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My family begs for this French Toast Casserole every weekend. I love how it brings all those cozy French toast flavors together in one pan. The bread soaks up the sweet custard creating this incredible caramel flavor throughout. Sometimes I make it just because the smell of it baking makes our home feel so warm and inviting.
A Recipe Close to My Heart
This recipe takes me back to Sunday mornings in my childhood kitchen. My older sisters would make French toast while we sat at the counter watching them work their magic. I created this casserole version in my own kitchen years later and now my kids hover around the oven just like I used to do. The aroma still makes me smile every single time.
What You Need in Your Kitchen
- French bread: Get your bread cubes nice and dry. I usually cut up half a loaf and leave the cubes out overnight. The drier bread soaks up all that custard goodness without turning mushy. Trust me this makes such a difference.
- Butter: I melt butter for the bottom layer. It creates this incredible richness that seeps through the whole dish.
- Brown sugar: This turns into the most amazing caramel base when it bakes. My family always fights over the corner pieces because of it.
- Eggs: These create that classic French toast custard we all love.
- Milk: Use whatever milk you have in your fridge. I've tried them all and they work great.
- Vanilla extract: A splash of vanilla makes everything better.
- Cinnamon: Sprinkle this throughout for that classic French toast flavor.
- Powdered sugar: A light dusting on top makes it look beautiful and adds just the right touch of sweetness.
Putting It All Together
- Start with the Sweet Base
- I melt butter and brown sugar together until they become this gorgeous caramel sauce. Pour it in your baking dish and watch the magic begin.
- Layer Your Casserole
- Spread your bread cubes over that sweet base then pour your egg mixture all over. Make sure every piece of bread gets some love from that custard.
- Time to Bake
- Pop it in the oven at 350°F for about 30 minutes. You want those edges golden and crispy with a soft center.
The Best Bread for Your Casserole
French bread is my go to but honestly I've made this with whatever bread I have around. Sourdough gives it a nice tang and brioche makes it extra rich. Just remember your bread needs to be dry. I spread the cubes on a baking sheet overnight. Fresh bread gets too soggy and nobody wants that.
Save Some for Later
Sometimes I make an extra casserole for busy mornings. Let it cool wrap it up tight and pop it in the freezer. It stays good for about three months. When you want it just move it to the fridge the day before then warm it up in the oven at 350°F. Tastes just as good as fresh made.
Prep Tonight Enjoy Tomorrow
This is my secret weapon for stress free holiday mornings. I get everything ready the night before cover the dish and stick it in the fridge. Next morning while everyone's still waking up I pop it in the oven. By the time the coffee's ready breakfast is done. My family thinks I'm a kitchen genius.
Works for Everyone
My friend Sarah needs gluten free options so I started making this with gluten free French bread for her. It works perfectly. For my dairy free guests I use coconut oil instead of butter and almond milk in the custard. Just swap things one for one and you're good to go. Everyone deserves to enjoy this breakfast treat.
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Frequently Asked Questions
- → What's the best bread to use for this casserole?
- Day-old French bread works best as it's sturdy and can absorb the custard without getting too soggy. You can also use sourdough, brioche, or Italian bread.
- → Can I make this the night before?
- Yes, prepare the casserole up to the baking step, cover with plastic wrap and refrigerate overnight. Bake as directed in the morning.
- → How do I prevent the casserole from being soggy?
- Use slightly stale bread and dry the cubes overnight on a baking sheet. This helps the bread absorb the custard mixture without becoming mushy.
- → Can I freeze this casserole?
- Yes, bake the casserole completely, cool, then wrap well and freeze for up to 3 months. Thaw in the refrigerator and reheat at 350°F.
- → Can I make this gluten or dairy free?
- You can use gluten-free French bread and substitute regular milk with almond, coconut, or soy milk. Replace butter with coconut oil or dairy-free butter.