Here, my love for French toast continues with this easy, make-ahead French toast casserole!
I need to tell you that I used to take a strongly anti-French toast casserole stance. What I like most about French toast is its crispy exterior. If you also feel this way about French toast, you should know that French toast casserole doesn’t deliver the browned custardy surface of regular French toast.
But still! It’s won its way into my regular rotation of easy weekend brunches because it’s so good!
Instead of thinking of French toast casserole as French toast, I like to think of it more as bread pudding that you can eat for breakfast. And dessert for breakfast is always a win.
And for the same cinnamon and vanilla flavor that’s easy to make ahead and feed a crowd with, I am there!
French Toast Casserole
- 1 (1 pound) loaf Italian bread, cut into 1-inch cubes
- 8 eggs
- 2 cups whole milk
- 3/4 cup sugar, divided
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- For topping: powdered sugar, syrup
- Preheat oven to 350 degrees. Place cubed bread in a lightly greased 9 by 13 inch baking dish. In a large bowl, whisk together the eggs, milk, 1/2 cup of sugar, cinnamon, vanilla, and salt. Pour over bread cubes and sprinkle with remaining sugar. Bake 45 minutes.
If you want a regular French toast, head over here.