Dump and Bake French Toast Casserole
A delightful breakfast casserole that combines the richness of traditional French toast with the convenience of a dump-and-bake recipe.
Ingredients
Main ingredients
- 1 loaf brioche or French bread, cut into cubes Use day-old bread for better texture.
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp melted butter
Fruits
- 1 cup strawberries, sliced
- 1 cup blueberries
- to taste Powdered sugar for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Add bread cubes evenly into the dish. Sprinkle strawberries and blueberries over the bread.
Mixing
- In a bowl, whisk together eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, salt, and melted butter.
- Pour mixture evenly over bread cubes. Press lightly so bread absorbs the custard.
- Let sit for 10–15 minutes (optional for extra softness).
Baking
- Bake for 40–45 minutes until golden brown and set.
- Dust with powdered sugar and drizzle extra maple syrup before serving.
Notes
Serve hot, topped with additional fresh fruit, whipped cream, or chocolate sauce. Cool leftovers completely, cover and refrigerate for up to three days. Reheat before serving.