Overnight French Toast Casserole - middleeastsector
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Overnight French Toast Casserole

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Want French toast without the hassle? Make this easy Overnight French Toast Casserole with sweet, buttery streusel topping instead! Simply prep it the night before and bake the next morning for a breakfast that’s full of the flavor you love with minimal effort.

On the weekend, I love making everything from Banana Pancakes and Glazed Donut Muffins to Cinnamon Coffee Cake. But once Monday morning rolls around, it suddenly becomes a struggle to do anything more than set a bowl of cereal in front of Elle while I reach for yet another cup of coffee.

With this school year looking so different from previous years, I need all the help I can get in the mornings. I’m really relying on recipes I can make on the weekend and Elle can eat for breakfast throughout the week. Enter Overnight French Toast Casserole. It’s just as easy to make for a nice weekend brunch as it is for leftover weekday breakfasts. That’s the kind of versatility I’m looking for these days.

 

INGREDIENTS:

1 loaf french bread or thick texas toast
8 eggs
2 cups half and half
1/2 cup milk
3 Tbsp granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Cinnamon Crunch Topping

1 1/2 sticks butter 12 tablespoon
1 cup light brown sugar packed
1 Tbsp light corn syrum optional
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

 

INSTRUCTIONS:

Prepare a 9″x13″ baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.

Slice the French bread, about 1-inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.

In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.

Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350°F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.

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