Ingredients: |
Ingredients: 1 loaf thick, chewy bread*
8 eggs
2 1/4 cups milk
3/4 cup granulated sugar
2 tablespoons vanilla extract
Linda's French Toast drizzle
I cube butter
1 box powdered sugar or use maple syrup to drizzle
milk to thin
Topping:
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed.
pecans optional
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Directions: |
Directions:Preheat your oven to 350 degrees. Spray a 9x13" Pyrex dish with cooking spray. Tear the loaf of bread into bite-size chunks and spread evenly in the pan.
In a medium bowl, whisk together the eggs, milk, sugar, and vanilla. Pour evenly over the bread, ensuring that all of the bread chunks are wet (press lightly with your hands to soak up the egg mixture if necessary).
In a medium bowl, mix together the flour, brown sugar, cinnamon, salt, and cold cubed butter using a pastry cutter until the butter crumbly - the size of peas. Spread the topping over the top of the bread mixture. Bake at 350 degrees for 1 hour. Remove from the oven and serve with syrup or powdered sugar.
To prepare in advance:
Tear the bread into chunks and place in the greased Pyrex dish; cover. Make the egg mixture and store in a Tupperware container in the refrigerator. Make the crumb topping and store in a Ziploc bag or Tupperware container in the refrigerator. When you are ready to make the casserole, simply pour the egg mixture over the bread, then top with the crumb topping, and pop it in the oven! |
Personal
Notes: |
Personal
Notes: Bake time is 1 hour...you can make my powdered sugar and butter drizzle, 1 cube of butter and I box powdered sugar thin with milk for the right consistency and drizzle over casserole right before serving.
This casserole is a great way to use up stale bread. The one word of caution given is that plain sandwich bread won’t work for it.
But if you have sourdough or French bread that has gone stale or is getting that way, then you can just toss it in with a few basic ingredients and have a delicious French toast casserole ready in no time.
Next time, I may try adding chopped pecans to the topping and/or I might reduce the milk and add some pumpkin puree to see if I can pull off a "pumpkin French toast casserole."
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