Making traditional French toast for a crowd requires standing over the stove making batch after batch. To avoid that, we opt to make a baked French toast casserole, which produces tender, lightly sweet French toast with an easy, hands off method.
Get the recipe for French Toast Casserole:
Buy our winning baking dish:
Follow Ashley on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
31 Comments
Leave a Reply
You must be logged in to post a comment.
Interesting! I've always known this in the UK as Bread Pudding.
4:01 she cracks an egg into the bowl, and doesn’t even look to see if any egg shell fell in. Gave me anxiety, but she’s a pro.
Recipe is behind a paywall
i watched this
Tried the recipe link, but it's asking me to log in??
Add an Oz of navy rum to make this elite 🍹
+dark rum
I have two comments:
1 good
1 Not as good
Good comment: I love this recipe—
It’s sweet without being too sweet
Without doing anything to it
Yet Maple Syrup, Fruit Syrup or even the
Butter syrup commonly sold today
ALL enhance it. . .
A light sprinkling of fruit. . .
We like strawberries and blueberries. . .
Or even a light sprinkling of powdered sugar.
Close to perfect flavor wise.
Not so Good Comment:
I am 75 and have developed an eating disorder.
If I snack on the tiniest bit of dinner before
It is served—I lose my appetite completely.
This recipe is made in piles of 3 pieces of bread
And it is just too much for me.
If my SIL is making French Toast for Sunday. . .
(Which he is excellent at)
The most I can eat is one piece
And this recipe—as delicious as it is—
Provides too much bread.
I usually cut a pile in half and then eat on the stairs
And sneak the leftover from my 1/2 serving
to our dogs.I’m going to see tonight if I can just tear
The bread into the pieces so many other recipes
Call for but use the remainder of the ingredients
To see how well they cook up.
Nonetheless. . .i love the original recipe that
She created.
No vanilla extract?
Who doesn’t love a good brunch! I’m a big fan. I am actually planning one for this weekend and I think I’m gonna try out this recipe. I just love learning from talented creators like you. Your channel has so much to offer. I make cooking videos too.
Over the top 😆
Made this today, it came out great, thank You! Merry Christmas to everyone! 😁🎄🎁🎁🎁
I used potato bread and if still came out mushy. 🤢
I am making this for Christmas brunch, but was unable to find potato bread. Instead, I am using day old texas toast. Hoping and praying it doesn't turn out soggy🙏😬 Merry Christmas and blessings from Massachusetts 🌲🌲🌲🌲
Can the bread be cubed in place of whole slices. I am making one for Church.
Recipe:
• ¾ c brown sugar
• 1 T cinnamon
• ½ T nutmeg
• 1/8 t salt
• 18 slices Martin’s potato bread (potato bread is crucial)
• ~4 T melted butter
• 2.5 c whole milk
• 6 eggs
• ~3 T confectioners sugar
• Maple syrup
1. Preheat oven to 350 F
2. Grease a 13 x 9 baking dish.
3. Combine spice mixture (brown sugar, cinnamon, nutmeg, salt)
4. Add 3 T spice mixture onto dish and spread around.
5. Place 6 slices of bread in a single layer in the dish.
6. Add 3 T spice mixture.
7. Brush with 1 T melted butter.
8. Continue to add 3 T spice mixture, 6 slices of bread and 1 T butter in layers. Just use butter on the top layer for now, but save 1 more round of spice mixture.
9. Stir custard together to blend.
10. Pour custard over the bread slowly.
11. (Optional) Cover and place in fridge if making ahead.
12. Sprinkle remaining spice mixture on top.
13. Place in middle oven rack for 30 mins until slightly puffed.
14. Brush last bit of butter on top.
15. Let it sit for 15 mins to cool.
16. Dust with confectioner’s sugar.
17. Serve and top with maple syrup.
From the amount of comments here stating that vanilla needs to be added, I don't know that I'd take this channel seriously.
Who doesn't use vanilla in their French toast? 🤔
I made it this morning for a friend for our breakfast. It was over the top delicious!!! 😋
That French toast looks waaaay too dry for me
Made this for Thanksgiving (Canadian) brunch… it was super yummy and not complicated… for sure, as you said, not time consuming at all!
So… bread pudding, without tearing the bread? P.S. JustEgg, the Vegan substitute, will work perfectly with this. Or just sub in Soymilk. And a hearty multigrain bread, much healthier than potato bread, works as well. Vegan butter exists as well. Nobody needs the powdered sugar. Just add the real maple syrup to the custard.
Made it, loved it! Soooo good! My favorite breakfast!!
One of the absolute best cooks dad America’s test kitchen has issue! In the ideas you come up with a doable and enjoyable
Great JoB!!
I cannot have the Nuts – I assume I could leave them out.
AKA bread pudding
1/3 cup brown sugar
Cinnamon
Nutmeg
1/8 tsp Salt
18 slides of Potato bread
Butter
2 1/2 cups milk
6 eggs
350° for 30 minutes
why not brush butter then sugar or spice then drizzle butter. this video could be half as long.
Did anyone get the measurement for the cinnamon and the nutmeg? I'm thinking it looked like 1 tablespoon cinnamon and 1 teaspoon nutmeg?
So you're saying that sandwich bread works better than slices of stale bread? Hmm.
I love her recipes. My husband loves her recipes, and my work husband loves her recipes. Thanks Ash. 😉