to 1 ratio. Gluten-free French-style bread can be used as a direct substitute.
Nutrition Facts Per Serving
- Calories: 382 kcal
- Carbohydrates: 48 g
- Protein: 9 g
- Fat: 17 g
- Saturated Fat: 9 g
- Cholesterol: 159 mg
- Sodium: 328 mg
- Potassium: 198 mg
- Sugar: 32 g
- Vitamin A: 630 IU
- Calcium: 131 mg
- Iron: 1.8 mg