Creamy and sweet, this baked 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!
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 store in the fridge until needed (overnight preferably).
For the topping:
Mix the flour, sucanat, cinnamon, salt and some 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 a re-sealable plastic bag in the fridge.
When you’re ready to bake the 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.
This one got a two thumbs up from each of my family members!
It was nice to have something to use the failed sourdough bread in as well, so I didn’t waste it! (yeah, I’m having a hard time getting it to rise these days!)