Overnight French Toast Breakfast Casserole

The other day, I cooked a double batch of artisan bread and it didn’t turn out that great. I didn’t want to throw it out, so instead, I turned part of it into yummy garlic bread, fed some to my kids {who don’t know better…}, and then used the rest to make this delicious French Toast Breakfast Casserole! If you’ve got bread to use up too, I highly recommend this recipe. It’s quick, easy, and really tasty. It’s not that nutritious, but that’s okay… 😉 I adapted the recipe I found here.

French Toast Breakfast Casserole
  • ¼ cup butter, melted
  • ¾ cup brown sugar {I use raw sugar}
  • 1 loaf old bread, cut into 1" thick pieces {I used homemade whole wheat artisan bread}
  • 8 eggs
  • 1 cup whole milk {I used slightly buttered milk - great way to use up milk you don't want to drink}
  • 1 TBS vanilla extract
  • 1 tsp cinnamon
  • ½ chopped pecans
  1. Combine butter and brown sugar and pour it in the bottom of a 9x13 baking dish.
  2. Layer the bread on top, overlapping if necessary.
  3. Mix the eggs, milk, vanilla, and cinnamon and pour over the bread.
  4. Sprinkle nuts on top.
  5. Cover the baking dish and chill overnight.
  6. In the morning, preheat oven to 350 degrees.
  7. Bake the casserole for 30 minutes or until bubbly and brown.
  8. Let stand for 5-10 minutes.
  9. Serve with maple sugar or favorite syrup {if you'd like - I thought it was great as is, but my hubs and kids liked the extra syrup}.
  10. Enjoy!




  1. Gail says

    I add diced apples and more cinnamon to my toast ( personal preference), but I don’t know i’ve been denying myself the pleasure of pecans. Thanks for sharing your recipe, using nuts

    • says

      Hi Laura,
      I have not tried to make this and freeze it. It might work. I would be most worried that the bread would end up soggy, but I don’t really know. If you try it, come back and let me know! :-)


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