Servings: 6 1x
Scale
Ingredients
- Cooking spray
- 2 tablespoons butter, melted
- 8 ounces French bread, cut into ¾-inch cubes (about 8 cups)
- 1 ½ cups milk of choice
- 4 large eggs
- 2 tablespoons pure maple syrup
- 2 tablespoons + 1 teaspoon brown sugar, divided
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon, divided
- Pinch of ground nutmeg
- Optional for topping: berries, whipped cream, yogurt, powdered sugar, and/or maple syrup
Instructions
- Preheat the oven to 350°F.
- Mist 9×9-inch baking dish with cooking spray. Add the melted butter to the dish and swirl the dish to spread it out evenly.
- Add the bread cubes to the dish.
- In a medium bowl, combine the milk, eggs, maple syrup, 2 tablespoons brown sugar, the vanilla extract, 1¼ teaspoons cinnamon, and the nutmeg. Whisk to combine well, then pour the mixture over bread cubes in the baking dish.
- With the back of a spoon or spatula, press the bread cubes into the egg mixture until they are submerged and coated with the mixture.
- In a small dish, combine the remaining 1 teaspoon brown sugar and the remaining ¼ teaspoon cinnamon. Sprinkle evenly over the bread mixture.
- Bake until set in the center of the casserole, 45-50 minutes.
- Serve warm with optional toppings, such as berries, whipped cream, yogurt, powdered sugar, or a drizzle of maple syrup.
Notes
For overnight French toast casserole, assemble the casserole as written through Step 6. Cover the dish and refrigerate the casserole overnight. In the morning, preheat the oven and bake until the center is set, 50 to 60 minutes.
For dairy free, use coconut oil in place of the butter, and use non-dairy milk.
For gluten free, use gluten-free bread cubes.
Nutrition Information
- Serving Size: 1/6 of the casserole
- Calories: 247
- Fat: 9 g
- (Sat Fat: 4 g)
- Sodium: 299 mg
- Carbohydrate: 33 g
- (Fiber: 1 g
- Sugar: 15 g)
- Protein: 9 g
- Cholesterol: 109 mg