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Excellent recipe for French toast casserole! I did use Low fat Carnation Hazelnut Creamer because I had no milk and it was absolutely delish!!
It was a hit for our Mother’s Day brunch.
this recipe sounds amazing and the reviews have convinced me that I must make it for Mother’s Day breakfast. quick question……..how much longer does it need to bake if prepared the night before? thank you!
Hi, Rose! I think an extra 5 to 10 minutes should do it. You want the custard firm, and the top a little crisp! Enjoy!
The first time I made this, I wanted french toast, but I wanted to make it differently. I also didn’t have any french bread and I was too lazy to go to store. I had sliced bread though so I lightly toasted 6 maybe 7 slices and broke it up instead. This was so much easier and so much better than run of the mill boring stand over the stove for an hour dipping and flipping. My family went nuts over it and it was gone that night (yes I made it for dinner) Tonight, I’m made this with 1 package (6) of blueberry English muffins uncut, but lightly toasted before breaking up. I also put 6 slices of fried bacon in the custard mix before pouring over the muffins. In addition to the cinnamon, butter and brown sugar, I mixed 2 Tbsp of Belgium waffle mix topping before pouring over it. It’s was delish!
Excellent, yummy breakfast. Very filling. My wife loved the meal.
I made it using basic sliced bread in my refrigerator.Can’t find pecans in this part of the world, so I used a combo of almonds, peanuts, and cashew nuts.I skipped cinnamon which I didn’t have.I used tangerine rind from a fresh tangerine, drying it in the oven for 15 mins. It really added a zest to the meal.I used dried raisins since I didn’t have cranberries.And for serving topping, I used banana sauce (made from a recipe I found elsewhere) which I had leftover from breakfast 3 days ago. It was heavenly!
I made the casserole at night; finishing about midnight. Took about 40 mins to get all set (because I was trying to decide on options), then baked it for 35 mins at 170 C, and doing an extra 5 mins to have the top crunchier. I refrigerated it after it cooled down.
I warmed it in the oven at 170 C for 10 mins, and it was still as good as it was the day before.
I am now wondering how to store the leftover for the next 3-4 days when we’d eat of it again. Should I freeze or just refrigerate?
Hi, Goz! Glad you enjoyed the recipe! I’d just refrigerated it. The casserole will last for about 5 days in the fridge and reheats quite well. Enjoy!
Quick question–if going to make it the night before and put in the fridge, do you put the “drizzle” on then or do you put it on the next morning before baking??
Hi, Sheila! Drizzle it just before baking. Enjoy!
This is great! I used sweetened condensed milk with the eggs and vanilla. It was a hit!
How much vanilla and did you replace the regular milk with sweetened condensed milk?
Came out great! Used challah and walnuts – might add some vanilla extract next time. Thank you for this recipe!
I bake all our bread and when we have a bit of stale bread I cube it up and add it to the gallon ziploc in the freezer, When the bag is full it is time to make French toast casserole. I always prep one the night before for overnight guests and it is always a big hit.
This was awesome. I didn’t have French bread – and not quite enough days old wheat. But here’s a game changer: I was given a bunch of little donuts from a Chinese restaurant. Cut them up and added them to the bread with finely chopped walnuts instead of pecans (what I had on hand). We’re snowed in and this really hit the spot.
My daughter commented how much she loved the orange zest. Nice touch
Can you use salted butter??
Hi, Barbara! Yes, I think salted butter would be just fine for this recipe. In fact, I think I’m going to go back and add an extra pinch of salt to the topping ingredients because I think a little salt would be good. Thanks!
You can use any bread and it will still come out good. I have used leftover hot dog buns, sliced white bread, sourdough & all were a bit.
Amazing recipe, used French Brioche bread, a little Amaretto liquor, walnut and chocolate chips. So easy to follow and customize based on what’s in your pantry/ fridge.
Great recipe! Easy, and not time consuming.I made it in a bundt pan because we like the browned edges! Delicious!!!!
Yum. Easy and soo good.
Made it with Pepperidge Farm cinnamon swirl. It was great!
I made this yesterday morning and OMG, I may never make individual french toast again. This was AMAZING! I upped he liquid to 2 cups and used half n half, also used 7 eggs instead of 5. I had soft artisan bread so I toasted fhe bread chunks on a cookie sheet first. I added a saueeze of maple syrup to the topping mix as well. House smelled amazing and both me and my boyfriend had seconds. This recipe is definiteky a keeper!
I made this with Lactaid, a lactose free milk, added 2tbsp melted butter to it before baking and 1 tbsp vanilla extract to the eggs & sugar & cinnamon mix. I did not stir it up to coat all the bread, 6 Texas toast slices I cut into 9 squares each. Added more sugar and cinnamon to the top before baking, too. Topping I added 1/4 cup maple syrup to brown sugar and cinnamon and melted butter. Easily the best French toast I’ve ever eaten. Superb.
When you say the inside is creamy, does it mean the bread is soggy? I love French toast and want to make this for Xmas, but I’m afraid to do it since we all like our French toast to be well done, no wet middles.
Andrea, have you ever had bread pudding? It’s similar to that texture. I wouldn’t describe it as soggy at all, but it’s more like…custard. I think if you prefer your French toast fairly dry and solid, you might enjoy a different recipe better.
Made this recipe this morning! I used leftover French Bread Loaf, Almond Milk (because we were out of dairy), raisins, almonds – everything else the same. Turned out Perfectly delicious. Brown and crispy on top and bottom, light and fluffy in the middle.