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.
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