Marie Saba

From My Kitchen To Yours

Baked French Toast Casserole

My kids love French toast, but on busy weekday mornings, I rarely have time to make it. This easy recipe for Baked French Toast Casserole is my solution. You make it up the night before, then cover with foil and refrigerate overnight. The next morning, just bake and enjoy!

This Baked French Toast Casserole keeps well in the fridge for several days, so you can make it on a Sunday and have it ready to serve during the week for an easy breakfast or a warm after-school snack. It’s also perfect for special gatherings, like baby showers, Easter brunch, or Christmas morning.

For the bread, we typically use challah or brioche, but we’ve also really enjoyed our local grocery’s cinnamon breakfast bread. Once you have the bread chopped up, the rest is simple! Just whisk together eggs with half-and-half, milk, vanilla, maple syrup, cinnamon and salt. Then pour the custard over the bread and you’re done. And thank goodness, right? Life is complicated. Breakfast shouldn’t be 🙂

Baked French Toast Casserole

Ingredients

1 Tablespoon butter, to grease the pan

1 loaf (20 oz.) challah, brioche or your favorite sliced bread, cubed

6 large eggs

2 cups half-and-half

1 cup milk

2 teaspoons vanilla extract

½ cup maple syrup

½ teaspoon cinnamon

Pinch of salt

For topping: brown sugar, cinnamon, powdered sugar, berries, and maple syrup

Instructions

Grease a 9×13 baking pan with butter. Scatter cubed bread in the pan. In a bowl, whisk together eggs, half-and-half, milk, vanilla, maple syrup, cinnamon and salt. Pour egg mixture over bread. Cover with aluminum foil and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees F. Sprinkle a little browns sugar and cinnamon over bread just before baking. Bake for 50-55 minutes until top is golden brown. Cool for 10 minutes.
To serve, sprinkle with powdered sugar or maple syrup, and garnish with berries if desired.

Looking for some other easy breakfast ideas? Check out these:

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