This EASY French Toast Casserole recipe is made with Cinnamon Raisin Bread for extra flavor! Bake it immediately, or make it ahead and refrigerate overnight. Treat your family to a delicious weekend breakfast!
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When it comes to breakfast for dinner, what does your family enjoy?
Pancakes? Quiche? Or French Toast?
I love to throw things together in the morning and be able to pop it in the oven after a long day. Today’s French Toast Casserole recipe is the perfect comfort food!
Much like this Overnight French Toast Casserole, you can make it the night before and serve it for breakfast too if you prefer!
Whether you’re making this on a Saturday morning, Wednesday night, Christmas morning breakfast, you can’t go wrong with an easy breakfast for dinner recipe!
Why this French Toast Casserole is the best?
- It’s easy to assemble. Much easier than standing over a skillet flipping slices of bread!
- The flavor! Today’s recipe is made with Cinnamon Raisin Bread, eggs, real milk, and vanilla extract.
- Perfect for any occasion. French Toast Casserole is great for a weekend breakfast, weeknight dinner, or holiday brunch!
How to Make French Toast Casserole
If baking immediately, preheat oven to 350 degrees F. Spray 13×9 baking dish with non-stick spray. Set aside.
In a small saucepan, melt butter with sugar and corn syrup. Whisk until fully combined and sugar has dissolved.
Pour into the bottom of the greased baking dish.
Cube the cinnamon raisin bread into one-inch cubes. Lay bread cubes over the butter mixture.
In a small bowl, whisk the eggs, milk, vanilla, cinnamon, and salt. Pour the egg mixture over bread. Cover with foil.
PRO TIP: If making ahead of time, this would be when you would refrigerate the french toast casserole overnight (or all day).
Bake casserole with foil for 25 minutes. Uncover and bake an additional additional 20 minutes.
Serve warm!
PRO TIP: As you scoop each serving out with a spatula, be sure to get the syrup on the bottom of the pan!
Top with extra syrup and/or powdered sugar. ENJOY.
French Toast Casserole Recipe Ideas
Change up the type of bread. Use brioche for a sweet, chewy texture. Hawaiian bread, White Bread, and even Banana Bread makes a delicious french toast as well.
Add toppings! Sprinkle some cinnamon sugar over the top before baking for a crispy topping like in this Snickerdoodle Banana Bread.
Add extra raisins, craisins, and/or nuts for flavor and texture.
Use a delicious lemon glaze like we did in Dad’s Bread Pudding recipe! Or make it berrylicious. This Berry French Toast Casserole version with brioche is amazing!
Can you freeze French Toast Casserole?
YES!
Assemble french toast casserole in a foil pan. Cover with foil and freeze for up to 3 months. Allow to thaw in refrigerator overnight and bake as directed. You may need to add extra time to baking if not fully thawed.
More Breakfast for Dinner recipe ideas!
Delicious, cheesy overnight Egg Casserole recipe is savory breakfast perfection. Put in the oven in the morning and enjoy this hearty breakfast!
Get your day started with this hearty Sausage and Gravy Breakfast Casserole! Best part? It can be made ahead of time!
Learn how to make delicious french style omelettes with a Greek twist! These Greek Omelettes are perfect for weekday breakfasts, or weekend brunches!
The buttery puff pastry is the perfect crust to this Veggie Quiche! Serve one for brunch or make it for dinner!
Ingredients for Easy French Toast Casserole Recipe
- Unsalted Butter
- Brown Sugar
- Light Corn Syrup
- Cinnamon Raisin Bread
- Large Eggs
- Milk
- Cinnamon (and nutmeg too if you like)
- Vanilla Extract
- Salt
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This EASY French Toast Casserole recipe is made with Cinnamon Raisin Bread for extra flavor! Bake it immediately, or make it ahead and refrigerate overnight. Treat your family to a delicious weekend breakfast!
French Toast Casserole
Ingredients
Instructions
Nutrition Information:
Yield:
16 Serving Size:
1
Amount Per Serving: Calories: 221 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 87mg Sodium: 226mg Carbohydrates: 30g Fiber: 1g Sugar: 15g Protein: 6g
Recipe originally published April 15, 2011
