French Toast Casserole
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A fresh take on this breakfast favourite! This make-ahead French Toast Casserole is scrumptious and easy.
- 6 eggs
- 2 1/4 cups milk
- 1/3 cup brown sugar
- 1 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
- 1 tbsp butter
- 1/2 regular loaf challah , or egg bread, roughly torn into 1/2-in. bits (about 6 cups torn bread); day-old or slightly stale is fine
- Generously grease an 8 or 9 in (20 or 23 cm) square baking dish.
- Dump the torn bread bits into the baking dish, spreading them out into an even layer. In a medium-sized mixing bowl, whisk together the eggs, milk, brown sugar, vanilla and cinnamon. Pour over the bread in the dish and pat down lightly so that the bread begins to absorb the egg mixture. Dot the top with the butter, cover with foil and refrigerate overnight.
- In the morning, place the foil-covered baking dish into a cold oven, then turn the oven on to 350°F (180°;C). Bakes, covered, for 30 minutes. Removed the cover and continue to bake for another 30 to 35 minutes or until puffed in the middle and lightly browned. Serve immediately, drizzled with maple syrup.