Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x12-inch baking dish.

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  • Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.

  • Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.

  • Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.

  • Bake in the preheated oven until browned and bubbling, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

382.3 calories; 10.2 g protein; 48.1 g carbohydrates; 174.9 mg cholesterol; 352.1 mg sodium. Full Nutrition

Reviews (480)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2016
This was excellent but the temperature of the oven worried me. All other recipes for overnight French toast call for 30 to 45 minutes at 350 degrees. Since 450 seemed very high, I baked at 450 for 15 minutes and lowered temp to 350 and baked another 30 minutes. It was nice and crunchy on the outside and bread was NOT at all soggy. Great dish for company. Read More
(158)

Most helpful critical review

Rating: 3 stars
08/29/2016
The bones of this recipe are great! The issue is the cooking instructions given. Cooking any type of egg bake over 375 is going to give you a half baked dish. I made the dish as the direction say (except I added extra cinnamon to the egg mixture as well as the top). I also added fresh blueberries prior to baking. I lowered the temperature to 350 and baked it for a full hour. The result was a delicious bread pudding/french toast casserole. I hope this helps! Read More
(128)
585 Ratings
  • 5 star values: 449
  • 4 star values: 94
  • 3 star values: 17
  • 2 star values: 15
  • 1 star values: 10
Rating: 5 stars
10/09/2016
This was excellent but the temperature of the oven worried me. All other recipes for overnight French toast call for 30 to 45 minutes at 350 degrees. Since 450 seemed very high, I baked at 450 for 15 minutes and lowered temp to 350 and baked another 30 minutes. It was nice and crunchy on the outside and bread was NOT at all soggy. Great dish for company. Read More
(158)
Rating: 5 stars
12/25/2014
This dish is amazing!! Everyone was full but couldn't stop eating it! The bonus is you can make it the day before and pop it in the oven just before serving. I used a sliced Italian crusty bread but it was too thin and not substantial enough so I'll stick to the crusty French loaf, sliced about 1" thick, and day old for better absorption without getting mushy. Great recipe! You won't regret it! Lorraine Read More
(146)
Rating: 3 stars
08/29/2016
The bones of this recipe are great! The issue is the cooking instructions given. Cooking any type of egg bake over 375 is going to give you a half baked dish. I made the dish as the direction say (except I added extra cinnamon to the egg mixture as well as the top). I also added fresh blueberries prior to baking. I lowered the temperature to 350 and baked it for a full hour. The result was a delicious bread pudding/french toast casserole. I hope this helps! Read More
(128)
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Rating: 5 stars
01/01/2017
This was very easy to make and surprisingly delicious! I forgot to assemble the night before, so I made it in the morning and let it sit for about 90 min, checking every 15-20 min and pressing the top layer down to ensure it absorbed the egg mixture. I cooked for 35-40 min, and it puffed up tremendously. It was still a little wet in the middle, so next time I'll probably reduce the heat to 425 or 400 and cook for 45-50 min. Seriously good, and an impressive presentation for little work! EDIT: The caramel on the bottom can burn if left in too long, even as the top looks fine. Next time I'll stick with 35ish min. Read More
(95)
Rating: 5 stars
01/01/2016
the caramel sauce is really the best part of this recipe. I always hate when french toast casserole is dry, so instead of preparing it in the pan I make it an put it in a bowl or a tupperware and then I shake it a few times so the sauce is evenly distributed. In the morning I make the caramel sauce while the oven is preheating, then dump the bread/egg mixture in the pan. I baked it at 400 for 35 minutes - it was perfect - the kids ate almost every bite! Read More
(89)
Rating: 5 stars
03/05/2015
Recipe Group Selection: 28, February 2015 ~ Loved it! Of all the French toast casseroles I've made, this one has been our favorite. I made a half recipe and put it in a 7" x 11" pan. Be sure to spray your baking dish with cooking spray as the caramel sauce on the bottom wants to stick to the pan. The bread was cook all the way through and not the least bit mushy in the middle. That is why we enjoyed this recipe so much. I served this with scrambled egg whites, fresh oranges and the 'Absolute Best Pancake Syrup' from AR. It certainly didn't need the syrup, but it was delicious, none-the-less, on this breakfast treat that will be a repeat in our house. Read More
(77)
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Rating: 5 stars
06/21/2017
After reading all the reviews I made a few minor changes to avoid the sogginess and burning problems. Before placing it into the fridge for the night I mixed all the ingredients in the pan so the brown sugar/butter mixture was not just on the bottom of the pan but spread throughout the bread. This also helped make sure the egg mixture got to all sides of the bread. I used fresh challah and it looked very soggy but it all cooked well and puffed up nicely. I skipped the brown sugar on top and cooked it at 350 for 50 minutes. It was perfect and so easy! If you're concerned about using eggs, I used egg beaters and couldn't tell the difference. Read More
(49)
Rating: 3 stars
11/28/2015
This was ok. The flavor was great but the overall sogginess needs to be addressed. Only the top was crisp and firm the innards were complete mush. I even dropped the temp to 350 and cooked for another 30 minutes trying to dry it out. Next time I will try cubing the bread a day ahead and let the bread dry out/get a little stale. Or maybe mixing it just ahead of the cooking. I don't know but the mush has got to go. Read More
(36)
Rating: 5 stars
04/03/2015
Just tried it and didn't have a lot of time. Mixed everything the night before and put it in the oven in the morning while getting ready for work. My friends at work LOVED it so much I had to send them the recipe, WONDERFUL dish Read More
(32)