No ImageFrench Toast Casserole

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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!!


  2. Ellen

    It was a hit for our Mother’s Day brunch.


  3. rose

    this recipe sounds amazing and the reviews have convinced me that I must make it for Mother’s Day breakfast. quick question…… much longer does it need to bake if prepared the night before? thank you!

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  4. patti

    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!


  5. Goz

    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?


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