Thursday, June 22, 2017

Overnight French Toast Casserole

I got a text message the other night from my friend across the  street asking to borrow vanilla extract. We have this relationship where we can pretty much ask to borrow anything from each other, which is awesome. I asked her what she was making, and she told me a french toast casserole to eat the next morning for breakfast. When I got the vanilla back, I asked her how it was, and she said it was pretty amazing. After she sent me the recipe, I decided to make it for a staff breakfast. It was so easy to make and so very delicious. I made it again last Friday for Greg to have for his Father's Day weekend full of good breakfasts and dinners. He loved it. We enjoyed it a couple mornings with strawberries and fresh whipped cream on the side. I loved how simple this was to make, and you will too! Enjoy.

Recipe for Overnight French Toast Casserole

One loaf sourdough bread (I used a loaf of Pepperidge Farm Farmhouse sourdough - discarded the heels, though)
7 eggs
1 1/2 cups whole milk
3/4 cup heavy whipping cream
1/2 cup granulated sugar
1/2 cup light or dark brown sugar
1 TBSP pure vanilla extract
1/2 cup all purpose flour
1/2 cup light or dark brown sugar, packed
1 teaspoon cinnamon
1/4 tsp. salt
8 TBSP. of unsalted butter, well chilled and then cut into 1/2 TBSP pieces
Pure maple syrup, for serving (optional)

Grease a 9 X 13 baking pan well with butter. Cut bread into roughly 1-inch squares and layer evenly in pan. In a large bowl, beat together the eggs, milk, cream, sugars, and vanilla until well mixed. Pour evenly over the bread. Cover the pan and put into the fridge overnight.

In a smallish bowl, mix together the flour, brown sugar, cinnamon, and salt. Add in the chilled butter pieces and cut with a pastry cutter until the mixture resembles fine pebbles. Put into an airtight container and put into the fridge overnight.

When ready to make the french toast casserole the next morning, preheat oven to 350 degrees. Remove the baking pan and the sugar mixture from the fridge. Once the oven is heated, place the baking pan with the bread and egg mixture in oven for 7 minutes, then remove. Sprinkle the sugar mixture evenly over the top. Place back into oven and cook for another 35 - 40 minutes. Remove from oven, place on cooling rack and let it cool for about 10 minutes before serving. Cut into servings and drizzle each serving with pure maple syrup.

Makes approximately 12 servings. 
Recipe source: The Pioneer Woman