Happy New Year!
With so many late nights, visits with family and friends and well, a little relaxing time, cooking and preparing meals is probably very low on our list this week.
But, you still have to eat and why not eat something that not only is so easy to make, but really, really delicious too!
We have been enjoying this casserole for many years on Christmas morning, but it is so versatile that you can serve it anytime of the year. I got the recipe from, yes, you guessed it, my Mom and I know that once you make this French Toast Casserole, you will prepare it time and time again.
But, before you embark on making this casserole, I must caution you that it is a bit decadent and indulgent.
But, it is quick to make, simple to put together, and tastes just as good the following day, that you will want to indulge!
- 7 eggs
- 2 1/2 cups (625 ml) milk
- 1 1/2 tsp (7 ml) vanilla
- 1 unsliced challah or egg bread, crusts removed and cut into 1″ (2.5cm) cubes
- 1/2 cup (125 ml) butter, melted
- 1 cup (250 ml) brown sugar
- 2 tbsp (25 ml) maple syrup
remove the crusts from the challah or egg bread
Cut into 1 inch cubes
In a large bowl combine eggs with milk and vanilla
Add your cubed bread pieces and combine well.
Cover and refrigerate overnight. Mix occasionally (if you think of it!)
Next morning, preheat oven to 350F/180C
Place bread mixture in a 9″x 13″ (13.5 L) baking dish.
Combine melted butter with brown sugar and maple syrup
Drizzle mixture over top of bread
Bake in the oven until puffed and browned, 40-45 minutes.
It just gurgles and bubbles and smells oh, so delicious.
The casserole will rise, so if it is getting too high and getting too crisp or burned, you can lightly cover it will foil and continue to bake
Cool 5 minutes before serving
So, whether you have guests coming over for a New Year’s brunch, family staying a bit longer for the holidays or just want something easy and delicious for your own family, this French Toast Casserole will be the perfect recipe.
You can add a drizzle of maple syrup if you’d like, or top with a fruit compote for extra texture.
The casserole refrigerates well and leftovers can be heated up the following day. Just pop it into a 375F oven for 8-10 minutes and you’re good to go.