Baked French Toast Casserole


Yield: 13×9 inch Pan of Casserole


  • 8 oz French bread (sliced or non-sliced, also can use sourdough, brioche, or Italian breads)
  • 2 cups milk (any type, including non-dairy)
  • 1¼ cup brown sugar
  • ½ cup butter
  • 6 eggs
  • 2 tsps vanilla extract
  • 2 tsps cinnamon
  • Syrup for serving (optional)
  • Powdered sugar for topping (optional)


  • 13×9 inch baking pan
  • Small sauce pan
  • Mixing bowl

Let’s Make It!

  1. Optional: Cube bread and leave out overnight to dry out.
  2. Preheat oven at 425° F.
  3. Cut bread into cubes.
  4. In sauce pan, melt butter then add 1 cup of the brown sugar until mixture combines.
  5. Pour mixture into baking pan.
  6. Spread cubed bread evenly into baking pan.
  7. In mixing bowl, mix together milk, eggs, vanilla, and half of the cinnamon.
  8. Pour mixture on top of cubed bread.
  9. Add rest of cinnamon and brown sugar to top of cubed bread.
  10. Bake for 25-30 minutes until top browns.
  11. Top with powdered sugar.
  12. Can be stored in the refrigerated for several days or frozen and rebaked / reheated.

Notes & Alternatives

  • Any milk can be used for this. Using a nut based milk will give it a slight nutty taste while dairy milks will make it more dense and filling.
  • This can be frozen for several months. Before serving, thaw in refrigerator overnight then bake at 350° F for 20-30 minutes.
  • This can be made in advance. Make as directed and refrigerate for up to a day. Bake as directed.
  • Additional toppings can be pecans, raisins, fruits, bacon, peanut butter, chocolate, etc.


  • First known reference of French toast dates back to 1st century CE written in the Apicius.
  • My first time having this was in college. Living in the dorms, this was occasionally served on the weekends to residents.

Side eye view of baking pan with baked French toast casserole with powdered sugar on top.

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