FRENCH TOAST CASSEROLE!!!!! Oh my gosh, I love this so much that I could literally eat it for breakfast, lunch, and dinner for an entire week. I really don’t know where my mom got this recipe, all I know is that it started showing up on our breakfast table about 7 years ago and, until that point, was the best day of my life.
I don’t even have an exact recipe, mainly because my mom doesn’t like to follow rules and recipes and pretty much does what she wants. Anytime I ask for a recipe (and this goes for all of the women in my family) I get a “well, I just kind of wing it, I don’t have exact measurements”. That doesn’t work to well with my brain. I need a recipe to follow.
A lot of people have different variations for this recipe, like including cream cheese or something crazy like that. Not mine. This one is the perfect blend of cinnamon, sugar, and syrup and I’m drooling at the thought of getting to eat it in the morning!!
The best part about this recipe is the amount of effort involved, which is virtually none. You have to prepare it the night before and then cook it in the morning. I normally will get up, turn the oven on and go back to bed. Get up, put the casserole in, and go back to bed. I pretty much get, like, another hour of sleep in and I have a tasty and delicious breakfast for when I wake up!
Here is all you need. Ready? Ready for this?? Bread, sugar, cinnamon, eggs, milk. Boom. Done.
Alright, I guess you’ll need some more details.
- 1 loaf bread (i use italian bread that is slightly stale. Not like moldy, just a little hard on the outside)
- 8-10 eggs
- 4-5 cups of milk
- 1/2 c sugar
- 2 heaping tablespoons cinnamon
- 1 tsp vanilla.
Spray a 13×9 glass dish and set aside. Tear bread into chunks,about 1 inch. No need to be exact here, just tear it up. Place bread into dish.
Wisk together all remaining ingredients and pour over bread. Using a spatula or other flat-ish object, smoosh the bread down in an effort to get every piece saturated with the milk mixture. Dot with butter. When my mom told me to do that the first time I made this, I was like “Whaaaaa?” I just pictured butter in, like, a bingo daubber. Just refer to the picture below for “dotting” butter.
Now, cover that bad boy up with aluminum foil and pop it in the fridge overnight. When you are ready to cook the casserole in the morning, heat the oven up to 350 degrees.
*I now interrupt this blog post for an important message, while the oven is heating up, take the casserole out of the fridge to allow the dish to come to room temp. This is super important, as it could cause a huge mess if you don’t do it. Let me take you back to some 9th grade physical science: If you put a ice cold glass dish immediately into a 350 degree oven, the glass will change temperatures too quickly and crack. Into multiple pieces and your mom will get all mad at you because you’ve ruined one of her good dishes, blah blah blah. That might have happened to me a few years ago* Alright, go about your business.
Bake the casserole with the foil on for 30 minutes, uncover and bake for an additional 25 minutes. When you bring it out of the oven with will look delicious and cinnamon-y. Like below!
Top with syrup and enjoy!!! This will become a favorite of yours!!