Upside Down French Toast Casserole


Caramel Upside-Down French Toast image

A special occasion breakfast should be a few things: impressive, delicious and secretly easy (so you don't have to get up too early). This gorgeously gooey spin on French toast, made in just one pan, checks all of those boxes and then some. Bring it to the table with a variety of fresh fruits to give everyone the chance to top it to their taste.

Recipe From

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients: 8

3 eggs, slightly beaten
1/4 cup Original Bisquick™ mix
3/4 cup milk
3/4 teaspoon ground cinnamon
10 slices (1 inch thick) French bread
1/3 cup butter
1/3 cup packed brown sugar
Fresh berries, banana slices, if desired
Carbohydrate55 g
Cholesterol90 mg
Fat1 1/2
Fiber2 g
Protein12 g
SaturatedFat6 g
ServingSize1 Serving
Sodium610 mg
Sugar14 g
TransFat0 g


  • Heat oven to 350°F.
  • In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
  • Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
  • Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.


Syrup on the Bottom French Toast Casserole image

This is a make ahead brunch dish that makes its own syrup. Since it's made the day before, it's the perfect holiday recipe!

Recipe From

Provided by Rebecca P.

Categories     Breakfast and Brunch     Eggs

Time 9h10m

Yield 12

Number Of Ingredients: 12

1 ½ cups dark brown sugar
¾ cup unsalted butter
6 tablespoons light corn syrup
½ cup whole milk
⅛ teaspoon salt
1 (1 pound) loaf challah bread, cut into 1/2-inch slices
2 ½ cups whole milk
4 large eggs, beaten
1 ½ teaspoons vanilla extract
¼ teaspoon salt
3 tablespoons white sugar
1 ½ teaspoons ground cinnamon
Calories381.5 calories
Carbohydrate50.1 g
Cholesterol117.9 mg
Fat17.4 g
Fiber1 g
Protein7.8 g
SaturatedFat9.5 g
Sodium319.6 mg
Sugar27.1 g


  • Lightly grease a 9x13-inch casserole dish.
  • Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
  • Arrange bread slices atop the syrup layer in the casserole dish.
  • Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
  • Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.


Upside-Down Orange French Toast image

I like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine! -Barbara Carlucci, Orange Park, Florida

Recipe From

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients: 11

1/2 cup butter, melted
1/2 cup sugar
1/4 cup chopped pecans
2 tablespoons grated orange zest
2 teaspoons ground cinnamon
12 slices French bread (3/4 inch thick)
4 ounces cream cheese, softened
8 large eggs
1 cup orange juice
1 tablespoon orange liqueur, optional
1/2 teaspoon butter flavoring
Calories 517 calories
Fat33g fat (16g saturated fat)
Cholesterol343mg cholesterol
Sodium470mg sodium
Carbohydrate42g carbohydrate (21g sugars
Fiber2g fiber)
Protein14g protein.


  • Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,


Pineapple Upside Down French Toast image

Make and share this Pineapple Upside Down French Toast recipe from

Recipe From

Provided by Bliss

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients: 11

1/4 cup butter
1/4 cup dark brown sugar, firmly packed
10 ounces crushed pineapple with juice, drained
1/4 cup pineapple juice, reserved
2 large eggs
1 cup milk
1/4 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
8 slices French bread (1")


  • Preheat oven to 400F.
  • In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
  • Add pineapple, stirring well to incorporate.
  • In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
  • Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
  • Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
  • Bake french toast in middle of oven 20-25 minutes or until bread is golden.
  • French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
  • Serves 4.


Cinnamon Swirl French Toast Casserole image

This warm, sweet cinnamon roll casserole is a great twist on French toast, kind of like a French toast casserole and custard mixed. We have it every Christmas morning. Serve with whipped cream and either blackberry or strawberry preserves.

Recipe From

Provided by amber

Categories     Main Dish Recipes     Casserole Recipes

Time 9h5m

Yield 8

Number Of Ingredients: 7

1 stick butter, or as needed
1 (16 ounce) loaf cinnamon swirl bread (such as Pepperidge Farm®)
1 ½ cups milk
¼ cup white sugar
4 eggs
1 teaspoon vanilla extract
teaspoon salt
Calories368.3 calories
Carbohydrate37 g
Cholesterol127.2 mg
Fat20 g
Fiber4 g
Protein10.9 g
SaturatedFat9.7 g
Sodium368.4 mg
Sugar16.8 g


  • Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
  • Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
  • Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.


French Toast Casserole image

Topped with cinnamon and sugar, this fuss-free overnight French toast casserole is my favorite way to make the breakfast favorite. Since you assemble this baked French toast the previous night, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. -Sharyn Adams, Crawfordsville, Indiana

Recipe From

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients: 11

1 loaf (1 pound) French bread, cut into 1-inch cubes
8 large eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional
Calories 223 calories
Fat7g fat (3g saturated fat)
Cholesterol151mg cholesterol
Sodium484mg sodium
Carbohydrate29g carbohydrate (9g sugars
Fiber1g fiber)
Protein11g protein.


  • Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. , Cover and bake until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Serve with maple syrup if desired.


Upside-Down Apple French Toast with Cranberries and Pecans image

Recipe From

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients: 12

4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional


  • Preheat oven to 350 degrees F.
  • In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
  • Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
  • When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.


Upside-Down Banana-Walnut French Toast image

Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.

Recipe From

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 10

Number Of Ingredients: 10

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
Powdered sugar, if desired
Carbohydrate72 g
Cholesterol155 mg
Fat3 1/2
Fiber2 g
Protein10 g
SaturatedFat7 g
ServingSize1 Serving
Sodium380 mg
Sugar42 g
TransFat1 g


  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
  • Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  • In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.


Brown Sugar Pecan Overnight French Toast Casserole image

Overnight Baked French Toast with a brown sugar and pecan crumble topping.

Recipe From

Provided by Elyse

Yield 10-12

Number Of Ingredients: 12

12 slices Texas Toast bread
10 eggs
2 cups milk
2 teaspoons vanilla extract
1/4 cup sugar
2 teaspoons cinnamon
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon salt
6 Tablespoons butter, softened
3 teaspoons cinnamon
1/2 cup chopped pecans


  • Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
  • In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
  • Pour over bread in prepared pan; set aside.
  • In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
  • Sprinkle mixture on top of the bread then top with chopped pecans.
  • Cover and store in fridge overnight.
  • The next morning, preheat oven to 350 degrees F.
  • Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
  • Cut into pieces and serve with maple syrup.


Upside Down Apple French Toast image

This is a really good and impressive breakfast casserole for you to serve to guests. The picture shows the dish during preparation - and it only gets better from there! It's great to find such a tasty dish that can also be prepared ahead of time. I especially enjoyed the cream topping; I think it would make a wonderful dip for...

Recipe From

Provided by Shannon Smith

Categories     Other Breakfast

Time 1h30m

Number Of Ingredients: 17

1 stick butter
1 c brown sugar
1 Tbsp water
3 granny smith apples
cinnamon to taste
1/2 c raisins, optional
1 loaf french bread, sliced 1/2" thick
1 1/2 c milk
6 eggs
1 tsp vanilla extract
nutmeg to taste
1/2 c sliced almonds, for garnish
1/2 c whipping cream
1/2 c sour cream
1/4 c sugar
1/2 tsp almond extract


  • 1. Combine butter, brown sugar & water in saucepan and heat on medium until bubbling stirring frequently. Pour this mixture into a 9x13" pan and allow to cool 20-30 minutes.
  • 2. Place sliced apples over brown sugar mixture in bottom of pan in rows close together, overlapping is fine. Sprinkle with cinnamon, nutmeg & raisins if desired.
  • 3. Place sliced bread on top of apples. Mix eggs, milk & vanilla and pour over bread.
  • 4. Cover & refridgerate overnight or for at least 3 hrs. to let the bread throughly absorb the egg mixture.
  • 5. Bake at 350 for 1 hour or until golden and crispy on top. Invert onto platter for serving. If any apples stick you can remove them with a spatula and just arrange on top.
  • 6. Creme topping is optional but delicious! Just whip all ingredients on high until thickened and serve a generous spoonful on top of each serving.

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