French Toast Casserole

Indulge in the scrumptiousness of a French toast casserole transformed into a delectable custardy bread pudding. Prepare it effortlessly the night before, then bake to perfection in the morning. This comforting dish features a creamy base of bread, eggs, milk, and spices, topped with a luscious buttery brown sugar sauce. Serve warm for a crowd-pleasing breakfast or brunch delight.



  • 1 pound bread
  • 8 eggs
  • 2 cups milk
  • 1½ cups half-and-half cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon


  • ¾ cup butter
  • 1-1/3 cups brown sugar
  • 3 tablespoons light corn syrup


Butter a 9×13-inch baking dish. Cut the bread diagonally in one-inch slices. Arrange the slices of bread on the bottom of the baking dish. In blender (or a large bowl) beat together eggs, milk, cream, vanilla and cinnamon. Pour custard over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350°F. In a small saucepan, combine butter, brown sugar,  and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake the casserole in the oven, uncovered, for 40 minutes. Serve warm, with a dusting of powdered sugar or a few berries. Makes 12 servings.

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