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FRENCH TOAST CASSEROLE Recipe

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This recipe for FRENCH TOAST CASSEROLE, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
jackie York

Category:
Category:

Ingredients:  
Ingredients:  
regular loaf challah or egg bread, roughly torn into inch(0.5 cm) bits(about 6 cups /1.5 L ) torn bread or slightly stale is fine here
6 eggs
2 cups of milk
⅓ cup brown sugar
1 tsp vanilla
tsp cinnamon
1tbsp butter


Directions:
Directions:
Generously grease an 8 or 9-inch square baking dish.

dump the torn bread bits into the baking dish, spreading them out into an even layer. in a medium-sized mixing bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Pour over the bread in the dish and pat down lightly so that the bread begins to absorb the egg mixture. Dot the top with the butter, cover with foil, and refrigerate overnight.

in the morning, place the foil-covered baking dish into a cold oven, then turn the oven on to 350F(180C). Bake, covered for 30 minutes. Remove the cover and continue to bake for another 30 to 35 minutes or until puffed in the middle and lightly browned. Serve immediately, drizzled with maple syrup.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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