Rating: 4 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

This is a recipe that I developed while feeding a group for a Sunday brunch. It can be made the night before; it will pick up a more intense flavor.

Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
8 hrs
total:
8 hrs 60 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.

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  • Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.

  • About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).

  • Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

Nutrition Facts

460 calories; protein 9.8g; carbohydrates 54.5g; fat 23.4g; cholesterol 131.3mg; sodium 249.8mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 4 stars
09/10/2011
Didn't feel it was cooked long enough. Inside appeared to be soggy. I would increase the cooking time at least an additional 15 minutes at 300 before kicking it up to 375. Also the amount of bread made more than two layers (actually made four layers which may account for the needed time to cook). Very sweet. I would decrease the sugar by half. I would also sprinkle additional granola between the layers. Will try again. Read More
(39)

Most helpful critical review

Rating: 1 stars
04/11/2012
I did not care for this. Read More
(3)
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
09/10/2011
Didn't feel it was cooked long enough. Inside appeared to be soggy. I would increase the cooking time at least an additional 15 minutes at 300 before kicking it up to 375. Also the amount of bread made more than two layers (actually made four layers which may account for the needed time to cook). Very sweet. I would decrease the sugar by half. I would also sprinkle additional granola between the layers. Will try again. Read More
(39)
Rating: 5 stars
12/29/2011
I made this Christmas Eve soaked over night and served for Christmas breakfast. It turned out great...with a few adjustments. I omitted the OJ and the granola as these were ingredients I just didn't think went with it. I followed the rest of the recipe as is but reserved the melted butter and brown sugar until just before it went in the oven. I make fork holes all around the saturated bread then poured the butter/brown sugar mixture over it. I also gave it another drizzle of maple syrup over the top. Baked at 350 for 45 minutes and it came out delicious! Thanks for sharing! Read More
(30)
Rating: 5 stars
02/05/2012
Excellent! Nutmeg definitely gives great flavor! These are the changes I incorporated: I used around 1/3 of a cup of both brown and white sugar instead of the 1/2 it called for. I also added 1 extra egg and a little extra cinnamon and nutmeg. Was wonderfully moist and delicious! Read More
(14)
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Rating: 5 stars
02/22/2012
I did not have granola so I substituted walnuts. I also did not have "light" brown sugar, so I used dark. I also did not have cream and used skim milk. I used fresh squeezed orange juice and the flavor is just delicious, highly recommend this dish :) Read More
(7)
Rating: 4 stars
08/15/2012
Very good make ahead french toast/bread pudding. The only thing that I had a problem with is the baking time/instructions. It was getting too brown before it was baked through so I covered it loosely with foil and had to bake it an additional 30 minutes. Next time I will cover loosely and bake at 350 for 1 hour total. Thanks for sharing! Read More
(5)
Rating: 5 stars
05/29/2012
5 stars with adjustments made. I used 3 cups of half and half cut the sugar in half and waited until just before baking to pour the syrup and butter over it. I baked it at 350 for 45 minutes. I will definately make it again this way. Read More
(4)
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Rating: 4 stars
02/29/2012
I made recipe exactly as described with the exception of 350 the entire time for an hour like suggested by another and it didn't come out so well. However it had an amazing flavor and I think it could be a 5 star with some modifications. Problems that I had were that the pound of egg bread I used only had twelve very small pieces in it when cut to required thickness which seems accurate to the serving amount but I felt like the 9x13 pan needed four more pieces. If the pan had been full maybe the bottom wouldn't have been as soggy as it was. Since I changed the cook time/temp I cant complain much but the top was very brown. Next time I will try the temp/time recommended I was just trying to find a short cut and not have to bother with changing the temp. The only way I see around this is to cover for 45 and uncover for 15 but if i have to do this then I could just cook as directed and maybe it'll come out right... I will keep you posted if I try recipe again. Read More
(3)
Rating: 1 stars
04/11/2012
I did not care for this. Read More
(3)
Rating: 5 stars
08/29/2013
Great taste. I used a loaf of French bread & just tore it into chunks. I also cooked it at 350 covered with foil for 30 minutes and then took off the foil and cooked it for another 30-40 minutes till it was brown & puffy. Everybody at work is raving about it. Read More
(2)