May 12, 2014

Overnight French Toast Casserole

You're looking at my new favorite way to wake up with company.  OK, maybe even without company.  I knew that I had seen some recipes floating around that used Challah bread for a french toast casserole.  I found this one and was super excited to give it a try.

First of all, I have to tell you that I recently tried Challah bread for the first time at a dinner club. I was surprised at how much I liked it, it's sweet and dense and I just love it.  It also makes the perfect french toast.

You basically just cut it up and layer it in a dish, pour a yummy milk mixture over the top and refrigerate it.  Then in the morning you just take it out a bit ahead of time so the dish can warm a little, then bake it.  How easy is that?

The bread soaks in all the egg/milk mixture and when you bake it, you get a bite of all those flavors.  The milk, egg, cinnamon seeps in and the top gets nice and golden brown.  Top with some butter and some maple syrup and it's breakfast on a whole new level.  I even saw some recipes where they added apples and other yumminess.  I'm totally doing that some time soon!

Overnight French Toast Casserole
Recipe from Ezra Pound Cake

  • 4 Tbsp (1/2 stick) unsalted butter
  • 3/4 cup firmly packed light brown sugar
  • 1 loaf Challah or Brioche Bread, sliced 1 1/2 inches thick
  • 8 large eggs, lightly beaten
  • 1 cup whole milk or half n half
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of salt
  • 1/2 cup pecans (optional)
Cooking Directions
  1. In a small bowl, melt the butter in the microwave. Add in the brown sugar and stir.
  2. In a 9x13 inch dish, spread the brown sugar mixture on the bottom and then layer the bread slices. They will overlap.
  3. In a large bowl, combine the milk, vanilla, cinnamon, ginger and salt.  Add in the lightly beaten eggs and stir together. 
  4. Pour the milk mixture over the bread, making sure to try to get all the bread coated. 
  5. Cover the pan with plastic wrap and refrigerate 3-13 hours. 
  6. When ready to bake, take the dish out of the refrigerator 20 minutes prior to baking.  
  7. Preheat the oven to 350º
  8. Bake for 30-45 minutes or until the bread is golden in color. 
  9. Remove and top with confectioners' sugar, maple syrup, fruit or anything you wish. 

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