French toast casserole from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 211) by Editors of Cook's Country Magazine

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Notes about this recipe

  • cynthia_lx08f9 on February 16, 2026

    Probably one of the best versions of bread pudding I’ve ever made. No water bath, no soaking the bread, no toasting the bread. ??

  • Kag2020 on May 22, 2022

    Excellent recipe prepared exactly as written. Definitely a keeper.

  • anya_sf on June 27, 2021

    Regular (not potato), sturdy white sandwich bread worked fine. I made 1/2 recipe in a 9" skillet, which served 3. Since this doesn't get assembled ahead of time, I wasn't sure the custard would be evenly absorbed by the bread, but it was. We enjoyed it with a little maple syrup, but fruit compote would be even better.

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