week 29

daisi - April 24, 2015

Make Ahead French Toast Casserole

daisi - April 24, 2015
acorn squash

This Easter, since the baby is still sleeping a lot, I wanted to host everyone at our house. Baby sleep is a topic I google 24/7, so I’m serious about him getting his day sleep any way we can. And speaking of the baby… since he’s been around I don’t have a whole lot of time to spend in the kitchen. This lead me to a “make ahead” type brunch menu that was, quite frankly, so easy, I’ll repeat it in the future. I made both a savory and sweet  recipe that are prepped the day before and baked the morning of. I baked them at the same time so that both came out piping hot and ready.

The first recipe I am sharing was this French Toast Casserole which was perfect for the sweet tooth in everyone. Easier than making individual french toast and just as delicious.

French Toast Casserole

French Toast Casserole


  • 1 bakery loaf of french bread- (approx 10 c. cut into 1-inch cubes)
  • 8 (oz) cream cheese, softened
  • 8 large eggs
  • 1-1/2 cups milk
  • 2/3 cup half and half
  • 1-1/4 cups syrup
  • 1/2 teaspoon vanilla
  • 2 tablespoons powdered sugar


  1. Lightly grease a 9x13 pan and add the bread cubes.
  2. Beat the cream cheese in a large bowl with an electric mixer until smooth.
  3. Add eggs (1 or 2 at a time, mixing well after each).
  4. Stir in milk, half and half, 1/2 cup syrup, and vanilla until smooth.
  5. Pour mixture over the bread; cover, and refrigerate overnight.
  6. Remove casserole from refrigerator and let sit at room temperature for 30 minutes.
  7. Preheat oven to 350 degrees F and bake uncovered, for 50 minutes, until a knife inserted in the center comes out clean. Pour remaining 3/4 syrup over the casserole and sprinkle with powdered sugar.

Stay tuned for the savory make ahead brunch item I made this Easter and let me know what your favorite make ahead meals are!

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1 comment

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