French Toast Casserole

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With Mother’s day quickly approaching this weekend I thought that it was a perfect time to share this recipe with you.  This is a favorite at my house on Christmas, Easter, Mother’s Day, any time I can justify making it! I have even made it for ~shhh~ dessert!

It is super easy, delicious, and oh how I wish I could say low in calories! :)  This wonderful make ahead dish is thrown together the night before and just popped in the oven.  So, if you have a husband like mine, you could make it the night before, stick a post it on it with directions, and cross your fingers. ;)

I put this casserole together this morning, in just a few minutes.  I have to take my Grandma to the airport in Jacksonville tomorrow and thought it would make a delicious breakfast!  So, that being said.  I don’t have the “finished product” pictures yet.  However, I have made this enough times to tell you that it comes out perfect and delicious.  I will take pictures in the morning and post them as soon as I have them.

I hope your family loves this as much as mine does.  For those of you with Gluten or Dairy issues, I have converted this recipe many times.  It turns out just as delicious with soy milk, or gluten free bread.  Happy Early Mother’s day to all of you Mom’s out there!

French Toast Casserole

French Toast Casserole Printable Version

  • 1 loaf of bread sliced or diced (Recipe for Homemade French Bread)
  • 6 eggs
  • 2 cups milk
  • ¼ cup butter
  • ½ cup firmly packed brown sugar
  • ¼ tsp cinnamon
  • Dash of nutmeg

Directions

In a small saucepan melt butter or margarine over medium heat.  Stir in brown sugar.  Stir constantly until caramel sauce forms.

I have been known to double this part for more gooey sauce…don’t tell anyone!

Pour sauce into 13×9 inch baking dish.

I know it looks scarce, but it’s not! Plus, like I said above, I have been known to make a little extra :).

Slice or dice bread.  You can use any kind French, Cuban, Sandwich, Gluten Free; you name it, it works. Place bread in 13×9 pan on top of caramel sauce.  You can arrange it fancy or just toss it in.

OOOh…Look how pretty!

In a large bowl beat 6 eggs.

Whisk in 2 cups of milk.  I use soy milk, but you can use any kind that suits your family’s needs.

Add the Cinnamon and nutmeg.

Pour the egg mixture over the bread; be sure to cover all the pieces.

I’m getting better at the pouring with one hand and photographing with the other. I really need a personal photographer. :)

Cover pan with plastic wrap and refrigerate overnight or at least 4 hours.

Preheat oven to 350.

Remove the plastic wrap and bake for 40-45 minutes.

When you slice and serve, flip the serving so the caramel sauce is on the top.  YUM!

GFCF

I have made this with soy milk, margarine, and GF Bread and it has turned out just as fabulous!

If you just need it dairy free you can make this with soy milk and margarine, your family, or guests won’t even know the difference!

Comments

  1. Thanks for this recipe! I was thinking of making one like it this morning. But I didn’t have the recipe so I made it one at a time on the stove! This will save me lots of time.

    BTW I look forward to Michelle featuring you every week on IHP!
    .-= FrugalFriend´s last blog ..Freezer Cooking May Edition =-.

  2. Michelle says:

    Want to kick it up a notch – I have made this casserole for years with this praline topping. Just mix together and add before you bake:
    1/2 pound (2 sticks) butter; 1 cup packed light brown sugar; 1 cup chopped pecans; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg. It turns a great casserole into a DIVINE one!

  3. Sharon says:

    Can I use day old Italian bread instead of French bread? It’s what they had at the store.
    Thanks,
    Sharon

  4. Hey Amanda – I am making this again tonight (Second time this week baby!) Have you ever tried to create a savory version of this? Thinking of playing around with it and maybe adding some cheese sauce of some sort on the bottom (that won’t stick – of course it won’t (Fat chance) ) and adding in some ham cubes to try and make this more of a northern montecrizto thing – any thoughts on that? :)

    • Sooooo I threw this together tonight as follows:
      1 loaf of bread
      1 ham steak cubed
      2 cups of cheddar & jack cheese shredded (ham & cheese in bottom of dish)
      8 eggs
      10 oz milk
      2 oz greek yogurt wisked into the milk
      1 tsp chili powder
      1/4 tsp pepper
      1/4 tsp salt
      1/2 tsp garlic powder

      We’ll see how it turns out – i’m making it for my bible study tomorrow. I’ll let you know LOL. I feel sorry for those ladies LOL :)
      .-= Crazy Coupon Carol´s last blog ..Upcoming Series: Couponing for Beginners =-.

  5. If only I could figure out how to do this without egg. I LOVE french toast, but my daughter is allergic to dairy and eggs. I’ve figured out a good stove-top recipe (finally!) that tastes the same. So maybe I can see how it tastes bakes. :)

  6. Jane Gibbs says:

    I made this casserole to carry to a friends house for their breakfast . Their mothers funeral was todat and they had lots of company. It was a hit! I also halfed the recipe for my husband and me. We had a wonderful breakfast on this cold morning in South Georgia ! I love your blog- I will be making the peach muffins this weekend !! Have a blessed day Jane Gibbs

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