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Maple Glazed French Toast Casserole

Rated as 4.75 out of 5 Stars

"A rich, fluffy French toast casserole that you can make the night before. Perfect for a crowd and easy to adapt to your own flavors."
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9 h 5 m servings 450
Original recipe yields 8 servings


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  1. Spray a 9 X 13-inch pan with cooking spray.
  2. Spread half of the French bread cubes onto the bottom of the 9x 13 pan. Sprinkle with half of the raisins. Cover with remaining bread cubes. Sprinkle remaining raisins on top.
  3. Mix eggs, 3 cups Lactaid(R) whole milk, 1 teaspoon cinnamon, white sugar, and vanilla together in a large bowl with an electric mixer until ingredients are well blended, 2 to 3 minutes. Pour over bread mixture in pan.
  4. Gently press down bread so it is slightly covered by the liquid. Cover with plastic wrap and put in the refrigerator overnight.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Remove plastic from casserole and place in the oven. Bake uncovered until set and top is golden brown, about 45 minutes.
  7. Whisk powdered sugar, 1/4 teaspoon cinnamon, maple syrup, and 1 tablespoon Lactaid(R) milk together in a bowl. If too think, add a bit more milk. Glaze should be thick but liquid enough to drizzle.
  8. Drizzle glaze over warm casserole. Allow glaze to thicken and set before serving, about 10 minutes.


  • Cook's Notes:
  • One large loaf of French bread should yield about 9 cups (packed) bread cubes.
  • This would also be great as a cranberry orange casserole. Leave out raisins and substitute with dried cranberries. Reduce cinnamon to 1/2 teaspoon and add 2 teaspoons orange zest to custard. Glaze – leave out cinnamon and substitute orange juice for maple syrup.

Nutrition Facts

Per Serving: 450 calories; 9.2 77.2 16.6 200 490 Full nutrition

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Read all reviews 13
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I've never tried making a breakfast casserole before, so this was a new experience for me! When I attempted the recipe, I made it a little too thick and if I were to attempt this again I would c...

All four of my family members really enjoyed this for breakfast-supper tonight. The glaze on top was delicious. I had to cut down the bread slightly (I could not get it to all fit into the pan i...

I made this for a family brunch. It turned out good. I should have cooked it longer. Most in my family liked it (some loved it) and I will make it again some day.

Delicious and everyone raved about it.

This recipe was fabulous - I did change it because I had a package of raisin danishes to use up, and I have some lactose intolerant people in my house! So I cut up the danishes, omitted the rais...

Yes I am going to make it again and one change is with the milk, I am going to use Thai coconut milk!

I made this with whole wheat cinnamon bread and it was the a nutritional cinnamon roll for breakfast. It was wonderful with sausage and fruit on the side.

I used brioche instead of french bread and it was very yummy, but a tad sweet for my taste. My guests loved it, though, and what did't get eaten was happily taken home to husbands! Easy to mak...

Amazing. made for a sunday brunch and it was TO DIE FOR. Made it just as listed.