French toast casserole

Kathleen Brigham


You make this the night before. So in the morning just pop it in the oven and have some deserved family time before breakfast!

★★★★★ 2 votes
20 Min
35 Min


1 loaf french bread
8 large eggs
1 cups half and half
3/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon each: nutmeg, cinnamon


1Cube bread into pieces about 2x3 inches each.Arrange cubed bread evenly in a buttered 9 by 13-inch flat baking dish.In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and beat with a rotary beater or whisk until well blended. Pour mixture over the bread making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the cubes. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees. Bake casserole (covered) for about 20 minutes. remove foil and bake about 15 minutes or until knife comes out clean
2Serve hot with maple syrup or warmed fruit preserves.

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