This casserole is so easy to throw together the night before, then all the you have to do the next day when you get up, is turn the oven on and slip the casserole into the oven as you drink your coffee. 45 minutes later, you have a hot and tasty breakfast waiting for you and your family. That’s my kind of meal, easy. This casserole is over the top good. Not to runny, like some of those out there are, with a yummy, soft center, sort of like a bread pudding, and a slightly crunchy brown sugar glaze on top. It really doesn’t even need syrup!

French Toast Casserole
Adapted From: Mommy’s Kitchen

1/2 cup butter, melted (1 stick)
12 - slices Texas toast or any leftover bread (I used a loaf of homemade bread and tore it into chunks, just use enough to fill a 13×9 casserole dish full)
1 - cup brown sugar
1 - tbs cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
6 - eggs
1 1/2 - cups milk

Melt butter and pour in a 9x 13 baking pan. Mix together brown sugar, cinnamon, nutmeg and nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half of the brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. (In a hurry? Assemble the casserole in the morning and allow to set for 30 minutes, then proceed with the rest of the instructions.)In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes. French toast bake should be browned and set. Eat as is, or with maple syrup.

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april

April is a dedicated wife and mother of five. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. Follow along as she blogs about her adventures in frugal, grain-free cooking, gardening, and household tips. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.

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