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Prep 5 mins
Cook 45 mins
This recipe came from my friend, Julie! Easy to make and tastes out of this world!! Must be made in a glass baking dish as a metal pan will overcook it.
- Beat eggs and milk together and set aside.
- Melt butter and spread evenly around a 9x13 pan.
- Sprinkle brown sugar& cinnamon evenly in bottom of pan.
- Next, stack 2 layers of bread in pan (I only use one layer if using Texas toast).
- Pour egg & milk mixture over the layered bread. (Can use less of this mixture if you'd like).
- Bake uncovered for 45 minutes at 350 degrees.
- NOTE: Can be made the night before and baked the next morning.
I followed this recipe exactly. I used my 9x13 glass casserole dish but it wasn't big enough and the amounts listed were way too much (butter was pooled in bottom.) I didn't use all the egg/milk mixture and it still made the bread float. After 45 minutes, the tops were nice and browned, crispy but the rest of the bread was so soggy it was falling apart. I think maybe this recipe needs to be modified a little, or I did it wrong. IDK.
Very good! I made this as the recipe said, the top was crunchy and the bottom was flavorful! I sprinkled some pecans on the bottom of the pan for an extra treat. My kids ate their toast with syrup, I didn't need any. We'll make this recipe again, and it works great making it the night before!
We did not care for this recipe. I made it exactly as specified, except I added a dash of vanilla to the egg mixture, because I like vanilla flavor in my french toast. I layered everything the way the recipe said. I baked in a preheated oven for the specified amount of time. The french toast came out soggy, and mushy and wet. It was not at all what I expected. However, the flavor was very good. I loved the brown sugar and cinnamon topping. But it seemed like it didn't get cooked all the way through?