Now that school is back in session, Sundays are surprisingly busy for us. We head to church at 9:20 and aren’t usually home until around 12:15. We have a little time together, do some chores, and then it’s back to church for the oldest two at 5:15 for AWANA and Mr. Serious is teaching a Dave Ramsey class.
Some Sundays, dinner is before AWANA and others, after they get home (not until around 7:45) which make a late start to the week. Saturday night, I decided to make something ahead of time, so I didn’t have to try to get dinner ready by 4:45 (they had a snack after AWANA).
I decided to make a French Toast Casserole. It’s super easy to make the night before, and then pull out when you are ready to cook, it. It’s perfect for a breakfast or brunch gathering, too.
The cast of characters. I actually prefer to make this with a whole wheat bread, or even a grain blend, but the bakery was all out, so we went with Italian bread. I also used half & half, but then went with skim milk and 1/3 fat Neufchatel Cheese (instead of cream cheese). Yes, I’m confusing.
After following the directions and getting it all prepared, it was almost ready to go into the fridge (just needed to be covered). Some people like to smoosh their bread down with a spatula so that everything gets better absorbed into the bread. I don’t like mine all squished, so I left it just as it was.
After soaking overnight and the next afternoon and having a bake session in the oven, it’s a all golden and crunch on top and gooey French Toasty everywhere else.
With the syrup already added to the French Toast Casserole, I decided to have mine sprinkled with powdered sugar and served with a side of raspberries. Mr. Serious and the oldest had their with syrup, and the middle had hers with mixed berries. Either way, it’s delicious, filling and very easy to make!
- 10 c. 1" cubed bread (I used one load of Italian bread from our grocery bakery
- cooking spray
- 1 block softened cream cheese
- 8 eggs
- 1 1/2 c. milk
- 2/3 c half and half
- 1/2 c syrup
- 1/2 t vanilla extract
- 2 T powdered sugar
- extra syrup for serving optional
- mixed berries optional
Cut bread into 1" cubes.
Spray cooking spray in 9 x 13 dish.
Place bread cubes into dish.
Beat cream cheese with a mixer until smooth.
Add eggs one at a time, and mix well after each addition.
Add milk, half and half, 1/2 c syrup and vanilla. Mix well.
Pour mixture over bread. Sprinkle the top with cinnamon and nutmeg if desired.
Cover dish and refrigerate overnight.
When ready to cook, remove from refrigerator and let stand on counter for 30 minutes.
Uncover, and place in a NON-PREHEATED oven and set to 375F for about 50 minutes (until the bread starts to become golden).
Allow to cool for 5-10 minutes.
Sprinkle with powdered sugar.
Serve with syrup or mixed berries or fruit of your choice.
Recipe adapted from one a friend gave me several years ago.
What occasion would you make this for? If I do another breakfast and pajama party, I will definitely add this to the menu because I can make it the night before.