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French Toast Casserole

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French Toast Casserole-The perfect addition to any Holiday Breakfast, but why wait for a holiday to enjoy it?

French Toast Casserole-The perfect addition to any Holiday Breakfast, but why wait for a holiday to enjoy it?

I made French Bread the other day. In fact I made several loaves. It was wonderful but after 3 days in a row of french bread at lunch and dinner, I’d had enough. I still had a full loaf plus some to eat up.

I’ve been wanting to make a French Toast Casserole for some time. Usually we eat all the bread up but since I had the extra bread, I knew this was my opportunity.  I’d seen Paula Deen’s recipe and The Pioneer Woman’s. Both were basically the same until it came to the topping. I read several reviews, some said the bottom could get soggy, some said the top was dry.


I took the best of both recipes and made it my own. The only thing I will change next time is breaking all the bread into chunks. Trying to line up the egg soaked bread into the pan is messy business. Much easier to just dump it all in and spread it out.

French Toast Casserole

French Toast Casserole

French Toast Casserole

Ingredients

  • 1 loaf french bread or other crusty bread
  • 8 eggs
  • 2 1/2 cups milk, half and half or heavy cream (or any combination of, I used 1 1/2 cups heavy cream, 1 cup milk)
  • 3/4 cup sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt

Topping

  • 3/4 cup all purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter
  • 1 cup pecans

Instructions

  1. Slice bread into 1 inch slices or break into large bite sized chunks. In a large mixing bowl whisk together eggs, milk, sugar, vanilla, cinnamon and salt. Place a few slices at a time in the egg mixture, flip to coat and let sit for a few minutes. Place soaked bread in a greased 9 x 13 baking dish. Repeat with remaining bread.
  2. Pour any remaining egg mixture over top of bread. Cover tightly with foil and refrigerate over night.
  3. In a medium mixing bowl combine flour, brown sugar, cinnamon and salt. Cut in butter with 2 knives or a pastry blender. Your mixture will become paste-like. Stir in pecan. Place in a ziploc bag and refrigerate with casserole.
  4. When ready to bake, preheat oven to 350 degrees. Crumble topping over casserole, place in preheated oven and bake for 45-50 minutes, till bread showing is golden brown.

Notes

Recipe Source chocolatechocolateandmore.com

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© Joan Hayes
 

French Toast Casserole-The perfect addition to any Holiday Breakfast, but why wait for a holiday to enjoy it?

Need more Breakfast ideas?
 
Buttermilk Beignets or French Donuts
 
 
Caramel Pecan Sticky Buns, so easy to make and so good, you'll want to make them every weekend!
 
 
Herbed Cheese Souffle
 

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  15. Betty@SouthernGrace says

    New follower! You had me at chocolate!! Looks like a wonderful French Toast recipe. I have one on my blog that I love too. Breakfast things are my fave recipes so I’ll HAVE to try this one too. Hope you’ll come visit me too…:)

    Reply

  17. Susie says

    Isn’t this basically a bread pudding? In which case you usually just cut/break bread into aprox 1 inch cubes in a large bowl; mix eggs, milk & seasonings in another & pour over bread, mixing until evenly coated. Usually allowing it to soak in a few minutes & mix again a time or two until it seems pretty much all soaked up. To serve as a breakfast food, refrigerating it overnight would be handy–prep time pretty much out of the way–but egg/milk may settle to bottom… Suggest refrigerating it in a mixing bowl, covered with plastic wrap so top doesn’t dry out, & give it one final stir in the morning before putting it in casserole dish. If you don’t want topping crisp/browned/dry you could bake it covered with foil to keep more of the moisture in… LOVE bread puddings. If you wanted this for an evening dessert or last minute Sunday brunch it really wouldn’t have to be put together so far in advance. Bake time probably shorter if not coming from fridge, but otherwise would be just as yummy with just 15-20 minutes of soaking/stirring. 🙂

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