A few dry spots are ok–they get nice and crispy in the oven! Next, pour the egg mixture over the bread. Try to pour it as evenly as possible, moistening as much of the bread as you can. Then, make the custard mixture. Whisk together the eggs, almond milk, brown sugar, cinnamon, vanilla, nutmeg, and salt. Cut it into 1-inch cubes when you’re ready to assemble the casserole and layer them in a greased 9×13-inch pan. When it dries out slightly, it soaks up the custard mixture more easily, which makes the casserole even moister(!) and softer in the middle. Make sure to buy your bread a day or two in advance. This baked French toast casserole recipe is so easy to make! How to Make Overnight French Toast Casserole Sea salt – It makes all the flavors pop.įind the complete recipe with measurements below.Butter or coconut oil – It helps the top of the French toast casserole crisp up in the oven.Cinnamon, nutmeg, and vanilla extract – For warm, cozy depth of flavor.Brown sugar – You’ll whisk some into the custard mixture and sprinkle more on top of the casserole.For example, whole milk and oat milk would both be great. I use almond milk because it’s what I keep on hand, but feel free to use another type of milk if you prefer. Eggs – A signature French toast ingredient! They add richness and bind the bread cubes together.Whatever you do, steer clear of pre-sliced sandwich bread, which quickly becomes soggy. The dry, day-old bread will soak up the eggy custard more easily than fresh bread will. Bread – The quality counts! Opt for a good loaf of challah, brioche, French bread, or sourdough bread, and let it sit on the counter for a day before making this French toast casserole.Here’s what you’ll need to make this easy French toast casserole recipe: I hope you love it!įrench Toast Casserole Recipe Ingredients Topped with a big drizzle of maple syrup, it’s just as good as classic French toast, if not better. When it comes out of the oven, this French toast casserole is crisp on top and moist and custardy in the middle, sort of like a breakfast bread pudding. The next morning, all you have to do is add the nutty topping, pop it in the oven, and bake! It’s a breeze to assemble on the morning you plan to serve it, but if you want to streamline this French toast casserole recipe even more, you can put it together the day before and let it sit overnight in the fridge. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, douse it in a rich, cinnamon-spiced custard, and bake it with pecans and brown sugar on top. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.This French toast casserole recipe is the easiest way to make French toast for a crowd. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. Remove the casserole from the fridge and sprinkle the topping over the top. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Store in a re-sealable plastic bag in the fridge. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Cover the pan tightly and store in the fridge until needed (overnight preferably).įor the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. For the French toast: Grease the baking pan with butter.
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