I'm making this Saturday. Getting sick on Sunday, sending every body out of the house. And eating all of it myself. This will be my fall vacation.

I be adding bourbon and vanilla!

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.

Made this recipe Xmas morning a couple years ago. Yes, it is as good as it looks!

I usually don't like French Toast but this looks amazing! My mouth s watering!

This would go perfectly with fresh grilled breakfast sausages, fresh squeezed orange juice and some hot coffee!

Anyone else wondering were the vanilla is?

I love this recipe…I have made it three times.. my daughters favorite !!! My whole family loves it!!! Thank you for sharing this with us… it truly is absolutely delicious!! 💕🌸💕🌷❤️❤️

This recipes makes me want to plan a family brunch! A single person can also eat one portion of this six days in a row also.

Okay, BUT ... you're telling me you work for America's Test Kitchen, and can't figure out how to decrease the ingredients by 10 % to avoid buying another loaf of bread? Ask Jack.

I love the recipe, but watching it just once, I already came up with three things to improve the procedure. 1) brush the butter on the bread, THEN add the sugar/spice mixture between layers. 2) whisk the eggs together in the glass measuring cup, THEN add the milk and stir. That way you don't risk slopping the milk or having giant globs of unmixed yolks. 3) I'd add 1/4 of the egg and milk mixture onto each layer of bread as it is put down. Then add the remaining half on top and pressing it down to make sure the top has soaked in enough. Can't wait to try it!

One of the absolute best cooks dad America’s test kitchen has issue! In the ideas you come up with a doable and enjoyable

Don't let the specific bread choice fool you -- I used a 2-day old loaf of my homemade white bread and it turned out perfect! I also added a tablespoon of my homemade vanilla to the custard, some chopped pecans in between the layers instead of almonds on top, stuck it in the fridge overnight and cooked the next morning -- it was scrumptious. (And if you have bits and pieces of mixed bread left in the pantry, use it! Just eyeball that it adds up to about a loaf. You can even chop it into large cubes instead of slices. As long as it cooks through the middle, you really can't go wrong.)

I made it this morning for a friend for our breakfast. It was over the top delicious!!! 😋

I love her recipes. My husband loves her recipes, and my work husband loves her recipes. Thanks Ash. 😉

OMG, EPIC!!! Perfect holiday brunch recipe!! Thanks!!!😍👑💞

Made it, loved it! Soooo good! My favorite breakfast!!

Looks amazing! Can’t wait to make this! Thank you for sharing 😀

This French toast casserole looks scrumptious and zI think I’ lol try it. Thank you Ashley. 😌

I need to try this! Looks amazing!

This one looks awesome. It'll be my first French toast casserole. Thank you!

I think I'll try this, but I plan on adding some vanilla to the egg mixture.

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.

I am going to make this for Christmas breakfast.... Stunning French toast recipe

Great JoB!!

This looks to be the kind of French Toast I enjoy, not soggy with custard and with a crusty top, edges. Looking forward to trying it!

Made this for Thanksgiving (Canadian) brunch… it was super yummy and not complicated… for sure, as you said, not time consuming at all!

Oh, so definitely will try this.

I was worried it would be too dry but it was deliciously! Took it to the church ladies breakfast and was gone! The other French toast casseroles were too soggy but they were good too! It all depends how you like it!

1:02 My dream is to be the inventor of a tablespoon measure that fits into the mouth of a supermarket spice jar. I fear I will never realize this dream.

Made this today, it came out great, thank You! Merry Christmas to everyone! 😁🎄🎁🎁🎁

Once I see Martin’s potato bread, I KNOW that recipe is YUMMY!!! That is my FAVORITE bread!!! Sadly, I can’t eat the treat being made: health issues; but it certainly looks lovely!

This looks phenomenal

I had a "Twilight French Toast (Baked French Bread Soaked in CRÈME BRULEE SAUCE, fresh berries and raspberry melba) at a restaurant called "Anna's house" in Grand haven MI two weeks ago. 6 of us found it absolutely outstanding. You should try and replicate it on cook's country. Their lemon "Poppy seed crepes are outstanding as well.

I must try this!

Grind fresh cinnamon sticks in your spice grinder. Micro plane fresh nutmeg. The flavor is “POW”

Pecans would be yummy too!

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.

The dry layers in the middle look almost more akin to a cinnamon roll than French toast. I'd probably pour some of the egg custard as I'm building the layers rather than just pouring it on top or do something for a little more moisture, but that's just me. For the holidays it would be good with orange zest and vanilla.

Yum!!

Thank you for a new breakfast Idea :) I love that you can make it ahead of time :)

I had some old hotdog/hamburger buns; made a custard, baked them in a casserole dish like this - turned out so yummy! Pain perdu, Fr.

"Sprinkle over the top, because it's over the top". Very nice, Ashley 😅

Breakfast for dinner.

This looks a bit dry? I like my French toast wet/under cooked? Thanks for sharing your talent!

Dear Miss Ashley M. Thank you for share this enriched and delicious recipe.

More Ashley, please!

Mmmm, sticky buns AND french toast? Happy morning to you!! 😋

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 🌲🌲🌲🌲

Interesting! I've always known this in the UK as Bread Pudding.

Okay, this will happen Friday night. We are planning IHoP @ home night. Thanks!

I want to add some bananas

We need a video on how to store cheese

YES!!!

Thank you for taking the time to add actual captions for the Deaf

I have always been turned off to casseroles like this because there has been way too much egg or too much bread without enough custard. So what landed on my plate just wasn't all that appealing. But as I have often told myself over the years, if anybody can make it right, it's 80k. I am definitely going to give this a try the next time we have company to feed for breakfast. Thanks for putting this up.

Good job testing without syrup first. I hate it when people immediately drench their food with the sauce or syrup before tasting it bare.

Heavens to Murgatroyd that looks good!

So, i make a cannoli creme with fresh ricotta and spread it between tge layers, and call it French Toast Lasagne. Always a big hit...

Dark brown sugar right now which I was going to buy and put away for my holiday baking is upwards of $10 per pound Plus! Regular brown sugar is not as costly but it would be cheaper for me to buy molasses and make my own dark brown sugar which is what I plan on doing and it's a good thing I'm from Maine where we know how to do that. I don't need to look up a recipe! :-)

I wonder if stale bread would keep other breads from disintegrating? I love using Challah for French Toast and I put it out a day or two prior to using it so it will get stale.

It looks a little dry, for me. I love the idea, though, and thanks for sharing it. I might add 50% more of the liquid mixture.

"And I'm going to make a custard that will absolutely blow your mind." By all means, do! It's been far too long since my mind's been blown by a custard....

Hi Ashley, I absolutely love watching you on ATK, you’re such a joyful person! I like the idea of “Make - Ahead” meals especially, when I have company a.k.a. my Grandkids... Every member of my family dislikes Martin’s Potato Bread. What can l say? I prefer making my French Toast Casserole with Challah Bread. You’re absolutely right though usually Challah Bread will disintegrate if you try to make it into a casserole! However, I fix that problem over 35 years ago... I place all the sliced Challah Bread on sheet-pans and slightly toast them first. (Or you can sliced it and leave it on the counter for 12 hours, so it’s slightly stale.) Unfortunately, you can’t make my recipe the night before. It’s definitely a make and bake immediately kinda recipe! But, that’s alright because, I’m usually up 2 to 3 hours ahead of everyone else anyway. Setting the table and frying several pounds of Bacon! P.S. I have to hide the bacon from everybody until, we’re sitting at the table... It just disappears sometimes faster than I can fry it up! 🤫 👵🏻🥓🥓🥓🥓🥓🥓🥓

I would have had to slather that with butter before digging in...

I dont know how you all dont weigh 300 lbs over there. I have always loved your program and recipes, but cant watch them as I want to make them all. And yet, here I am, cant help myself, french toast, here I come!

Great

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.

My God.... That looks just amazing!!! Thank you guys so much for making us part of your kitchens. What an honor...

I would definitely use more custard filling. 🤔

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

No vanilla extract?

Can the bread be cubed in place of whole slices. I am making one for Church.

Brush the bread with butter first before putting the sugar on. Also don’t crack your egg on the edge of any surface. Always on a flat table. The outside of the shell is the dirtiest part!

why not brush butter then sugar or spice then drizzle butter. this video could be half as long.

Over the top 😆

Je suis toujours envie French Toast. J'ai mangé tout les jours. C'est vraiment Délicieux. 😍👉👌👍🙏😋

I agree this is just bread pudding, sadly it’s not my favorite

Did anyone get the measurement for the cinnamon and the nutmeg? I'm thinking it looked like 1 tablespoon cinnamon and 1 teaspoon nutmeg?

I was thinking I could make this when my kids come home but.....I realized I caught my oven on fire! So sad 😢

No vanilla?

Why would you use the heels? You have two whole loaves.

Tried the recipe link, but it's asking me to log in??

What is the brand of potato bread? I never see that at my grocery store.

I tried this recipe for a brunch potluck, and it came out soggier than in the video; it was about the texture of flan. It was still delicious, but I was hoping for something closer to what is seen in the video and pictures.

Can I make this 48 hours ahead? I'm picking up a friend at the airport and then staying overnight.

French toast casserole by any other name or recipe variation is basically bread pudding right🤔?

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.

Next time please try cobbler

Looks good, but I’ll skip the confectioner’s sugar. No need for so much sweet

i watched this

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? 🤔

Recipe is behind a paywall

If I place right into the oven straight out of the fridge I’m scared my glass pan will crack.

why didn’t you put vanilla in the custard?

I cannot have the Nuts - I assume I could leave them out.

AKA bread pudding

+dark rum

Why no vanilla extract or bean?

No vanilla extract??