Easy French Toast Casserole Recipe

This was excellent but the temperature of the oven worried me. All other recipes for overnight French toast call for 30 to 45 minutes at 350 degrees. Since 450 seemed very high, I baked at 450 for 15 minutes and lowered temp to 350 and baked another 30 minutes. It was nice and crunchy on the outside and bread was NOT at all soggy. Great dish for company.

Really easy and really good! I took the advice from some of the reviews and made the following adjustments. I melted 1 stick of butter with the brown sugar. I added 2 teaspoons cinnamon to the egg mixture which really added flavor. I added the egg mixture to the bread cubes in large bowl to make sure all bread was coated. I used 2 teaspoons cinnamon and 2 tablespoons brown sugar for the topping which I added the next day before baking. I used almost a full loaf of french bread for the cubes. Baked at 350 degrees for 50 minutes, turned the oven off and left casserole in the oven for 10 minutes more. It turned out great. I took it to Sunday School and it was a hit! I will definintely make again.

I loved this recipe. I didn't leave it overnight because it was a last minute thought to make this morning. Just make sure every piece is soaked with the milk mixture. I used eggnog I had in my fridge in place of the milk. I also added some frozen blueberries over the top and pushed some into the mixture. It was so decadent. Crunchy on the outside and tender on the inside.

For more flavor, I layered thinly sliced apples (softened a bit in microwave) over the bread, and sprinkled cinnamon on them. Last ten minutes I sprinkled chopped pecans on top. Also good with peaches.

I loved this recipe and so did everyone else in my family. I made a couple of changes based on the reviews. One was I added more cinnamon, and I baked the casserole at 350 for about 35-40 minutes. It came out perfect.

Added homemade apple sauce and berries on top, baked at 350 for 50 mins with 2 minutes broil on high. Delish!

I used challah,mixed the syrup in with the bread,and cooked at 450 for 15 minutes and 350 for another 30 minutes, as suggested by different reviewers. We loved this but I think it is a little too sweet. Even adding berries on top was too much and definitely doesn’t need maple syrup.A dollop of whipped cream would be nice.

This was delicious and perfect for breakfast on Christmas. As suggested I did change the temp for baking. 450 for 15 minutes then lowered to 350 for 30 minutes. It gave a crunchy sweet top and the bread was perfect not soggy at all.

7/6/2025 - I made this again but with the modification of baking at 350 degrees for 50-60 minutes and it was perfect. I had no leftovers to worry about! 7/4/2018 -This is delicious but I have not been able to make this without the inside of the bread still being soggy but everyone still loves it. I added pecans and that was well received!

A simple recipe for a GREAT dish! Some of my adjustments to the original instructions: An entire loaf of French Bread (16 oz) was needed for a 9x13 pan. I added 1 tsp of cinnamon to the custard mix (eggs, milk, vanilla). I followed the baking instructions from another reviewer; 450 for 15 min and 350 for 30 min. It came out perfect and the butter/brown sugar mix in the bottom of the pan is the key to this recipe! Well done and thanks for the submission,

I like it dryer, so I only used 1.5 cups of milk and 5 eggs. I also baked it at 350 for 50 minutes. Turned out perfect.

Used Challah bread for a moister, softer casserole. Didn't need any sugar on top. Everyone had two helpings!

Made and it was good. Put cut up bread in oven for 200 degrees for 8 minutes to get hard first. Refrigerated overnight then baked at 350 for 50 minutes. Caramel on bottom was pretty chewy. Maybe reduce sugar. Will add cinnamon to the egg mixture next time.

Made it mostly per the directions; however, I didn’t have any unsalted butter, so I just used salted. The recipe was perfect and a huge hit with my coworkers. The only thing that was different for me is that I had to bake it for much longer than what the directions called for — almost twice as long. I think it was because I doubled the recipe and it was just such a dense casserole. It is definitely worth all five stars!

Add ground sausage

I did what the others said about cooking at 450 for 15 and 350 for 30 and it was mush. Have it back in now at 450 hoping for the best. It's also really flat and not light and fluffy like the picture shows. Have it back in the oven right now hoping to get it to dry out more and be done. I don't want wet bread and underdone scrambled eggs. Really disappointed.

Made double for a large weekend breakfast and it was gone.

This one’s staying in my weekly rotation.

I made it as written...great! I made it with some changes...great! It's a definite keeper & go to

Made this for a family baby shower and was a hit! I added a couple dashes of cinnamon into the egg/milk mix and i think that helped with the flavor! Will be making again