French Toast Bake




I’m sure you’ve heard a time or two that breakfast for dinner is a fantastic way to make those pennies stretch a little further when trying to cut down your grocery budget.  The problem is, sometimes even plain old breakfast for dinner can take too long on a busy weeknight (at least at our house!), so by making this french toast in the morning for dinner, you’ll have a frugal dinner prepared first thing in the morning!


You can also prepare this ahead of time for the next morning’s breakfast, which is such a great way to save time on a busy morning.  We served it for dinner though with eggs and fresh fruit, and it was a hit at our house.  (And talk about a penny-pinched meal . . . I’m thinking we all ate for less than $5, woohoot!)


Baked French Toast adapted from Rach’s Blog

  1. 1/2 cup melted butter (1 stick)
  2. 1 cup brown sugar
  3. 1 loaf Texas Toast
  4. 1 1/2 cup milk
  5. 4 eggs
  6. 1 teaspoon vanilla
  7. powdered sugar for sprinkling
  8. 1/4 cup white sugar
  9. 1 tablespoon cinnamon
  10. warm syrup 



  1. Melt butter in microwave, then add brown sugar.  Stir until mixed.
  2. Spread butter-sugar misture completely over the bottom of a 9×13 pan.
  3. Beat eggs, milk & vanilla.  Set aside.
  4. Layer bread over sugar mixture.
  5. Pour half the egg mixture over the bread.
  6. Add second layer of Texas Toast (I trimmed the crust off this layer to make it look prettier!)
  7. Spoon remaining egg mixture on top of the second layer of Texas Toast.
  8. Mix together white sugar and cinnamon, sprinkle over the top of the dish.  (I guessed the amount that I used . . . just sprinkle until you feel that you have enough cinnamon sugar covering the toast!)
  9. Cover & chill in refrigerater over night, or cover at least six hours if you’re making it in the morning for dinner.
  10. Cover with aluminum foil and bake for 20 minutes at 350 degrees.
  11. Remove aluminum foil and bake an additional 25 minutes, or until bread is cooked through (will be moist though).
  12. Sprinkle with powdered sugar.
  13. Serve with maple syrup . . . yummm!


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  1. Hi Laurie, what temperature oven do you use?

  2. I have been doing this frugal thing since the ’90s but I am still learning new things. Thank for this recipe I am going to make it part of my menu for next week. My husband will love it.
    I used to be able to feed the two of us for $150 a month but now it is more like $200 a month and I am trying to bring that back down. I know it can be done because I read of others doing it.
    I just don’t seem to have the couponing/shopping skills they have even though I have been couponing for decades!
    But thanks for the new ideas.

    • It definitely takes a lot of effort Sandy – and groceries have undoubtedly gone up. I think you’re doing great if you’re only spending $200 a month! 🙂

  3. Hi. I didn’t see eggs in your ingredients list but it’s in the directions. How many eggs do we use? Thanks!

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