Baked French Toast Casserole is a new family favorite. It’s made with buttery homemade biscuits soaked in a cinnamon milk mixture and baked until the top is a nice golden brown.
Guys, I’m so excited to share this new breakfast recipe with you today. Seriously, it’s next level and is so easy to make. It’s made with super simple buttery homemade biscuits but feel free to use store bought biscuits if you’re a little intimated by the thought of making homemade biscuits. I guarantee that it’ll still be delicious.
This baked french toast casserole is perfect as a make-ahead breakfast recipe and easy enough to whip up on the day of for the ultimate weekend breakfast or brunch.
Ingredients for Baked French Toast Casserole:
- Milk
- Egg
- Cinnamon
- Allspice (Optional)
- Biscuits (store-bought or homemade)
Ingredients for Buttery Homemade Biscuits:
- All Purpose Flour
- Baking Powder
- Salt
- Really Cold Butter
- Milk
TIPS FOR MAKING HOMEMADE BISCUITS
- Always use REALLY COLD BUTTER when baking biscuits. It creates pockets of air which results in a light, airy and flaky biscuit. In other words, when butter melts as the biscuits bake, steam is released which creates little pockets of air resulting in a tender biscuits on the inside and flakiness on the outside.
- Before measuring your flour, fluff your flour first using the measuring cup to prevent the amount you have measured from becoming overly compacted.
- When measuring your flour use a measuring cup designed for dry measurements and not wet measurement.
- When measuring your flour with the measuring cup used for dry ingredients, level off the top using a butter knife or your index finger. When baking exact amounts are crucial.
- When cutting the cold butter into the flour, use a pastry blender, a pair of forks, or grate the butter using a box grater.
- Never overwork the batter, incorporate ingredients just until combined.
- Fold the dough to create nice flaky layers this is done by flattening the dough then folding both sides toward the center (the dough will resemble a log) then repeat using the other sides.
- For this recipe, make 2 batches of biscuits. I find that preparing the batches separately is better as it makes working with the dough easier in my opinion.
HOW TO MAKE BAKED FRENCH TOAST CASSEROLE
- Whether your using homemade or store-bought biscuits cut the biscuits into large pieces. If store-bought cut each biscuit into fourths otherwise if homemade roll out dough and cut into large pieces. I found that a pizza cutter works perfect. You may need to dust the pizza cutter with flour before cutting the dough.
- Add the dough to the cinnamon milk mixture and allow the biscuits to soak either overnight or for at least 15 minutes before baking to allow the dough to soak up the flavor of the cinnamon milk mixture.
- Add soaked biscuits to a prepared casserole or baking dish and pour over at least half of the remaining milk mixture over the top and bake in preheated oven just until top is a nice golden brown.
- Note: For this recipe, I used a 10 inch circular glass pyrex dish
WHAT TO SERVE WITH BAKED FRENCH TOAST CASSEROLE
Baked French Toast Casserole can be served alone or paired with a nice bowl of seasonal mixed fruit for a quick and easy breakfast. However, if you’re serving a crowd as I did the day after my daughter’s graduation, I paired this casserole dish with a platter of breakfast sausage and bacon, soft scrambled eggs, sliced watermelon, coffee, tea, and orange juice.
I thought this was the perfect breakfast menu as it was quick, easy and allowed me time to sit and enjoy family and out of town guests without having to spend a ton of time in the kitchen cooking and trying to cater to everyone’s individual needs.
BAKED FRENCH TOAST CASSEROLE TOPPINGS
Get creative with your french toast casserole… here are a few fun ideas:
- Top with chopped nuts and a drizzle of maple syrup
- Top with chopped nuts and dust with powered sugar
- Top with strawberries and a dollop of whipped cream if strawberry shortcake is your thing
- Top with a cinnamon streusel
or any of the above combinations.
Click the links below for these breakfast recipes:
Healthy Homemade Granola Clusters
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As a friendly reminder, for this recipe, make 2 batches of biscuits. I find that preparing the batches separately is better as it makes working with the dough easier in my opinion.
Baked French Toast Casserole is a new family favorite. It's made with buttery homemade biscuits soaked in a cinnamon milk mixture and baked until the top is a nice golden brown
- 1 cup milk
- 1 egg
- 2 tsp maple syrup raw honey will work fine as well
- 2 tsp cinnamon
- 2 tsp allspice My favorite is Jamaican Allspice
- 2 cups allpurpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp really cold butter cubed or grated with boxed grater
- 1 cup milk
Combine ingredients. Set aside.
Preheat oven to 375 degrees
In mixing bowl add all purpose flour, baking powder, salt and whisk.
Cube butter or grate using a box grater. Add butter to flour mixture and cut butter using a pastry blender or a pair of forks to incorporate butter into flour mixture. Add milk slowly to flour mixture and incorporate into flour using a fork until just combined (DO NOT OVERWORK DOUGH)
Prepare a cutting board by dusting surface with flour, add dough and work into a rectangular or circular disk. Fold one side toward the center. Fold the other side toward the center. (DOUGH SHOULD RESEMBLE A LOG). Repeat this process using the 2 other sides. Flatten dough to 1/2 inch thick. Use pizza cutter or knife to cut dough into large pieces.
Add pieces of dough that has been cut to milk mixture and allow the dough to soak. Add dough to prepared casserole dish and drizzle about half of the remaining milk mixture over the top of the casserole. Add chopped nuts (OPTIONAL). Bake until top just turns a nice golden brown and center is no longer wet. Drizzle the top with maple syrup or honey and chopped walnuts (OPTIONAL).
Serve immediately.
Please NOTE: The nutritional values serve as a guide only as values may vary.
For this recipe, make 2 batches of biscuits. I find that preparing the batches separately is better as it makes working with the dough easier in my opinion.
- Always use REALLY COLD BUTTER when baking biscuits. It creates pockets of air which results in a light, airy and flaky biscuit. In other words, when butter melts as the biscuits bake, steam is released which creates little pockets of air resulting in a tender biscuits on the inside and flakiness on the outside.
- Before measuring your flour, fluff your flour first using the measuring cup to prevent the amount you have measured from becoming overly compacted.
- When measuring your flour use a measuring cup designed for dry measurements and not wet measurement.
- When measuring your flour with the measuring cup used for dry ingredients, level off the top using a butter knife or your index finger. When baking exact amounts are crucial.
- When cutting the cold butter into the flour, use a pastry blender, a pair of forks, or grate the butter using a box grater.
- Never overwork the batter, incorporate ingredients just until combined.
- Fold the dough to create nice flaky layers this is done by flattening the dough then folding both sides toward the center (the dough will resemble a log) then repeat using the other sides
Hello, What size casserole dish?
Hi Mel, I used a 9.5 to 10 inch round glass pyrex dish.
Temperature?
Thanks for calling this to my attention. Bake at 375 degrees. I’ve updated the recipe card to reflect the temperature. As a note, oven temperatures may vary.