Overnight French Toast Casserole

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Adapted from Fresh April Flours

This can be prepared plain or with a cinnamon crumb topping. See recipe below. 

Ingredients – Can be prepared night before

  • 1 French Baguette cut into large cubes (or 10-12 ounces challah, brioche, or other crusty bread)
  • 4 tablespoons butter, melted 
  • ⅔ cup packed brown sugar
  • 8 large eggs
  • 2 cups milk 
  • 1 tablespoons vanilla extract
  • 1.5 teaspoons cinnamon
  • ¼ teaspoon salt

Directions

  1. Butter or spray a 2-quart casserole or 9″ x 13″ baking dish with non-stick spray. Place the bread cubes in the prepared baking dish.
  2. In a large bowl, whisk together the melted butter, brown sugar, cinnamon, and salt. Add the eggs, milk, and vanilla and whisk until everything is combined.
  3. Pour the egg mixture over the bread, cover, and allow to rest in the refrigerator for at least 3 hours or overnight.
  4. When you are ready to bake the casserole, preheat the oven to 350ºF. Bake for 40-60 minutes depending on your oven. When the top is golden and the egg mixture is set, it is done.  
  5. Serve with butter and pure maple syrup. 

Optional Toppings:

Cinnamon Crumb Topping (sprinkle on top just before baking) 

  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, melted  
  • 1/4 cup chopped walnuts (optional)

Whisk together the sugar, salt, flour, and cinnamon. Stir in the melted butter until well combined. Stir in the walnuts. Sprinkle on top of the casserole just before baking. Serve with a drizzle of syrup.

Vanilla Butter Sauce This sauce would be served in lieu of butter and syrup. It can be poured over the entire casserole while it is cooling, or over individual servings.

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/2 cup half-and-half
  • 1 tablespoon vanilla extract

Combine all ingredients in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Pour over french toast when ready to serve. 

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