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5 from 1 vote

Baked French Toast Casserole

Course Breakfast


  • 1 loaf bread  (sourdough, croissant, challah are all great choices) 1 or 2 days old, cut into 1-inch cubes
  • 6 large eggs
  • 1 1/2 cups milk
  • 2 tbsp brown sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Maple syrup, for serving (optional)

For Topping:

  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 cup pecans (optional) chopped in Eco Chop


  • Preheat oven to 350°F degrees. Place Forteez 9x13 Rectangular Mold on Perforated Baking Sheet.
  • Spread bread cubes evenly on bottom of Mold.
  • In Mixing Bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread. If making the casserole ahead, cover mold with Bonmat and refrigerate overnight. Otherwise, let stand for 30 minutes at room temperature to allow the bread to soak up the egg mixture.
  • Add topping right before baking: Drizzle the casserole with the butter and sprinkle with the brown sugar and pecans. Cover with Bonmat and bake for 35 minutes, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture has mostly set.
  • Remove from the oven, cover with Bonmat and let stand for 10 minutes. Serve alone or with pure maple syrup.


This recipe is best made the night before you are planning to serve.