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French Toast Casserole

February 23, 2011 By 1 Comment
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A good weekend breakfast is one of life’s simplest pleasures.  Taking a break from the rush of morning routines, kids in their jammies (maybe their parents too), the smell of coffee in the kitchen.  Those are some of my favorite things.  Add this breakfast casserole to the list and I’m in heaven.  This is the perfect thing to serve when you have overnight guests, but don’t save it just for company.  It’s so easy to make that it doesn’t need a special occasion.  The casserole will easily serve 8 people, so you might get lucky and have leftovers to enjoy during the week.  (I can’t believe I’m admitting this, but I actually cut myself a chunk of cold casserole and ate it in the car on the way to school Monday morning.  And enjoyed every last bite.)  You can see from the photo how anxious I was to dig in to this – almost half of the casserole was gone before I took the picture!  

This is one of those breakfast casseroles that needs to be made the night before you plan to serve it, which makes the morning even easier.  Just turn on the oven and enjoy your coffee while breakfast cooks.  If the ease of this breakfast doesn’t convince you to make this then maybe the description will – it’s like a cross between French toast and bread pudding, filled with the flavors of cinnamon and sugar.  And your house will smell like a bakery all morning.  How can you resist that?  The answer is you just can’t, so stop trying.  Just make this and enjoy every last bite for yourself.  
french+toast+casserole French Toast Casserole
French Toast Casserole
serves 8
1 loaf French Bread, torn into 1″ pieces
6 large eggs
2 cups milk (whole tastes best, but any will do)
1/4 cup heavy whipping cream
2 tablespoons vanilla extract
1/2 cup sugar
For Topping:
1/2 cup all purpose flour
1/4 cup brown sugar, packed
1 stick butter, cut into 1″ pieces
1 1/4 teaspoons cinnamon
1/4 teaspoon salt
Spray a 9×13 baking ban with cooking spray.  Spread bread pieces evenly in pan.
Mix together eggs, milk, cream, vanilla, and sugar.  Pour evenly over bread.  Cover with plastic wrap and place in the fridge overnight.  
In a medium mixing bowl mix flour, brown sugar, cinnamon, and salt.  Add butter pieces to dry ingredients.  Cut into mixture with two knives, or a pastry blender, until all pieces are pea-sized or smaller.  Cover and place in the fridge overnight.  
The next morning, preheat oven to 350 degrees.  Sprinkle the topping over the bread mixture. Bake for 50-60 minutes.  (The shorter cooking time will yield more of a bread pudding like texture.)  
recipe adapted from The Pioneer Woman
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Comments

  1. Lisa says:
    February 27, 2011 at 5:32 am

    Mmm, dessert for breakfast. Sounds like a good idea. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your french toast casserole up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html

    Reply

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