No ImageFrench Toast Casserole

Did you make it? Rate it!

  1. Lisa Soward

    This is great! I used sweetened condensed milk with the eggs and vanilla. It was a hit!


  2. Gina

    Came out great! Used challah and walnuts – might add some vanilla extract next time. Thank you for this recipe!


  3. Lana

    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.

  4. Steven

    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

  5. Barbara

    Can you use salted butter??

    • Emma Christensen

      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!

  6. Jess

    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.


  7. Wen

    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.


  8. Jodi

    Great recipe! Easy, and not time consuming.
    I made it in a bundt pan because we like the browned edges! Delicious!!!!


  9. Mel

    Yum. Easy and soo good.


  10. Jo

    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!

  12. JoLynn Becker

    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.

  13. Andrea

    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.

    • Emma Christensen

      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.

  14. Polly Richards

    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.

  15. Maria

    It seems like you would have to stir after pouring the egg mixture over the bread cubes to coat the middle and bottom layers, no?

    • Emma Christensen

      Hi, Maria! If you were baking it right away, stirring it wouldn’t be a bad idea. If you’re soaking it for any length of time, however, the bread will get coated just fine throughout!

  16. Mindy Fisher

    This is a great recipe and so easy to follow..My family just loves it!!!
    Thank you

  17. Sandi haltom

    OH MY GOODNESS! I THOUGHT THIS WOULD BE LABOR INTENSIVE BUT IT IS NOT AT ALL! I am currently in Finland…cranberries, pecans, and even powdered sugar are difficult to find. The dark brown sugar here is very different from the brown sugar here. I did not want a citrus flavor so I opted out on the orange peel. In place of pecans, I used almonds which provided a more delicate flavor but I adhered to the recipe in every other way! We were so impressed with this very simple but very flavorful delectable recipe! I added sides of bacon and mimosas ( be jealous, I can get real French champagne for 7 euros here!) And the meal was a breakfast celebration. Thanks so much for including the 190 centigrade oven temp…evrrything here is in centigrades!

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