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French Toast Casserole
Difficulty Level Easy
When I saw this recipe I knew this was something I had to try out for my daughter. She loves french toast, but she's like me and doesn't really feel like cooking first thing in the morning. Mostly what she likes is to have me make it for her in the morning when she's home from university. You make this recipe up in the evening before you go to bed and let the eggs and milk soak through the bread completely, and then just slip it into the oven a half hour before you want to eat it. Perfect for the university student who wants to go out for a party on Saturday night and roll out of bed on Sunday to a wonderful breakfast.
This would also make a fantastic Sunday brunch meal to have with friends. It takes literally five minutes to make the night before. You can let it cook while you are pouring the champagne and orange juice. It will fill your house with the most incredible aroma of bread, eggs and cinnamon. The recipe calls for adding a liqueur such as Bailey's, Cointreau or Grand Marnier. I like a drink as much as the next person, but we were eating this it 8:00 am, so I left the alcohol out, but if you are making it for brunch it might add a nice touch. I settled for adding vanilla and topping it with maple syrup. If you have some fresh fruit on hand that would make a gorgeous meal.
INGREDIENTS
| Butter for greasing the pan | |
| 1 loaf | Challah bread in 1-inch slices, any kind will do |
| 2 cups | whole milk |
| 3 | eggs |
| 2 tbsp | sugar |
| 1/2 teaspoon | salt |
| 1 tsp | vanilla |
| 3 tbsp | liquer of your choice |
| 1/4 cup | raisins or almonds |
| 1/4 tsp | cinnamon |
| 1 ‑ 2 tbsp | butter |
PREPARATION:
- Generously grease a 9×13-inch baking dish with butter.
- Arrange bread in two tightly-packed layers in the pan. Cut one slice into smaller pieces to fill in gaps. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
- Whisk milk, eggs, sugar, salt, vanilla or liqueur and pour over the bread. Sprinkle with cinnamon and sugar and dot with butter. Wrap tightly with plastic wrap and refrigerate. The bread will absorb all of the milk custard while you sleep.
- Bake at 425 for 30 minutes, or until puffed and golden.
- Cut into generous squares and serve with maple syrup.
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