French Toast Casserole
This easy french toast casserole is a tasty holiday breakfast/brunch! It’s quick to prepare & there’s no need for overnight chilling – perfect for a crowd.
Ingredients
- 1 loaf French bread cut into 1-inch cubes
- 8 eggs beaten
- 2 cups milk
- 1 cups Greek yogurt
- ¼ cup maple syrup plus more for drizzling
- 1 ½ tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F and grease a 13×9-inch baking dish
- Place the bread cubes in the greased baking dish; set aside.
- In a large bowl, combine eggs, milk, Greek yogurt, maple syrup, cinnamon, vanilla and salt. Pour evenly over the bread cubes. Use a spoon to carefully coat all the bread cubes with the batter.
- Top the french toast with the chopped pecans. Then drizzle more maple syrup over the pecans.
- Bake in the preheated oven for 40-50 minutes, or until a knife inserted in the center comes out clean. If the top starts browning too quickly, loosely cover with foil for the last 10 minutes to prevent the casserole from drying out.
- Let stand for 5 minutes to cool. Serve with maple syrup if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Reheating Instructions: You can reheat individual slices in the microwave the next day. However, the best way to reheat it is to pop it back in the oven at is to bake it in the oven at 350°F for about 10 minutes. This will warm through the french toast and add a crisp to the top again.
Make Ahead Tips: You can make the batter up to 24 hours ahead of time. You can also prepare the entire dish in advance if you have very thick and crusty bread that will hold up to being soaked for hours.
Substitutes: For best results, follow the recipe as is. However you can use any milk of choice and you can remove the nuts or substitute with a different kind.