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from Up The Hill
Overnight French Toast Casserole
Go ahead and sleep in, because this French Toast Casserole is completely prepped the night before, perfect for Mother’s Day!
Ingredients
8 cups cubed French bread, from a thick, crusty loaf
7 large eggs, lightly beaten
1 1/4 cups whole milk
1 cup half & half cream
2 tsp vanilla extract
2 tsp almond extract
2 tsp ground cinnamon
1/2 cup salted butter, melted
1 1/3 cup brown sugar, packed
3 TB pure maple syrup
Optional Cinnamon Sugar Topping: 1/4 cup sugar, whisked with 1 tsp cinnamon. Serve with pure maple syrup and fresh berries.
Instructions
• Butter a 9x13 baking dish; arrange bread cubes evenly in the dish. Set aside.
• In a large bowl, add all remaining ingredients (except optional topping.) Beat until fully incorporated and no clumps of brown sugar remain. Evenly and slowly pour liquid mixture over the bread cubes, gently tossing to ensure that all bread is coated with egg mixture. Bread cubes should be mostly soaked. Cover with foil and chill overnight.
• Remove casserole from fridge, uncover, and let it rest at room temp while you preheat oven to 350F. Sprinkle top with Cinnamon Sugar Topping, if using.
• Bake uncovered for 45-55 minutes, or until French toast is quite puffy and golden brown. Let casserole rest at least 5 min before cutting and serving. Serve with pure maple syrup and fresh berries for a perfect Mother’s Day morning!
