French Toast Breakfast Casserole


I have tried different versions of this recipe from Rachel Ray and others but have never really thought it was AMAZING. It  was either too dry, too sweet, or just to blah. I was determined to figure out why people loved this dish so much. I didn’t want to wait 8 hours to cook it and I wanted it sweet but not too sweet.

Verdict:

I may have finally found my favorite breakfast dish. I have finally figured out it is the balance between the bread and the custard for me. I like an eggy, creamy custard, base. Not too dry and more custard like than bread. Just my preferences. In this version I used 3/4 of a LARGE loaf of Italian bread to fill the pan and more eggs and milk than usual to make more custard.

The topping added a nice hint of sweetness which my kids liked. They said next time they would like it drizzled with powdered sugar/milk mixture to make it more like a cinnamon roll. They ate theirs dipped in maple syrup while I ate mine with just a bit of butter melted over the top. It’s up to you!

French Toast Casserole

  • Time: 15 minutes prep. and 40 minutes baking
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 large loaf Italian Bread (we find ours in the bakery section of the grocery store)- cut or torn into small squares
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup cream
  • 3/4 cup sugar
  • 2 tablespoons vanilla
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • dash salt
  • 1/2 cup butter, cold, cut into small pieces

Directions:

  1. This recipe is best if it is refrigerated at least 2 hours but can be made right away if needed.
  2. Place bread in a 13 x 9 casserole dish that has been sprayed with non-stick spray.
  3. In a bowl mix together eggs, milk, cream, sugar and vanilla until well blended. Pour over the bread. Cover dish with plastic wrap and refrigerate 2-10 hours.
  4. To make topping mix flour, sugar, cinnamon and salt in a bowl.  Cut in butter with a fork until it makes little crumbs. and is well blended. Use very cold butter or the mixture will not be crumbly. Sprinkle over top of dish just before cooking.
  5. Bake at 350 degrees for 45 minutes to 60 minutes.
  6. Remove pan from oven and allow to rest for 5 minutes before serving.

18 Comments Add yours

    1. koolaidmoms says:

      Thank you so very much!

      Liked by 1 person

    1. koolaidmoms says:

      Thanks!

      Liked by 1 person

  1. Think I have something to try this weekend! Thanks!

    Liked by 1 person

    1. koolaidmoms says:

      I hope you like it.

      Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much, Lynn!

      Liked by 1 person

  2. Butter for me too! Looks tasty!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I love buttery goodness!

      Liked by 1 person

  3. pujakins says:

    Going to try this tomorrow for breakfast, my version will be dairy (except for butter) and gluten free. Fun!

    Liked by 1 person

    1. koolaidmoms says:

      I use GF bread for my son and almond flour for the topping. He really likes it. He has no problem with dairy so I have never made it with almond or soy milk. Let me know how it is!

      Liked by 1 person

      1. pujakins says:

        It came out well. How long do you bake it and is the topping supposed to get crispy? Mine didn’t. I used Bob’s red Mill for my flour and coconut sugar instead of brown because molasses makes me gassy. It reminded me of bread pudding.

        Liked by 1 person

        1. koolaidmoms says:

          Yes, that is the texture I had. The top didn’t get crispy but should not have been mushy. I baked it for about 45 minutes. The longer you bake it the more firm it gets on texture.

          Like

    1. koolaidmoms says:

      Thanks!

      Like

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