Intro
Hi, I am Dulcia, and I love simple, comforting bakes like this French Toast Casserole. This recipe is basically a cinnamon bread pudding bake that comes together with pantry staples and gives you a warm, custardy breakfast that everyone will ask for again.
Origins
French toast has a long history, and what we call French toast casserole is a practical, family-friendly adaptation of that idea. For background on classic French toast, see the Wikipedia entry here: https://en.wikipedia.org/wiki/French_toast. For food safety and general ingredient guidance, I also reference USDA resources: https://www.usda.gov/.
Ingredients
- 1/2 a loaf of French bread (about 8 oz), cut into cubes
- 1/2 cup butter
- 1 cup packed brown sugar
- 6 eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon (divided)
- 1 tablespoon brown sugar (for topping)
- powdered sugar for topping (optional)
I sometimes use leftover French bread or a crusty loaf from my favorite bakery. If you want to experiment, try the bread from this cheesecake-style bread recipe: https://www.dulciarecipes.com/cheesecake-factory-bread/.
Instructions
- Preheat oven to 425 degrees F. Butter a 13×9 inch baking pan and set aside.
- In a small saucepan, melt butter over medium heat. Once melted, stir in 1 cup packed brown sugar until dissolved and the mixture is smooth. Pour the mixture into the bottom of the 9×13 pan and spread evenly.
- Add the cubed French bread to the pan, spreading over the top of the brown sugar and butter mixture.
- In a medium bowl, whisk together the eggs, milk, vanilla, and 1 teaspoon of cinnamon. Pour the egg mixture over the bread cubes, ensuring that all pieces of bread are saturated. Sprinkle with the remaining 1 teaspoon of cinnamon and 1 tablespoon brown sugar.
- Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown. Remove from oven and sprinkle with powdered sugar if desired. Serve warm and enjoy.
Cinnamon Bread Pudding Bake
- Total Time: 40-45 minutes
- Yield: 8–10 servings 1x
Description
Cinnamon bread pudding bake with a buttery brown sugar base and cinnamon-spiced custard.
Ingredients
- 1/2 loaf French bread (about 8 oz), cut into cubes
- 1/2 cup butter
- 1 cup packed brown sugar
- 6 eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon (divided)
- 1 tablespoon brown sugar (for topping)
- Powdered sugar for topping (optional)
Instructions
- Preheat oven to 425?F and butter a 13×9-inch baking pan; set aside.
- In a small saucepan, melt the butter over medium heat, then stir in the brown sugar until dissolved and smooth; pour the mixture into the bottom of the prepared pan and spread evenly.
- Add the bread cubes to the pan, spreading them over the brown sugar?butter mixture.
- In a medium bowl, whisk together the eggs, milk, vanilla, and 1 teaspoon of cinnamon; pour the egg mixture over the bread, ensuring all pieces are saturated, then sprinkle with the remaining 1 teaspoon cinnamon and 1 tablespoon brown sugar.
- Bake for 25?30 minutes until the top is golden brown; remove from oven and sprinkle with powdered sugar if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Tips
- Use slightly stale bread if you can, it soaks the custard better. If your bread is very fresh, toast the cubes lightly first.
- Press the bread gently into the butter and brown sugar layer so the bottom gets a nice sticky crust.
- For a richer custard, swap 1/4 cup of milk for half and half or light cream.
- You can prepare this the night before, cover and refrigerate, then bake in the morning. For cold bakes add a few extra minutes to the cook time.
Variations
- Add a handful of raisins or chopped apples to the bread layer for fruitiness.
- Stir a few chopped pecans into the brown sugar butter before adding the bread for crunch.
- For a boozy twist, soak the bread cubes briefly in 1 to 2 tablespoons of rum or bourbon.
- If you like a richer dessert-like approach, serve with a drizzle of caramel or a scoop of vanilla ice cream. For inspiration, see my cinnamon roll cheesecake techniques here: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.
FAQ
Q: Can I use a different bread?
A: Yes, challah, brioche, or any sturdy white bread work well. Avoid very dense whole grain loaves without extra custard.
Q: Can I make this ahead?
A: Yes, assemble, cover, and refrigerate overnight. Bake from cold at the same temperature, adding 5 to 10 minutes to the bake time if needed.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat covered in a 350 F oven for 10 to 15 minutes or microwave individual portions briefly.
Conclusion
This French Toast Casserole is one of my go-to weekend breakfasts. It is simple to make, forgiving, and scales well for company. I hope you make it, enjoy it, and put your own spin on the cinnamon bread pudding bake. For more recipes and baking ideas, visit my site: https://www.dulciarecipes.com/.