Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping. 

It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up. 

Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

Ingredients for French Toast Casserole

There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:

• Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
• Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
• Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
• Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
• Sugar: any granulated refined sugar works great
• Brown Sugar: adds flavor and richness
• Cinnamon: any brand of cinnamon is great
  • NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
• Vanilla: real vanilla extract is preferred

Topping

• Butter: chilled and cut into small (1/2 inch-ish) cubes
• Flour: just all purpose
• Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
• Cinnamon: combined with the brown sugar and it’s all the flavor you need
• Salt: just a little pinch enhances all the flavors
• Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.

How to Make French Toast Casserole

This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:

1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
2. Whisk: Whis

You’ll savor every spoonful of this M&M Ice Cream, where the unmistakable crunch of M&Ms collides with the smoothness of luscious vanilla. Bonus? It takes just a few minutes of effort to whisk everything together for the ice cream maker.

M&M Ice Cream

This ice cream is on the simpler side of the recipes I’ve developed. But, simple is a good thing with this M&M Ice Cream. How could I complain about being able to serve freshly churned, colorful, and fun ice cream with very little fuss?

While M&Ms aren’t my favorite candy, I do keep them on hand. They appear in some of my favorite recipes, like this incredible cookie dough ice cream which was inspired by my grandma’s monster cookies. But, it’s not like M&Ms are my whole identity, ok?

This one is for you, Miles.

I feel the need to point that out because my brother Miles has a long and storied history with the yellow M&M. It started in 1995, the year he started high school. That was when M&Ms first gave their animated candies distinct personalities.

Miles used the yellow M&M as his calling card in his candidacy for high school president (which he won!). And so my siblings and I have been surprising him with Yellow M&M swag pretty much ever since. As a result, this ice cream makes me think of him when I eat it.

Ice Cream Mix Ins

There are so many different candies, treats, syrups, nuts, and more that can be used as ice cream mix ins. I’ve made a ton of recipes like this M&M ice cream, already. And, one thing I’ve found is that ice cream is so versatile, you can use what you have on hand.

I used minia

Soup season is officially here, and I don’t know about you, but I could happily live on cozy bowls of soup all fall and winter long. To make things easy (and extra delicious), I’ve gathered the top 10 fall soup recipes people are cooking right now.

Fall Soup Recipes

We’re talking creamy favorites, vegetable-packed goodness, and a few hearty classics you’ll definitely want on repeat. So, grab your favorite pot, you’re going to want to try them all!

Italian Vegetable Beef Soup​

Hearty ​Italian Vegetable Beef Soup​ is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup has been a family favorite for over 20 years.

Lasagna Soup

With spicy

This recipe for Dutch Oven Pot Roast is a timeless classic. Carrots and onions simmer in the rich broth for hours, while the beef gets so tender that it practically falls apart on its own. How could we say no?

Dutch Oven Pot Roast

I’ve used slow cookers for years. I’ve got crock-pots of every size. They are so incredibly handy for getting dinner (like these pork carnitas) on the table during the week. But, a Dutch oven pot roast is absolutely magnificent.

First of all, everything comes together in the same pot, which cuts down on dishes. But, the real difference is in the level of control you have over the temperature. Because it starts on the stove, you can do things with a Dutch oven that you just can’t do with a slow cooker.

This recipe braises the chuck roast, searing it on the stove before letting it simmer for hours at low heat in the oven. This helps lock in those flavorful juices that we want. So, if you don’t have a Dutch oven yet, what are you waiting for?

Potatoes with Pot Roast

Let’s address the fact that this recipe does not include the potatoes. Why is that? Because personally, I can not stand overcooked potatoes and pretty much every time you cook potatoes along with a roast they run the risk of over cooking if you aren’t watching closely.

If you’d like to cook potatoes with your pot roast, that isn’t a problem. You’ll need to add them to the pot with the roast about an hour and a half to two hours from the end of the cooking time. Or, do what I do and mash some potatoes instead when the roast is nearly done and serve them alongside it. (I LOVE these buttery herb mashed potatoes!)

Dutch Oven Chuck Roast

This recipe calls for a chuck roast. This cut of meat comes from the shoulders of the cow, and is actually quite tough. So, if you didn’t know how to cook a chuck roast in the oven, you might end up with a meal that is very difficult to chew.

But, the magic is in long hours of low heat. Thi

Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

Ingredients for Breakfast Egg Casserole Recipe

• Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
• Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery. 
• Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese. 
• Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
• Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery. 
• Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
• Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
• Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms. 
• Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.

How to Make Ham and Cheese Breakfast Casserole

1. Prep: Preheat the oven and grease a casserole dish.
2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste. 
4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.