One of my favorite things about having some time off of work is being able to spend much more time preparing a quality breakfast in the morning.
After “researching” a few different over-night French toast casserole, I became determined to come up with my own rendition.
French Toast Casserole
Prep/Cook Time: 15 minutes the night before; 30 minutes to bake
- 1 loaf (or 1 lb.) of hearty bread, cut into slices (I used a cranberry-orange bread, which was absolutely delicious!)
- 4 tbsp. butter, softened/slightly melted
- 3/4 c. brown sugar
- 5 eggs
- 2 tbsp. vanilla
- 1 c. milk
- 1 c. half & half
- Generous sprinkle of cinnamon
- Combine the butter & brown sugar, & coat the bottom of a glass baking dish with the mixture.
- Lay slices of bread in the baking dish, overlapping as necessary.
- Combine the eggs (lightly whisked), vanilla, milk, half & half, & cinnamon & pour the mixture over the bread.
- Cover tightly & store in the refrigerator overnight.
- In the morning, let stand at room temperature for 10-15 minutes before baking in a 350* oven for 30 minutes.
I topped my helping with syrup & it was devoured in no time!
This would be the perfect item to serve an overnight guest. There was definitely more than just Chris & I could eat, & this isn’t a dish that would keep well so unfortunately we had to get rid of some. However I’m sure any house guest would be happy to wake up to a meal like this!
What is your favorite (& perhaps more time-consuming) breakfast?