French Toast Casserole
A delicious breakfast or brunch recipe that your family will love. This breakfast casserole can be made ahead of time and is best served with maple syrup.
Servings: 6 people
- 16 oz French Bread
- 6 Eggland's Best Large Eggs
- 2 cups Silk Almond Milk
- 2 tbsps granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 4 tbsps unsalted butter
- 3 tbsps light brown sugar
- 1 tsp cinnamon
Preheat oven to 375 degrees Fahrenheit.
Grease a small casserole dish. Mine is 10.5" by 7.5"
Cube your Italian bread into small chunks using a knife.
Crack eggs into a large mixing bowl. Add in milk, cinnamon, nutmeg, extract, salt, and sugar.
Whisk until combined.
Pour over cubed bread chunks.
Bake on the middle rack for 35-45 minutes. Since bread types vary, check at the 35 minute mark. The top should be spring and the inside should be fully baked. A butter knife inserted into the center of the bake should be clean when removed.
Whole milk or half and half can also be used and will produce a richer taste.
Nutritional values are meant to be a guide and may differ.
This casserole should be refrigerated if there are leftovers. To reheat, cut your portion out and microwave until warmed. For best results, you can also warm for 10-15 minutes in a preheated 350 degree oven. This will ensure any crispy outer portions crisp up nicely.
- Maple Syrup
- Powdered Sugar
- Candied Walnuts
- Fresh Fruit
Serving: 1portion | Calories: 402cal | Carbohydrates: 54g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 184mg | Sodium: 562mg | Potassium: 165mg | Fiber: 2g | Sugar: 12g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 4mg