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+ servings

French Toast Casserole

a piece of French toast on a plate with syrup being poured on top of it
This simple French toast casserole features bread soaked overnight in a sweetened custard mixture spiced with cinnamon and allspice—ready to bake in the morning for a hot breakfast!
Prep Time 15 mins
Cook Time 40 mins
Chill Time 12 hrs
Total Time 12 hrs 55 mins
Course Bread, Breakfast
Cuisine American
Servings 6
Calories 1631 kcal

Ingredients
  

Bread

  • 10 cups French bread, cut into cubes (2-day-old loaf)
  • 6 eggs
  • cups whole milk
  • ½ cup half and half
  • ½ cup sugar
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • teaspoon salt
  • ½ cup pecans, chopped (optional)
  • powdered sugar, for the top

Crumble Topping

  • ¾ cup light brown sugar
  • ½ cup salted butter, cold
  • 1 teaspoon ground cinnamon

Instructions
 

  • Spray a 9x13-inch baking dish with cooking spray, set aside.
  • Cut the 2-day-old loaf of French bread into cubes and place them in the bottom of the baking dish.
  • In a separate large mixing bowl, combine eggs, whole milk, half and half, sugar, almond extract, cinnamon, salt, and allspice. Whisk together well.
  • Pour egg mixture over the cubes of French bread in the baking dish, making sure to soak all pieces as you are pouring. If using optional pecans, go ahead and top the bread mixture with ½ cup pecans.
  • In a separate medium mixing bowl, combine the brown sugar, cold butter, and cinnamon. Use two knives to cut the mixture together until crumbly. Sprinkle over the top of the french toast casserole.
  • Cover with foil and refrigerate overnight.
  • When ready to cook the french toast casserole preheat the oven to 375°F. Uncover and place on the middle rack in the middle of the oven and cook for 35 to 40 minutes. Check to make sure the center of the French toast casserole is set and not jiggly.
  • Remove from the oven and let sit for 5 minutes to allow it to completely set.
  • Sprinkle powdered sugar over the top of the casserole and serve with maple syrup.

Notes

  • This casserole makes a great meal to take to a friend. Just make the casserole in a disposable aluminum foil pan, cover it with a lid or plastic wrap, and deliver with baking instructions for the family to have a hot breakfast to eat the next morning.
  • If the casserole is not quite done after 40 minutes, continue cooking in 5-minute increments until it is ready.
  • Letting it sit for 5 minutes after baking will give it extra time to firm up so that you don't have a soggy texture.

Nutrition

Sodium: 2311mgCalcium: 329mgVitamin C: 1mgVitamin A: 888IUSugar: 57gFiber: 11gPotassium: 752mgCholesterol: 218mgCalories: 1631kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 7gSaturated Fat: 16gFat: 37gProtein: 55gCarbohydrates: 272gIron: 16mg