Overnight French Toast Casserole
Whip it up the night before and bake in the morning, this Overnight French Toast Casserole is always a hit, from slumber parties to holidays.
Servings: 8 servings
Ingredients
French Toast:
- 1 pound French baguette loaf cut into 1-inch thick slices
- 8 Large eggs
- 1 cup Milk Any kind, even a sweeter one will do
- 1 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Topping:
- ½ cup Light brown sugar
- 1 tablespoon Ground cinnamon
Instructions
- Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together eggs, milk, 1 teaspoon cinnamon, granulated sugar, vanilla and salt.
- Dip the bread slices in the egg mixture to coat (let them soak for a few seconds) then arrange side by side in the baking dish.
- Pour remaining egg mixture evenly over the bread.
- In a small bowl, whisk together brown sugar and 1 tablespoon cinnamon. Sprinkle evenly over the bread.
- Cover tightly with foil or plastic wrap and refrigerate overnight or for at least 4 hours before baking.
To Bake:
- Preheat oven to 350℉.
- Remove plastic wrap from the casserole if used and cover tightly with foil.
- Bake covered for 40-45 minutes or until golden. For a more golden and crunchy top, remove the foil halfway through.
- Serve immediately, dusted with powdered sugar or topped with softened butter and warm maple syrup.
Notes
This recipe will serve anywhere from 6-12 people, depending on how it's served. As a main course for a small breakfast, you should be able to feed 6-8. As part of a full brunch spread, it can serve 8-12.
Nutrition
Calories: 294kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 409mg | Potassium: 189mg | Fiber: 2g | Sugar: 19g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
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