Overnight French Toast Casserole is made the day before and refrigerated overnight so it’s ready to bake and enjoy in the morning. It has all the yumminess of French toast and then some thanks to that sweet, sugary topping.
The other night when I opened my pantry there was a stale baguette staring me in the face. I didn’t want to throw it out so I decided to make a french toast casserole with it. I have a yummy recipe for a creme brulee french toast, but I wanted to make one that was a little “lighter” and not so rich. I saw this Overnight French Toast Casserole over at Our Best Bites and figured it would be yummy because all their stuff is. This was simple to throw together and my kitchen smelled heavenly while it was baking.
I have to admit I am kind of horrible when it comes to breakfast in the mornings. Most mornings my boys have cereal and toast (which, by the way, they never complain about). One of my friends makes a hot breakfast everyday of the week for her kids. I probably only make a “hot” breakfast once a week . . .I know, I’m a loser.
So the other morning when my boys got up for school and asked what smelled so good, I was feeling like a rockstar.
Now if you’re making this for dinner, you can just make it the morning of and put it in the fridge all day. Pull it out an hour before dinner and throw it in the oven.
- 8 eggs
- 2 cups half and half (I used fat free)
- 1 cup milk
- 6 tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 tsp kosher salt
- 1 tablespoon vanilla extract
- 1 lb loaf of french bread
- softened butter for greasing baking dish (2-3 tablespoons)
- 4 tablespoons packed brown sugar
- 4 tablespoons white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cold butter
- whipping cream
- powdered sugar
Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
Butter the bottom and sides of a 9×13 baking dish. Cut bread into 1-inch chunks and place in dish. Stir egg mixture once more and pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
Recipe Source: Our Best Bites