French Toast Casserole is the perfect breakfast treat with chunks of bread soaked in a classic French toast mixture and topped with a sweet brown sugar crumble on top. Serve this French toast casserole with powdered sugar, syrup, and fresh fruit.
Course Breakfast
Cuisine American
Keyword baked french toast casserole, easy french toast casserole recipe, french toast casserole
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 407kcal
Author Jessica - Together as Family
Ingredients
10cupslarge cubed white bread*see notes below
2½cupswhole milk
6large eggs
1½teaspoonground cinnamon
1½teaspoonvanilla extract
4tablespoonssalted buttersoftened
1cuplight brown sugar
Instructions
Preheat oven to 350°. Prepare a 9x13 baking dish by spraying it really well with cooking spray.
Spread the cubed bread evenly into the prepared baking dish.
In a mixing bowl combine the milk, eggs, cinnamon, and vanilla extract. Stir together with a whisk until it's combined well. Set this bowl aside.
In a separate smaller bowl, combine the softened butter and brown sugar. Stir together to form a crumbly mixture.
Pour the milk and egg mixture over the cubed bread. Use your clean hands or a spoon to very gently stir and coat all the bread cubes in the milk mixture. Sprinkle the brown sugar crumble over the top.
Bake for 30-40 minutes or until the middle of the pan is set.
Let the French toast casserole cool for 5-10 minutes so it can set. Serve with powdered sugar, syrup, and fresh berries.
Notes
Bread : French toast casserole is best with white bread. Regular sandwich bread will not work as well. Use French bread, challah bread, or even brioche bread (it's a sweeter bread), or sliced Texas toast from the bread aisle. It's best to use bread from the deli & bakery area of the grocery store. I prefer to use the sliced French bread that they sell at Costco. Make sure you are using a hearty, thick bread that can soak up the milk and eggs. 10 cups of bread is equal to about a 1 pound loaf of bread (or 16 ounces). There is a brand of bread where I live (Grandma Sycamores) and actually is a very thick and hearty bread that works well in this recipe. Milk : Do not use any milk lower in fat than whole milk. You want the thickness and the fat to help the bread soak it up so the casserole does not end up soggy. You could use half & half if wanted for a richer taste.