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French Toast Casserole

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French Toast Casserole
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  • Prep 10 min
  • Total 8 hr 50 min
  • Servings 8
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Prepared the night before, our French Toast Casserole is topped with maple syrup, cinnamon and pecans for a good-morning wake-up call.
By Stephanie Wise
Updated Nov 1, 2011



  • 1 loaf challah or French bread (1 lb), cut into 1-inch slices
  • 8 eggs
  • 2 cups whole, low-fat (2%) or soy milk
  • 1 cup half-and-half
  • 4 teaspoons packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla


  • 2 tablespoons unsalted butter, cut into small cubes
  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans
  • Maple-flavored or real maple syrup, if desired


  • 1
    Butter bottom only of 13x9-inch (3-quart) glass baking dish. Place bread slices in 2 rows, overlapping each other on an angle, in baking dish.
  • 2
    In large bowl, beat eggs, milk, half-and-half, brown sugar, salt, 1/4 teaspoon cinnamon, the nutmeg and vanilla until thoroughly combined. Carefully pour mixture over slices, making sure each slice is completely coated. Cover baking dish with foil or plastic wrap; refrigerate 8 hours or overnight.
  • 3
    At serving time, heat oven to 350°F. Uncover baking dish; sprinkle butter, granulated sugar, 2 teaspoons cinnamon and the pecans over bread.
  • 4
    Bake 40 minutes or until golden brown. Serve with maple syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    Got a serious sweet tooth? Add a few tablespoons of chocolate chips and shredded coconut to the toppings for extra decadence.
  • tip 2
    Powdered sugar can be substituted for the maple syrup as a topping.


Nutrition Facts are not available for this recipe
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