French Toast Breakfast Casserole

  • Author: The Kitchen Whisperer

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french toast casserole
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  • 1 Loaf of baked cinnamon swirl bread cubed or any enriched bread (bread that has eggs and dairy in it
  • 23 tablespoon of good cinnamon
  • 6 large eggs, slightly beaten
  • 3 cups of Half & Half
  • 23 teaspoon really good vanilla
  • Cinnamon & sugar mixture for sprinkling (see below)
  • Real butter
  • Real Maple syrup
  • Cinnamon/Sugar Mixture
  • 2 tablespoon white sugar mixed with 1-2 teaspoon cinnamon. I like a lot of cinnamon so start off with less and add more if you want a more pronounced cinnamon taste.


  1. Spray an 8×10 GLASS pan with Pam
  2. Cube bread and put 1/2 of it in the pan
  3. Sprinkle 1 1/2 tablespoons of cinnamon over bread
  4. Add remaining bread and sprinkle with remaining 1.5 tablespoons of cinnamon
  5. In another bowl mix half & half with vanilla and eggs until blended.
  6. Pour wet mixture over bread and gently press down so all pieces are wet.
  7. Cover with plastic wrap and put in the fridge. This MUST sit over night.
  8. The next morning, remove the plastic wrap and put in a cold oven (middle rack).
  9. Turn to 350 and bake for 45 minutes or longer (until a knife comes out clean). DO NOT OVERBAKE though!10.
  10. When it’s done, sprinkle with the cinnamon/sugar mixture.
  11. Serve with butter and real maple syrup.


This is also really, REALLY good with rum soaked raisins (add 1/2 cup dark rum to 1 1/2 cup raisins. Fill the rest with water just so the raisins are covered. Let sit for 30 minutes. Drain).
I’ve also used toasted pecans in this too. AMAZING!
Want a surprise in it? Add 8 slices of cooked, crumbled bacon in it as you’re assembling it!

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