Sounds complicated? It’s not. This recipe is super easy and AMAZING! I’ve had it now two times (compliments of my stepmom) and it’s so good, I want to share. The beauty of this recipe is that 1) you make it the night before 2) there’s no kitchen to prep or clean up in the morning 3) you can drink coffee and read the paper (or whatever) while it bakes and 4) it’s delicious! It makes a great mid-week breakfast treat for someone special!
Hope you like it too!
Overnight French Toast Casserole Ingredients
- 4 tbsp butter, melted
- 3/4 cup brown sugar
- 1 Tuscan load of bread (ask for it at the Publix bakery) or french bread, cut into 1 inch slices
- 8 eggs, lightly beaten
- 1 cup milk
- 2 tbsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- maple sugar and/or powdered sugar for topping (optional – but really a must!)
- 1/2 cup chopped pecans (optional)
- Combine butter and brown sugar and pour into bottom of 9 x 13 inch baking dish.
- Arrange bread slices on top of sugar mixture, overlapping if necessary.
- Combine eggs, milk, vanilla, cinnamon and ginger in a bowl and pour over bread. Top with pecans.
- Cover with plastic wrap and refrigerate for 4-12 hours. (Hence overnight. Longer is better. The liquid at the bottom of the pan has to be completely absorbed into the bread.)
- In the morning, preheat oven to 350 degrees. Cook casserole for 30-35 minutes.
- Serve with a big glass of milk (ok – optional, but a must for me).
Makes 12 “servings” but it will go fast!
I’m not a big breakfast person because I’m usually not hungry in the morning. I’m a coffee and banana gal, but this recipe breaks ALL rules. Except the rule about eating delicious food. 🙂