Cinnamon French Toast Casserole for Your Next Brunch

I fell in love with breakfast casseroles many years ago when I had a Saturday morning business appointment in the other party’s home. Rather than just serving coffee, this person went out of their way to make me feel welcome by serving a cheesy bacon and egg casserole.

Not only was the gesture extremely nice, even though it wasn’t necessary, but the casserole was also delicious and opened my mind to a wider variety of menus for breakfast, particularly when serving a group.

The French toast casserole is no different. It’s easy and serves a group and a bit different than many of the other breakfast casseroles I often serve.

Cinnamon French Toast

cinnamon French toast
You won’t need syrup for this French toast since you create a sauce for the bottom that will provide plenty of sweet goodness. There’s also no dipping bread in egg mixture since you pour it over the bread.

It’s simple and easy, but best of all, you make it the night before and have it ready to bake in the refrigerator the next morning, making it easy when you least want to rush.


For the syrupy bottom layer, combine a stick of melted butter with a cup of brown sugar, mixing it well. Pour it in the bottom of a 9X13 pan and then layer it with Texas toast, which you can find in your freezer section.

Put them close together so you don’t have any gaps. You can leave the crusts on the toast or remove them for a more attractive appearance. I leave them on for the family, but remove them when guests are going to be partaking. Sprinkle with a cinnamon and sugar mixture.

Mix four beaten eggs, 1 ½ cups of milk, a tablespoon of powdered sugar and a teaspoon of vanilla until blended. Pour half of the mixture over the Texas toast. Top with another layer of Texas toast and top off with the remaining mixture and then sprinkle more cinnamon and sugar on top.

You can use brown or white sugar for this. Let it set in the refrigerator overnight. When you’re ready for it in the morning, all you have to do is bake at 350 degrees for 45 minutes then sprinkle with powdered sugar for a finishing touch.

If you want to make it a holiday special, cut a stencil with a holiday pattern out and sprinkle the sugar over it to create a design on the top of the casserole.


Cinnamon French Toast Casserole for Your Next Brunch

Cinnamon French Toast Casserole for Your Next Brunch

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Recipe by: Calleigh |
Category: Dessert
Cinnamon French Toast Casserole for Your Next Brunch


489.93 kcal
  1. 1/2 cup melted butter (1 stick)
  2. 1 cup brown sugar
  3. 1 loaf Texas toast
  4. 4 eggs
  5. 1 1/2 cup milk
  6. 1 teaspoon vanilla
  7. Powdered sugar for sprinkling


  1. Melt butter in microwave & add brown sugar....stir till mixed.
  2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
  3. Beat eggs, milk, & vanilla
  4. *Add 1 Tablespoon powdered sugar to egg mixture
  5. Lay single layer of Texas Toast in pan
  6. Spoon 1/2 of egg mixture on bread layer
  7. Sprinkle brown sugar & cinnamon before next layer
  8. Add 2nd layer of Texas Toast
  9. Spoon on remaining egg mixture
  10. Spread thin layer of butter
  11. Sprinkle lightly with white sugar & cinnamon
  12. Cover & chill in fridge overnight
  13. Bake at 350 for 45 minutes (covered for the first 30 minutes)
  14. Sprinkle with powdered sugar
  15. Serve with warm maple syrup (I don't do the syrup part)


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Nutrition Facts

Cinnamon French Toast Casserole for Your Next Brunch


Amount Per Serving
Calories 489.93 kcal
% Daily Value*
Total Fat 30.33 g 46.7%
Saturated Fat 17.69 g 88.5%
Trans Fat 0.95 g
Cholesterol 230.12 mg 76.7%
Sodium 149.88 mg 6.2%
Total Carbohydrate 46.22 g 15.4%
Dietary Fiber 0.28 g 1.1%
Sugars 42.9 g
Protein 9.35 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About me:

abt me 150x150 Hi there, my name is Calleigh. Glad you’re here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

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