French Toast Casserole

This French Toast Casserole is a, custard-like dish that is a wonderful way to use any leftover sweet bread or brioche. Since we rarely have any sweet bread left over in our home, our mom will usually buy a loaf from the European supermarket just to make this recipe. The texture of this casserole is close to what Americans would call a bread pudding, but our recipe has a bit more of a custard-like texture.

What stands out

You’ll love this French Toast Casserole because it’s a simple yet indulgent treat. This recipe works with any fluffy sweet bread or stale bread that has been sitting out for a few days. There’s no thickener or starch necessary to get the consistency for this recipe; instead, we use eggs, sugar, and milk, and let them work their magic in the oven. The result is an combination of crispy edges and soft, custardy goodness.

What makes this dish stand out is its versatility—you can customize it with spices, fruits, or your favorite toppings. Whether you enjoy it on a cozy night in or share it with friends at breakfast, this french toast casserole is a and simple way to satisfy your sweet tooth at any time of the day.

How to Prepare

Preheat the oven to 350F (175C).

Line an oven-safe baking dish with sweet bread slices filling any gaps with smaller pieces.

Whisk eggs, sugar, and vanilla in a bowl. Add milk and whisk well.

Pour the egg mixture over the bread, ensuring all slices are covered.

Gently push down the rising bread with a spoon to absorb the milk.

⭐ Sprinkle extra sugar on top and bake for about 45 minutes or until golden.

Cool completely before dusting with icing sugar. If you skip icing sugar, you can serve the pudding without cooling.

Kitchen tip

Feel free to use any sweet bread or brioche you like or have on hand.

Swaps

1. You can certainly use different types of bread like brioche, challah, cinnamon raisin bread, or croissants for varied flavors.
2. Add a teaspoon of cinnamon nutmeg, or cardamom to the egg mixture for a different flavor.
3. Replace some or all of the milk with heavy cream for a richer French toast casserole.
4. Feel free to substitute honey maple syrup, or agave nectar for part or all of the sugar.
5. For a fruitier version, you could layer sliced bananas, berries, or apple slices between the bread layers.
6. You could use dairy-free milk substitutes such as almond milk, coconut milk, or any other non-dairy milk for a dairy-free version.

Serve it with

• This would be beautiful served with fresh-cut fruit on top, such as strawberries, mangoes, or raspberries.
• Coffee or tea

Questions

What type of bread should we use?

This recipe works well with our mark a Easter sweet bread, but feel free to use any sweet bread or brioche of choice. It will work with any you like or have on hand.

Can we make this french toast casserole Dairy-Free?

We have not tried it with other types of milk (such as non-dairy), but it should work. If you do, please let us know in the comments.

How Can we adjust the sweetness?

Add as much or as little sugar as you like. Our mom likes to add a whole cup, which is way too sweet for us, so we made her cut the sugar in half for this recipe.

Ingredients

Makes 4 servings

• 6 slices sweet bread, enough to cover the bottom of a baking dish (about 250 grams)
• 4 large eggs
• ½ cup sugar, plus more for sprinkling
• 1 teaspoon pure vanilla extract
• 2 cups milk, (500ml)
• icing (confectioner's) sugar, for dusting

Equipment

• Baking Dish

Method

1. Preheat the oven to 350F (175C).
2. Tightly line an oven-safe baking dish with slices of sweet bread, making sure there are no visible spaces. If necessary, cut smaller pieces of sweet bread to fill in any gaps.
3. In a bowl, whisk the eggs, sugar, and vanilla. Add in the milk and whisk really well.
4. Pour the egg mixture on top of the bread making sure all the slices are covered.
5. You will notice the sweet bread will rise up from the milk mixture, so take a spoon and gently push down until the bread has absorbed the milk and the bread is no longer lifted.
6. Sprinkle a little extra sugar on top and put it in the oven.
7. Bake for about 45 minutes or until golden. Ours took 45 minutes but please keep an eye on it. It will puff up a lot and then deflate when you take it out of the oven.
8. Let cool completely before dusting with icing sugar and enjoy!
9. If you don’t want to add icing sugar you don’t have to cool the pudding before serving; the only reason we do this is so that the powdered sugar doesn’t melt right away.