We are heading into one of our busiest months of the year, March. This is the month that the schools try to cram everything they can into as it is not quite the end of Winter and not quite Spring Break. We have two talent show programs with four showings, a movie night, a dance, Saint Patrick’s Day dancing for schools and nursing homes, a parade and two half days and a whole day off from school. Then there is the stuff outside of school….
I have already started to put together my March menus so that I am prepared. Each week has at least two slow cooker meals, one Asian/Chinese influenced stir fry meal, one soup and at least one breakfast for dinner meal.
My children love breakfast and this meal actually came at their request. I had run out of maple syrup before our vacation and just never bothered to replace it as I am trying to keep the cost of groceries down this month. But, it was on sale the other day so I picked up a bottle. Both children saw it on the counter and at different points asked for a French Toast casserole. I found this Rachael Ray recipe for Quick and Easy French Toast Casserole on Rachael Ray.com.
I loved this recipe because you didn’t need to let the casserole sit for 2-10 hours before you baked it. I needed something I could put together and get in the oven right away. This worked.
Both kids really liked the flavors but we all agreed that next time we will double the egg mixture and double the cinnamon topping. Neither felt like quite enough for us. The recipe below reflects the changes we are making so I remember what to do for the next time I bake this dish. Original recipe is linked above.
This was one of our “To-Go” dinners so the picture above is in our divided dishes that we use for our car trips. I added a mixed fruit salad to the other side to complete our meal.
- 1 loaf bread (I used a sourdough)
- 12 eggs
- 2 1/2 cups milk
- 1 cup half and half or cream
- 3/4 cups sugar
- 2 tablespoons vanilla
- 1 cup flour
- 1 cup brown sugar, firmly packed
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 2 sticks butter, cold, cubed
- Pre-heat the oven to 350°F. Spray a 9-inch x 13- inch casserole dish with nonstick spray.
- Tear the bread into chunks and place them in the greased pan.
- Mix together the eggs, milk, half and half or cream, sugar, and vanilla and pour the mixture evenly over the bread.
- In another bowl, mix together the flour, brown sugar, cinnamon and salt. Add the butter and mix until the batter comes somewhat together. Sprinkle the flour/sugar mixture evenly over the top of the bread mixture.
- Bake for 45-60 minutes, until golden brown. Store any leftovers in fridge, tightly covered.
- Drizzle with butter and maple syrup to serve if desired.