French Toast Casserole

French Toast Casserole

French Toast Casserole

Once and a while we like to have something other than cereal for breakfast during the week – it doesn’t happen frequently but occasionally I will make something special.  This french toast casserole is a favorite for the whole family.  After making it the first time and getting up super early I decided to start baking it the night before and we just reheat it in the microwave in the morning – it works perfectly and still tastes amazing!

I use the recipe from Lovin From the Oven Blog found here.

INGREDIENTS:

  • 1 loaf challah bread (I buy mine when the stores mark it down and freeze it until I’m ready to make this recipe)
  • 8 whole eggs
  • 2 cups milk (I use skim)
  • 1/2 cup heavy whipping cream
  • 3/4 cup sugar
  • 2 tbs vanilla

French Toast Casserole

TOPPING INGREDIENTS:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon (I use a heaping teaspoon)
  • 1/4 tsp salt
  • 1 stick cold butter, cubed

French Toast Casserole

The kids and I will make this recipe in the morning and let it sit covered in the fridge all day until they go to bed.  So it sits between 8-10 hours depending on how early we make it.

The kids are my assistants – they rip the bread into little pieces and place them in a greased 9×13 pan.

French Toast Casserole

While they are shredding (and eating) the bread I make the egg mixture and the crumb topping.  I usually can get these both done by the time they are done with the bread.
French Toast Casserole

The pan is pretty full when the whole loaf of bread is ripped up in it.  I use a pampered chef bowl with a spout for the egg mixture so I just pour it evenly on top of the bread.  I use my whisk to push the bread down so it is all touching the liquid.

French Toast Casserole

In the evening I usually try  to remember to preheat the oven to 350º before taking the kids up to bed.  When I get back downstairs I put the crumb topping on and stick it in the oven to bake for 45 minutes.

French Toast Casserole

I leave it to cool on the oven until we get ready for bed, then I cover it and stick it in the fridge on a pot holder (as it is still pretty warm).  In the morning we cut the portion we want, cut it into bite sized pieces and microwave it.  We serve it with whipped cream.  The kids absolutely adore it!  One pan feeds our family at least two breakfasts and usually more than that.

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