Overnight French toast casserole is a much easier way to feature French toast for breakfast. Add in a little fresh fruit, and you have quite the wow factor for your morning meal or even a dessert table.
Course: Breakfast, Dessert
Keyword: breakfast casserole, breakfast for a crowd, brown sugar, canned cinnamon rolls, easy breakfast, French toast, fresh fruit, vanilla
Ingredients
8 to 9cupsstale breadcut into one-inch cubes
2cupsfresh fruitcut in bite-sized pieces (I used cherries)
1/4cupbuttermelted
2/3cupbrown sugar
8eggs
2cupsmilkI used 2 percent
2tablespoonsvanilla extract
3rounded teaspoons cinnamon
1/4teaspoonsalt
Instructions
Prepare a nine-by-13-inch casserole dish by spraying it with cooking spray.
Spread all the bread cubes and fresh fruit evenly into the dish and set it aside.
In a mixing bowl, combine the butter, brown sugar, eggs, milk, vanilla, cinnamon and salt and whisk well until everything is well incorporated. (My brown sugar got a bit lumpy. If that happens even after lots of mixing, don’t sweat it. Just evenly distribute the lumps on the next step, and it’ll be fine.)
Evenly pour the egg mixture over the bread cubes in the dish and cover it with aluminum foil, plastic wrap or a lid. Refrigerate overnight or for at least three hours.
To bake the casserole, preheat the oven to 350 degrees and bake, uncovered, for one hour or until the top is nicely browned and the custard is set.
Serve warm by itself, with some syrup, or even with a little powdered sugar sprinkled on top.