Tuesday, March 15, 2011

Baked French Toast Casserole

French Toast Casserole, with Egg Bread

Baked French Toast Casserole

This is great for brunch.  It's easier than preparing French toast right on the spot.  I think egg bread makes it taste sweeter than white bread. 

Serves 8-10.

(recipe can be easily halved for a 9" x9" pan)

Small piece of egg bread, cut thin
 Egg bread (or challah)-- 12 smaller or 8 larger pieces, sliced into ¾ inch slices  
8 large eggs
2 cups half and half
1 cup milk
2 Tablespoon sugar
1 Tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
Dash salt

For serving:
Maple syrup, warmed
½ cup to 1 cup chopped pecans, toasted
Fresh fruit (like strawberries), optional

The night before:
Spray the pan well with butter-flavored spray, or grease pan with butter. Cut slices into one inch cubes. If you’re in a hurry, tear the bread into small pieces. However, the cut cubes look nicer. Place bread cubes in bottom of the pan. The idea is to cover the bottom of the pan evenly.

In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until well blended but not too frothy. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. You may want to press down on the bread cubes, to make sure they are all covered with milk-egg mixture. Cover with foil and refrigerate overnight.

The next day:
Preheat oven to 350 degrees(F). Remove casserole from refrigerator and place on counter while the oven preheats, about 15 minutes. Place the casserole, still covered with foil, on the middle rack. Bake for 30 minutes. Remove foil, and bake an additional 25-30 minutes—or until the casserole is puffy and brown.

Let cool for at least 10 minutes before slicing into squares. Serve topped with warmed maple syrup, chopped pecans, and optional fruit (berries are nice). 

Topped with maple syrup, pecans, and strawberries!

Feel free to adapt this recipe to your tastes!  You may want to use more or less egg bread, or different flavorings.

I hope this recipe helps make your brunch even more special!  It's really easier to put together the casserole the night before, and just put it into the oven.  That way, you don't have to make the batter and fry the slices at while everyone is waiting.  You can be preparing other breakfast items in the meantime.

Come back soon, I'll be baking and creating again.  I hope you will leave a comment below; I'd love to hear from you.



  1. Looks Good!! Will have to try it sometime.
    Happy Baking. M

  2. Thanks so much for your nice comment, Mary J.!

  3. I've never made Egg Bread before and I love the use of the cream in this recipe. Looks so good Judy!

  4. It is good, Michelle! Really special. Good thing to make the night before you have people coming over for brunch. All you have to do is bake it the next day.

    Thanks for stopping by, and for leaving a comment!

  5. Judy, this really looks delicious. I'm new to your blog and I've spent some time browsing through your earlier posts. I'm so glad I did that. I really the the food and recipes you feature here. You've created a blog that is lovely place to visit and I'll definitely be back. I hope you have a great day. Blessings...Mary

  6. Oh, WOW, Mary! Thanks so much. I've really tried to make my blog a nice place to visit, with good tasting food. I am glad you like to recipes, too, and I hope you will try them.