Friday, February 11, 2011

French Toast Casserole

Today is my birthday!

As much as I love it, and I do love it, I have never been one to go up to people, draw attention to myself and say, "Hey, today's my birthday!" It's just not my style.

Unless you know me or you're privy to the fact that you know it's my birthday, I'm more of a party-in-silence kind of gal.

I adore breakfast food. One of my favorite breakfast foods is french toast. There are so many ways to make and enjoy it that I have lost count. I've had it stuffed, grilled, candy coated, you name it. Then I had it in casserole form and let me tell you, it's like dessert in a baking dish.

One of the best perks about this casserole is that it's one of those make-the-night-before jobbers. Not having to rush around making breakfast on my birthday - or any morning for that matter, enjoying a nice cup of tea with my husband and getting cuddles from my 2 most favorite little people in the world is the best gift I could ever ask for!

That and a new kitchen appliance never hurts.


1 loaf challah or egg bread - about 8-10 cups. Slightly stale bread works fine.
7 eggs
3 cups whole milk
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
2 tablespoons butter
Maple syrup 

Generously grease a 13x9 baking dish.

Tear bread into bite size pieces and spread out evenly into prepared baking dish.

In a medium bowl, whisk together eggs, brown sugar, milk, vanilla, and cinnamon.

Pour over bread and pat down lightly so bread absorbs egg mixture. Dot with butter, cover with foil and refrigerate overnight.

Next morning, place foil-covered dish into a cold oven, then crank oven to 350ºF. Bake covered for 40 minutes. I like the casserole to have a soft and fluffy consistency inside while the crust has a slight crunchy top.

Serve immediately, drizzled with maple syrup and a nice cup of tea.

Yields: 8-12 servings - or one big serving. Don't worry, we won't judge.

Happy Baking!

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