My friend told me her go-to breakfast on Easter morning is a French toast casserole, so I asked her to share the recipe with me and not only does it include minimal ingredients, but it was a HIT! It’s everything you love about French toast but in an easy and convenient way to serve a big group!
Ingredients:
- 8 eggs
- 2 cups milk or half and half
- 1tsp cinnamon
- 1tsp vanilla
- 1/4 cup butter
- 1/2 cup brown sugar
- 1-2 loaves of bread (plain, cinnamon swirl, apple, etc.)
Directions:
- Mix eggs, milk, cinnamon and vanilla
- Cube bread.
- Spread half in prepared 9×13 pan.
- Pour 1/2 of egg mix on top. Spread rest of bread, and top with remaining egg mix.
- Press bread to make sure all is submerged.
- Refrigerate overnight or a few hours.
- Melt butter with brown sugar and pour on top right before baking.
- Bake 30-40 mins at 350.
Chefs notes:
*watch it as you want it cooked but still moist.
*if you use sweetened bread, you can cut back on the sugar ( I used 1/3 cup when I paired it with blueberry streusel bread)
*can also make it your own- orange/lemon zest, maple syrup instead of brown sugar, etc.
Hi Shannon! I was wondering if you wouldn’t mind giving me some advice on how to crisp up the recipe? I used 1.5 loaves of the Pepperidge Farm cinnamon swirl in a 9×13 pan. I didn’t do the full 2 loaves, because I was worried I wouldn’t have enough egg. The taste is good, but the soggy isn’t as appetizing. I’ll try less eggs next time, maybe that will help. What would you suggest? 🙂