French Toast Casserole
Cinnamon
and sugar top this fuss-free fare that tastes like French toast. Since
you assemble it the previous night, you save time in the morning.
—Sharyn Adams, Crawfordsville, Indiana
12 ServingsPrep: 15 min. + chilling Bake: 45 min. + standing
Ingredients
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 8 eggs, lightly beaten
- 3 cups 2% milk (other readers recommend 1/4 to 1/2 cup less of milk)
- 4 teaspoons sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3/4 teaspoon salt
- TOPPING:
- 2 tablespoons butter
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Maple syrup, optional
Directions
- Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large
- bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over
- bread. Cover and refrigerate for 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking. Dot with butter.
- Combine sugar and cinnamon; sprinkle over the top.
- Cover and bake at 350° for 45-50 minutes or until a knife
- inserted near the center comes out clean. Let stand for 5 minutes.
- Serve with maple syrup if desired. Yield: 12 servings.
Nutritional Facts: 1 serving equals 223 calories, 7 g fat (3 g saturated fat), 151 mg cholesterol, 484 mg sodium,
© Taste of Home 2014
2 of 2
French Toast Casserole (continued)
Nutritional Facts: 29 g carbohydrate, 1 g fiber, 11 g protein.
Tips from other readers:
- I followed others' suggestions and used less liquid , left it overnight in a plastic bag and removed the foil for about ten minutes to crisp the top.
- Top with powdered sugar.
