Prep time 10 min.

Cook time 50 min.


1 loaf (1 lb.) day-old French bread, sliced into about 15 pieces (1/2-inch wide each)

2 cups College Inn® 40% Reduced Sodium Chicken Broth
6 large eggs
1/4 cup finely chopped chives or green onions, plus more for garnish
2 Tbsp. Dijon mustard
1/4 tsp. ground black pepper

2 cups shredded Gruyère cheese (about 7 oz.)


  1. Arrange bread slices, uncovered, on a baking sheet; let dry 8 hours or overnight, turning over slices halfway through.

  2. Grease a 9x13-inch baking dish. Whisk together broth, eggs, chives, mustard and pepper in a medium bowl. Dip one slice of bread completely in egg mixture, then place in the baking dish. Sprinkle with about 2 Tbsp. of cheese. Repeat with remaining bread slices and cheese, overlapping the bread in 3 rows in the baking dish. Pour any remaining egg mixture evenly over the bread and sprinkle with any remaining cheese. Cover tightly with foil and refrigerate overnight.

  3. Preheat oven to 375°F and let the casserole sit out at room temperature while oven is heating, at least 15 minutes. Bake, covered, 30 minutes. Uncover and bake 15 to 20 minutes until puffed, golden brown and set in center. Let stand 10 minutes before serving with additional chives, if desired.

TIP: To dry bread faster, toast in a 375°F oven on a baking sheet for 12 to 15 minutes.


VARIATION: Prepare recipe as directed, except for Savory French Toast with Ham or Bacon, sprinkle with 6 oz. diced cooked ham or 1/2 cup cooked, crumbled bacon after baking.

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