French Toast Casserole

1,030 Reviews 99 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m

“Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.”

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Adjust Servings

Original recipe yields 1 - 8x8 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
  2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
  3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

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Reviews (1,030)

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5 stars after several changes. Melted 1/4 cup butter in bottom of the pan 1st. Added 1/3 cup bisquick to the egg/milk mixture. Used homemade white bread (no crust) and mixed it into the egg mixture. Then poured the mixture over the melted butter. Baked at 400 for 20-25 minutes. Served it topped w/ syrup and homemade sweetened whipped cream. One last thing, I dont appreciate the person who (just a few comments down) blasted people for commenting on ways in which they had to or wanted to change the recipe. FYI: some people dont always have all the exact ingredients on hand and have to improvise or sometimes they just change things because they feel like it; Nothing wrong with that! By stating these improvisations, they are helping other people who don't have all the exact ingredients on hand or helping the people who don't always want to follow recipes to the T. Once again, nothing wrong w/ that!



With some minor tweaking, I made this a "keeper". Deleted the margarine, added 1 1/2 cups more bread, 1/4 c brown sugar, 3 oz cream cheese and 1/4 c pankcake syrup. Also, doubled the cinnamon and added about 1 t nutmeg. Mix the cream cheese with the eggs, one at a time. Add in the rest of the ingredients EXCEPT the bread & mix well. Then stir in the bread and pour the mixture into a prepared 9X15 pan and let sit for about 15 minutes. (I used white sandwhich bread, lightly toasted. If you're using a hard, dry bread, overnight would be best.) Bake at 350 for about 20 minutes. This came out perfect and my boys' finicky taste buds LOVED it! Additionally, I've made this with cinnamon raisin bread. Ooohh, YUM! A big hit at church!



It not out of the oven yet but it smells and looks wonderful! For the cook who doesn't like people experimenting........honey, that is the heart and soul of cooking! I like the reviews because I can see what works and what doesn't and exchange ideas with other cooks. For the people who got soggy bread, try using larger chunks of bread and maybe a shallower pan like a large cookie sheet with sides. What I did: eyeballed the eggs and milk, yep I like to live dangeriously! Mixed up the custard in a measuring cup using 3 eggs to start and eyeballing the milk and sugar, used cinnamon and nutmeg, vanilla and a shot of brandy for extra flavor. Poured the custard over the bread in a bowl and mixed it with my hands to see how the dry/wet ratio was. Needed more wet so mixed another egg with a little milk and there you go! Placed it in a single layer in a greased pan, sprinkled on more sugar, cinnamon, and nutmeg and drizzled with melted butter. This recipe is so versitle you could use egg nog in place of the milk for holidays or add cubes of cream cheese and or strawberry preserves for a stuffed french toast, even adding a little orange peel would change the flavor. Be creative, have fun!

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Amount Per Serving (6 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 388 mg
  • 16%

Based on a 2,000 calorie diet



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Broiled Tilapia Parmesan


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