This baked French toast casserole came abut on day two of our three day holiday weekend at our small cottage on a small lake in The Middle of Nowhere, Wisconsin. Ellie, our baby English Bulldog, began with her intermittent yelps that it was time for her to go out. Daylight had broken and assuming it was much later than it was, I clamored out from between the sheets and worked my way toward the kitchen where she was. 5:15! But beautiful outside.
Baked French Toast Casserole
The breaking dawn was casting light over the lake to create a perfect mirror of the unspoiled shore facing our pier. Ellie did her business and as we made our way back inside I quietly thanked her for waking me. All six boys and their other dad were still in deep slumber and as I laid myself down for another hour’s rest, I started wondering what to feed the boys for breakfast.
Main Ingredients for this Baked French Toast Casserole:
Pure Maple Syrup
We also happened to bring a quart of maple syrup, still sealed from 2012, we knew it had to be used soon. I know what you’re thinking, “Do you guys ever eat anything fresh?” Believe it or not, yes. Every time we use leftovers, it always gives us the sense that we’re doing at least something thing that would make our mammas proud.
As I pointed out earlier, I’m a very lucky guy. An old boss of mine liked to say he would rather be lucky than good, and I couldn’t agree more. Scott is an excellent cook and having someone like him to share all of life’s mundane tasks like laundry, interrogating 9 year olds about frogs under their beds, and reminding me to take my morning vitamins is a huge bonus in my book.
Our 13 and 16 year old boys each had second helpings. Neither are big eaters but both are our most accurate litmus tests when it comes to the food we make. They tell us when it’s hot, and they tell us when it’s not. This baked French toast casserole was hot!
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Baked French Toast Casserole
- 5 eggs
- 2 cups milk
- 4 - 5 cups bread cubed or torn in one inch squares
- 1 cup maple syrup
- 3 tablespoons sugar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Preheat oven to 425 degrees F.
- Oil a 9 x 13 inch baking dish.
- Pour half the maple syrup in the bottom of the baking dish.
- Place all of cubed or torn bread in the pan, distribute evenly.
- In a mixing bowl, beat the eggs, add remaining ingredients except for maple syrup.
- Mix contents of bowl together, creating a basic custard.
- Pour custard over bread, again distribute evenly.
- Pat-down bread so that it soaks up the liquid, ensuring all the bread is moist.
- Using reaming 1/2 cup maple syrup, evenly coat the top of the casserole.
- Place in oven for 30 to 40 minutes until puffed and golden brown.
- Serve with additional syrup, if desired.
Leftover buns work great, for the bread.
Add other goodies to the custard such as craisins or walnuts.
Garnish with powdered sugar
Serve with fresh berries