French Toast is probably my favorite breakfast dish. If I have it as a menu option, I will pick it almost every time.

My family enjoys it as well, but sometimes the act of flipping enough pieces of toast for all 8 of us can get tedious.

So we found a better solution: French Toast Casserole.

French Toast Casserole recipe

French Toast Casserole

On a recent visit to Market Street we picked up several pieces of Lodge bakeware and cookware.

The ramekin and roasters for baking are each made from stoneware making the pieces durable for everyday use.

The Enameled Cast Iron of the cookware is beautiful and retains heat extremely well.

Plus, the various sizes available in both the bakeware and cookware are perfect for many types of uses and add to the versatility of the product line.

Not to mention, the handles make going from oven to table easy and can be used for any occasion.

Lodge cookware and bakeware from Market Street

When it came time to put the French Toast Casserole together, I decided the 12.8" rectangular roaster would be the ideal size.

I then gathered the ingredients and got to work before the kids came down for breakfast.

Ingredients:

  • 1 loaf Texas toast (thick-cut bread, about 12 slices)
  • 4 medium eggs
  • 1 ½ cups heavy cream
  • 1 ½ tsp ground cinnamon
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract (optional, but recommended)
  • Powdered sugar, for dusting (to taste)
  • Maple syrup, for serving (as much as your heart desires)

Optional Add-ins (if you’re feelin’ fancy):

  • ¼ cup chopped pecans or walnuts
  • ½ cup fresh berries
  • A few pats of butter on top before baking
cut bread into cubes for French Toast

Directions:

  • Prep the Bread:
    Grease a 9x13 baking dish. Cut the Texas toast slices into halves or quarters (or leave whole—your call!) and layer them into the dish.
  • Whisk the Custard:
    In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar, and vanilla extract until well combined.
  • Pour It On:
    Slowly pour the custard over the bread slices, making sure everything gets a good soak. Press down lightly with a spatula so the bread absorbs the liquid.
  • Let It Rest:
    Cover and refrigerate for at least 1 hour, or overnight if you're prepping ahead (the longer, the better for soaking).
  • Bake:
    Preheat oven to 350°F (175°C). Uncover and bake the casserole for 40–45 minutes, or until the top is golden and the center is set.
  • Serve It Up:
    Let cool slightly, then dust with powdered sugar and drizzle generously with maple syrup.

Make-Ahead Tip:

🍞
You can prep this the night before and just pop it in the oven in the morning for an easy breakfast win—great for holidays, brunch guests, or lazy Sundays.