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French Toast Casserole — Yellow Tennessee

French Toast Casserole

Last week we had Vacation Bible School at our church. We don’t live close enough to make it affordable to drop off Genghis so I volunteered and we all spent the week there. Since we had to leave the house at 7:30 every morning and didn’t get home till about 1pm, I needed a week of breakfast that would help fill us up.

French Toast Casserole

You will have to make this the night before but then in the morning all you have to do is throw it in the oven for a hot, filling breakfast.


15 to 20 slices of bread, cut into 6ths. I use a whole wheat bread.
6 eggs beaten.
1/4 cup milk, added to the eggs.
1/4 cup syrup added to egg mixture.
1 block cream cheese cut into 8ths.
Fruit of your choice.

This time I used raspberries with just a little added sugar. In the past I have done blueberries (our favorite, and strawberries).

In a casserole dish, spray evenly with nonstick cooking spray.

Layer bread pieces on the bottom of the dish then top with fruit and cream cheese. Then layer again with the remaining bread.

Pour egg, milk and syrup mixture over the entire thing. Cover with foil and place in the fridge overnight.

In the morning cook for 45 minutes at 350. Remove foil for the last 10 minutes of baking.

Serve with or without warm syrup.

French Toast Casserole with Raspberries

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.