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A piece of casserole with whipped topping on a small white plate.
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4 from 16 votes

French Toast Casserole with Raisins

Imagine waking up to the smell of warm bread soaked in a rich custard, baked until golden and bursting with delicious raisins. Yep, that’s this French Toast Casserole. It’s comfort breakfast at its finest, with soft, tender bread cubes and crisp edges mixing together into one irresistible morning treat. Perfect for weekends, brunches with friends, or holiday mornings when you want something effortless yet unforgettable.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: casserole recipe, french toast, french toast casserole, french toast casserole recipe
Servings: 8 people
Author: Olivia Ribas

Ingredients

US Customary - Metric

Instructions

  • Prepare a baking dish (9×13 inch) by greasing it with some butter.
  • Cut brioche bread into bite-sized cubes and place them in your prepared casserole dish.
    Left: brioche bread cut into strips. Right: brioche bread cut into cubes.
  • In a large bowl, combine eggs, almond milk, vanilla extract, and coconut sugar. Whisk and mix everything well. Pour custard over bread cubes.
    Left: whisking egg mixture. Right: brioche cubes and raisins in a casserole dish.
  • Top casserole with raisins and cover your baking dish with saran wrap. Refrigerate for four hours, or overnight. The bread needs time to adsorb the custard. Don’t skip this part, otherwise you may end up with bits of scrambled egg after baking.
    Assembled casserole covered in plastic wrap.
  • Remove casserole from the refrigerator and preheat the oven to 350°F. Bake for 40-50 minutes. Please, check at the 40-minute mark. Remove from the oven, sprinkle with powdered sugar.
    Overhead view of a French toast casserole in a baking dish.
  • Cut it into squares and serve with maple syrup, raisins, and Chantilly cream on top. Enjoy!
    A piece of casserole with whipped topping on a small white plate.

Notes

  • Give bread cubes at least 4 hours (or overnight) to absorb custard.
  • To store: Cool completely and cover your baking dish with plastic wrap. Refrigerate up to 3 days. 
  • To freeze: Cut your bake into pieces and cloak each in plastic wrap. Freeze for up to 3 months.
  • To reheat: Reheat in the microwave until warmed through. You can also bake at 350°F for 10-15 minutes.
 

Nutrition

Serving: 1/8 | Calories: 425kcal | Carbohydrates: 57g | Protein: 13g | Fat: 16g | Cholesterol: 231mg | Sodium: 377mg | Potassium: 383mg | Fiber: 2g | Sugar: 31g