- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
With tender slices of bread soaked in a rich vanilla custard, our French toast casserole can be enjoyed as a leisurely breakfast, brunch or dessert.
- Serves8
- Cook time40 minutes
- Prep time20 minutes, + 20 mins standing time
Ingredients
- 100g butter, softened
- 1/2 cup (110g) brown sugar
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 4 free-range eggs
- 300ml thickened cream
- 2 cups (500ml) milk
- 2 tsp vanilla bean paste
- 10 slices day-old white bread
- 2 tbs raw sugar
- Sifted icing sugar, to dust
- Fresh berries, to serve
- Whipped cream, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C.
Step 2
Melt the butter in a small saucepan over a medium heat. Add the sugar and cook, stirring, for 3-4 mins or until sugar melts. Add the salt and 1 tsp of the cinnamon and stir to combine.
Step 3
Pour the mixture into a 4-cup (2L) baking dish and use a spatula or the back of a spoon to spread evenly over the base and halfway up the sides of the dish.
Step 4
Whisk the eggs, cream, milk and vanilla in a large bowl until well combined.
Step 5
Dip the bread, 1 slice at a time, into the egg mixture and arrange slices, overlapping, in the dish. Pour over remaining egg mixture. Set aside for 20 mins to soak. Sprinkle with raw sugar and remaining cinnamon.
Step 6
Bake for 35 mins or until top is golden and crisp. Dust with sifted icing sugar. Serve with berries and whipped cream.
Recipe tip
COOK. STORE. SAVE.
Use it up: This casserole is a perfect way to use up stale bread. Other ways to use leftover bread are in a panzanella salad, a traditional Italian bread soup or savoury bread and butter pudding.
Smart swap: Don’t have vanilla bean paste? You can swap it for 2 teaspoons of vanilla extract or one vanilla bean. Use a sharp knife to split the bean open and scrape the seeds into the egg mixture.
It’s time to enjoy the simplicity of baked French toast
What’s yummier than French toast? Layering it in a casserole and baking it! With our fuss-free oven French toast, you get all the flavours of the traditional dish without having to stand over a hot stove flipping individual serves. Our recipe serves 6, so it’s not only a fun celebration breakfast idea for the family, but it can also be your contribution to a weekend away with friends.
The souffle-like quality of this French toast casserole recipe means it can also be served as a comforting dessert. Scatter some plump, soaked raisins through it or spread the bread with marmalade before soaking it in custard.
The everyday ingredients you’ll need to make this easy French toast casserole
Luckily, the ingredients for our favourite breakfast dish are ones you’re likely to have on hand. Traditionally, slices of day-old white bread are used, but for a richer dish, you could use leftover brioche or stale croissants. A basic custard spiked with vanilla and cinnamon softens the bread, as well as infusing it with flavour – as the casserole bakes, it puffs, creating a soft, pudding-like texture. Part of the beauty of this no-fuss breakfast or brunch recipe is it’s meant to look rustic, so you don’t need to focus too much on arranging the bread in the French toast casserole dish to perfection. Make sure it’s fully soaked in the custard and that the slices are overlapping.
Part of the cleverness of this version of French toast is that you brush the base of your casserole dish with a mixture of butter and brown sugar that slowly caramelises as the bread bakes. Topping the French toast with raw sugar helps create a golden, caramelised top.
Try these French toast bake twists
Instead of using fresh berries, you could top the casserole with caramelised apples or pears and drizzle with maple syrup. You could also fold the raspberries and strawberries into the egg mixture. Baking the berries will intensify their flavour. For another variation, you can swap the sugar for maple syrup and serve it with smoky bacon. If you’re hosting a celebration breakfast or brunch, why not serve this bake alongside some tiramisu granola, spanakopita muffins and blinis with smoked trout?
FAQs
French toast casserole
- Serves8
- Cook time40 minutes
- Prep time20 minutes, + 20 mins standing time
Ingredients
- 100g butter, softened
- 1/2 cup (110g) brown sugar
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 4 free-range eggs
- 300ml thickened cream
- 2 cups (500ml) milk
- 2 tsp vanilla bean paste
- 10 slices day-old white bread
- 2 tbs raw sugar
- Sifted icing sugar, to dust
- Fresh berries, to serve
- Whipped cream, to serve
Description
With tender slices of bread soaked in a rich vanilla custard, our French toast casserole can be enjoyed as a leisurely breakfast, brunch or dessert.
Method
Step 1
Preheat oven to 180°C.
Step 2
Melt the butter in a small saucepan over a medium heat. Add the sugar and cook, stirring, for 3-4 mins or until sugar melts. Add the salt and 1 tsp of the cinnamon and stir to combine.
Step 3
Pour the mixture into a 4-cup (2L) baking dish and use a spatula or the back of a spoon to spread evenly over the base and halfway up the sides of the dish.
Step 4
Whisk the eggs, cream, milk and vanilla in a large bowl until well combined.
Step 5
Dip the bread, 1 slice at a time, into the egg mixture and arrange slices, overlapping, in the dish. Pour over remaining egg mixture. Set aside for 20 mins to soak. Sprinkle with raw sugar and remaining cinnamon.
Step 6
Bake for 35 mins or until top is golden and crisp. Dust with sifted icing sugar. Serve with berries and whipped cream.