French Toast Casserole With Vanilla Bourbon Sauce

If you love French Toast, then you will love this recipe!  The ingredients can be assembled the night before, refrigerate over night, and it’s ready to bake in the morning.  I served this for our Christmas morning breakfast, and it was a huge hit! You can make this recipe your own by adding fresh berries, nuts, raisins, or whatever your heart desires!  I’ve also used the vanilla bourbon sauce recipe for topping other deserts I have made.  It definitely takes it up a notch!  The possibilities are really endless with this one, and it’s pretty much a guarantee everyone will love this decadent breakfast treat!



  • Sourdough Bread
  • 8 eggs
  • 2 Cups Milk (I used 2%)
  • 1/2 Cup Heavy Cream
  • 1/2 Sugar
  • 1/2 Cup Brown Sugar
  • 2 Tablespoons Vanilla Extract


  • 1/2 Cup Flour
  • 1/2 Brown Sugar
  • 1/2 Sugar
  • 2 Teaspoons Cinnamon
  • Pinch of Salt
  • 1 Stick Cold Butter Cubed


  • 1 Cup Heavy Cream
  • 1/2 Cup Milk
  • 2 Teaspoons Vanilla Extract
  • 1/4 Cup Sugar
  • 1 Tablespoon Cornstarch
  • 2/3 Cup Bourbon (more or less to taste)


  1. Tear up pieces of sourdough and place evenly in a greased 9×13 pan.
  2. Combine eggs, milk, cream, sugar, brown sugar, and vanilla. Pour mixture over the bread.
  3. Cover pan and refrigerate overnight.
  4. Topping: Mix flour, brown sugar, sugar, cinnamon, and salt.  Add the cubed butter until the mixture becomes crumbly.  This can also be refrigerated overnight.
  5. When ready to bake, sprinkle the topping mix over the bread evenly.
  6. Bake at 350 for 1 hour.
  7. Vanilla Bourbon Sauce:  Simmer all ingredients in a sauce pan, stirring frequently until thickened.  Remove from heat.  This sauce can be served warm or at room temperature.



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