French Toast Breakfast Casserole

KB loves french toast.  Way more than me.  Or our children.  The only problem I have with french toast is that the frying pan that I use to make it does not fit more than 2 pieces of french toast.  So here’s how it goes.  I make 2 pieces of french toast for the kids, 2 pieces for KB and then 2 pieces for me.  But by the time I get mine done, everyone else has eaten and left the building.  And then it’s me.  Eating french toast.  By myself.  Which could be good or it could be bad.

Anyways, we went to Vermont at the beginning of this summer.  And I know this seems like a radical subject change, but wait for it…

We went to Vermont and we toured a maple syrup farm.  And we brought back some amazing maple syrup.  Now I know you’ve done this before, had a condiment that you wanted to use (like maple syrup) and then built a meal around it.  Which is exactly how this french toast casserole came about.  It’s a pretty standard french toast in a casserole form, cut up bread and custard.  And I added sausage because I happen to like how it tastes with maple syrup.

Start by cutting up your french bread.  Place in a large bowl.


Brown your sausage.


Add sausage to bread.  Toss to combine.


Place sausage and bread mixture in a greased casserole dish.


In another bowl, make custard.  Whisk together eggs, milk, vanilla, and cinnamon and a pinch of salt.


Pour custard over the bread and sausage mixture.  Let soak for about an hour (or overnight).


Bake at 375 degrees for about 45-50 minutes – until casserole has set and custard is baked through.


Serve with maple syrup and enjoy!



1 loaf french bread, cut into cubes
1 lb sausage
2 cups milk or cream
4 eggs
1 teaspoon vanilla
2 teaspo0ns cinnamon
pinch of salt

In a large bowl, place cut up french bread.  Brown sausage and toss to combine with bread.   Place in a greased casserole dish. Meanwhile, in another bowl, make custard – whisk together milk, eggs, vanilla, cinnamon and salt.  Pour over the bread and sausage mixture and let sit for at least an hour, or overnight in the refrigerator if possible.  Bake in a 375 degree oven for 45-50 minutes, until the casserole is set and the custard is baked.  Serve with maple syrup.