Crunchy baked French toast casserole

By Emily Richards and Sylvia Kong
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  • 1 challah or egg bread loaf (500 grans), cut into 2.5 centimeter thick slices
  • 8 large eggs
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups milk
  • 1 teaspoon vanilla


  • 1/2 cup chopped nuts (such as pecans or walnuts)
  • 2 tablespoons packed brown sugar
  • 2 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 3 cups corn flakes cereal, lightly crushed


  1. Grease a 33 by 23 centimeter baking dish. Arrange bread slices in dish, slightly overlapping. In a medium bowl, lightly beat eggs, then whisk in brown sugar, cinnamon, salt, nutmeg, milk and vanilla. Pour over bread, gently pressing bread down to absorb the egg mixture. Cover with foil and refrigerate overnight.


  1. In a medium bowl, combine nuts, brown sugar, cinnamon and butter. Stir in cereal until evenly combined. Cover and refrigerate.
  2. In the morning, preheat oven to 350°F (180°C). Uncover baking dish and crumble topping over bread. Lightly tent with foil and bake for 25 minutes. Remove foil and bake for 20 minutes or until puffed and golden.


  1. During the holiday season, substitute eggnog for the milk and reduce the brown sugar in the egg mixture to two tablespoons (30 milliliters).


Courtesy of 'Best of Bridge Comfort Food' by Sylvia Kong and Emily Richards © 2019 Reprinted with permission. Available where books are sold.


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