JoAnna Gaines French Toast Casserole
Oh my goodness, the first time I tried this breakfast casserole, I thought it was absolutely heavenly! I’ve eaten it three or four times since then and each time we serve it, everyone wants more! The casserole is first layered with slices of Italian bread. Then a custard is made and poured over top of the bread. The casserole is refrigerated overnight, then a fantastic pecan topping is added before baking. The French Toast can be served with or without maple syrup. But we prefer it WITH maple syrup! 🙂
When a friend from our community group made this the first time, she made some changes. She added eggs to make it more custardy. And there are other significant changes which make this Overnight French Toast exceptionally good in my opinion. If you want JoAnna’s original recipe you’ll need to purchase the Magnolia cookbook. I’ve incorporated my friend’s changes plus added a few of my own.
All I can say is this is THE BREAKFAST CASSEROLE you want to make for Thanksgiving or Christmas this year. It is so utterly mouthwatering that everyone will want a huge slab. Drizzle with maple syrup and you won’t have any leftovers!
NOTE TO FOOD BLOGGERS: I have made extensive changes to amounts and contents for this recipe. Please do not plagiarize my changed content without giving me credit. If you wish to know the exact ingredients and amounts for JoAnna Gaines’ recipe, purchase the cookbook.
JoAnna Gaines French Toast Casserole is outstanding.
Seriously, every bite of this casserole is so irresistible that it’s hard not to eat three or four servings!
This breakfast entree is perfect for weekend, company or holiday breakfasts.
Here’s what I did.
I used these ingredients for the casserole.
Cut the Italian bread loaf into one-inch slices.
Grease a 9×13″ glass baking dish with a tablespoon of the butter. Layer the bread slices into the dish in two rows so that they overlap.
Meanwhile, in a mixing bowl, whisk eggs.
Mix in heavy whipping cream, half-and-half and granulated sugar.
Whisk ingredients until smooth.
Pour egg-custard mixture evenly over top of bread in baking dish. Cover and refrigerate overnight. The next morning remove casserole from refrigerator and allow to set out 30 minutes before proceeding to bake the casserole. Meanwhile prepare topping.
I used these ingredients for the topping.
Place flour, salt, brown sugar and pecans in a mixing bowl.
Stir ingredients to combine.
Grate cold butter.
Add grated cold butter to pecan mixture.
Stir to combine.
Pour the topping mixture over top of the bread in the casserole dish.
Bake at 375 degrees for about 50-60 minutes or until the custard from the eggs is completely set and casserole top is lightly browned.
Dust casserole with powdered sugar. Drizzle individual servings with maple syrup, as desired.
This is the interior of the casserole. The custard is phenomenal and the tastes superior!
I’ve eaten this French Toast Casserole with or without maple syrup. It’s sweet enough that you can enjoy it either way. But maple syrup does add that extra oomph that’s so delectable.
We’ve added eggs to the original recipe which makes the casserole more custardy. But you also have to cook it slightly longer as well.
JoAnna Gaines French Toast Casserole is absolutely marvelous.
Here’s the recipe.
JOANNA GAINES’ FRENCH TOAST CASSEROLE
(Recipe adapted from Donna Rowell, Providence Church, Frisco, TX; source: JoAnna Gaines, Magnolia Table Cookbook.)
JoAnna Gaines’ French Toast Casserole
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 grater to grate cold butter
- 1 whisk
- 1 sharp knife to slice bread
- 1 nut chopper if nuts are not previously chopped
- 1 small mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 9 tbsp. salted butter cold (divided use)
- 1 1-lb. loaf Italian bread cut into one-inch thick slices
- 12 large eggs
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 1/2 cup granulated sugar
- 2 tsp. pure vanilla extract
- 1 cup light brown sugar packed
- 1 cup pecans coarsely chopped
- 1/2 cup unbleached all-purpose flour
- pinch sea salt
- 2 tbsp. powdered sugar
- maple syrup as desired
- Grease a 9x13x3” baking dish with the single tablespoon of softened butter.
- Arrange the bread slices in the dish in two rows overlapping the slices.
- In a large mixing bowl, beat eggs with a whisk.
- Whisk in cream, half-and-half, granulated sugar and vanilla.
- Carefully and evenly pour the egg mixture overtop of the bread.
- Cover and refrigerate overnight.
- The next morning: Remove dish from refrigerator and allow to sit out on counter 30 minutes before baking.
- Preheat oven to 375°.
- Place brown sugar, pecans, flour and salt in a small mixing bowl.
- Grate the stick of cold butter over top of the pecan mixture.
- Mix ingredients until crumbly.
- Sprinkle pecan mixture over top of the bread in baking dish.
- Bake, uncovered, about 50-60 minutes or until the custard from the eggs is completely set and topping is lightly browned.
- Dust casserole with powdered sugar.
- Drizzle maple syrup overtop of individual servings, as desired.
Recipe adapted from JoAnna Gaines, Magnolia Table Cookbook.
© Can’t Stay Out of the Kitchen
This is an excellent breakfast entree for holidays like Thanksgiving, Christmas, Easter, Mother’s Day or Father’s Day!
Seriously, you will drool over every bite of this amazing French Toast.
JoAnna Gaines’ French Toast Casserole is utterly delightful. Maple syrup makes it even better.