Overnight French Toast Casserole

 

Overnight French Toast Casserole

I love this recipe for a few reasons:

* I love french toast

* You can whip this up quickly

* It is a great way to use up the eggs that our lovely ladies lay for us daily

* You can assemble it the night before and bake it in the morning

* You can assemble it in the morning and bake it for supper

I made this on Christmas Eve before I went to bed.  It smelled so good baking on Christmas morning while we opened gifts.

Ingredients for casserole:

1 loaf French bread, ripped into bite size cubes  (you can substitute any crusty bread that you have)

10 eggs

3 cups milk

4 teaspoons sugar

1 teaspoon vanilla extract

Place bread cubes into a buttered 9 x 13 baking dish.

In a large bowl, whisk the eggs, milk, sugar, and vanilla together.

Pour egg mixture over bread cubes.

Smoosh bread down into egg mixture.

Cover with aluminum foil and refrigerate for approximately 8 hours.

Remove from fridge 15 minutes before baking.

While it is resting, prepare the topping.

Ingredients for topping:

2 tablespoons butter

3 tablespoons sugar

2 tablespoons ground cinnamon

1 teaspoon nutmeg

Dot the casserole with 2 tablespoons butter.

Combine sugar, cinnamon, and nutmeg.  Sprinkle over the top of the casserole.

Cover with aluminum foil and bake at 350' for 45 - 50 minutes or until a knife inserted near center comes out clean.

I like to eat mine with warm syrup.

Now for a bit of trivia:

Why is it called french toast?

According to legend, in 1724, an inn keeper named Joseph French made and named it French toast. But, even long before that time, people made this type of food by using food staples that they usually had:  stale bread, milk and eggs.  

Aren't you glad I shared that fascinating information with you ;-)

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