Wednesday, December 29, 2010

French Toast Casserole

  • 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
  • 8 eggs
  • 3 cups milk
  • 4 teaspoons sugar
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon salt, optional

  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • Maple syrup, optional

  • Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
  • Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.
From whence it came:  Here is another wonderful recipe from wonderful Susie Cazanave.   I blogged about Susie not too long ago and told you all how marvelous she is and how blessed I am to have her as a friend.  Her French Toast Casserole is almost as marvelous as she is, but not quite!  I love you Susie!

Why it's blogable:  First of all, it's really good!  Secondly, I love recipes that you can make ahead of time and then just pop in the oven.  Another great thing about this recipe is that it's very inexpensive to make.  Yum-e, easy, cheap!  A great combo!

A little tip:  Make sure you cook this long enough so the egg is cooked all the way and it's not runny.  I cooked it in a glass dish and followed the directions exactly and mine turned out just right!

Click here to get the printable:
French Toast Casserole

Hope you enjoy stirring it up!

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