- 1 loaf French bread (day-old is great)
- 6 eggs
- 1 ¾ cups milk
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
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Cut bread into chunks and spread evenly in a generously greased 9 x 13 pan.
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Mix eggs, milk, sugar, salt, and vanilla together and pour over bread. Gently press bread down into egg mixture to ensure all bread is coated.
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In a small bowl, mix sugar and cinnamon for topping and sprinkle mixture evenly over bread.
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Cover and allow to refrigerate overnight before baking.
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Remove from refrigerator and bake at 350oF for about 45 minutes, or until set in the middle. If necessary, tent with foil toward the end of the bake time to prevent overbrowning.
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Top it with maple syrup, powdered sugar, chopped pecans, or a spoonful of fruit and enjoy!
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To prepare casserole for the freezer, complete all the steps except refrigerating and baking. Wrap casserole in foil and seal in a 2-gallon freezer bag or double wrap casserole in foil. When ready to serve, allow casserole to thaw completely in the refrigerator – 12-24 hours. Then bake as directed.
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If you enjoyed this classic Cinnamon French Toast Casserole, you might also like these other breakfast casserole recipes: