French Toast Casserole

Bonnie Stern

Adapted from Friday Night Dinners (Random House Canada, 2008)

This casserole version of French toast is irresistible. It is a delicious cross between French toast and bread pudding. You will love it.


  • 7 large eggs
  • 2 1/2 cups milk
  • 1 1/2 teaspoons vanilla paste
  • 1 unsliced challah or egg bread (about 1 1/4 pounds), crusts removed, cut into 1-inch pieces
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 tablespoons maple syrup
  • Ice cream, mixed fresh berries or double-smoked bacon, for garnish


In a large bowl, combine the eggs with the milk and vanilla. Add the bread cubes and combine well. Cover and refrigerate overnight. Place the bread mixture in a buttered 9 x13-inch baking dish. Combine the melted butter with the brown sugar and maple syrup. Drizzle this mixture all over top of bread.

Bake in a preheated 350ºF oven (on a baking sheet to catch any spills) until puffed and browned, 40 to 45 minutes. Cool 5 minutes before serving.


8 servings