French Toast Casserole

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This overnight French toast casserole is my go-to recipe for this breakfast staple, especially with the cinnamon and sugar topping.  

You may save time in the mornings by assembling this baked French toast the night before. Plus, it's easy to make multiple servings if you have a hungry audience.  

Total Time Prep: 15 min. + chilling Bake: 45 min.

– 1 loaf (1 pound) French bread, cut into 1-inch cube – 8 large eggs, lightly beaten – 3 cups 2% milk – 4 teaspoons sugar – 1 teaspoon vanilla extract – 3/4 teaspoon salt


– 2 tablespoons butter – 3 tablespoons sugar – 2 teaspoons ground cinnamon – Maple syrup, optional


Lay the bread cubes in a baking dish that is 13 by 9 inches and buttered. Combine the milk, eggs, sugar, vanilla, and salt in a big basin and whisk to combine. Dip the bread into the sauce. Keep in the fridge for at least 8 hours, preferably all night.  


Take out of the fridge half an hour before you're ready to bake. Heat the oven to 350 degrees. Butter the top. Mix the cinnamon and sugar together and then sprinkle it over top.  

In about 45 to 50 minutes, with the lid on, bake until a knife inserted in the middle comes out clean. Give it 5 minutes to sit. Optimal garnish would be maple syrup.  

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