French Toast Casserole Recipe

By Staff
6 to 8 servings SERVINGS


  • 1 loaf French bread
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla
  • 3 teaspoons cinnamon, divided
  • 2 teaspoons nutmeg, divided
  • 2 sticks butter, softened
  • 1 cup brown sugar
  • 2 tablespoons light corn syrup


  • Generously butter 9-by-13-inch baking dish. Slice bread into 1-inch-thick slices, and arrange in rows in baking dish. Set aside.
  • In large bowl, combine eggs, half-and-half, milk, sugar, vanilla, 2 teaspoons cinnamon, and 1 teaspoon nutmeg. Whisk until blended but not bubbly.
  • Pour egg mixture over bread slices and spoon some between slices. Be sure all bread slices are covered with mixture.
  • Cover with foil and refrigerate overnight.
  • The next day, about an hour before you plan to eat, preheat oven to 350 F.
  • In small bowl, mix butter, brown sugar, corn syrup, remaining cinnamon, and remaining nutmeg until well-combined.
  • Remove casserole from refrigerator. Allow to come to room temperature for 15 to 20 minutes. Spread brown sugar mixture evenly over bread and egg mixture.
  • Bake for 45 minutes, or until puffed and lightly golden. Cool before serving.


  • Published on Feb 8, 2017
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