French Toast Casserole

This past Easter I posted a french toast casserole that my mom made on IG…and apparently y’all were all trying to get a bite! I have loved seeing the questions/comments about it so I decided to take a crack at the recipe myself. It was super simple and turned out so great!

All you need is some simple ingredients and it makes one naughty meal! This is pretty similar to a traditional bread pudding.

Most of the recipes I referred to suggested “day old bread” but I didn’t have any and I didn’t want to wait! So I toasted the bread in my oven on low temp (200 degrees) and got the same result!

Next, you will make your “egg/milk mix”…

This has all the good stuff! Milk, eggs, sugar, vanilla…

Pour all across the torn bread…

And bake away! You can check it and if it is still quite wiggly, keep baking! The edges can brown up and still be super yummy.


French Toast Casserole

1 loaf DAY OLD French or other crusty bread 14-16 ounces
6 eggs
2 cups milk
3/4 cup half and half
1/2 cup sugar
1/2 tsp nutmeg
1 Teaspoon honey
1 Tablespoon vanilla extract
1 teaspoon cinnamon

For topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
3 Tablespoons cold butter


Tear bread in to small rustic pieces. All different sizes is my preference. Toast at 200 degrees for 10 -15 minutes.
Layer on a 9 x 13 baking pan.
In a medium bowl, whisk together eggs, milk, half and half, honey, nutmeg, sugar, vanilla, and cinnamon.
Pour over bread in the pan.
Cover and refrigerate for 2 hours or overnight.
Preheat oven to 350 degrees.
In a small bowl combine brown sugar, flour and cinnamon. Cut butter into small pieces and add to flour mixture. Pulse with a food processor to make a crumble. Scatter Across casserole.
Cover with foil and bake for 20 minutes. Uncover and bake for another 20-25 minutes or until golden brown and cooked through. To check, shake the casserole. If it wiggles a lot it’s not done. Continue to bake until it cooked through completely.