This baked french toast recipe can be made ahead of time or the day of! It gets topped with a cinnamon sugar topping and you can serve it with whatever fresh fruit is available. Great for Spring or Summer brunch!
On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. That is the only time I enjoy watching actual cooking shows from that channel. Otherwise, it’s just food competition shows or Guy Fieri.
If you like Ree Drummond recipes try Chocolate Peanut Butter Cup Cookies, Ree Drummond’s Baked Ziti, or Ree Drummond’s Knock You Naked Brownies.
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Why You Will Like This Recipe
Ree has been one of my favorites to follow for a while now and I’m still watching her. This recipe was shared back in 2014 and her show is still on the air today. I absolutely love this baked french toast casserole recipe of hers and when it comes to making the topping that goes on the casserole I kind of cheat.
Instead of incorporating the butter and cinnamon sugar mixture together I just pour the dry ingredients over the top and place butter over it everywhere. Either way will work and get the job done!
What Ingredients do I need?
- Bread – Any of these type of bread will be great with this casserole. Whole Wheat,Brioche Bread,Challah,or Ciabatta bread. Hot dog buns even work as well.
- Eggs –The best type of eggs you can buy at the store are organic or free-range eggs,while others may prefer eggs from specific breeds of chickens
- Whole Milk –I have made this with Soy Milk in the past when I had to deal with a lactose-intolerant husband before and it came out perfectly fine!
- Heavy Cream–This is not a lightened up or lower calorie casserole here. Use more whole milk but cream will make it even more decadent.
- Brown Sugar –Is made by combining granulated white sugar with molasses,which gives it a brown color and a slightly different taste than regular white sugar.
- Cinnamon – is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
- See the recipe card below for a full list of ingredients and measurements.
How to make Baked French Toast Casserole
Step 1:For the French toast:Grease the baking pan with butter. Tear the bread into chunks,or cut into cubes,and evenly distribute in the pan.
Step 2:Crack the eggs in a big bowl. Whisk together the eggs,milk,cream,granulated sugar,brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
Step 3:For the topping:Mix the flour,brown sugar,cinnamon,salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter,and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
Step 4:Bake:When you’re ready to bake the casserole,preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer,more bread pudding texture or for 1 hour or more for a firmer,crisper texture.
Step 5:Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
Other Recipes to Try
Air Fryer Garlic Parmesan Knots
Trisha Yearwood’s Charleston Cheese Dip
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Ree Drummond –Baked French Toast
Prep Time:15 min
Cook Time:1 hr
Total Time:1 hr 15 min
Yield:81x
Category:Easy
Method:Bake
Cuisine:American
Description
This baked french toast recipe can be made ahead of time or the day of! It gets topped with a cinnamon sugar topping and you can serve it with whatever fresh fruit is available. Great for Spring or Summer brunch!
- French Toast:
- Butter,for greasing
- 1loaf crusty sourdough or French bread
- 8whole eggs
- 2 cupswhole milk
- ½ cupwhipping (heavy) cream
- ½ cupgranulated sugar
- ½ cupbrown sugar
- 2 tablespoonsvanilla extract
- Topping:
- ½ cupall-purpose flour
- ½ cupfirmly packed brown sugar
- 1 teaspoonground cinnamon
- ¼ teaspoonsalt
- Freshly grated nutmeg
- 1stick cold butter,cut into pieces,plus more for serving
- Warm pancake syrup,for serving
- 1 cupfresh blueberries,for serving
Instructions
- For the French toast:Grease the baking pan with butter. Tear the bread into chunks,or cut into cubes,and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs,milk,cream,granulated sugar,brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping:Mix the flour,brown sugar,cinnamon,salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter,and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you’re ready to bake the casserole,preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer,more bread pudding texture or for 1 hour or more for a firmer,crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
- Divide the casserole into 8 equal portions. Serving size ⅛th of the pan.
Notes
This is not a WW-friendly casserole recipe but with many substations,it can be.
Nutrition
- Serving Size:1
- Calories:476
- Sugar:49g
- Sodium:201mg
- Fat:12g
- Saturated Fat:6g
- Carbohydrates:79g
- Fiber:1g
- Protein:10g
Recipe from Ree Drummond
