French Toast Casserole
November 28: National French Toast Day
When company comes and stays overnight, we feed them French toast casserole for breakfast or brunch. It is faster to make than traditional French toast because the bread soaks up the batter the night before and is baked in the same pan the next morning, leaving us time to talk with guests or make extra bacon and eggs for everyone while the casserole is cooking in the oven. It also feeds a a crowd of visitors and is considered more budget-friendly than taking everyone out to eat. For a twist on traditional French toast, cook it casserole-style for National French Toast Day.
(Adapted from Taste of Home)
For the French toast
- 1 loaf (1 pound) French bread
- 8 eggs
- 3 cups milk
- 4 teaspoons sugar
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
For the topping
- 2 tablespoons butter
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
Generously grease a 13×9-inch baking pan with butter or cooking spray. Cut the French bread into 1-inch cubes. Scatter evenly in the pan. In a large bowl, beat the eggs lightly. Mix in the milk, sugar, salt and vanilla.
Pour over the cubed bread, allowing the pieces to soak up the milk batter. Cover and refrigerate overnight. The next morning, 30 minutes before baking, remove from the refrigerator.
Cut the cold butter in small pieces and place them on top of the French toast. In a small bowl, combine the sugar and ground cinnamon. Sprinkle evenly over the French toast. Bake in a preheated oven at 350 degrees F for 45-50 minutes. The casserole will puff up slightly. When done, remove from the oven and let stand for about 10 minutes. Slice and serve with syrup.