I decided to make to this dish for mother’s day. It seemed easy enough and I loved that I could make it ahead of time and that it would travel well. I’m definitely going to try to make this again with challah bread because the French bread I used did not absorb all the egg mixture and I was left with a weird gray-colored, sugary scrambled egg at the bottom of the dish. Sure, it tasted good covered in maple syrup (what doesn’t?), but the texture was bizarre and it didn’t look appealing at all. Thankfully my seven-year-old niece still approved, so I guess it wasn’t a total bust.
Overnight French Toast Casserole
adapted from http://www.the-girl-who-ate-everything.com/2011/02/overnight-french-toast-casserole.html
- 1/4 cup (4 Tablespoons) butter, melted
- 3/4 cup packed light brown sugar
- 1 loaf brioche or challah (a French bread loaf can a used) sliced into 1 1/2 inches thick slices
- 8 eggs, slightly beaten
- 1 cup 1% milk
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- maple syrup and powdered sugar for topping
In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9×13 baking dish. Arrange slices of bread in the baking dish overlapping if necessary. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices. Sprinkle cinnamon sugar over top. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but doesn’t dry it out completely. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.