May 7, 2025
French Toast Casserole
To make the casserole:
1 Tbsp. butter
10 cups cubed up bread (I used a mixture of leftover oatmeal bread, some buns, rolls, and Italian bread - older bread is best)
2 cups milk
6 large eggs
¼ cup lightly packed brown sugar
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. salt
To make the topping:
4 Tbsp. butter, melted
½ cup lightly packed brown sugar
½ tsp. ground cinnamon
Pinch of salt
Prepare your baking dish - grease with butter or pam spray if needed. Place cubed bread in baking dish, spreading into an even layer.
In a medium bowl combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth.
Pour this custard mixture over the bread and press gently down to help the bread absorb the liquid. Set aside, covered, for at least 30 minutes at room temperature. You may also store this in the refrigerator for up to 12 hours, then allow to come to room temperature 30 minute before baking.
Heat oven to 400 degrees. Make the topping by mixing in a small bowl the melted butter, brown sugar, cinnamon and salt. Dollop this mixture over the top of the casserole and sort of spread it out over the entire surface as you are able. (If you are making this casserole ahead of time, save this step for the end before baking.)
Bake, uncovered, in the oven for 30 to 35 minutes or until the casserole is puffed up and golden brown. Cut and serve. We served it with a bit of half and half dolloped over it and maple syrup. You could also top it with fresh raspberries or even blueberries.
