Oh man…Baked French Toast Casserole. Do I have your attention? Good! French toast that’s prepared overnight, then baked as a casserole the next morning! Genius just genius. I’m not going to chit-chat too much about this recipe post, I am only going to recommend to you this: MAKE THIS TODAY! Seriously you need this recipe if any of these is your case: 1) You have company or family visiting this weekend and are kind of having anxiety panic attacks as to what to feed this crowd tomorrow morning; 2) You definitely know you don’t want to be in the kitchen cooking all sorts of different things for your guests tomorrow morning; but on the other hand 3) You definitely know you can’t afford to take your guests to a crowd-filled, over-priced restaurant for breakfast/brunch; more importantly 4) You really want to spend time and mingle with your family/friends not spend time slaving away in the kitchen!
So for you my friends, I give you this recipe, with much love:
This is about the easiest recipe you will EVER make. I promised you in my last post, Homemade Cinnamon Rolls that my next post would be an EASY one didn’t I? Well, this is about as easy as it gets! You do need to go out there TODAY (since tomorrow’s Easter and most if not all of the supermarkets will be closed) and get the ingredients. You can, of course, skip this step if you have them on hand and kudos for you if you do. These are the ingredients:
- Bread (Texas Toast or any other thick-sliced bread)
- Brown sugar (light or dark),
- Cinnamon (if your bread doesn’t already have it)
- Vanilla Extract
- Milk or 1/2 and 1/2
That’s it folks! If you want to add protein (my husband insists on this), totally up to you. You can make a side dish of bacon, Canadian bacon, sausage, or whatever it is your little heart desires. That’s as much cooking as you’ll need to do tomorrow. And this my friends, is what makes this recipe so appealing. You prepare it the night before, cover it then pop it in the oven the next morning and 30 to 40 minutes later POOF! (No I mean poof, literally). You will see that your French toast will be puffed up like toasts on steroids because of the egg custard you poured on it, but as soon as you let it sit for a bit before serving it will deflate).
Now you’re ready to serve breakfast, baby! No morning prepping that morning and missing spending time with your guests, and can we talk about how delicious this recipe is? Yeah, you’re gonna be thanking me – soooo…. “You’re welcome!”.
The bread as mentioned before should be a thick and for this recipe, I used a “Limited Edition French Toast” bread from “Pepperidge Farms.” It’s a little thicker than regular bread AND it also has cinnamon added to it already. If you can’t find this bread, then the next bread to use, which I HIGHLY recommend, would be Texas Toast (not with garlic or any other funky stuff, just regular Texas Toast”), the point is that it should be thick bread. If you can’t find either one of these types of bread, you’ll have to double up the bread to two slices per one. Spread a layer of brown sugar mixture on the bottom of your 9×13 pan and in between the layers of your bread with the final layer going on top to give you a slight crunch like regular pan-fried French toast just before you sprinkle powdered sugar (if you wish) or maple syrup, it really won’t need any of these anyway, but some people roll that way.
So I’m keeping my promise and cutting this post monologue short and here’s the recipe, go make this TODAY….
Enjoy!!! and go out there and mingle with your guests will ya! 🙂
- 1 stick unsalted butter (1/2 cup) melted
- 1 cup brown sugar
- 12 slices Texas Toast or any thick bread *see my comments about this in the post (I remove the crusts but this is optional)
- 1 tsp. cinnamon (if our bread doesn't have it already)
- 1 tsp. vanilla extract
- 4 large eggs
- 1½ cups ½ and ½ or regular milk (you'll need the richness and fat from either the half and half or whole milk, evaporated milk works as well.
- a nice pinch of salt (to balance out the sweetness)
- Powdered sugar and/or maple syrup (both highly optional)
- Melt butter in a microwaveable bowl and add in your brown sugar. Stir this mixture until it becomes like a thick paste.
- Pour out a portion of this butter/sugar mixture onto the bottom of a 9x13 pan (you'll want to cover the bottom completely).
- Put one layer of bread to cover bottom of pan NOTE: (If you could not find bread that already has cinnamon included (such as Pepperidge Farms, sprinkle each layer of your bread with cinnamon, to you and your family's taste) and then spread another layer of the butter/sugar mixture on top of the bread. Repeat these steps for the next layer of bread as well, ending with a final layer of the remaining butter/sugar mixture.
- In a separate bowl, beat eggs, milk, vanilla and pinch of salt until thoroughly combined.
- Pour over the bread casserole making sure that bread is completely saturated.
- Cover your 9x13 pan and chill in the fridge overnight.
- Preheat oven at 350.
- Take casserole out of fridge and let come to room temperature for at least 30 minutes.
- Bake COVERED with aluminum foil for 30 minutes.
- Uncover and bake 15 more minutes to continue cooking and to brown the top layer of bread.
- Remove from oven and let cool slightly (bread will have poofed up, don't let that scare you, it will deflate).
- Slice breads in half or serve whole, whichever way you prefer.
- Sprinkle with powdered sugar or serve with maple syrup.
This type of French Toast will produce a softer more eggy type French toast than your regular French toast made in a pan. If you don't like this type of texture, I say this with the utmost respect, skip this recipe.