Rachel Made That!

French Toast Casserole

This is a favorite at our church’s Girls Camp, and it’s a favorite within our house for absolutely any meal. As I type this, I just prepped it to make breakfast for dinner tonight. You can find allergy notes and substitutes at the bottom of this post.

Look at the ingredients list and the required kitchen hardware list before you start making this! I don’t know how many times I’ve run to the closest 24 hour market for eggs or milk at 10pm! In addition to the video demo there are also step by step instructions below along with a printable recipe.

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Ingredients
  • Spray cooking oil (or oil and a paper towel)
  • 1 loaf bread
  • 6 Eggs
  • 1 1/2 cups milk
  • 2 tsp vanilla (real or artificial)
  • 1/8 tsp cinnamon, or one shake
  • Maple syrup to taste (real or artificial)
Kitchen Hardware
  • Oven
  • Refrigerator
  • Measuring Cups
  • Measuring Spoons
  • Medium bowl
  • Whisk
  • 9″ x 13″ baking pan
  • Cutting board & knife
  • Pot holders

Buy pre-sliced bread with a soft crust and thicker slices – at camp we use a French or Italian bread with about 18 slices per loaf. Really any bread without crunch crusts works. One of my kids claims to prefer white bread for this, but I don’t know where she got that idea since we never have white bread, but she happily eats what we have.

Whisk together eggs, milk, cinnamon, and vanilla in a bowl. Set aside. Cut slices of bread into cubes. Cut several at a time on a cutting board, or just tear them apart. Whichever makes you happy.

Grease the baking pan with cooking oil. Ladle just enough of the milk mixture into the pan to cover the bottom. Don’t fill it up, it’s just to provide a thin layer before adding the bread.

Add bread to the pan, trying to spread it around so it’s pretty even. Drizzle syrup on top of the bread pieces. Pour the rest of milk mixture on top. Cover pan with foil and refrigerate overnight.

In the morning, preheat the oven to 350F. Take foil off the top of the French toast and sprinkle with additional cinnamon. 

Put the pan into the oven and bake covered with foil for 30 minutes. You’ll know it’s done if the egg and milk mixture is a solid with a bit of jiggle. If it’s still runny, bake for 5 more minutes. Remove from oven (WITH POT HOLDERS) and let sit for 5 min, then serve with additional syrup to taste.

* Allergy substitutes: Swap regular loaf of bread for a loaf of gluten-free bread; swap regular milk for any milk substitute; Do not try to substitute eggs for this recipe. Check package ingredients, but otherwise safe for the rest of the top 10 allergens.

French Toast Casserole

Fan favorite, and the easiest way to have French Toast!
Prep Time 20 mins
Cook Time 35 mins
Resting time (overnight) 8 hrs
Course Breakfast

Equipment

  • Measuring cups, measuring spoons, aluminum foil
  • Whisk
  • Medium mixing bowl
  • 9×13 baking pan

Ingredients
  

  • 1 loaf Bread 15-18 ish slices
  • 6 Eggs
  • 1 1/2 cups Milk – cow, almond, soy, etc all work
  • 2 tsp Vanilla real or artificial
  • 1/8 tsp Cinnamon or 1 shake
  • Maple syrup to taste real or artificial

Instructions
 

  • Whisk together eggs, milk, cinnamon, and vanilla in the mixing bowl. Set aside. Cut slices of bread into cubes. Cut several at a time on a cutting board, or just tear them apart. Whichever makes you happy.
  • Grease the baking pan with cooking oil. Ladle just enough of the milk mixture into the pan to cover the bottom. Don’t fill it up, you want just enough to have a thin layer.
  • Add bread to the pan, trying to spread it around so it’s pretty even. Pour the rest of milk mixture on the bread pieces. Drizzle syrup on top. Cover pan with foil and refrigerate overnight.
  • In the morning, preheat the oven to 350F. Take foil off the top of the French toast and sprinkle with additional cinnamon. Put the foil right back on.
  • Put the pan into the oven and bake covered with foil for 30 minutes. You’ll know it’s done if the egg and milk mixture is a solid with a bit of jiggle. If it’s still runny, bake for 5 more minutes. Remove from oven and let sit for 5 min, then serve with additional syrup to taste.

Notes

* Allergy substitutes: Swap regular loaf of bread for a loaf of gluten-free bread; swap regular milk for any milk substitute; Do not try to substitute eggs for this recipe. Check package ingredients, but otherwise safe for the rest of the top 10 allergens.

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