Sunday, October 17, 2010

Overnight French Toast Casserole

Overnight French Toast Casserole
originally from

12 pieces of bread
1/2 cup brown sugar 
1 teaspoon cinnamon
1 sprinkle of nutmeg
4 eggs
1 1/2 cups milk
1/2 teaspoon vanilla

1. Spray 9 x 13 casserole dish with Pam:

 2. Mix together the brown sugar, cinnamon, and nutmeg:

3. Put 6 pieces of bread in the casserole dish:

4. Sprinkle them with the sugar mixture and spread evenly with the spoon:

5. Add another bread layer:

6. Sprinkle the remaining sugar mixture over the bread:

7. Crack 4 eggs in a bowl:

8. Scramble them and add a dash of vanilla:

9. Add the milk:

10. Mix in the milk:

11. Pour the eggy-vanilla-milk over the bread and evenly distribute using the spoon:

12. All ready for the fridge!:

13. After a night in the fridge:

14. After baking for 25 minutes covered and 10 minutes uncovered:
This is a fun recipe to modify.  If you have leftover cinnamon or pumpkin bread you can make it using that bread instead.  You can also insert fruit into the bottom and middle layers (it will dry out on the top layer).  I like to serve it with Crockpot Apple Pie Filling instead of using maple syrup or honey.


  1. Have you tried a smaller amount?

  2. Yes I have made it in a casserole dish about half the size of the one pictured. I just guesstimated how to scale down the ingredients. But 2 people finished the full recipe in two days this time so I don't think I'll make it smaller again : )