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5 from 57 votes

Baked French Toast Casserole Recipe

Learn how to make the easiest French toast casserole with this simple method. It works with any fruit and is a great option for using up leftover bread!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 8
Calories: 571kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 6 cups diced bread (sandwich or artisanal, stale is better)
  • 6 eggs
  • 1 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup fruit (such as fresh or frozen blueberries, sliced strawberries, sliced bananas, or diced peaches)
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan (metal works best here) with nonstick spray or butter.
  • Add the eggs, milk or cream, vanilla, and cinnamon to a bowl. Whisk to combine thoroughly.
  • Add the bread to the pan.
  • Pour the egg mixture over the bread and stir very well to coat the bread. You want it to all look very moist.
  • Add the fruit to the top of the bread, pressing down a little.
  • Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.
  • Serve warm with maple syrup, yogurt, whipped cream, or other desired toppings.

Notes

  • Store leftovers wrapped in foil or transferred to an airtight container in the fridge for 3-5 days. Warm to serve.
  • Serve warm topped with maple syrup, yogurt, or whipped cream.
  • Use sandwich bread, artisanal bread, or French bread. It's a little better texture-wise if the bread is somewhat stale.
  • Save crusts cut off from the kids sandwiches in a freezer bag until you have enough to make this recipe.
  • Use fresh or frozen fruit as you like.
  • Double the recipe to bake in a 9x13-inch pan. It may need 4-6 minutes longer to bake through in the center.
  • Dairy-free: Use nondairy milk or canned coconut milk instead of the milk or cream.
  • Egg-free: Use 1 1/4 cups ripe bananas pureed in the blender instead of eggs.
  • Gluten-free: Use a favorite gluten-free bread.

Nutrition

Serving: 1cup | Calories: 571kcal | Carbohydrates: 91g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 899mg | Potassium: 370mg | Fiber: 8g | Sugar: 15g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 7mg