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French Toast Casserole

  • 6 Tbsp(4 x 1.5 Tbsp) melted unsalted butter (3 fabrication + 1 top brush after baking)
  • 3/4 cup (5.25 oz) packed brown sugar
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp salt
  • 18 slices potato sandwich bread
  • 2 1/2 cup whole milk
  • 6 large eggs
  • 1/4 cup sliced almonds toasted
  • confectioners sugar


  1. Heat oven with middle rack to 350deg. Spray inside of 13“x9” baking dish with cooking release. Mix brown sugar, cinnamon, nutmeg, and salt together in bowl.
  2. Sprinkle 3 tbsp brown sugar mixture evenly over bottom of prepared dish. Place 6 bread slices (use bread heels here) in even layer in bottom of dish. Brush bread with 1 1/2 Tbsp melted butter, then sprinkle with 3 Tbsp sugar mixture.
  3. Place 6 bread slices in single layer over first layer, brush with 1 1/2 Tbsp melted butter, then sprinkle with 3 Tbsp sugar mixture. Place remaining 6 bread slices over previous layer and brush with 1 1/2 Tbsp melted butter.
  4. In separate bowl, whisk milk and eggs together until well combined. Pour milk mixture over bread and press lightly to submerge. The casserole may be refrigerated up to 12 hrs for later baking at this point. Sprinkle with almonds and remaining sugar mixture.
  5. Bake until casserole is slightly puffed and golden brown and bubbling around the edges, about 30 min. Transfer to wire rack, brush with remaining 1 1/2 Tbsp melted butter and let cool for 15 min. sprinkle with confectioners sugar and serve.


Serves: 6-8      Total Cook Time: 30 min + 15 min cool down
Source: Cook's Country Feb/Mar 2015



recipe/frenchtoastcasserole.txt · Last modified: 2018/01/20 17:25 by rob