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French Toast Casserole

March 31, 2010

The perfect casserole for a weekend morning (or Easter morning 🙂 What I love about this casserole is you can make it the night before and throw it into the oven in the morning. I love the crispy top and the soft center. Drizzled with agave nectar, it is a tantalizing and mouth watering breakfast casserole. P.S. You can easily cut this recipe in half. Just use an 8×8 pan instead of a 9×13!


1 large loaf whole wheat or white French bread, cut into 1 inch cubes

8 eggs

3 cups milk

1/2 cup white sugar or Splenda, divided

2 tbsp butter

2-4 tsp ground cinnamon


Lightly spray pan with nonstick cooking spray. LIne bottom of the pan with bread cubes. IN a large bowl, beat together eggs, milk and 2 tbsp of the sugar or Splenda. Pour egg mixture over the bread. Dot with margarine; let stand for about 10 minutes before placing in the oven. For a better flavor, cover and refrigerate overnight. In the morning, or after 10 minutes, mix remaining sugar and cinnamon in a bowl and sprinkle over the top. Bake in a preheated 350 degree oven for 45-50 minutes or until top is golden. Top with a light layer of agave nectar or pure maple syrup.

8×8 pan: 4-6 servings

9×13 pan: 6-8 servings

9 Comments leave one →
  1. March 31, 2010 2:54 pm

    Sounds delicious! Perfect for Easter morning.

  2. Nikola permalink
    November 22, 2010 9:18 pm

    umm…pardon me for pointing out the obvious — but this is just bread pudding! And it will be better with a teaspoon of vanilla extract in the egg mixture. And challah bread.


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