French Toast Brunch Casserole
I found this delicious and easy recipe on Rachael Ray’s site. It’s a big favorite with my family and can be made without the crumble topping if you’re in a hurry – it’s still really good! The secret here is to top it with pure maple syrup – that’s the key to any good pancake, waffle, or french toast recipe.
Servings: 6 people
- 1 loaf stale bread You can use French, Italian, sourdough, etc.
- 6 eggs
- 1 3/4 Cup milk
- 1/2 Cup cream
- 3/4 Cup sugar
- 2 Tbsp vanilla
- 1/2 Cup flour
- 1/2 Cup brown sugar firmly packed
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 stick butter cubed
- Preheat the oven to 350 degrees and spray a 9×13 inch baking pan with non-stick cooking spray.
- Using a bread knife, cut the bread into cubes (or tear into chunks) and put them in the greased pan.
- Whip together the eggs, milk, cream, sugar and vanilla and pour evenly over the bread.
- In a separate bowl, combine the flour, brown sugar, cinnamon and salt. Add the butter and mix until crumbles form.
- Sprinkle the flour/sugar mixture evenly over the top of the casserole.
- Bake for 45-60 minutes, until golden brown. You can store leftovers in the ‘fridge, tightly covered.
This recipe is a bit decadent, but it’s perfect for a holiday brunch or to serve when you have family or friends coming over. Also, keep in mind this is very much like a souffle so be gentle with it. The last time I made it when I peeked in a it, it looked amazing. Big, fluffy and gorgeous! And then when I went to take it out of the oven it had fallen! It was still delicious though!