If you’re a busy mom or dad and you need something to feed a crowd on a busy morning, then this baked French toast casserole is an easy breakfast casserole that is soon to become your best friend.
Oven French Toast
Our readers love this overnight French toast casserole recipe because it’s easy and it’s delicious.
Who has the time to worry about making a big family breakfast when you can quickly put it together the night before using a few simple ingredients that you probably already have on hand.
It doesn’t get much simpler than this oven French toast recipe.
Any breakfast recipe that starts with pure maple syrup is already ahead of the pack, in my humble opinion.
When it comes to maple syrup, I am a self-professed syrup snob.
This is likely because I spent the springtimes of my youth in our family sugarbush where we tapped over 2,000 buckets to make some of the best maple syrup that was ever made.
Just like basic French toast, this make-ahead French toast casserole uses a custard of milk and eggs.
Instead of dipping slices of bread into the egg mixture, you just pour it over the cubes of bread that you have already in a baking pan.
Once you have everything assembled for this overnight French toast casserole, just wrap it up with some plastic wrap and keep it in your refrigerator till morning.
I think that pure maple syrup makes everything better. This photo should explain it all.
Be sure and try this French toast casserole recipe; you’re going to love it!
– See more at https://www.plattertalk.com/2014/01/homemade-beef-roni.html#sthash.oGrKJN26.dpuf
Overnight French Toast Casserole
- 5 eggs
- 2 cups milk
- 5 cups bread cubed or torn in one inch squares
- 1 cup maple syrup
- 3 tablespoons sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ 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 remaining ½ 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