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Mom’s French Toast Casserole

When I was small, I remember my mom making this decadent recipe on special occasions. She made it for Christmas morning sometimes, and we often ate it when my Grandma visited. If we were going to be home on Christmas morning, we’d be eating this for sure. Except, we won’t be home, we’ll be traveling. Tomorrow, however, we are having my parents and sister over for brunch and opening presents. It’s the perfect time for Mom’s French Toast Casserole!

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Mom's French Toast Casserole
Servings
Ingredients
Servings
Ingredients
Instructions
  1. The preparation for this recipe takes place the day before cooking. You have to plan ahead.
  2. Grease a 9Ô”13 pan. I like to brush the pan with melted butter, but you can spray it with nonstick spray or grease it in any way you like.
  3. Put half of the bread cubes into the bottom of the greased baking dish. Sprinkle cubes of cream cheese evenly over the bread. Repeat with the remaining bread and cream cheese.
  4. In a large bowl, whisk the remaining ingredients together, taking care to break all of the egg yolks. Pour over the bread and cream cheese. The fluid will not cover all of the bread, but don't worry about it. Push the bread down into the fluid a little, and then cover the whole thing and put it in the refrigerator over night.
  5. In the morning, preheat your oven to 350. Cover the dish with foil, and bake for 20 minutes.
  6. Remove foil and bake an additional 10 to 30 minutes, until center is firm and bread is browned. A knife inserted in the center of the casserole should come out clean when it's done.
  7. Cool for 15 to 20 minutes. Serve warm with more maple syrup.
Recipe Notes

This contains a lot of eggs, so you don't want to undercook it.

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© 2008 – 2018, Tara Ziegmont. All rights reserved.

24 thoughts on “Mom’s French Toast Casserole”

  1. This sounds wonderful – will have to give it a try!

    Get yourself a wire cheese cutter. Put the block of cream cheese that is very cold onto a piece of non-stick foil. Cut into cubes. Then you can pick up with a butter knife (or whatever your preference) easily and place where you need it.

  2. This sounds wonderful – will have to give it a try!Get yourself a wire cheese cutter. Put the block of cream cheese that is very cold onto a piece of non-stick foil. Cut into cubes. Then you can pick up with a butter knife (or whatever your preference) easily and place where you need it.

  3. Sounds yummy! I was going to suggest the same thing that Robyn did. I think a wire cheese cutter would help alot.

    Hope you’re enjoying your time with your family! Have a great weekend and Merry Christmas!

  4. Sounds yummy! I was going to suggest the same thing that Robyn did. I think a wire cheese cutter would help alot.Hope you’re enjoying your time with your family! Have a great weekend and Merry Christmas!

  5. I love anything I can start the night before! We have breakfast in Sunday School a lot and there is no extra time in the morning schedule for “prep”. Thanks for this great recipe.

  6. I love anything I can start the night before! We have breakfast in Sunday School a lot and there is no extra time in the morning schedule for “prep”. Thanks for this great recipe.

  7. Yum. I have a recipe like this but never actually made it. It also has some jam or something in the middle.

    Merry Christmas and Happy TMTT!!!!

  8. Yum. I have a recipe like this but never actually made it. It also has some jam or something in the middle.Merry Christmas and Happy TMTT!!!!

  9. This is in my oven right now. One thing I did after reading about your cream cheese situation is that I put the cream cheese in my freezer to harden it up. That seemed to help a lot. Thanks for sharing!

  10. This is in my oven right now. One thing I did after reading about your cream cheese situation is that I put the cream cheese in my freezer to harden it up. That seemed to help a lot. Thanks for sharing!

  11. Pingback: Smart Uses for Leftover Hamburger & Hot Dog Buns | Feels Like Home Recommends

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