With many claiming breakfast to be the most important meal of the day, it certainly pays to plan ahead. Having a hot breakfast on a chilly or blustery day does wonders. When you have spent the entire morning outside in chilly rain or driving snow milking goats, feeding chickens and more, you need something to fill you back up.
Creamy and sweet, this easy overnight french toast casserole will warm your heart and tummy on those chilly fall days.
This is a great breakfast for those busy mornings, as you prepare it the night before and stick in the oven the next day. You can use a wide variety of bread, whatever you have on hand, and it’ll taste great! I have used this casserole with “flops” from bread making as well with great results. You can use leftover hot dog or hamburger buns that may go stale, and gluten free bread is GREAT with this!
To say that this is the best baked french toast casserole recipe may be a bit of a stretch, but it certainly is a winner!
Baked French Toast
- Butter, for greasing
- 1 loaf crusty sourdough
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup whipping (heavy) cream
- 1 cup sucanat
- 2 tablespoons vanilla extract
- 1/2 cup whole wheat flour-you can easily sub gluten free flour blend as well
- 1/2 cup sucanat
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Freshly grated nutmeg
- 1 stick cold butter, cut into pieces, plus more for serving
- Warm pancake syrup, for serving
- Special equipment: 9-by-13-inch baking pan
For the French toast:
- Grease the baking pan with butter.
- Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
- Crack the eggs in a big bowl.
- Whisk together the eggs, milk, cream, sucanat, and vanilla.
- Pour evenly over the bread.
- Cover the pan tightly and allow to sit overnight in the refrigerator.
For the topping:
- Mix the flour, sucanat, cinnamon, salt and nutmeg in a separate bowl.
- Stir together using a fork.
- Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles.
- Store in an air tight container in the fridge, separate but with the casserole.
When you’re ready to bake the overnight french toast casserole:
- preheat the oven to 350 degrees F.
- Remove the casserole from the fridge and sprinkle the topping over the top.
- Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
What is your favorite go to breakfast for chilly mornings? Will you try this overnight french toast casserole?