We love Breakfast food, so much that we will schedule it at least a couple of times per month on our menu plan. It’s very frugal and you can change what you are serving from time to time so it doesn’t become boring.  However, it can be a demanding meal to make, trying to coordinate everything to hit the table at the same time. Doug especially struggles with this when I let him make breakfast for everyone. So why not throw everything together ahead of time and make a casserole.

This Maple French Toast Casserole is perfect for a make-ahead meal to be served anytime, breakfast, brunch, or even dinner and it travels well enough that you could even cook it at home and then take it to a morning tailgate.

First, you’ll want to cut your bread into 1/2 to 1-inch cubes, it doesn’t have to be exact and any bread will do. We like to use day-old bread, Walmart almost always has some near the dairy section of our store, it saves us a little money and works just as well as any bread we have found. Oh by the way it takes nearly an entire Italian bread loaf to fill a 9″ x 13″ baking dish.

Blend together all the ingredients and then pour over the bread. Cover and chill for 24 hours. This is definitely a make-ahead meal because you need to give the bread time to soak up all the liquid and do its thing.

Serve with a drizzle of maple syrup, powdered sugar, some fruit, and your favorite beverage and you might just have a new family favorite.

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Maple French Toast Casserole

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French Toast Breakfast Casserole made with Maple Syrup. Recipe from PocketChangeGourmet.com

  • Total Time: 1 hour 10 minutes


  • One loaf of Italian Bread or other white bread, cut into ½ to 1 inch cubes
  • 8 ounces cream cheese, softened
  • 8 large eggs
  • 1 ½ cups milk
  • 2/3 cup half-and-half
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • powdered sugar, for garnish
  • maple syrup, for garnish


  1. Place the bread cubes in a 9×13-baking dish that has been sprayed with nonstick cooking spray.
  2. Place the cream cheese in a large bowl and beat with electric mixer until smooth.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add milk, half-and-half, maple syrup, and vanilla and beat until smooth.
  5. Pour over top of bread cubes, cover and refrigerate overnight.
  6. Heat oven to 350 degrees.
  7. Remove casserole and let sit at room temperature for 30 minutes.
  8. Bake for 50 minutes, until puffed and golden.
  9. Slice into individual servings and top each with a sprinkling of powdered sugar and a drizzle of maple syrup, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

Recipe adapted from Clemson Girl

Do you like Breakfast casseroles? How do you like to feed a crowd in the morning?


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