Breakfast French Toast Casserole

I’ve been tweaking this recipe for the past few weeks but I think I finally got it where I really like it. All previous versions were devoured by the kids within hours of coming out of the oven so I think it’s pretty hard to mess it up. Depending on the cooking time it can be made soft like bread pudding or more crispy like toast. I like it in the middle personally (crunchy on the outside and moist on the inside). You can eat it just as is or add fresh whipped cream, butter, syrup or a simple sweet sauce.

Basic recipe

  • 2 eggs
  • 2 tablespoons melted butter
  • 2 cups brown sugar (or white if you prefer)
  • 2 tablespoons Vanilla (other sweet spices that would work nicely are Cinnamon, Cardamom, Nutmeg, ect)
  • 2 1/2 cups milk (Use partial cream or half/half if you like it more rich)
  • 3 1/2 to 5 cups bread depending on your dish size, cut into 1-inch cubes (I like using Raisin Challah but any thick cut bread will work, Cinnamon Raisin, Sourdough, French, Ect)

Customizing it

Fruit – This is where you can really put your own spin on it…Raisins, Cranberries, Granny Smith Apples, Peaches, Blueberries, Cherries, Raspberries, Bananas….one fruit or a combo, have fun with it. Today I made one with fresh blueberries and peaches and one with apples and dried cranberries.

Nuts – Sprinkle some on top if you would like a little added crunch. Chopped pecans, almonds, walnuts, your pick!

Set oven to 350 degrees. Cut the bread and fruit and mix together in your baking dish. Mix all the wet ingredients and spices in a separate bowl.I used fresh peaches so I removed the skins first.Pour over the bread mixture making sure everything is well saturated. Bake for about an hour. The actual time will depend on what you want the final texture to be. I usually bake for about 65 min. It will look puffy when you first take it out and then will settle as it cools.Serve warm or at room temperature. Enjoy!

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