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French Toast Casserole

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This french toast casserole is a great way to use up stale bread, and a delicious start to a school day or weekend morning!  Added plus, mom doesn’t have to get up hours before everyone else to get a hearty breakfast on the table!   I buy day old texas toast for this and freeze what I don’t use in the casserole and use for croutons or crumbs. Any stale bread will work, but thick cut breads or Challah work best!

This recipe has a few options but try them all !  What a great way to start the day!

french toast casserole

You can double up this recipe and have a lovely holiday brunch item too! The Praline topping is ever so rich and completely optional, but try it! You won’t be disappointed!

Print Recipe
4.34 from 3 votes

French Toast

Overnight Success with this one!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: Southern
Servings: 8 to 10
Author: Debbie


  • 1 loaf stale thick sliced bread 13 to 16 ounces.
  • Butter for pan
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 4 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • 16 oz Philly Cream Cheese softened
  • Praline Topping optional


  • Spread a good layer Cream Cheese on one side of each slice of bread.
  • Mix together 2 tablespoons sugar and 1/2 tsp Cinnamon, sprinkle over cream cheese.
  • Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
  • In a large bowl, combine the eggs, half-and-half, milk, 2 table spoons sugar, vanilla, 1/2 tsp cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  • Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
  • Spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.
  • The next day, preheat oven to 350 degrees F.
  • Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
  • Serve with Maple or Pecan Syrup.
Print Recipe
4.34 from 3 votes

Southern Praline Topping

Course: Breakfast
Cuisine: Southern
Author: Debbie


  • 1/2 pound 2 sticks butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • Combine all ingredients in a medium bowl and blend well.
  • Spread over bread before baking



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    • Debbie says

      we love it too Paula, when the kids are here. its perfect finger food for them and the grown ups. love the goodness!