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French Toast Casserole

French Toast Casserole

4.1111 18

Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish.

serves 8 people

Ingredients

cost per recipe: $14.52

The price is determined by the national average.

  • 1

    loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes (about 8 cups)

  • 6

    egg

  • 3

    cups milk

  • 2

    teaspoons vanilla extract

  • 2

    tablespoons confectioners' sugar

  • 1

    cup maple-flavored syrup(optional)

view nutrition info

How to Make It

Step 1

Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat.  Cover and refrigerate for 1 hour or overnight.

Step 2

Heat the oven to 350°F.  Uncover the baking dish.

Step 3

Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired.

Recipe Tips

  • Tip: This recipe will work with any of the Pepperidge Farm® Swirl Breads (Cinnamon, Raisin Cinnamon or Brown Sugar Cinnamon)

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Made With
Pepperidge Farm® Cinnamon Swirl Bread

Pepperidge Farm® Cinnamon Swirl Bread

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Ratings & Reviews

(18)
  • Timothy H.

    September 22, 2013

    Good start, better with variations

    My version is similar, although slightly simpler. I also vary it each time I make it. I grease a 9x13 with butter, lay in 6 slices of bread (usu. Pepperidge Farm, and whatever looked good at the store that week: raisin cinnamon, caramel apple, pumpkin, &c.), sprinkle with pumpkin pie spice, lay another layer of six slices on top. In a bowl, mix together 3 eggs, and any combination of milk, juice (usu. orange-peach-mango), cream, or kefir I happen to have on hand, about a cup altogether. Add some sea salt, vanilla, and maple syrup. Pour the whole thing over the bread, give it a minute to soak in. 30 minutes at 350º. It puffs up like a soufflé. Be willing to live the fact that the top layer will be dryer than the bottom, but I always serve up the top and bottom slices as a "French toast sandwich." My kids love it better than fried on the griddle.

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  • cookingmama

    December 24, 2012

    French Toast Casserole is good to try

    Everyone liked this in my home...I added 3 extra slices of the cinnamon bread, only 2 cups of milk, and added some additional cinnamon!

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  • Gene H.

    May 8, 2012

    French Toast Casserole

    I love this and so do the kids! I've made this a couple times now and it definitely needs to bake more than an hour and is best if it cools a while. Overall, it is great!

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  • linda

    February 13, 2011

    French Toast Casserole

    Very easy recipe which everyone in my home loves. Next time I may opt for 2-2 1/2 cups of milk so that the casserole can set up better. Turned out okay this first time to me but definitely needs a little more cinnamon and vanilla as well as a little too soggy for my taste. Definitely best to let cool which helps a little with the extra liquid. Also remove from baking dish.

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  • Laura H.

    August 14, 2010

    French Toast Casserole

    I have cooked this twice now and both times it has not come out. I do not understand what I am doing wrong. Each time I have cooked this dish the inside has been like an uncooked dough. It falls of the spoon like a thick soup and I can not allow my two young boys to eat what looks like uncooked eggs. To mention my children they have gone waiting for breakfast for 2 hours because the casserole would not cook the way I thought it was supposed to. If there are any hints to help me cook this correctly please let me know. I consider my self to be a decent cook and I am very disappointed that after two tries it still does not turn out!

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