Love Your Food

Tasty Tuesday’s: French Toast Bake

One of our friends recently had a baby. I know when I had my two little ones, it was always nice to have some things in the freezer to pull out for nights where I was just two exhausted to think about cooking a meal! When meeting a baby or visiting with momma’s of new babies, I never come empty handed. This french toast bake is a family favorite in our house, and so easy to throw together. I like to keep meals I make for others simple because you never know what they exactly like. Also, this meal could be for a weekend breakfast or a simple dinner so that’s another plus!

This french toast bake is seriously super easy. When I made it for my friend, I also made another for my family and put it in the freezer for one of our busy days. We are big fans of brinner for dinner! 🙂 If you use it the day of, you’ll want to either make it the night before or the morning of to let the bread soak up the egg mixture. It’s a great recipe for weekend breakfast as well. You can just prep it the night before (It seriously takes 5 minutes!) and have it ready to throw in the oven the next morning!

Take 10 slices of bread and tear into bite size pieces. Sourdough or french bread is my favorite, but we don’t always have that on hand. If you use regular bread, I double or triple up my slices before tearing them up. This way it makes the bread pieces thicker for the egg mixture to soak into.

Place into sprayed 9×13 pan or two 8×8 pans.

Whisk 4 eggs in a large bowl.

Pour in milk, sugar, salt, and vanilla. Whisk together.

Pour the egg mixture on top of bread pieces making sure to coat all of it.

I like to use my clean hands to really mix the bread pieces and egg mixture together.

Mix the last 2 tablespoons of sugar and cinnamon in a small bowl. Sprinkle on top of casserole.

If you are going to bake the next day, cover and place in refrigerator over night. If you are going to use it for a later date, cover and place in freezer.

To bake the next morning:

Uncover and bake at 350 for 40 minutes.

To bake after freezing:

Thaw over night in refrigerator. Bake at 350 for 40 – 45 minutes.


For the casserole:

  • 10 slices of bread in small pieces (whatever kind you have!)
  • 4 eggs
  • 1 ½ cups of milk
  • 2 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

For the topping:

  • 2 tablespoon sugar
  • 1 teaspoon cinnamon


  1. Take ½ a loaf or 10 slices of toast and tear into bite size pieces. Place pieces in a sprayed 9×13 or two 8×8 pans.
  2. Whisk eggs, milk, sugar, salt, and vanilla in a large bowl.
  3. Pour mixture over bread pieces in pan coating all pieces. (You can use your hands to mix evenly.)
  4. Mix sugar and cinnamon together in a small bowl for the topping. Sprinkle on top of casserole.
  5. If freezing, cover with foil and place in freezer. To cook, thaw over night, uncover, and bake at 350 for 40 -45 minutes.
  6. If using now, place in refrigerator over night or for a few hours. Bake at 350 for 40 minutes.
  7. Serve with your favorite syrup.


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