French Toast Casserole

I always made this for a big breakfast crowd, and it’s especially good for those busy Christmas mornings! The night before a holiday, be sure to save yourself some stress and make this awesome breakfast ahead of time. They will think you slaved all morning! Sometimes I make it with an Italian holiday bread called Panettone. The kids love it with Pepperidge Farm French Toast bread.

Mix topping ingredients together and set aside til morning.

In a greased 9 x 13 pan, cut or break up the bread into chunks and spread throughout the pan. Whisk together the “mixture” ingredients in a bowl and pour over the bread in the pan. Cover with foil and refrigerate overnight.

Next morning, cook at 350 degrees for 45 minutes. Let sit for about 20 minutes prior to slicing.

Terrific served with strawberries and whipped creme!


  • 2 T Maple Syrup
  • 1/2 Stick butter (softened)
  • 1/4 cup brown sugar
  • 1/2 cup pecans chopped


  • 6 eggs
  • 1 cup milk
  • 1/2 cup half & half
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp vanilla

1 Panettone (Italian holiday cake)
1-2 loaves of Pepperidge Farm French Toast Swirl (I used 1 1/2 loaves for this recipe).

2 Comments Add yours

  1. Chris says:

    We've made overnight french toast before, but this looks a little different. We might use this one for Christmas morning. Except for the pecans, we don't get along too well, so I might toss something else in, like some raisins or dried cherries.


  2. Kimmie says:

    The panettone was really a good change. Gave it a nice citrusy flavor, and it has raisins in it too.Omit the pecans – it's just as yummy. I just like the crunch!


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