Easy French Toast Casserole



  • 2 c milk
  • 6 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 8 oz italian or french bread (usually 1/2 loaf)
  • 1 stick butter or margarine
  • 1 c brown sugar, packed
  • some pecans or raisins, optional


  • The night before, whisk together the milk, eggs, vanilla, and cinnamon. (I just put everything in my 8 cup glass measuring cup, but a large bowl will do.) Cube or tear bread into pieces and add to the egg mixture.
  • Push the bread down with the whisk until all the bread pieces are coated. Cover the bowl with plastic wrap and refrigerate overnight.
  • In the morning, spray a 13 x 9” baking dish with cooking spray. Put the stick of butter in the dish and spoon around the brown sugar.
  • Put the baking dish in the cold oven and preheat the oven to 350° F. After about 8 minutes, remove the dish from the oven and stir the butter and brown sugar together.
  • Remove the plastic wrap from the bread and egg mixture bowl & stir well.
  • Spoon the mixture over the brown sugar & butter “syrup.” Add pecans or raisins, if desired.
  • Bake at 350° F for 35-40 minutes, or until browned and a knife slipped into the middle comes out clean.
  • Remove from the oven and allow to “set” for about 5 minutes to soak up the “syrup.”
  • Happy Brunch!

Fran Miller

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