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  • Cozy Overnight French Toast Casserole—Completely Egg-Free and Family Friendly

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    This Overnight French Toast Casserole is a cozy, make-ahead breakfast that bakes up soft, custardy, and full of warm vanilla-cinnamon flavor—without using a single egg. The bread soaks overnight, giving you a perfectly tender, never-soggy texture that tastes just like classic French toast. Ideal for busy mornings, holidays, or feeding a crowd, this allergy-friendly bake keeps breakfast calm and stress-free. Simple ingredients, easy prep, and a buttery crumb topping make this a family favorite every time.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Mornings in our house have always been a little easier when breakfast is already waiting. After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most—and this French toast casserole without eggs delivers both.

    Everything soaks overnight, so the bread absorbs all that cozy cinnamon-vanilla goodness without needing eggs to bind it. In the morning, you simply slide the dish into the oven and enjoy the smell of a warm, sweet breakfast filling the house. I tested and re-tested this recipe until it came out perfect every single time—never dry, never mushy, just the right balance of tender and toasty.
    For families with allergies, this is one of those recipes that brings everyone to the table. And the best part? It’s completely egg-free.

    Why You’ll Want to Try My Recipe

    • Egg-free but classic: Custardy texture and traditional French toast flavor—no eggs needed.
    • Zero Morning Stress: Prep at night, bake in the morning, zero stress.
    • Simple ingredients: Everything is pantry-friendly and easy to find.
    • Perfect texture: Soft in the center, golden on top, never soggy.
    • Feeds a crowd: Ideal for holidays, brunch, or weekend family breakfasts.
    • Allergy-friendly: Safe for egg allergies and incredibly easy to make dairy-free or gluten-free, too. A cozy breakfast everyone can enjoy without worry.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Various bread pudding ingredients are arranged on a white surface, perfect for making Overnight French Toast Casserole Without Eggs—stale bread, heavy cream, butter, brown sugar, milk, vanilla, and assorted spices and powders.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Stale Bread: You want it slightly dry so it can soak up the custard. Any sturdy bread works—Italian, French, brioche, challah, or even a gluten-free loaf.
    • Whole Milk: This adds moisture and creaminess to replace traditional eggs. Use your favorite dairy-free milk if needed—oat or soy work best.
    • Heavy Cream: Makes the custard richer and gives you that classic French toast texture. For dairy-free, use full-fat coconut milk or a dairy-free “heavy cream” alternative.
    • Cornstarch: My secret to thickening the custard without eggs! It helps create that soft, set texture we love.
    • Ground Cinnamon & Ground Nutmeg: Warm, cozy flavors that make this casserole taste like a morning treat.
    • Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
    • Salt: Balances everything—just a pinch makes a difference.
    • Custard Powder: I know these might not be your typical pantry staples, but if you’re a French Toast lover like me, they’re worth having on hand. They add a subtle, savory, eggy flavor that takes these egg-free toasts to the next level—so delicious, you won’t miss the eggs one bit!  If unavailable, you can substitute additional cornstarch.
    • Nutritional Yeast: This is optional, but I love using a small amount because it gives the custard a subtle “eggy” richness without adding eggs. Don’t worry—you won’t taste cheese!
    • Pure Vanilla Extract: A must for classic French toast flavor.

    Crumb Topping

    • Light Brown Sugar – Sweet and caramel-like.
    • All-Purpose Flour – Gives structure to the crumble.
    • Ground Cinnamon – For extra warmth on top.
    • Unsalted Butter: Makes that irresistible golden topping. Use vegan butter if needed.

    To Serve (Optional)

    • Confectioners’ Sugar: A pretty finishing touch.
    • Pure Maple Syrup: Warm and cozy.
    • Fresh Berries: Adds brightness and freshness.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the highest content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Gluten-Free: Swap out the bread for your favorite gluten-free variety — just make sure it’s not too crumbly.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Cut the Bread

    • A white baking dish filled with evenly spread chunks of cubed bread on a white surface, perfect for preparing Overnight French Toast Casserole Without Eggs.
      Just grab your loaf and cut it into medium-sized cubes. They don’t have to be perfect—just try to keep them roughly the same size so they soak evenly. Spread them out in your baking dish and set it aside.

    Extra Tip:

    If your bread is not stale, I recommend drying it in the oven for 10 minutes at 300ºF so it can soak properly.

    Make the Eggless Custard Mixture

    • Two side-by-side images show ingredients for Overnight French Toast Casserole Without Eggs in a glass bowl—flour, spices, and liquid on the left, then whisked together on the right.
      In a big bowl, whisk together the milk, cream, sugar, spices, cornstarch, vanilla, custard powder, and nutritional yeast (if using). It will look a little thinner than traditional custard, and that’s totally okay—it thickens as it bakes.

    Make the Crumb

    • Two glass bowls: the left contains sugar, flour, and cubed butter for an Overnight French Toast Casserole Without Eggs; the right shows the mixture combined into coarse crumbs, both on a white surface.
      In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Cover and refrigerate until ready to use.

    Assemble and Chill

    • Two-panel image: Left shows a hand pouring a milk mixture over cubed bread in a white baking dish; right shows bread cubes coated with the mixture, ready to bake—perfect for Overnight French Toast Casserole Without Eggs.
      Pour that cozy custard mixture all over the bread. Gently press the bread down so every piece gets a little bath. Cover the dish with aluminium foil and pop it in the fridge overnight (or at least a few hours) so the bread can soak up all the flavor.

    Add the Crumb

    • Two side-by-side images show a baking dish with cubed bread pieces on the left and the same dish topped with crumbs on the right, illustrating an Overnight French Toast Casserole Without Eggs on a white surface.
      In the morning, sprinkle the crumb topping over the casserole.

    Bake

    • Overnight French Toast Casserole Without Eggs baked to perfection, topped with powdered sugar, raspberries, and blueberries in a white dish, surrounded by bowls of fresh berries and a striped towel.
      Bake for 50–60 minutes, or until the top is golden and the casserole is set. Let the French toast casserole cool for at least 10 minutes before serving. Dust with confectioners’ sugar and serve with maple syrup and fresh berries, if desired.

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Bread soaking unevenly: Some pieces may stay drier than others. Pro Tip: Press the bread gently into the mixture before chilling. Give the casserole a quick toss halfway through soaking if you can.
    • The casserole bakes too soft or too firm: This depends on bread type. Pro Tip: Use a sturdy, slightly stale loaf. Soft sandwich bread will soak more liquid and may need a few extra minutes in the oven.
    • Crumb topping melts too quickly: Butter warms as you mix. Pro Tip: Keep the butter cold and crumble it with your fingers or a fork so the topping bakes crispy and golden.
    • The center needs more time: Overnight casseroles can bake differently depending on your pan. Pro Tip: If the top browns too fast, cover loosely with foil and continue baking until the center is set and bubbly.
    • Slightly stale bread is best for this egg-free French toast. If the bread is too fresh, then it will absorb too much custard and make the French toast soggy. If your bread is fresh and super soft, I recommend drying it in the oven for 10 minutes at 300º F so it can soak properly. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
    • Make sure to cut the bread into even cubes to help it soak more consistently.
    • Let the casserole rest 10 minutes after baking so the custard sets perfectly.
    An Overnight French Toast Casserole Without Eggs, topped with powdered sugar, raspberries, and blueberries in a white ceramic pan.

    Variations & Additions

    • Berries: Scatter 1 cup of fresh berries over the bread before the topping. I do not recommend frozen berries.
    • Cream Cheese: Layer half of the bread in the prepared baking dish. Beat 8 oz (226 g) of the room-temperature cream cheese on medium-high speed until completely smooth. Add in the 2 tablespoons (15 g) confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of the cream cheese mixture onto the bread. Layer the remaining bread cubes on top of the cream cheese.
    • Dried Fruit: Add raisins or dried cranberries for a cozy fall twist.
    • Chocolate: Sprinkle chocolate chips for a kid-friendly treat.
    • Orange: Add orange zest for a bright, fresh flavor.
    A baked Overnight French Toast Casserole Without Eggs is topped with fresh raspberries, blueberries, and powdered sugar on a white surface.

    Storage and Freezing Instructions

    To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

    To Freeze: Freeze baked portions tightly wrapped for up to 2 months. Thaw in the fridge overnight and warm in the oven before serving.

    To Prep Ahead: Assemble the casserole, cover tightly, and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.

    Frequently Asked Questions

    A slice of Overnight French Toast Casserole Without Eggs topped with berries sits on a white plate, with a fork taking a bite and syrup pooling underneath.

    Try These Frosting Recipes Next!

    Recipe Card

    A slice of Overnight French Toast Casserole Without Eggs topped with berries and syrup sits on a white plate, surrounded by bowls of blueberries, raspberries, and a jar of syrup.

    Eggless Overnight French Toast

    Oriana Romero

    This Overnight French Toast Casserole Without Eggs bakes into a soft, custardy center with a golden, buttery crumb topping. The bread soaks overnight in warm cinnamon-vanilla milk for maximum flavor and perfect texture. It’s an easy, reliable, allergy-friendly breakfast that makes mornings calmer and more delicious.

    Prep Time 20 minutes

    Cook Time 50 minutes

    Chilling Time: 8 hours

    Total Time 9 hours 10 minutes

    Servings 12 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Grease a 9×13-inch baking dish.

    • Slice the bread and then cut the bread into cubes, about 1 inch in size. Spread the cubes into the prepared baking pan.

    • In a large mixing bowl, whisk together the milk, heavy cream, cornstarch, cinnamon, nutmeg, brown sugar, salt, custard powder, nutritional yeast (if using), and vanilla until smooth.

    • Pour the custard mixture evenly over the bread. Toss gently to combine, then spread the mixture into an even layer. Cover and refrigerate overnight.

    • Prepare the crumb topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Cover and refrigerate until ready to use.

    • When ready to bake, preheat the oven to 350° F (180° C).

    • Uncover the casserole and sprinkle the crumb topping evenly over the surface.

    • Bake for 50–60 minutes, or until the top is golden and the casserole is set. Let the French toast casserole cool for at least 10 minutes before serving. Dust with confectioners’ sugar and serve with maple syrup and fresh berries, if desired.

    • Dust with confectioners’ sugar and serve with maple syrup and fresh berries, if desired.

     
    Bread. The perfect French toast really starts with the bread. I like to use a thick and soft variety, such as my homemade eggless brioche, because it gets extra crispy on the outside while remaining tender and flavorful inside. If you don’t have time to make your own egg-free brioche, this pre-sliced  Brioche Style Bread Loaf or these eggless brioche rolls could be a good alternative. Other great options are Challah, Texas toast, and Croissant Toast Loaf. Whatever bread you’re going to use, make sure it’s egg-free. I prefer to use challah, brioche, or other crusty bread. You’ll need 1 12-16 oz loaf. Also, make sure to cut the bread into even cubes to help it soak more consistently.
     
    Stale Bread: If the bread is too fresh, then it will absorb too much custard and make the French toast soggy. If your bread is fresh and super soft, I recommend drying it in the oven for 10 minutes at 300º F so it can soak properly. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
     
    Milk: You can substitute regular milk for evaporated milk or half and half for extra richness.
     
    Salt: When making French Toasts, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of eggs. It can be found in gourmet grocery stores or online on Amazon. Don’t you have black salt? No problem! Just use regular salt. 
     
    Custard Powder: I know these might not be your typical pantry staples, but if you’re a French Toast lover like me, they’re worth having on hand. They add a subtle, savory, eggy flavor that takes these egg-free toasts to the next level—so delicious, you won’t miss the eggs one bit!  If unavailable, you can substitute additional cornstarch. This is the custard powder I use. 
     
    Nutritional Yeast: This is optional, but I love using a small amount because it gives the custard a subtle “eggy” richness without adding eggs. Don’t worry—you won’t taste cheese!. You can find it in most grocery stores or online here. 
     
    Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
     
    Freeze: Freeze baked portions tightly wrapped for up to 2 months. Thaw in the fridge overnight and warm in the oven before serving.
     
    Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
     
    Half Recipe: This recipe can easily be halved in an 8-inch or 9-inch baking pan. The bake time will be slightly shorter, around 30-35 minutes.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the highest content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Gluten-Free: Swap out the bread for your favorite gluten-free variety — just make sure it’s not too crumbly.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Bread soaking unevenly: Some pieces may stay drier than others. Pro Tip: Press the bread gently into the mixture before chilling. Give the casserole a quick toss halfway through soaking if you can.
    • The casserole bakes too soft or too firm: This depends on the bread type. Pro Tip: Use a sturdy, slightly stale loaf. Soft sandwich bread will soak up more liquid and may need a few extra minutes in the oven.
    • Crumb topping melts too quickly: Butter warms as you mix. Pro Tip: Keep the butter cold and crumble it with your fingers or a fork so the topping bakes crispy and golden.
    • The center needs more time: Overnight casseroles can bake differently depending on your pan. Pro Tip: If the top browns too fast, cover loosely with foil and continue baking until the center is set and bubbly.

     
    ➤ Extra Tips:

    • Slightly stale bread is best for this egg-free French toast. If the bread is too fresh, then it will absorb too much custard and make the French toast soggy. If your bread is fresh and super soft, I recommend drying it in the oven for 10 minutes at 300º F so it can soak properly. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
    • Make sure to cut the bread into even cubes to help it soak more consistently.
    • Let the casserole rest 10 minutes after baking so the custard sets perfectly.

     
    ➤ Variations & Additions

    • Berries: Scatter 1 cup of fresh berries over the bread before the topping. I do not recommend frozen berries.
    • Cream Cheese: Layer half of the bread in the prepared baking dish. Beat 8 oz (226 g) of the room-temperature cream cheese on medium-high speed until completely smooth. Add in the 2 tablespoons (15 g) confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of the cream cheese mixture onto the bread. Layer the remaining bread cubes on top of the cream cheese.
    • Dried Fruit: Add raisins or dried cranberries for a cozy fall twist.
    • Chocolate: Sprinkle chocolate chips for a kid-friendly treat.
    • Orange: Add orange zest for a bright, fresh flavor.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 251kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 82mgPotassium: 133mgFiber: 1gSugar: 16gVitamin A: 539IUVitamin C: 0.1mgCalcium: 87mgIron: 0.4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 251

    Keyword breakfast casserole egg-free french toast recipe

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    Oriana Romero

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  • Best Of Houston® 2025: Best Brunch – Montrose – Houston Press

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    Overview:

    We choose this year’s winner of the Best Montrose Brunch.

    Best Brunch – Montrose: Októ

    Another hit from Sof Hospitality (the team behind Doris Metropolitan and Hamsa), Októ has brought its playful, modern Mediterranean flair to the brunch scene earlier this spring. The menu moves from Lox & Latkes with Osetra caviar and Green Shakshuka with spinach and feta, to Octopus Carpaccio and Frena French Toast with blueberry clove compote. Cocktails and luxe snacks like mini caviar-tinis keep the energy high, even when it’s not patio weather.

    888 Westheimer

    713-485-0841

    oktorestaurant.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • We Lost This Recipe for a While… But It’s Too Good to Stay Gone

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping. 

    It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up. 

    Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

    a photo of a piece of french toast casserole on a plate sitting in maple syrup with a fork next to it and fresh berries on top

    Ingredients for French Toast Casserole

    There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:

    • Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
    • Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
    • Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
    • Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
    • Sugar: any granulated refined sugar works great
    • Brown Sugar: adds flavor and richness
    • Cinnamon: any brand of cinnamon is great
      • NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
    • Vanilla: real vanilla extract is preferred

    Topping

    • Butter: chilled and cut into small (1/2 inch-ish) cubes
    • Flour: just all purpose
    • Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
    • Cinnamon: combined with the brown sugar and it’s all the flavor you need
    • Salt: just a little pinch enhances all the flavors
    • Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.
    a photo of a slice of french toast casserole removed from a whole pan of it topped with powdered sugar and fresh berriesa photo of a slice of french toast casserole removed from a whole pan of it topped with powdered sugar and fresh berries

    How to Make French Toast Casserole

    This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:

    1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
    2. Whisk: Whisk the eggs, milk and cream together and then add the rest of the ingredients and stir until smooth. Pour the mixture all over the bread.
    3. Rest: Wrap in plastic wrap and let it rest in the fridge overnight.
      • NOTE: If you need to bake it earlier, let it rest for at least 1 hour before baking.
    4. Make Topping: Prepare the crumble topping by adding all the ingredients except the butter to a bowl and whisk together. Cut in the butter and squeeze it together into clumps. Store in an airtight container until you’re ready to bake the casserole.
    5. Prep: When you’re ready to bake, preheat the oven.
    6. Bake: Remove the plastic wrap and sprinkle the crumb topping all over the soaked bread. Bake.
    7. Garnish: Remove from the oven and dust with powdered sugar and sprinkle with fresh berries if desired. Serve with buttermilk syrup or your favorite syrup of choice.
    a photo of an unbaked french toast casserole ready to stick in the ovena photo of an unbaked french toast casserole ready to stick in the oven

    What is the Best Bread for French Toast?

    You want a good dense bread that can hold up to the egg custard mixture. My preferred types of bread are brioche or challah, but a good sourdough, french bread, or Texas toast will work fine too.

    a photo of a whole baked french toast casserole with a streusel topping and fresh berries and powdered sugar sprinkled on topa photo of a whole baked french toast casserole with a streusel topping and fresh berries and powdered sugar sprinkled on top

    How to Avoid Soggy French Toast Casserole

    The key to avoiding a soggy casserole is the bread. You want to use a good sturdy bread and cutting it into thick bread cubes so it can soak up the egg mixture.

    Letting the casserole soak for a long time is also crucial. That way the egg mixture gets more evenly distributed throughout the dish and when it bakes, it bakes evenly and give you the texture you desire. You can also press the bread down into the egg to help it get coated.

    a photo taken over a casserole dish with baked french toast casserole with streusel toppinga photo taken over a casserole dish with baked french toast casserole with streusel topping

    Do You Eat French Toast Casserole with Syrup?

    Yessssss…I mean, why wouldn’t you?!? I guess you don’t have to if you prefer less sweetness. It will be plenty moist if you don’t overbake it. But we love it with buttermilk syrup or our coconut buttermilk syrup!

    If you want a thicker more caramel-y syrup, add a cup of brown sugar to our buttermilk syrup recipe.

    a photo of a fork removing a bite of french toast casserolea photo of a fork removing a bite of french toast casserole

    What to Serve with French Toast Bake

    I love a mix of savory and sweet for breakfast so a side of scrambled eggs or fried eggs and some bacon is a great option. Oooh some chorizo potatoes could be good too! However, this casserole is hearty enough to stand on it’s own.

    a photo of someone pouring syrup on a piece of french toast casserole topped with fresh berriesa photo of someone pouring syrup on a piece of french toast casserole topped with fresh berries

    Storing, Reheating, and Freezing French Toast Casserole?

    Leftover french toast casserole stores really well in the fridge. Cover the leftovers with plastic wrap or put it in an airtight container. It will keep in the fridge for up to 5 days.

    We usually reheat the casserole one serving at a time with a quick zap in the microwave. If you want to reheat the whole casserole, warm it up in the oven at 350 degrees until heated through.

    This dish also freezes very well. Make and bake it as written in the instructions and let it cool completely. Be sure to bake it in a dish that is freezer safe. Once it is cool, wrap it in plastic wrap and then aluminum foil. It will freeze for up to three months. Allow it to thaw in the fridge overnight and then warm it up in the oven at 350 degrees for around a half hour.

    a photo taken over the top of a piece of french toast casserole topped with fresh berries and powdered sugar sittin gin a pool of syrupa photo taken over the top of a piece of french toast casserole topped with fresh berries and powdered sugar sittin gin a pool of syrup

    So if an easy make ahead breakfast that everyone will devour is what you are after, then this french toast casserole recipe is exactly what you need. It makes the best breakfast for dinner too!

    More Breakfast Casseroles to Try:

    Prevent your screen from going dark

    • Tear or cube the bread into 1-2″ pieces and grease a 9×13″ baking dish. Pile all of the bread into the pan.

      1 Loaf Challah Bread

    • Whisk the eggs, milk and heavy cream. Add the sugars, cinnamon and vanilla extract in a bowl until smooth. Pour the custard all over the bread, occasionally pressing the bread down a little. Wrap the entire dish in saran wrap and place in the fridge overnight. If you need to bake it the same day, set the pan out to absorb the custard for 1 hour before baking.

      8 Eggs, 2 Cups Milk, 1/2 Cup Heavy Cream, 3/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1 Tablespoon Vanilla

    • Prepare the topping by adding to a bowl the flour, brown sugar, cinnamon and salt whisking to combine. Cut in the butter with a pastry cutter and squeeze the mixture together in clumps. Place in a ziploc bag and refrigerate to keep the mixture held together.

      1/2 Cup Flour, 1/2 Cup Brown Sugar, 1 teaspoon Cinnamon, 1 Pinch Salt, 1/2 Cup Unsalted Butter

    • Preheat the oven to 350 degrees F.

    • Remove the saran wrap and sprinkle the top with clumps of the topping. Place in the oven for 45-60 minutes. I like it somewhere in between but if you like it extra dry and not soft in the middle then go for 60 minutes.

    • Remove from the oven and dust with powdered sugar. Serve with Buttermilk Syrup (see note)
    Do not use fat free milk.
    To make the syrup like a caramel syrup just add 1 cup of brown sugar to the white sugar. 

    Serving: 1cup, Calories: 601kcal, Carbohydrates: 76g, Protein: 14g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 250mg, Sodium: 322mg, Potassium: 261mg, Fiber: 2g, Sugar: 43g, Vitamin A: 1030IU, Vitamin C: 1mg, Calcium: 182mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Air Fryer French Toast Muffins [+Video] – Oh Sweet Basil

    Air Fryer French Toast Muffins [+Video] – Oh Sweet Basil

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    Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.

    Ok, so years ago we made these little French toast sticks, which are delicious, but I kinda couldn’t stop thinking about other options. Especially for times when you want to feed more people in a fast amount of time.

    So I knew I had to ditch the oven and go for the air fryer! These little muffins are perfect for baby showers, parties, back to school breakfast or most of all, we eat them for dinner haha!

    Ingredients for Air Fryer French Toast Muffins

    These air fryer muffins use all the same ingredients as traditional french toast but we just cook them a little differently. Here is everything you will need:

    • Texas Toast or Cinnamon Swirl Bread
    • Eggs
    • Butter
    • Whole Milk
    • Sugar
    • Vanilla Extract
    • Salt 
    • Flour
    • Ground Cinnamon
    • Powdered Sugar (optional)
    • Maple Syrup (optional)

    The measurements needed for each ingredient can be found in the recipe card. Keep scrolling for all the details.

    a photo taken over the top of several baked french toast muffins dusted with powdered sugar and sitting on a wire cooling rack

    How to Make French Toast Muffins in the Air Fryer

    Picture french toast casserole but in individual muffin-sized portions and you’ll have this recipe! Here are the simple steps:

    1. Prep: Preheat the air fryer to 350 degrees F.
    2. Whisk: In a large bowl, whisk together the eggs, butter and milk.
    3. Combine: Add in the sugar, vanilla, salt, flour and cinnamon and whisk vigorously to combine. 
    4. Stir: Using a sharp bread knife, dice the bread into 1″ cubes and add to the egg base, stir to combine, tossing the cubed bread to coat.
    5. Air Fry: Distribute the mixture into silicone muffin cups and air fry at 350 degrees F for 15 minutes until golden brown.
    6. Serve: Remove and serve with syrup and sprinkle with powdered sugar.

    All of these instructions can also be found in the recipe card at the end of the post.

    a photo gallery of all the steps for making air fryer french toast muffinsa photo gallery of all the steps for making air fryer french toast muffins

    Watch How These French Toast Muffins are Made…

    What is the Best Bread for French Toast?

    I love to keep this recipe simple and affordable by using Texas toast or cinnamon swirl bread that I can just grab at Costco. If you want to get a little fancier, challah bread, croissants, or brioche will also work great.

    PRO TIP: The real key to the bread you use is to make sure it is a couple of days old. If it’s a little stale, it will soak up the custard milk and egg mixture well and the baked french toast muffins won’t be soggy.

    a photo of several golden baked air fryer muffins sitting on a wire cooling rack

    What to Eat with French Toast Muffins

    If I’m making these muffins for dinner, then I like to serve them with a side of scrambled eggs and bacon! I like to balance out a sweet breakfast food with sometime savory! A fruit salad also makes a great side dish as well!

    I already mentioned that I like to drizzle some syrup over the top of them. Maple syrup is delicious, but our buttermilk syrup is probably my favorite! That stuff is liquid gold!

    How to Make French Toast Muffins in the Oven

    If you don’t have an air fryer, you can totally make these muffins in the oven. Preheat the oven to 350 degrees F and spray a muffin tin with cooking spray. Fill each cup with the prepared bread and egg mixture. Bake for 25-30 minutes or until the muffins are golden brown.

    a photo taken from the side of a baked french toast muffin so you can see all the layered bread chunks

    Variations

    Air fryer french toast muffin cups are easy to make you’re own. Here are some ideas for add-ins:

    • Raisins
    • Craisins
    • Chopped Pecans
    • Chocolate Chips
    • Cinnamon Chips

    Another delicious variation would be to substitute the sugar (or some of the sugar) with light brown sugar. You can also top the muffins with jam or diced fruit like berries or peaches and a dollop of whipped cream.

    Can French Toast Muffins Be Made Ahead of Time?

    Yes! This is a great make ahead recipe. Follow the directions as written and then store the filled silicone muffin cups in an airtight container in the refrigerator until ready to air fry. They can be made up to a day ahead of time.

    a photo of a golden baked french toast muffin with a bite taken out of it so you can see the soft and fluffy inside

    Storing and Reheating

    Leftovers should be stored in an airtight container. The can be stored either in the fridge or at room temperature, and they will keep for 3-5 days.

    French toast muffins also freeze well. Let them cool completely and then wrap individually in plastic wrap. Store in a ziploc bag or freezer-safe container. They will keep for up to 3 months.

    The muffins can be reheated in the microwave, oven or air fryer. The microwave is quick and easy of course, but you’ll lose the crunchy texture on the outside. Reheat in the oven at 350 degrees F in a baking dish covered with foil. Bake for 8-10 minutes. To reheat in the air fryer, preheat to 350 degrees and they will be ready in a couple of minutes.

    a photo of several golden air fried french toast muffins topped with powder sugar and drizzled with maple syrup

    Upgrade your breakfast routine with these tasty Air Fryer French Toast Muffins. Quick and easy to make, they are perfect for a busy morning, a weekend brunch or breakfast for dinner!

    More Breakfast Muffin Recipes:

    Servings: 6

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Description

    Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.

    • Preheat the air fryer to 350 degrees F.

    • In a large bowl, whisk together the eggs, butter and milk.

      2 Eggs, 2 Tablespoons Butter, 3/4 Cup Whole Milk

    • Vigorously whisk in the sugar, vanilla, salt, flour and cinnamon. 

      2 Tablespoons Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Salt , 1/3 Cup Flour, 1 Dash Cinnamon

    • Dice the bread into 1″ cubes and add to the egg base, tossing to coat.

      6 Slices Texas Toast or Cinnamon Swirl Bread

    • Distribute into silicone muffin cups and place into the air fryer at 350 degrees F for 15 minutes.

    • Remove and serve with syrup and powdered sugar.

    Serving: 1muffinCalories: 258kcalCarbohydrates: 28gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 369mgPotassium: 77mgFiber: 1gSugar: 8gVitamin A: 246IUVitamin C: 0.01mgCalcium: 50mgIron: 7mg

    Author: Sweet Basil

    Course: Over 200 Favorite Easy Breakfast Recipes

    Recommended Products

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    Carrian Cheney

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  • Peach Cobbler French Toast Casserole [+Video] – Oh Sweet Basil

    Peach Cobbler French Toast Casserole [+Video] – Oh Sweet Basil

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    This peach cobbler french toast casserole is loaded with cinnamon-y peaches, tender sweet bread and a crumb topping that will knock your socks off.

    I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and me. It’s why I teamed up with the Dairy Council to talk about delicious dairy products.

    I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.

    Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima lovin’ husband (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.

    a photo of several servings of peach french toast casserole topped with a streusel topping with a container of syrup next to them and slices of fresh peaches

    Ingredients for Peach Cobbler French Toast Casserole

    At first glance, this list is going to look long, but there is a lot of overlap between the three different parts of the recipe. Here is what you will need:

    French Toast Casserole

    • Sour Dough Bread: day old bread is even better and French bread works fine too
    • Eggs
    • Milk
    • Heavy Cream
    • Brown Sugar
    • White Sugar
    • Spices: Cinnamon and Nutmeg
    • Extracts: Vanilla and Almond Extract

    Peach Filling

    • Peaches
    • Cornabys EZ Gel: or flour for thickening
    • Brown Sugar
    • Cinnamon

    Crumb Topping

    • Flour
    • Brown Sugar
    • White Sugar
    • Cinnamon
    • Butter
    • Buttermilk Syrup: to pour over the top of the baked casserole dish

    The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.

    a photo of all the ingredients for peach french toast casserole including a bowl of fresh peaches, brown eggs, brown and white sugar, bread loaf, and cream.a photo of all the ingredients for peach french toast casserole including a bowl of fresh peaches, brown eggs, brown and white sugar, bread loaf, and cream.

    How to Make Peach Cobbler French Toast Casserole

    We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.

    Here are the basic steps:

    1. Prep: Grease a 9×13 baking dish.
    2. Tear: Rip up the bread and place it in the prepared pan.
    3. Combine: Add all the ingredients for the casserole to a bowl and whisk to combine.
    4. Pour: Pour the milk and egg mixture over the bread and press it gently to saturate the bread.
    5. Simmer: Add all the ingredients for the peaches to a medium saucepan and stir to combine. Simmer for 3 minutes until the peaches are tender and saucy.
    6. Cool: Allow the filling to cool while you make the topping.
    7. Whisk: Add all the ingredients for the crumble topping to a bowl and whisk to combine. Cut in the butter until everything is incorporated and holds together like wet sand.
    8. Sprinkle: Add the peaches over the top of the bread and then sprinkle the crumble topping all over the top.
    9. Rest: Cover the casserole dish with foil and let it rest in the refrigerator overnight (or at least 1 hour).
    10. Bake: Remove the foil and bake for 45 to 55 minutes.
    11. Serve: Let the family dig in and serve with fresh whipped cream or buttermilk syrup.

    Saturday mornings in our house…the whole time we are all in the kitchen laughing about funny things that happened during the week. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.

    These instructions can be found in the recipe card at the end of the post.

    Watch this French Toast Casserole Be Made…

    Are Peaches Healthy?

    Peaches have many health benefits. Peaches are high in dietary fiber. They are low carbohydrate, and contain abundant vitamins, including vitamin C, vitamin A, vitamin E, and niacin. They are also a good source of many minerals, such as, potassium, copper, manganese, and phosphorous.

    What are the Best Peaches for Baking?

    You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!

    a photo of juicy diced peaches on top of torn up chunks white bread

    Can I Use Canned or Frozen Peaches?

    Yes, both canned and frozen peaches can be used. Peach season is so short that we have to be able to use something, right?! If you use canned peaches, pay close attention to the syrup used for canning. You don’t want it to be canned with heavy syrup. Be sure to drain the peaches thoroughly.

    If you use frozen peaches, let them thaw completely and drain. Taste them and make sure they are sweet enough. Frozen fruit tends to be lacking sweetness and canned fruit is usually too sweet.

    a photo of a serving of golden baked peach cobbler french toast on a small white plate with a fork sitting on the plate

    Can French Toast Casserole Be Prepared Ahead?

    You can prepare french toast casserole up to the point of baking it. Then cover with foil and refrigerate until ready to bake. I wouldn’t wait more than 2 days maximum.

    Storing and Reheating

    French toast casserole should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.

    To reheat a large portion of the casserole, I would recommend warming it up in the oven at 350 degrees for about 10 minutes until heated through. If you are just warming up a single serving, I just zap it in the microwave.

    a photo of several servings of baked peach cobbler french toast casserole sitting on a serving tray with slices of fresh peaches around it and a carafe of syrup next to it

    Take your breakfast game to the next level with this delicious Peach Cobbler French Toast Casserole. With a crispy, buttery top and a sweet peach filling, this recipe is sure to impress.

    More Breakfast Casseroles to Try…

    a photo taken over the top of a serving of golden baked peach cobbler french toast casserole

    Servings: 18

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour

    Description

    This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.

    Prevent your screen from going dark

    • The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.

    • Start by greasing a 9×13″ baking dish.

    • Tear up the bread and place it in the pan.

      1 Large Loaf of Sour Dough Bread

    • In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.

      8 Large Eggs, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 2 Cups Milk, 1/2 Cup Heavy Cream, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract

    • Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.

    Peaches

    • Heat a medium saucepan over medium heat and add the peaches, flour (or EZ gel), brown sugar and cinnamon.

      4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon

    • Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.

    • Allow to cool while you make the topping.

    Topping

    • In a large bowl add the flour, sugars and cinnamon.

      1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Cinnamon

    • Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.

      12 Tablespoons Butter

    • Sprinkle the peaches over the bread and then crumble the topping over the bread mixture and cover with foil.

    • Set in the fridge overnight or for 1 hour

    • Heat the oven to 350 degrees the next morning, remove the foil and bake for 45 to 55 minutes.

    • Serve with fresh whipped cream and or Buttermilk Syrup.

      Buttermilk Syrup

    You can use fresh or frozen peaches
    Left overs will keep in the refrigerator for 3-4 days

    Serving: 1gCalories: 234kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 210mgPotassium: 122mgFiber: 1gSugar: 15gVitamin A: 316IUVitamin C: 1mgCalcium: 59mgIron: 2mg

    Author: Sweet Basil

    Course: 300 + Back to School Recipes Every Kid Loves

    Recommended Products

    Everyone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast CasseroleEveryone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast Casserole
    Everyone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast CasseroleEveryone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast Casserole
    Everyone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast CasseroleEveryone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast Casserole
    Everyone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast CasseroleEveryone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast Casserole
    Everyone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast CasseroleEveryone loves fresh #peachcobbler, but turn it into #breakfast-! Seriously, it's the perfect way to start out the school year! ohsweetbasil.com Peach Cobbler French Toast Casserole
    Heirloom Apple Rolls from over 200 years ago. Tender cinnamony rolls loaded with apples and baked in a sweet syrup. Serve with warm cream or milk and enjoy ohsweetbasil.comHeirloom Apple Rolls from over 200 years ago. Tender cinnamony rolls loaded with apples and baked in a sweet syrup. Serve with warm cream or milk and enjoy ohsweetbasil.com

     

    healthy chocolate pancakeshealthy chocolate pancakes
    bananas-foster-french-toast-casserole11bananas-foster-french-toast-casserole11

    Bananas Foster French Toast Casserole-I Heart Eating

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    Sweet Basil

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  • Cornflake Crusted French Toast – Simply Scratch

    Cornflake Crusted French Toast – Simply Scratch

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    This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.

    Cornflake Crusted French Toast

    This is your sign to crust your French toast in cornflakes.

    Cornflake crusted French toast is such a fun and delicious spin on a classic. I first made these in 2012 and have made them on occasion ever since. They are so deliciously flavorful and my family and I adore the crispy exterior.

    In this recipe, thick sliced bread is dipped in a cinnamon and nutmeg custard and then coated in crushed cornflakes. Griddling them gets them nice and toasty and golden brown. I like to serve these spread with salted butter, a dusting of powdered sugar and a drizzle of pure maple syrup!

    Cornflake Crusted French ToastCornflake Crusted French Toast

    So crispy, so crunchy and SO delicious!

    ingredients for Cornflake Crusted French Toastingredients for Cornflake Crusted French Toast

    To Make This Cornflake Crusted French Toast You Will Need:

    • cornflake cereal – Adds crunch and subtly sweet corn flavor.
    • eggs – Adds richness and flavor to the custard.
    • milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
    • pure vanilla extract – Adds distinct flavor and enhances the other flavors in the dish.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • kosher salt – Helps to balance the sweetness and enhance flavors.
    • thick sliced bread – I like to use a thick sliced bread like; Texas toast or brioche or challah.
    • salted butter –  For serving.
    • maple syrup –  For serving.

    crushed corn flakescrushed corn flakes

    Start by placing 6 cups of cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate. You want small pieces not super fine crumbs.

    Transfer the cornflake crumbs into a shallow dish and set aside for a sec.

    add eggs, cinnamon, nutmeg, salt and vanilla to a shallow bowladd eggs, cinnamon, nutmeg, salt and vanilla to a shallow bowl

    In a separate shallow bowl, add 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and a small pinch of fine salt.

    whisk to combine and pour in milkwhisk to combine and pour in milk

    Whisk to break up the eggs and to combine them with the spices before pouring in 1 cup of milk.

    whisk once more to incorporatewhisk once more to incorporate

    Whisk well to incorporate and set it next to you cornflake crumbs.

    dip on both sidesdip on both sides

    Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.

    Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl.

    dip and coat in crushed cornflakesdip and coat in crushed cornflakes

    Immediately dip and gently press the bread into the cereal crumbs.

    transfer to wire rack set in a rimmed sheet pantransfer to wire rack set in a rimmed sheet pan

    Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick baking spray – I like to use a ghee oil spray.

    spray with ghee oil spray and place onto preheated griddlespray with ghee oil spray and place onto preheated griddle

    Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch.

    fill and continue to cookfill and continue to cook

    Next, flip and repeat.

    transfer to rimmed pan and keep warm in low oventransfer to rimmed pan and keep warm in low oven

    Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.

    Cornflake Crusted French ToastCornflake Crusted French Toast

    Serve topped with butter and drizzle with real maple syrup.

    WHAT TO SERVE WITH Cornflake FRENCH TOAST:

    • pork, chicken or turkey bacon
    • veggie, regular or maple sausage links or patties
    • fresh fruit and/or berries
    • orange juice, coffee or tea
    • for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.

    Cornflake Crusted French ToastCornflake Crusted French Toast

    HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:

    Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!

    CAN FRENCH TOAST BE FROZEN?

    Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.

    NOTE: When refrigerated or frozen, cornflake crusted french toast will lose some texture, so (once defrosted if frozen) I would pan fry to crisp them back up a little.

    CLICK HERE FOR MORE FRENCH TOAST RECIPES!

    Cornflake Crusted French ToastCornflake Crusted French Toast

    Enjoy! And if you give this Cornflake Crusted French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cornflake Crusted French ToastCornflake Crusted French Toast

    Yield: 8 servings

    Cornflake Crusted French Toast

    This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.

    Prep Time: 20 minutes

    Cook Time: 20 minutes

    Total Time: 40 minutes

    • 16 slices thick sliced bread, like Texas toast or use brioche or challah
    • 6 cups cornflakes
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 pinch kosher salt
    • 1 cup milk
    • salted butter, for serving
    • real maple syrup, for serving

    • Add the cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate.  You want small crumbs but not fine crumbs.

    • Transfer the cornflake crumbs into a shallow dish and set aside.

    • In a separate shallow bowl, add eggs, vanilla, cinnamon, nutmeg and a small pinch of fine salt. Whisk to break up the eggs and to combine them with the spices before pouring in the milk.

    • Whisk well to incorporate and set it next to you cornflake crumbs.

    • Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.

    • Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl. Immediately and gently press the bread into the cereal crumbs.

    • Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick. baking spray. I like to use a ghee oil spray.

    • Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch. Flip and repeat.

    • Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.

    • Serve topped with butter and drizzle with real maple syrup.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Nutritional information is for French toast only and does not include butter or syrup.

    Serving: 2pieces, Calories: 317kcal, Carbohydrates: 53g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 73mg, Sodium: 531mg, Potassium: 209mg, Fiber: 4g, Sugar: 8g, Vitamin A: 528IU, Vitamin C: 5mg, Calcium: 139mg, Iron: 9mg

    Author: Laurie McNamara

    Course: Breakfast & Brunch

    Cuisine: American

    This recipe was originally posted on April 23, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Rising from the ashes: Summerhill’s Poach Social has reopened with renewed vision

    Rising from the ashes: Summerhill’s Poach Social has reopened with renewed vision

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    French toast at Poach Social. Photo by Kerri Phox/The Atlanta Voice

    Poach Social, a brunch restaurant at 112 Ormond St. SE, reopened after shutting its doors in 2022 following a large kitchen fire. During its closure, the Summerhill restaurant reinforced its mission to provide the community with a space that feeds and brings the community together. 

    The restaurant’s focus is not only on providing good food but also on cultivating an environment where people can have an enjoyable time and socialize. Upon entering the restaurant, guests are greeted by a large LED sign promising great food and a great mood, a commitment that motivated owner Brian Mitchell through the restaurant’s hardships. 

    After the fire gutted the entire kitchen and caused smoke damage to the dining area, Mitchell shared it was a challenge to rebuild and reorganize. Inflation had hit, causing the price of produce to triple against their budget used to renovate the boutique space and revamp the menu. Discouragement settled in, but Mitchell took it as an opportunity to make “lemon out of lemonade” and implement changes. 

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    Laura Nwogu

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  • Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast

    Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    I love olive oil and basically never use any other cooking oil in my home. Replacing the traditional butter with extra-virgin olive oil took my brain to a place of whole-new French toast possibilities. I just had to try it for myself. Here’s how it went.

    How to Make Giada’s Olive Oil French Toast

    My Honest Review of Giada’s Olive Oil French Toast

    I’m a fan! While I was immediately intrigued by this little innovation, I must admit I was also skeptical. Butter is a pretty key ingredient in French toast. It brings richness and fat, and besides, what’s breakfast without butter? But olive oil is also pretty rich tasting, and though it doesn’t have the creamy flavor that dairy brings, a good quality olive oil brings its own robust, floral flavor to the party.

    I am a noted savory breakfast person who will take an egg over a pancake (or French toast) any day. Which is why this take on French toast worked so well for me. I associate olive oil with savory flavors, so while this French toast wasn’t specifically a savory version ( I used a traditional sweetened custard and challah bread, which is lightly sweet), it did walk the line between sweet and savory in a great way. 

    Using the olive oil as a replacement for maple syrup as the “finishing syrup” solidified the whole dish for me. You get the hit of sugar from the custard and the berries, but not the super sticky sweetness of maple syrup. Maple syrup and butter make great bedfellows, but my new breakfast flavor combo is berries and EVOO. Maybe I’ll try it on pancakes next …

    Tips for Making Giada’s Olive Oil French Toast

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    Andrea Rivera Wawrzyn

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  • I Tried the Most Popular French Toast Recipe on the Internet — And I'll Never Make It Another Way

    I Tried the Most Popular French Toast Recipe on the Internet — And I'll Never Make It Another Way

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    When it comes to French toast, I don’t mess around. No matter what time of day it is or what food I was craving in the first place, if I sit down at a restaurant and see French toast on the menu, I get tunnel vision until I black out. What usually happens next is I wake up sitting in front of a beautiful display of breakfast glory, and I happily start to dig in. 

    French toast can be prepared in a number of different ways, including the classics that are served up with a little mixed fruit and Nutella, or the lumberjack-themed options with bacon, eggs, and hashbrowns on the side. And while I will turn no plate away described in such a way, I also cannot deny how strong French toast with the simple addition of butter and maple syrup stands on its own. 

    As much as I enjoy having French toast from some of my favorite restaurants, I also love making it from scratch at home. And lately, the way the weather has been getting much colder, I can’t help but find myself craving a hearty stack of one of my favorite breakfast foods. After coming across Laura Allen’s recipe for an Easy French Toast, which comes together in just 15 minutes, I decided I had deprived myself of happiness for long enough. All I needed was a little bit of inspiration, and boy was Allen’s recipe exactly that.  

    How to Make Lauren Allen’s Easy French Toast

    To begin, preheat a skillet over medium heat and in a mixing bowl whisk together the eggs and flour until no lumps remain. Add milk, granulated sugar, salt, ground cinnamon, and vanilla extract, whisking until well combined. Once the skillet is hot, grease with butter or cooking spray before moving on to the next step. 

    Now that the batter is ready, dip the bread slices into the batter, soaking each side thoroughly, and place onto the hot skillet. Cook for a few minutes, or until the bottom of the bread slices starts to turn golden brown. When ready, flip and cook the other side similarly. Once the toast is ready, remove it from the skillet and plate it along with a coating of maple syrup and a sprinkle of powdered sugar on top. Serve warm and dressed up with either some fruit or bacon and eggs on the side. 

    My Honest Opinion of Lauren Allen’s Easy French Toast

    To me, this is the perfect French toast recipe for anyone who likes to experiment in the kitchen and personalize their favorite dishes to their own tastes. I love a short ingredients list and a simple step-by-step instruction because it not only helps me familiarize myself with the recipe, it also leaves room for my imagination to wander while I am cooking it up. 

    With a recipe like this I will certainly be making adjustments and trying out new seasonings and ingredients every time I make it in the future, even though it is already perfect just as it is. I more than recommend trying this recipe out for yourself, and encourage you to share it with your friends and family this Christmas. 

    3 Tips for Making Lauren Allen’s Easy French Toast

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    Nathan Hutsenpiller

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