Go Back
Print
Recipe Image
Equipment
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
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 Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegetarian
Servings:
8
Calories:
571
kcal
Author:
Amy Palanjian
Equipment
Mixing Bowl
Measuring Cups
8x8-inch Baking Pan
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:
1
cup
|
Calories:
571
kcal
|
Carbohydrates:
91
g
|
Protein:
24
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
126
mg
|
Sodium:
899
mg
|
Potassium:
370
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
321
IU
|
Vitamin C:
1
mg
|
Calcium:
282
mg
|
Iron:
7
mg