My daughter wanted french toast for breakfast so I took out the huge frying pan and then I thought.....I don't want to stand at my stove and make french toast for everyone and then they are all done eating while I'm still cooking. So I decided to make a casserole instead. The only problem is usually you need to soak the bread in the custard overnight before you bake it and I needed something to be done from start to finish in 30 minutes. So I decided to break the french toast casserole rules and just wing it. It came out delicious and you would never know that it wasn't soaked overnight.
**Update 9/7/13 - This is the most popular recipe that we have on our blog. It continues to be a big hit so I thought I'd update the pictures and re-post it for anyone who is looking for something simple and quick to make for breakfast or brunch. It's great for your family or a big crowd!! Enjoy, Ellen :)
Ingredients:
4-5 cups of torn challah bread (or any thick sliced bread)
5 eggs
2 cups milk
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup maple syrup
*optional - sprinkle some brown sugar over the top before you bake for a nice sweet crusty top!
Preparation:
Preheat oven to 425 degrees F. Grease 9x13 casserole dish. Pour about 1/2 cup of syrup in the bottom of the casserole dish. Layer torn bread on top of the syrup. In a large bowl beat eggs, milk, sugar, vanilla, salt and cinnamon. Pour egg mixture evenly over bread in casserole dish and press bread down to make sure it's completely soaked. Drizzle remaining syrup over top of bread and custard. Bake for 30-40 minutes until casserole is puffed up and golden brown on top. Remove from oven and drizzle additional maple syrup on top and serve while hot.
This sounds wonderful! I love French Toast.
ReplyDeleteI have never tried French Toast Casserole, it sounds great and so nice not to have to stay at the stove while it cooks :)
ReplyDeleteI make something similar to this but it doesnt have syrup in it. I love this idea!! Cant wait to try this version!
ReplyDeleteThis is exactly what I was looking for, something I can make right now... in the oven as I type! Looking forward to tasting it :) Thank you!
ReplyDeleteDebbie Pilo
I just made this recipe for my husband, and it was perfect! I have made the soak overnight version before, and this one was just as good, if not better! We had a ton of leftover dinner rolls from a party this weekend, so I used those... perfect! Thank you!
ReplyDeleteI'm so glad you liked it! Nanci actually made this recently for the first time while I was over her house and I haven't had since the first time I made it. She didn't believe me that it would work LOL. It was really delicious and so much easier than traditional french toast. I have to make this again for my own family. Maybe this weekend :)
ReplyDeleteHello, does anyone know how this warms in the microwave? I
ReplyDeleteWould like to make for my employees Wednesday
Sounds yummy,
Dana
Dana I think it would hear up well in the microwave. When are you planning on making it? If you bake it the night before and refrigerate overnight I think it will deflate and not be as good. However, if you bake it that morning and need to re-warm later in the morning I think it would be fine
ReplyDeleteEllen, I was going to cook it tomorrow night but I'll hold off & do it Wednesday morning then warm up after I get to work. Thanks for answering & your advice. Happy Thanksgiving
ReplyDeleteThis is exactly what I was looking for! Most of the French toast casseroles I found, required you to let it soak overnight and I wanted something I could make right now. Giving it a try even though I am out of vanilla.. Hope it still tastes as good as it sounds!
ReplyDeleteI think it would be just as delicious even without the vanilla. You could always add almond extract instead next time, that would be delicious!
DeleteEllen
Rum!
DeleteThank you for one that doesn't require overnight soaking!! Makes it easier to make on weekend mornings! Mine is still in oven right now, but i plan on topping it off with the syrup AND sprinkling with powdered sugar
ReplyDeleteYou're welcome! I hope everyone enjoys it as much as we always do
DeleteAbsolutely wonderful! Made it for a church function this Sunday and the comments were "Where" "How" "Wonderful". The recipe is so easy I was able to tell them from memory. One thing I would change is not put the syrup at the bottom (burned some of my bread) but others loved the slightly scorched parts. I forgot to add the salt but that was OK. Next time I am going to tuck in some chopped pecans, too. Love it love it love it! I will be making this often!
ReplyDeleteOooops.....GREAT BIG THANK YOU!!! for making me look so good. Had to come back and add that!
DeleteThank you for such a nice comment. It made my day :)
ReplyDeleteYou made my day too - so we're a happy little camper brunch bunch!
DeleteJust made this amazing recipe tonight as a trial for my contribution to my Thursday morning Bible Study gathering, and all I can say is YUM. My hubby who is not a huge fan of French Toast LOVED it! For special occasions I'll probably add pecans and perhaps a side of sliced strawberries. Thank You so much for this super simple yummy recipe!
ReplyDeleteIt's my husband's favorite breakfast!!! I just made it again this morning after he begged me to make it for him. So glad you liked it! xoxo
DeleteYay! I've been looking all over for a french toast casserole recipe that didn't require overnight soaking. I didn't have any french or thick bread, so I used two left-over sesame seed hamburger buns (those yummy thick ones) and supplemented it with regular honey-wheat sandwich bread. It turned out perfectly and is now my go-to french toast recipe. Thank you so much for sharing!
ReplyDeleteFantastic! So happy you love it too!
DeleteI made this for snacks at church yesterday and used some left over hamburger buns - I was in a pinch and that was all I had. It was a hit!!
ReplyDeleteGreat idea :)
DeleteThursday night is breakfast for dinner night at my house. This was on the menu. I made this but added coconut, dried cranberries & walnuts & left out the additional sugar. I will serve it with a green smoothie to get the veggies in. :) Thanks so much for giving me a fun breakfast casserole idea! I'm sure it will be a regular!
ReplyDeleteJan this sounds delicious!!! Love the additions
DeleteCan this be made in the Crock Pot? If so, how long should it cook and on hi or low?
ReplyDeleteThank you!
I personally wouldn't make this in a slow cooker, it's easy enough to make in the oven. However if you want to give it a shot I would love to hear how it comes out. I would put the slow cooker on low for no more than 3 hours. I would check it after 1 1/2 hours with a toothpick (then every 30 minutes) When the toothpick comes out clean it's ready. Please report back, I'm interested to know how it comes out if you try it.
DeleteCould I use this as an overnight recipe too??
ReplyDeleteI think it would be fine over night, but then I would use a crustier bread like a french baguette or ciabatta since it will be sitting in liquid longer.....or you could make the custard and leave it in a container in the fridge overnight and tear up the bread and leave it in a casserole overnight and then combine the two in the morning before baking.
DeleteAfter talking with Ellen about this as an overnight recipe....we both feel it would be fine sitting overnight and then popped in the oven when needed the next day
DeleteNanci and Ellen: When making this dish, do you recommend using anything other than the style bread indicated in the recipe? I have a loaf of French bread which seems pretty fresh to me, but then again, I wondered whether it would assist to cube it and place it in my oven for a few minutes at 450 degrees. Of course, I would keep the rest of the recipe intact. Finally, I do not like, nor does my wife, custard like dishes; in fact, we like chewy and gooey bread dishes, especially a bread pudding made in this manner.
DeleteAre the modifications I propose to you, to your knowledge workable for this recipe? Thanks in advance!
Nanci and Ellen: When making this dish, do you recommend using anything other than the style bread indicated in the recipe? I have a loaf of French bread which seems pretty fresh to me, but then again, I wondered whether it would assist to cube it and place it in my oven for a few minutes at 450 degrees. Of course, I would keep the rest of the recipe intact. Finally, I do not like, nor does my wife, custard like dishes; in fact, we like chewy and gooey bread dishes, especially a bread pudding made in this manner.
DeleteAre the modifications I propose to you, to your knowledge workable for this recipe? Thanks in advance!
French bread would be perfect.....I think any bread that is hearty or crusty would work....I used bagels once (a reader recommended it) and it was awesome. Although I did let the bagel one sit in the fridge overnight.
DeleteThis is my third time making it. I love it!! This time I used blueberry bagels and blueberries.
ReplyDeleteUsing bagels is a great idea
DeleteLoved it! Put it together in 15 min. I used a loaf of Raisin Bread. After reading about the syrup causing the bottom to burn on one users dish, I was cautious. But I didn't have that problem at all. The visiting family was very pleased. French Toast Casserole still reminds me of Bread Pudding. But I have an awesome crock pot recipe for that one instead. lol
ReplyDeleteCan you substitute half and half or cream for the milk?
ReplyDeleteYes definitely!
DeleteThank you for this recipe. I made it on Christmas morning and it was a big hit with the whole family. I followed the recipe exactly. I did not have the problem of the syrup burning; it was perfect. I used a loaf of French bread we had had left from Christmas Eve dinner - so I did let it soak for about 5 extra minutes in the fridge before baking since I was worried it was a harder bread than the recipe called for. It worked out wonderfully. Next time I will hold off on the "drizzling the top" after baking and let each person add their own syrup (or not - I used real Vermont Maple Syrup so it was a little sweet for me - although not for everyone). Thanks again!
ReplyDeleteim so ready to try this but I only need to feed no more then 4 people could you help me out with a smaller version of the receipe
ReplyDeleteI would use 3 cups of torn bread and 3 eggs and hen half all the other ingredients and of course use a smaller baking dish. It will also cook faster so check it about 25 minutes to see if it's done. It should be firm to the touch and brown on top and around the edges.
Deletethen not hen LOL
DeleteInstead of Maple Syrup I used Smuckers (Fat-Free) Caramel Syrup and I used sliced bread but cutdown the wet ingredients. My family loved it. :D
ReplyDeleteAbout how many slices of texas toast bread would you use?
ReplyDeleteI think it depends on the thickness of the Texas toast....but I would think it would be 6 to 8 slices
ReplyDeleteHow many does this dish feed?
ReplyDeleteThis was so good! I cant believe how good this came out to be honestly. thank you for sharing. I hated the overnight thing as much as the next person. And it had everything I keep i my house on a daily basis! So simple, yet so good.
ReplyDeleteMy best friend introduced me to French toast casserole the over night version. My kids loved it. So I have been saying I'm going to make it and haven't had time to do it at night. This morning I woke up and told myself I wanted to make it and was hoping I could find same day recipe. It is in oven now and we all can't wait to taste it.
ReplyDeleteI'm baking this right now and I can tell it will be great. Has anyone added butter in the recipe, or on top after?
ReplyDeleteI can't imagine that adding butter wouldn't be totally delicious! I would add it on top at the end instead of in the recipe however. It may make the custard "greasy" if you add it inside
DeleteIt serves approximately 8-10 people. I never poured melted butter over it before....but.....yum!! I bet it would be delish!
ReplyDeleteThank you for posting this! I am on the Auxiliary for our Fire Dept and we recently had the oven and stove top cooked. I was searching for a French toast casserole that didn't have to be soaked overnight because sometimes I only have an hour or two notice to prepare breakfast for the firefighters during an early morning breakfast. Thanks again!
ReplyDeleteThat's awesome! I hope all the firefighters love it as much as we do ;)
DeleteThis was quick and came out really good. I love that you can make it last minute. Thanks!
ReplyDeleteYou're very welcome, so happy you liked it!
DeleteThis sounds wonderful! Can someone tell me how many servings this makes? I'm trying to cook for 24 people on Sunday.
ReplyDeleteI think 6-8 if this was the main dish but closer to 8-10 if you are serving other main dishes for a brunch or a breakfast.
Deletemine is in the oven as i write this ..wish me luck ..im not a very good cook
ReplyDeleteThis recipe is fool proof!! :)
DeleteI doubled this recipe and donated for my daughter's marching band breakfast potluck, but I never tasted it. It got rave reviews, so I'm making it again tomorrow, as an easy thing to feed many visitors the morning after T-day. Looking forward to getting a taste this time. FYI - I'm a guy, and the other marching band moms asked my wife "for her recipe" for the casserole her husband dropped off...
ReplyDeleteThat's awesome!!!
DeleteHi all...excited to make this on Christmas morning! do you think I can use a tin foil pan? :/
ReplyDeletethanks~
Lauren
Yes you definitely can make this in a foil pan! Merry Christmas. I hope everyone enjoys it!
DeleteThis got rave reviews from my family. Excellent way to use leftover dinner rolls. Easy and delicious.
ReplyDeleteAwesome Mary! Thanks for letting us know.
DeleteEllen
So delicious, saved me when I was exhausted and forgot to prep and soak as the original recipe I was going to use called for. Came out better and absolutely a keeper
ReplyDeleteAwesome Nicole!!
DeleteThis recipe was a hit with my family! Thanks a lot!!!! My family loved every bite!!!
ReplyDeleteSo glad it was a hit!
DeleteThanks for posting this recipe. For decades, I've always gone to Signe's bakery for deep dish French toast when we'd visit Hilton Head. But since all my recipes were overnight recipes and I'm always (sigh!) a last minute person, I had never made it at home. I ran across this recipe today when Googling how to use my leftover ciabatta bread. Yum. It was definitely as good as Signe's. My husband raved about it.
ReplyDeleteI love that you can make this last minute and it lends itself to all kinds of "tweaks" to suit everyone's taste. Your idea of using syrup (always real maple syrup, of course) on the bottom and top was a great idea. To the person who asked about using butter - I used super thin slices of "stick" butter dotted all over the bottom and added the same on the top a few minutes before removing it from the oven. Loved it! Because some other commenters had mentioned pecans, I added those bottom and top as well. When (not IF) I make it again, I'll only add them on top since the crunchy roasted flavor they got was delicious. I wonder if the person who mentioned it burning may have forgotten to butter the dish first? (I used a light coat of butter flavored spray before adding the syrup and it was perfectly done at 30 minutes.)
Anyway, thanks again for the great idea! As easy as "regular" French toast and tastes even better.
This is such a nice review/comment. Thank you so much for taking the time to post it.
DeleteI know this goes against what everyone is raving about but can I make this the night before if I have no time in the morning to make anything(or choose to sleep a little longer lol)?
ReplyDeleteYes you definitely can make this ahead and let it soak overnight. Just make sure to uses nice hearty day old bread that can stand up to an overnight soak.
DeleteThank you, thank you! It was a cold snowy night and we just needed some warm comfort food. This was the perfect answer. I used portugese rolls and they were delicious, my family couldn't get enough. I will follow your blog to see what else is wonderful!!
ReplyDeleteOooh I love this for a cold snowy night! Great idea using the portugese rolls, YUM!
DeleteThis recipe sounds great. What is the average servings for this recipe? Ball park figure would be appreciated
ReplyDeleteI think 6-8 if this was the main dish but closer to 8-10 if you are serving other main dishes for a brunch or a breakfast.
DeleteI used about 6 large rolls and there was plenty for 5 adults. I used the given amounts of all the ingredients but did not add more syrup when it came out of the oven. It was perfectly sweet.
ReplyDeleteRolls work great too. I often use whatever left over bread I have as not to waste and it always turns out great!
DeleteI thought this was a mushy, gooey, disgusting mess. I cant make french toast regularly for whatever reason so I wanted to try a baked version. I thought the flavor was lacking and the texture was a nightmare for me. I used brown sugar on the bottom because I didnt like the idea of the syrup being baked, and added a little brown sugar on the top as well. I put it in a slightly smaller dish because I dont have a 9x13 and it just turned out awful. I dont mean to knock your recipe but it just isnt for us.
ReplyDeleteWhat a disappointing comment after 71 rave reviews of this recipe. I'm sorry that this recipe was not what you expected and here are my thoughts;
Delete1. Anytime you alter a recipe you will yield different results than was was originally intended. Using a smaller dish will cause your casserole to be thicker/deeper which in turn will result in a wetter or undercooked product if you cook at the same temperature for the same amount of time as you would with a 9x13 pan.
2. Is it possible that you did NOT want to make a casserole at all which is very similar to a bread pudding but expected to make the same type of french toast as you would using a frying pan but baked in the oven. If this is the case you could simply dip your full slice of bread in the egg mixture and then lay in a single layer in your greased pan and bake in the oven at 350 until the french toast is browned.
We welcome all comments both positive or negative but would ask if they could be constructive so others can learn from your difficulties.
Thank you,
Ellen
I'm haveing a weekend brunch and will be making this recipe. Sounds yummy. What do you think of serving bagels, cream cheese and nova as part of the brunch?
DeleteI think this is the perfect addition to a brunch menu. We always serve this for our family brunches along with bagels, lox, spreads and salads. Anything goes!!!
DeleteI love this recipe! It is my go to recipe for "lazy" mornings. It's so easy and delicious! I make it in the morning and we snack on it throughout the day. I like to make it with a loaf of Frenchbread, which makes for a softer, a little soggy casserole, but we love it that way. Sometimes I make it with whole wheat bread, and it's great that way as well. Today, I went a little more off recipe than I normally would. Had fat free half & half that needed to get used, went with egg substitute (still trying to shed those winter pounds). It came out delicious as always! In fact, its even better than normal, something I didn't think could happen. I'll have to remember this for next time. Thank you for posting your recipe, it is one of our favorites!
ReplyDelete~The Hardys
I love the idea of using up ingredients that you have on hand. This recipe is very forgiving! So glad you are enjoying it!
DeleteAn absolutely favorite in our house. Have made it many times. Truly an excellent recipe.
ReplyDeleteI didn't take the time to read all the comments, so sorry if this is a repeat, but when you say maple syrup, do you mean real maple syrup or pancake syrup? If possible, could you add a note at the end of the recipe with this info, like an update? Thanks a bunch!
ReplyDeletePancake is what I have typically used because that is what is usually on hand. I have never tried it with Pure Maple Syrup.
DeleteWe had leftover ciabatta bread from Thanksgiving so I wanted to use it today and did not have time for soaking, this recipe was perfect! It came together with staples I had on hand and was a huge hit. I sprinkled a little powdered sugar over each serving, absolutely delicious...thanks for sharing this recipe.
ReplyDeleteI made this this morning--really great. My husband isn't a big fan of sweet, so I reduced the sugar to one tablespoon and cut the maple syrup in half, and it was still wonderful!
ReplyDeleteCan you make this recipe with regular sandwich bread?
ReplyDeleteI would only make this with regular sandwich bread if it was good and stale otherwise it would just be mush. It won't give you the same consistency as if you used challah or a denser roll but it would definitely still work. If you choose to do this I wouldn't soak it for any amount of time. Just pour the custard mixture over the bread and bake immediately.
DeleteOMG I made this last weekend as a last minute breakfast when my parents were visiting. Loved that I could whip it up in a few minutes w/o soaking overnight in an overly packed fridge that had no room. Used a cinnamon swirl bread that was getting a bit hard and it was delish! Used a mixture of leftover soy & coconut milk as I am lactose intolerant, added a sprinkle of brown sugar to the top and it was perfect. Even my son and husband loved it and they do not prefer french toast. Am making it again this weekend for company that is visiting. Can't wait! Was also wondering about making this in a crock pot overnight but don't want to ruin an awesome, easy, delish recipe so I will make it just as I did last time. May try adding some fruit, maybe bananas or blueberries or both, but either way I think you can't go wrong with this recipe! Thanks so much!!
ReplyDeleteHi Karen,
DeleteI love the idea of the cinnamon swirl bread, YUM! I don't recommend using a crock pot for this recipe but I like the idea of trying something like that. I will have to test out a few crock pot recipes and get back to you.
Loved the recipe, I only made two changes. ..
ReplyDeleteI used I cup milk and a small can of sweetened condensed milk then omitted the sugar. Also, I added nutmeg and pecans. ... very tasty
OMG Sweetened condensed milk? What an amazing idea for added richness
DeleteLoved the recipe, I only made two changes. ..
ReplyDeleteI used I cup milk and a small can of sweetened condensed milk then omitted the sugar. Also, I added nutmeg and pecans. ... very tasty
GF...we used 'Schar GF Artisan Baker White Bread" and only had 4 extra large eggs and it turned out AMAZING! Thank you so much!!!
ReplyDeleteI need to bake this at home then take it to a brunch 5 minutes away and keep it warm! Can I pull it out of the oven, cover it with foil and take it? How can I rewarm if needed?
ReplyDeleteHi Leslie. Yes cover with foil right out of the oven and then wrap with towels which will keep more heat in and help you carry it without. It if yourself. It will be perfect when you get to your destination. If you need to reheat just put in a 350 degree oven for 10-15 min covered.
ReplyDeleteI'm thinking of making this in jumbo silicone muffin tins in hopes of getting a caramelized bottom. Has anybody tried this?
ReplyDeleteNever used silicone muffin tins....how did it work?
DeleteEllen and the kids are coming over to spend the weekend. I just put my french toast casserole together. Not sure if it will be dinner tonight or breakfast tomorrow. I used very crusty bread that will totally hold up in the custard in fridge overnight so either way it will be fantastic!!
ReplyDeleteJust made with some regular French toast swirl bread and followed recipe! Its in the over now lol hoping it will turn out great! Which should! I usually make bread pudding that's a hit so hoping kids like this! And I'm basically making it for the dane reasons you stated- plus its quick and easy, and everyone can eat a hot dish together!
ReplyDeletePorsche,
DeleteThat sounds amazing with the french toast swirl bread! I hope you loved it.
Ellen
I am so excited about this recipe! I only had half of the maple syrup so I used a few tablespoons of melted butter with brown sugar on top. It reminds me of a "monkey bread" topping. Thank you for a great recipe for those of us who don't plan ahead. My 3 elementary school aged kids and hubby loved it!
ReplyDeleteHi Beth,
DeleteI love the crusty top when you sprinkle with brown sugar. So happy your family loved this!
Ellen
I want to make this tonight but only have fresh loaves of homemade bread. Should I toast the bread first to make it more stale? Or do you think it would be fine?
ReplyDeleteHi Brenda Sue,
DeleteI think it would be fine but you will definitely end up with a softer more custardy consistency than a firmer, bready texture which I think most people are looking for. I made this once with regular slices of wheat bread and it was delicious but a different consistency than when I make it with Challah bread or day old bread. I would slice the bread and leave out on the counter for a couple of hours if you can which will help take out some of that moisture from fresh, homemade bread.
Love this! It was beautiful and had a lovely crunchy crust. I tried it with leftover hamburger buns (I'll toast them beforehand next time as some of the middle parts were a little mushy, even at a full 40 minutes in the oven) and a few other substitutes based on what I had on hand.
ReplyDeleteMy littlest babe is dairy-free so I used cooking spray to grease the pan and unsweetened almond milk in place of milk. I only had enough buttery flavored lite syrup to put in the recipe (but served with regular syrup). I also sprinkled brown sugar on top like someone recommended. I did not pour syrup.on before serving.
EVERYONE ate every bite. That is the highest compliment in a house full of 3 picky eaters with very different tastes! This recipe is definitely a keeper.
Love this!!! So happy everyone in your family loved this receipt. It's a grat compliment to satisfy 3 picky eaters!
ReplyDeleteTHANK YOU!!! All people dont think to prep breakfast the night before thats crazy. I xant wait to try this out like right now.
ReplyDeleteThis was perfectly awesome! Couldn't stop eating it.
ReplyDeleteI added pecans to mine!! Delicious!!
ReplyDeleteWhat gives??? I just made this recipe and baked at 400 degrees for 30 mins. Went to check on it and it was puffed high and blackened on top. I grabbed it out and the bottom was not cooked through, soaggy. Now most would respond and say it must be my oven. But I don't think so. I'm a baker and use my oven all the time. It's confection so I watch temperature and timing closely. Which is why I chose 400 temp not 425.
ReplyDeleteI had looked at reviews to see if anyone covered with foil, and didn't see it within recipe. I did not cover...it would not have puffed up if I had. FYI...I had soaked brioche bread in custard mixture for 30 mins before baking, top was moist to start. I did use buttermilk instead of milk.
Hi and thank you for your comment! I believe the issue is the use of a convection oven to bake. The fan blowing air on anything with a custard base can create lopsided or uneven results. Try again using the regular oven setting or you will need to use a much lower temperature setting, closer to 325-350 if you can only use a convection oven.
DeleteI made this for the first time tonight for something different and I did not have to stand at the stove. My family loved it. I added some nutmeg to the mixture and I did not use the syrup on top but the brown sugar instead. When it was done, I didn't drizzle maple syrup, I use some Apple Cinnamon Sauce made by Boa Vista in Placerville CA.
ReplyDeleteCan you use white bread slices? That's all I have on hand
ReplyDelete