French Toast Casserole with Marmalade Syrup

  • Makes 8 servings
  • 2 boxes (12.5 ounces each) frozen cinnamon-swirl French toast, Krusteaz
  • 4 eggs
  • 3 cups milk
  • 2 cups pure maple syrup
  • 1 teaspoon pumpkin pie spice, McCormick
  • 1/3 cup marmalade, Smuckers
  • 1 banana, sliced
  • 1. Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.

  • 2. In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.

  • 3. Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.

  • 4. In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.

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